Ground beef vegetable soup is a simple one pot meal of browned beef, potatoes, carrots, celery, and tomatoes simmered in a savory beef broth with Italian seasoning.
It takes about fifty minutes, uses ingredients you can find in any grocery store, and makes six generous bowls that taste even better the next day.
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Why This Ground Beef Vegetable Soup Recipe Works
Browning the beef first creates deep savory flavor that spreads through the entire broth as the soup simmers.
Potatoes, carrots, and celery cook in the same pot, so the vegetables release their sweetness into the broth while the starch from the potatoes thickens it slightly.
Canned tomatoes add acidity and body, and Italian seasoning gives the soup a familiar herb flavor without a long list of spices.
Ingredients for Ground Beef Vegetable Soup
- You need lean ground beef, potatoes, carrots, celery, onion, garlic, canned diced tomatoes, beef broth, Italian seasoning, salt, and pepper.
- Cut the potatoes and carrots into pieces of the same size, about half an inch, so they finish cooking at the same time.
Ground beef. Lean beef adds protein and flavor, and breaking it into small crumbles helps it spread through the soup.
Potatoes. They soften as they simmer and add body to the broth.
Carrots and celery. Together with onion they form the aromatic base that gives the soup its sweetness.
Canned tomatoes. They add acidity and color, and the juice flavors the broth.
Beef broth. Low sodium or homemade broth gives you control over the salt level.
How to Make Ground Beef Vegetable Soup
1. Brown the beef. Cook the ground beef in a large pot over medium heat, breaking it apart, until no pink remains.
2. Add the aromatics. Add the chopped onion, celery, and garlic and cook for five minutes until softened.
3. Drain the fat. Spoon off any excess fat from the pot.
4. Add the vegetables and broth. Stir in the potatoes, carrots, tomatoes, and beef broth.
5. Season. Add the Italian seasoning, salt, and pepper and bring the soup to a boil.
6. Simmer. Reduce the heat and simmer for fifteen to twenty minutes until the vegetables are tender.
Stir the pot now and then while it simmers, and mash a few pieces of potato against the side of the pot if you want a thicker broth.
Add the salt gradually, because broth and canned tomatoes already contain sodium and the flavor concentrates as the soup simmers.
Use a heavy bottomed pot if you have one, because it distributes heat evenly and helps the beef brown without scorching the bits stuck to the bottom.
How to Serve Ground Beef Vegetable Soup
Serve the soup hot with homemade crusty bread loaves or air fryer garlic bread slices for dipping. A side of roasted green beans with garlic adds greens, and cheddar sausage balls make a fun addition to a casual dinner.
How to Store and Reheat Ground Beef Vegetable Soup
Cool the soup and refrigerate it in an airtight container for up to four days. Reheat on the stove until it reaches a steaming simmer, adding a splash of broth if the potatoes have absorbed too much liquid. Freeze for up to three months, though the potatoes may soften slightly.
Tips and Variations for Ground Beef Vegetable Soup
Flag the allergens. Check the labels on the broth and Italian seasoning for added wheat, soy, or milk, and warn guests with allergies.
Cook the beef fully. Ground beef is safe at 160 degrees F, so cook it until no pink remains.
Add pasta. Stir in cooked small pasta just before serving for a more filling soup.
Use frozen vegetables. Frozen carrots, peas, or green beans work in a pinch and cook in less time.
Skim the fat. Skim excess fat from the surface before serving for a lighter bowl.
Adjust the seasoning. Add a splash of vinegar or a pinch of pepper at the end to brighten the soup, and adjust the salt to taste.
Handle raw beef safely. Wash your hands, cutting board, and tools with hot soapy water after handling raw beef.
Check trusted guidance. For safe handling of soup and leftovers, read the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Ground Beef Vegetable Soup
What goes in ground beef vegetable soup?
It typically has browned ground beef, potatoes, carrots, celery, tomatoes, and beef broth, seasoned with Italian herbs.
Can I freeze ground beef vegetable soup?
Yes, freeze it for up to three months, though the potatoes may soften a little after thawing.
How do I thicken ground beef vegetable soup?
Mash a few potatoes in the pot, or simmer uncovered for ten minutes to reduce the broth.
Can I make it in a slow cooker?
Yes, brown the beef first, then cook everything on low for six to eight hours.
Can I use ground turkey instead?
Yes, ground turkey works well, though it is leaner, so add a little oil when browning.
Ground Beef Vegetable Soup
Equipment
- Large pot
- Wooden spoon
- Ladle
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 cup diced potatoes
- 2 cup chopped carrots
- 2 cup chopped celery
- 2 cup canned diced tomatoes with juice
- 6 cup low sodium beef broth
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1 tsp black pepper
Instructions
Cooking
- Brown. Cook the beef until no pink remains.
- Soften. Add the onion, celery, and garlic and cook for five minutes.
- Drain. Spoon off the excess fat.
- Add. Stir in the potatoes, carrots, tomatoes, and broth.
- Season. Add the seasoning and bring to a boil.
- Simmer. Simmer fifteen to twenty minutes until tender.
