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.
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.