There’s something deeply comforting about a pot of soup simmering on the stove, isn’t there? The aroma just seems to wrap itself around your home, promising a warm, satisfying meal that feels like a hug from the inside out. This particular soup, my easy ground beef vegetable soup, is one of those cherished, no-fuss recipes that manages to be both incredibly hearty and wonderfully simple.

It’s the kind of meal that solves the “what’s for dinner” question on a busy weeknight, or when the weather turns chilly and you crave something substantial. Packed with lean ground beef and a garden’s worth of vegetables, it’s a complete, one-pot wonder that even the pickiest eaters in your family will happily devour. Let’s get that pot ready.

Why This Soup Feels Like a Kitchen Superpower

Honestly, this recipe is a bit of a kitchen superpower. It’s incredibly versatile, bending to your will and whatever you have hiding in the fridge or pantry. Don’t have fresh green beans? A bag of frozen mixed vegetables will step in without a fuss.

It’s also wonderfully budget-friendly, stretching a single pound of ground beef into a meal that can generously feed a crowd. This soup isn’t just about following a recipe to the letter; it’s about creating something deliciously forgiving and adaptable, a true friend on those hectic days.

Ingredients Needed for the Recipe

Gathering these simple, wholesome ingredients is the first step toward a fantastic meal. Here’s everything you’ll need to bring this cozy soup to life.

• 1 tbsp olive oil
• 1 yellow onion, chopped
• 1½ pounds lean ground beef
• 2 garlic cloves, chopped
• 1 tsp sea salt
• 1 tsp dried thyme
• 1 tsp dried parsley
• ½ tsp ground black pepper
• 3 medium Yukon gold potatoes, cubed
• 2 medium carrots, chopped
• 4 cups low sodium beef broth
• 1 (15 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 tsp Worcestershire sauce
• 2 cups green beans, trimmed and cut

The Best Pot for the Job

You really can’t go wrong with a heavy-bottomed Dutch oven for this recipe. It distributes heat so evenly, preventing any scorching and allowing all those lovely flavors to meld together perfectly.

A large soup pot works beautifully, too. The key is simply having a pot with enough room for all those chunky vegetables and rich broth to bubble away comfortably without threatening to boil over. It’s your soup’s home for the next hour, so make it a good one.

How to make Easy Ground Beef Vegetable Soup Recipe?

The process is as straightforward as it is rewarding. Just follow these simple steps, and you’ll have a pot of glorious soup ready in no time.

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Building the Flavor Foundation

Start by warming the olive oil in your large pot or Dutch oven over a steady medium heat. Toss in the chopped onion and let it sizzle gently, stirring now and then, until it becomes soft and translucent. This simple step creates a sweet, savory base that the entire soup will be built upon.

Browning the Beef to Perfection

Now, crumble in the lean ground beef. Let it cook, breaking it up with your spoon, until it’s no longer pink. If you’re using a higher fat content beef, you might want to drain off the excess grease at this point. We’re after flavor, not grease, after all.

Awakening the Aromatics and Spices

This is where the magic really starts to happen. Add the chopped garlic, sea salt, dried thyme, dried parsley, and black pepper right into the pot with the beef. Stir and cook for just a minute or two, until that garlic becomes incredibly fragrant. Be careful not to burn it, you’re just waking up those flavors.

Adding the Hearty Vegetables and Broth

Time for the potatoes and carrots, the real hearty champions of this soup. I like to add these chunkier veggies before the liquid, it just feels less splashy that way. Give everything a good stir, then pour in the four cups of beef broth, scraping the bottom of the pot to lift up any of those tasty browned bits.

Bringing It All Together to Simmer

Now, for the final flourish. Add the entire can of diced tomatoes, the tomato sauce, the Worcestershire sauce (that secret umami booster), and your fresh green beans. Give the whole glorious mixture one more good stir, pop the lid on the pot, and bring it to a lively boil.

The Final Simmer to Tenderness

Once it’s boiling, immediately reduce the heat to low, letting it maintain a gentle simmer. Let it cook like this, with the lid on, for about 20 to 25 minutes. You’ll know it’s done when the potatoes and carrots are perfectly fork-tender. Give it an occasional stir, and then, it’s time to eat.

Tips

Feel free to use your favorite frozen mixed vegetables in place of the fresh ones. I often use a combination of fresh and frozen, depending on what I have, and it always turns out wonderfully. This recipe is a fantastic way to clean out the veggie drawer.

For a brighter, fresher finish, stir in a tablespoon of chopped fresh parsley or a teaspoon of fresh thyme right at the end, just before serving. The pop of fresh herb flavor is just, lovely.

