Ground Beef Vegetable Soup

There’s nothing quite like a big pot of Ground Beef Vegetable Soup simmering on the stove. It’s a classic recipe that feels like home—rich, nourishing, and filled with everyday ingredients that come together to create something truly soul-soothing.

Perfect for busy weeknights, chilly days, or feeding a hungry family, this one-pot wonder combines tender vegetables, lean ground beef, and a savory tomato broth into a filling and flavorful meal.

Why You’ll Love This Recipe

• One-Pot Simplicity: No need for fancy tools or complicated steps
• Comfort Food Classic: Reminds you of the kind grandma used to make
• Loaded with Veggies: A full serving of vegetables in every bite
• Freezer-Friendly: Make a big batch and freeze leftovers for easy meals
• Customizable: Add pasta, swap in ground turkey, or toss in extra greens

Ingredients You’ll Need

(Serves 6–8)

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, diced
• 1 teaspoon Italian seasoning
• 1 bay leaf
• 4 cups beef broth
• 1 can (15 oz) diced tomatoes (with juice)
• 1 can (10.5 oz) condensed tomato soup
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 can (14.5 oz) cut green beans, drained
• 1 can (15.25 oz) corn, drained
• Salt and black pepper to taste

How to Make Ground Beef Vegetable Soup

Step 1: Brown the Beef
In a large Dutch oven (5 to 6-quart), heat the olive oil over medium heat.
Add the ground beef, diced onion, and minced garlic.
Cook until the beef is browned and no longer pink, crumbling it as it cooks.

Step 2: Sauté the Veggies
Stir in the carrots and celery. Sauté for 6–8 minutes until slightly softened.

Step 3: Add Seasonings
Mix in the Italian seasoning and bay leaf. Cook for another 2 minutes to release the flavors.

Step 4: Build the Soup
Add the diced potatoes, beef broth, diced tomatoes, condensed tomato soup, tomato paste, Worcestershire sauce, green beans, and corn.
Stir everything together thoroughly.

Step 5: Simmer and Serve
Bring the soup to a boil, then reduce the heat and cover. Simmer for 35–40 minutes, or until the vegetables are tender and the broth is rich and flavorful.

Serving Suggestions

• Serve with warm dinner rolls or crusty bread
• Add a sprinkle of shredded Parmesan or cheddar cheese on top
• Pair with a light side salad for a full meal

Tips for Success

• Cut all vegetables into even-sized pieces so they cook evenly
• Adjust salt after simmering—canned products can vary in saltiness
• Swap ground beef with ground turkey for a lighter version

FAQs

Can I freeze this soup?
Yes! Let the soup cool completely, then store in freezer-safe containers for up to 3 months.

Can I use fresh green beans and corn?
Definitely—just add them during the simmering stage to ensure they cook through.

Can I make it vegetarian?
Yes! Skip the beef and use plant-based ground or extra veggies, and substitute veggie broth.

Final Thoughts

This Ground Beef Vegetable Soup is the kind of recipe that brings people together. It’s hearty, nutritious, and easy enough to whip up any night of the week. Whether you’re batch cooking for the week or craving something warm and wholesome, this classic soup delivers every time.

Share Your Creation

Made this hearty soup at home? Tag #BeefVeggieSoupLove on Instagram or Pinterest! I’d love to see how you made it your own—with extra veggies, noodles, or even a spicy kick!

📖 Recipe

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Ground Beef Vegetable Soup

A warm, comforting soup loaded with vegetables and lean ground beef. Perfect for easy dinners, meal prep, and freezer-friendly meals.

Course Appetizer, Side Dish, Soup

Cuisine American

Keyword Ground Beef Vegetable Soup

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 medium onion finely diced
• 2 cloves garlic minced
• 3 carrots sliced
• 2 celery stalks sliced
• 2 medium potatoes diced
• 1 teaspoon Italian seasoning
• 1 bay leaf
• 4 cups beef broth
• 1 can 15 oz diced tomatoes (with juice)
• 1 can 10.5 oz condensed tomato soup
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 can 14.5 oz cut green beans, drained
• 1 can 15.25 oz corn, drained
• Salt and black pepper to taste

Instructions

Step 1: Brown the Beef

• In a large Dutch oven (5 to 6-quart), heat the olive oil over medium heat.
• Add the ground beef, diced onion, and minced garlic.
• Cook until the beef is browned and no longer pink, crumbling it as it cooks.

Step 2: Sauté the Veggies

• Stir in the carrots and celery. Sauté for 6–8 minutes until slightly softened.

Step 3: Add Seasonings

• Mix in the Italian seasoning and bay leaf. Cook for another 2 minutes to release the flavors.

Step 4: Build the Soup

• Add the diced potatoes, beef broth, diced tomatoes, condensed tomato soup, tomato paste, Worcestershire sauce, green beans, and corn.
• Stir everything together thoroughly.

Step 5: Simmer and Serve

• Bring the soup to a boil, then reduce the heat and cover. Simmer for 35–40 minutes, or until the vegetables are tender and the broth is rich and flavorful.