Perfect for chilly nights, busy weeknights, or meal-prepping for the week ahead, this soup is as easy as it is satisfying. It’s a one-pot wonder that uses simple, affordable ingredients but delivers big, comforting flavor. Whether you’re feeding a hungry family or filling your freezer with leftovers for easy lunches, this recipe is one you’ll come back to again and again.
Why You Will Love This Recipe
This soup has a special place in my heart because it’s one of those meals that’s saved me on countless busy evenings. It started as a clean-out-the-fridge experiment one cold night when I had ground beef to use up but no real dinner plan.
I browned the beef with onion and garlic, added in every lonely carrot, potato, and celery stalk I could find, poured in some broth, and let it simmer while I helped the kids with homework. When we finally sat down to eat, it was a revelation — rich, savory, and full of wholesome vegetables, the kind of meal that feels like a hug in a bowl.
From that night on, Ground Beef Vegetable Soup became a staple in our house. I love that it’s so adaptable: you can switch up the veggies based on what’s in season or what’s in the fridge, make it spicy, add pasta or rice to bulk it up, or keep it simple and classic. It freezes beautifully, reheats perfectly, and makes me feel like I have my act together even on the craziest days.
Try these other ground beef recipes:
Tips and Tricks
- Use fresh, seasonal veggies when you can — they add the best flavor and texture.
- Brown the beef well before adding broth — it makes a huge difference in the flavor.
- Season as you go: Start with less salt and build as it simmers — the flavors deepen over time.
- Want it heartier? Add a handful of small pasta or rice toward the end to bulk it up even more.
Make Ahead Tips
You can prepare this soup in advance by chopping your vegetables and browning the beef a day ahead. Store the chopped vegetables in an airtight container in the refrigerator. The soup can also be made in larger batches and stored in the fridge for up to 4 days or frozen for up to 3 months. Just remember to cool it completely before freezing.
Recipe Variations
Use ground turkey or chicken for a leaner twist. Or go meatless with lentils or canned beans.
Try corn, green beans, zucchini, or even spinach.
Add red pepper flakes, smoked paprika, or a splash of hot sauce if you like a little heat.
How to Serve
I like to serve this soup piping hot, garnished with fresh parsley or a sprinkle of Parmesan for extra flavor. It pairs beautifully with:
- Crusty bread for dipping
- A light side salad with vinaigrette
- Or even a grilled cheese if you’re in the mood for extra comfort
For the coziest vibe, serve it in warm bowls with a spoonful of broth drizzled over the top just before serving.
How to Store
To store leftovers, let the soup cool to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, freeze the soup in individual portions for up to 3 months. Reheat on the stove over low heat, adding a splash of water or broth if it has thickened.
Equipment Needed
- Large pot or Dutch oven: For simmering everything together.
- Wooden spoon: For browning and stirring.
- Sharp knife + cutting board: For prepping your veggies.
- Optional: A slow cooker — just brown the beef first, then let the soup cook on low for 6–8 hours.
Recipe FAQs
Can I use frozen vegetables?
Absolutely! They’re a great time-saver — just add them during the last 10 minutes so they don’t get mushy.
How long should I cook the soup?
About 30–40 minutes total, but you can let it simmer longer for a richer flavor.
What can I use instead of beef broth?
Chicken broth or vegetable broth both work well — each brings a slightly different flavor.
How To Make Ground Beef Vegetable Soup
Ground Beef Vegetable Soup
Ground Beef Vegetable Soup is a hearty and comforting dish that combines the richness of savory ground beef with an array of colorful vegetables simmered to perfection.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 potatoes, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked, about 5-7 minutes. Drain excess fat if necessary.
- Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.
- Stir in the carrots and potatoes, cooking for an additional 5 minutes.
- Add the zucchini, green beans, beef broth, diced tomatoes (with juice), thyme, basil, salt, and pepper. Bring to a boil.
- Reduce heat and let the soup simmer for 30-40 minutes, or until vegetables are tender.
- Taste and adjust seasoning as necessary. Serve hot, garnished with fresh parsley if desired.
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Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 304Total Fat 14gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 7gCholesterol 67mgSodium 736mgCarbohydrates 20gFiber 4gSugar 4gProtein 25g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Ground Beef Vegetable Soup is not only a delicious and hearty meal but also a wonderful way to incorporate a variety of vegetables into your diet. Its flexibility allows you to customize it based on your preferences and seasonal ingredients. Whether enjoyed on a cold day or as part of a cozy family dinner, this recipe is sure to become a staple in your kitchen!