How Can I Make This Soup in a Slow Cooker?

This soup adapts beautifully to the slow, gentle heat of a crockpot. Simply brown the ground beef with the onions and garlic in a skillet first, draining any excess fat. Then, transfer that mixture to your slow cooker.

Add all the remaining ingredients except for any quick-cooking veggies like frozen corn, give it a stir, and cook on low for 6-7 hours or on high for 3-4 hours. It’s the ultimate “set it and forget it” meal.

What Are Your Favorite Swaps and Variations?

The beauty of this soup is its flexibility. You can easily swap the ground beef for ground turkey or chicken for a lighter version. Ground pork or even a flavorful Italian sausage would be delicious, too, creating a completely different taste profile.

Play with the seasonings! A tablespoon of Italian seasoning can stand in for the thyme and parsley. And if you’re out of tomato sauce, a few tablespoons of tomato paste or even a cup of marinara sauce will work in a pinch. Feel like making it a beef noodle soup? Just stir in a cup of uncooked pasta about 10 minutes before the soup is done cooking.

What Should I Serve With This Hearty Soup?

A thick, crusty slice of bread is practically mandatory for dipping into that rich broth. A simple loaf of French or Italian bread is perfect, or you can go all out with a buttery, garlicky slice of garlic bread.

For a lighter option, a simple side salad with a tangy vinaigrette provides a refreshing contrast to the soup’s deep, savory flavors. It’s all about creating a meal that feels complete and utterly satisfying, just the way you like it.

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Print Recipe

Easy Ground Beef Vegetable Soup Recipe

Author: Elly Cooking Method: Sautéing, Simmering Cuisine: American Courses: Soup Recipe Keys: F fall recipes V vegetable soup W winter recipes

Difficulty: easy Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Servings: 6 Estimated Cost: $ low Calories: 285

Best Season: Fall, Winter

Description

This Ground Beef Vegetable Soup recipe is packed with hamburger meat and plenty of veggies. A hearty one-pot meal perfect for a chilly day! This delicious vegetable beef soup is one of our favorite soup recipes. It’s super versatile, budget-friendly, and an easy soup recipe even picky eaters like!

ingredients

Servings

• 1 tbsp olive oil
• 1 yellow onion (chopped)
• 1.5 pounds lean ground beef
• 2 garlic cloves (chopped)
• 1 tsp sea salt
• 1 tsp dried thyme
• 1 tsp dried parsley
• 0.5 tsp ground black pepper
• 3 medium Yukon gold potatoes (cubed)
• 2 medium carrots (chopped)
• 4 cups beef broth (low sodium)
• 15 oz diced tomatoes (canned)
• 8 oz tomato sauce (low sodium or no salt added)
• 1 tsp Worcestershire sauce
• 2 cups green beans (trimmed and cut)

Instructions

1. In a large pot or Dutch oven, sauté the onion in olive oil over medium heat until soft and translucent.
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2. Add the ground beef and cook until no longer pink. Drain excess fat if needed.
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3. Add the garlic, sea salt, dried thyme, dried parsley, and black pepper. Cook for 1–2 minutes until fragrant.
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4. Add the potatoes and carrots, then pour in the beef broth.
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5. Stir in the diced tomatoes, tomato sauce, Worcestershire sauce, and green beans.
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6. Place the lid on the pot, bring to a boil, then reduce heat to low or simmer. Cook for 20–25 minutes or until vegetables are fork tender, stirring occasionally.
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Nutrition Facts

Servings 6

Serving Size 1 bowl (approx. 1.5 cups)

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Amount Per Serving

Calories 285kcal

% Daily Value *

Total Fat 12gg19%

Saturated Fat 4.5gg23%

Trans Fat 0gg

Cholesterol 55mgmg19%

Sodium 720mgmg30%

Potassium 890mgmg26%

Total Carbohydrate 25gg9%

Dietary Fiber 5gg20%

Sugars 7gg

Protein 22gg44%

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Calcium 6% mg

Iron 25% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use your favorite frozen mixed vegetables instead of fresh or use a combination of fresh and frozen veggies — I do this a lot. You can substitute ground turkey, chicken, pork, or sausage for the beef. For a thicker, stew-like consistency, mash some of the potatoes and carrots before serving. Serve with crusty bread, garlic bread, or jalapeño garlic bread for a complete meal.

Keywords: ground beef soup, vegetable beef soup, easy hamburger soup, Instant Pot soup, hearty soup, one-pot meal