There’s something about a pot of hearty ground beef vegetable soup simmering on the stove that feels like an instant hug. This recipe is one of my go-to comfort dishes, especially during the colder months when I crave something warm, filling, and easy to make. It’s the kind of soup that you can make in a big batch and enjoy throughout the week, with each bowl tasting even better as the flavors meld together over time. If you’re looking for a comforting, flavorful dish that’s loaded with veggies and savory beef, this recipe has you covered.

I remember the first time I made this soup on a snowy evening. It was one of those days when you just want to curl up under a blanket and forget the world exists. But I wanted something hearty and homemade, so I decided to throw together what I had in my pantry and fridge. A few carrots here, a can of tomatoes there, and somehow it turned into this soul-warming dish that has since become a family favorite. The best part? It’s a one-pot wonder, which means minimal cleanup. Plus, it’s packed with veggies, making it a wholesome meal for everyone.

A Little Background on Ground Beef Vegetable Soup

Ground beef vegetable soup has been around in various forms for generations. This dish likely evolved as a way to stretch meat with a mix of vegetables and broth, creating a filling meal that didn’t require much meat – perfect for budget-friendly cooking. Over the years, people have added their own twists, using whatever veggies they had on hand or throwing in pasta, rice, or beans for extra texture and nutrition. This version leans into classic flavors with Italian seasoning and a touch of Worcestershire sauce for depth. It’s an easy, adaptable recipe that can be customized based on your taste and what’s in your kitchen.

Key Ingredients: What Makes This Soup So Good?

Ground Beef

The star of this soup, ground beef, brings a hearty, rich flavor that complements the vegetables. I recommend using lean ground beef (around 85% lean) to avoid an overly greasy soup. If you want a lighter option, ground turkey or chicken work well too.

Carrots, Celery, and Potatoes

These veggies are classic choices for adding texture and flavor. Carrots add a natural sweetness, celery brings a slight peppery taste, and potatoes make the soup feel substantial. If you’re out of potatoes, sweet potatoes or even butternut squash are great alternatives, adding a touch of earthy sweetness.

Canned Diced Tomatoes, Tomato Soup, and Tomato Paste

The combination of diced tomatoes, condensed tomato soup, and tomato paste gives the soup a rich, slightly tangy tomato base. If you’re looking for a lower-sodium option, go for reduced-sodium varieties of these canned goods. Fresh tomatoes can also work in a pinch, but they’ll need a bit more time to cook down.

Green Beans and Corn

These canned veggies add color, sweetness, and extra fiber to the soup. Fresh or frozen green beans work just as well here, and if corn isn’t your thing, you can swap it out for peas or another vegetable of your choice.

Italian Seasoning and Bay Leaf

Italian seasoning provides a mix of herbs like oregano, basil, and thyme, infusing the soup with a subtle Mediterranean vibe. The bay leaf adds depth and a hint of herbal bitterness, which balances the flavors. Just remember to fish it out before serving!

Worcestershire Sauce

A small amount of Worcestershire sauce might seem surprising in a vegetable soup, but it adds a savory, umami quality that deepens the flavor without being overpowering. You could also use soy sauce in a pinch for a similar effect.

Essential Tools You’ll Need

Dutch Oven or Large Soup Pot

A sturdy Dutch oven is perfect for this recipe because it distributes heat evenly and holds all the ingredients comfortably. If you don’t have a Dutch oven, a large soup pot will work just as well – just make sure it’s big enough to hold several cups of broth and veggies.

Wooden Spoon or Spatula

This recipe requires a bit of stirring, especially when browning the beef and sautéing the veggies. A sturdy wooden spoon or heat-safe spatula is ideal for scraping up any flavorful browned bits from the bottom of the pot.

Ladle

You’ll definitely want a ladle to serve this soup. Plus, it makes portioning easy if you’re planning to store leftovers in individual containers.

Step-by-Step: Let’s Make This Hearty Soup

1. Brown the Beef

Start by heating a tablespoon of olive oil in your Dutch oven over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and crumbled, stirring occasionally. This should take about 5-7 minutes. Browning the beef here builds a flavor base for the soup – don’t rush this step!

2. Sauté the Veggies

Add the sliced carrots and celery to the pot with the beef. Sauté for another 6-8 minutes until the veggies begin to soften. This little bit of extra cooking time allows the carrots and celery to release their sweetness, making the soup even more delicious.

