Introduction

Hearty Ground Beef Vegetable Soup is a comforting, wholesome dish packed with flavor and nutrition.
Made with tender ground beef, fresh vegetables, and savory seasonings, this soup is a perfect one-pot meal
for busy weeknights or cozy weekends. It’s filling, budget-friendly, and can easily be customized with
whatever vegetables you have on hand.

Ingredients

• 1 lb (450 g) ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup peas (fresh or frozen)
• 1 can (14.5 oz) diced tomatoes
• 6 cups beef broth (or chicken/vegetable broth)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 bay leaf
• 2 tbsp olive oil (if needed)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned. Drain excess fat if needed.
2. Add onion and garlic to the beef. Cook for 2–3 minutes until softened and fragrant.
3. Stir in carrots, celery, and potatoes. Sauté for 5 minutes.
4. Add tomato paste, thyme, basil, salt, and pepper. Stir well to coat the vegetables and beef.
5. Pour in diced tomatoes and beef broth. Add the bay leaf. Bring to a boil, then reduce heat to a simmer.
6. Cover and cook for 25–30 minutes, or until the potatoes and carrots are tender.
7. Add green beans, corn, and peas. Cook for another 8–10 minutes until all vegetables are cooked through.
8. Taste and adjust seasonings. Remove bay leaf before serving.
9. Garnish with fresh parsley and serve warm.

Description

This Hearty Ground Beef Vegetable Soup is a balanced mix of protein, vegetables, and savory broth.
Each spoonful brings you tender beef, perfectly cooked vegetables, and a deliciously seasoned base.
It’s satisfying enough to serve as a main meal and pairs wonderfully with crusty bread, cornbread,
or a simple green salad.

Tips

• Make ahead: This soup tastes even better the next day as flavors meld together.
• Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
• Vegetable swaps: Use zucchini, bell peppers, or cabbage if you prefer different vegetables.
• Healthier option: Substitute ground turkey or chicken for a leaner version.
• Thicker soup: Add a can of drained beans (kidney or white beans) for extra texture and protein.

Correction

• Too salty: Add more broth or water along with a peeled potato to absorb excess salt.
• Too thin: Let it simmer uncovered longer, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
• Bland: Add a splash of Worcestershire sauce, soy sauce, or a pinch of smoked paprika.

Enjoy

Serve this hearty soup in warm bowls with a sprinkle of fresh parsley on top.
Pair it with crusty bread, a grilled cheese sandwich, or homemade biscuits for the ultimate comfort meal.
It’s perfect for family dinners, meal prep, or freezing for a quick, ready-to-heat lunch on cold days.