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Ground Beef Vegetable Soup

Cozy Ground Beef Vegetable Soup for Ultimate Comfort Food

This Ground Beef Vegetable Soup is a heartwarming comfort food packed with flavors and nutritious vegetables.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Beef
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with vegetable or canola oil.
  • 1 pound Lean Ground Beef Can substitute with ground turkey or chicken for lighter options.
  • 1 medium Onion Diced yellow or white onion works best.
  • 2 cloves Garlic Minced fresh garlic creates the best taste.
  • 1 tablespoon Italian Seasoning Using fresh herbs amplifies the flavor.
  • 1 leaf Bay Leaf Remember to remove before serving.
For the Vegetables
  • 2 medium Carrots Diced, can substitute with parsnips or bell peppers.
  • 2 stalks Celery Diced, can try leeks for a unique twist.
  • 2 medium Potatoes Diced, can use sweet potatoes for added sweetness.
  • 1 can Cut Green Beans Canned, drained; fresh green beans are also great.
  • 1 can Corn Canned, drained; peas can be used as an alternative.
For the Broth
  • 4 cups Beef Broth Can substitute with vegetable or chicken broth.
  • 1 can Diced Tomatoes Canned with juice, fresh tomatoes are great in season.
  • 1 can Condensed Tomato Soup Thicker and enriches flavor.
  • 2 tablespoons Tomato Paste Intensifies tomato flavor, can omit for lighter soup.
  • 1 tablespoon Worcestershire Sauce For gluten-free version, consider gluten-free soy sauce.
For Seasoning
  • Salt Essential for seasoning to taste, always adjust.
  • Pepper Essential for seasoning to taste, always adjust.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions for Ground Beef Vegetable Soup
  1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until shimmering. Add 1 pound of lean ground beef, 1 diced onion, and 2 minced garlic cloves. Cook until the beef is browned and crumbly, about 5-7 minutes.
  2. Add 2 diced carrots and 2 stalks of diced celery to the pot. Sauté for 6-8 minutes, until vegetables are tender.
  3. Stir in 1 tablespoon of Italian seasoning and add 1 bay leaf. Cook for an additional 1-2 minutes.
  4. Incorporate 2 diced potatoes into the mixture, then pour in 4 cups of beef broth. Bring to a gentle boil, about 3-5 minutes.
  5. Add a 14-ounce can of diced tomatoes with juice, 1 can of condensed tomato soup, 2 tablespoons of tomato paste, and 1 tablespoon of Worcestershire sauce. Mix well.
  6. Fold in 1 can of drained cut green beans and 1 can of corn. Bring the soup back to a boil, then reduce heat and simmer for 35-40 minutes.
  7. Remove the bay leaf, taste the soup, and adjust the seasoning with salt and pepper.
  8. Ladle the soup into warm bowls and garnish with fresh herbs if desired. Serve with crusty bread or crackers.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 25mgCalcium: 30mgIron: 2.5mg

Notes

Feel free to use seasonal vegetables for variety each time you make this soup. Always taste and adjust the seasoning before serving.

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