3. Season with Herbs

Stir in the Italian seasoning and the bay leaf. Let them cook for about a minute, just until they’re fragrant. This step helps the herbs bloom, releasing their flavors into the oil and beef.

4. Add Potatoes and Broth

Toss in the diced potatoes, followed by the beef broth. The potatoes will start to soften and absorb all the flavors from the broth as they cook. If you’re short on time, cut the potatoes smaller so they cook faster.

5. Add Tomatoes and Sauces

Pour in the can of diced tomatoes (with their juice), the condensed tomato soup, and tomato paste. Add the Worcestershire sauce for that extra umami kick. Stir everything together well.

6. Finish with Green Beans and Corn

Finally, add the canned green beans and drained corn. Give the soup a good stir, bring it to a boil, then reduce the heat to low. Cover and let it simmer for 35-40 minutes. This slow simmer is where the magic happens – the flavors meld, the veggies become tender, and the broth thickens slightly.

7. Season to Taste

Before serving, taste the soup and add salt and pepper as needed. Every broth and canned tomato has different salt levels, so this final seasoning makes all the difference.

Make It Your Own: Variations and Adaptations

Spice It Up

If you like a bit of heat, try adding a dash of crushed red pepper flakes or a teaspoon of hot sauce. A sprinkle of smoked paprika can also add a lovely depth.

Low-Carb or Keto Version

To make this soup low-carb, simply skip the potatoes and add more low-carb veggies like zucchini, cauliflower, or mushrooms.

Vegetarian Option

Swap the ground beef for a can of drained and rinsed chickpeas or a cup of lentils. Use vegetable broth instead of beef broth. You’ll still get a filling, flavorful soup that’s packed with protein.

Add More Greens

If you love greens, throw in a handful of spinach or kale towards the end of cooking. They’ll wilt quickly and add a lovely color and texture to the soup.

Seasonal Veggies

This soup is perfect for adapting to the seasons. In the summer, try adding zucchini and fresh corn. In the winter, add root vegetables like parsnips or turnips for a hearty twist.

How to Serve and Enjoy This Soup

Serve this soup hot, ladled into big bowls. Garnish with a sprinkle of freshly chopped parsley or a pinch of grated Parmesan for an extra touch of flavor. Crusty bread on the side is a must, especially for dipping – sourdough or a baguette works wonderfully. For a complete meal, pair this soup with a simple side salad or a grilled cheese sandwich.

Perfect Drink Pairings

For a cozy meal, try pairing this soup with a glass of red wine like a Merlot or Cabernet Sauvignon. These wines have a robust flavor that complements the beefy, tomato-rich broth. If you prefer non-alcoholic options, a sparkling water with a squeeze of lemon or a warm mug of herbal tea would work beautifully.

Storing and Reheating Leftovers

This soup keeps well in the fridge for up to 4 days. In fact, it often tastes even better the next day! To reheat, simply warm it on the stove over low heat, adding a splash of broth or water if it’s thickened too much. For longer storage, freeze individual portions in airtight containers for up to 3 months.

Scaling the Recipe for a Crowd

This recipe makes about 6-8 servings, but it’s easy to double if you’re feeding a crowd. Just make sure your pot is large enough to hold all the ingredients. If doubling, you may need to increase the simmering time slightly to ensure all the vegetables are tender.

Troubleshooting Tips

Soup too thick? Add a bit more broth or water to reach your desired consistency.
Too salty? Add a peeled potato to absorb excess salt, then remove it before serving.
Bland taste? A bit more Worcestershire sauce, salt, or even a splash of vinegar can help brighten the flavors.

Frequently Asked Questions

1. Can I use fresh tomatoes instead of canned?
Yes, but you may need to cook them a bit longer to break down their texture. About 4-5 fresh tomatoes should do the trick.

2. Can I make this soup in a slow cooker?
Absolutely! Brown the beef and sauté the veggies first, then add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

3. Can I freeze this soup?
Yes, it freezes well for up to 3 months. Just leave out the potatoes if you plan to freeze it, as they can get mushy.

4. How can I make this soup gluten-free?
Make sure the Worcestershire sauce and beef broth are gluten-free, and you’re good to go!

5. Can I add pasta or rice?
Sure! Just add cooked pasta or rice towards the end, so it doesn’t get too soft.