As the soup simmers, the rich aroma of beef mingling with earthy vegetables fills the kitchen, making it feel like home. The combination of tender ground beef and hearty vegetables creates a comforting, wholesome meal that is both satisfying and nourishing. The best part? It’s a one-pot wonder that requires minimal effort but delivers maximum flavor. You’ll find yourself savoring each spoonful as the seasonings meld together, with every bite offering a balanced mix of savory, slightly sweet, and just the right touch of saltiness. Don’t be afraid to play around with the vegetables you have on hand—whether it’s swapping out green beans for peas or adding in some extra garlic for depth, this soup is all about versatility and making it your own.
When I first started making this, I wasn’t sure how much of a difference fresh herbs would really make, but trust me, adding a few sprigs of thyme or rosemary takes this soup from good to great. The fresh herbs not only enhance the flavors but also elevate the entire dish, making it feel like something special even on the busiest of days. If you’re in a rush, dried herbs will work just fine too, but try to let the soup sit for a bit after cooking to let the flavors settle and blend.
The beauty of this soup is in its simplicity. You can serve it as a meal on its own or pair it with a crunchy side like crusty bread or a light salad. And, if you’re lucky enough to have leftovers, you’ll find that the soup only gets better as it sits, with the flavors deepening and becoming even more delicious the next day. It’s the kind of dish that not only fills your stomach but also your heart, especially when shared with loved ones.
Key Ingredients in Ground Beef Vegetable Soup
This hearty soup is made from a variety of simple ingredients, each adding its own touch of flavor and texture. Together, they create a rich and satisfying bowl of comfort. Let’s take a closer look at each one:
- Ground Beef: The star of the dish, providing a savory, rich base for the soup. The beef adds both flavor and protein, making the soup filling and nourishing.
- Onion: A classic base for any good soup. When sautéed, onion brings a gentle sweetness and depth to the dish, balancing the savory flavors of the beef.
- Garlic: Adds an aromatic punch and enhances the overall flavor profile of the soup, bringing warmth and richness without overpowering the other ingredients.
- Carrots: Their natural sweetness brightens the soup while adding color and a satisfying crunch that contrasts nicely with the tender beef and potatoes.
- Potatoes: These starchy vegetables give the soup body and help thicken the broth, making each spoonful comforting and hearty.
- Celery: With its refreshing, slightly peppery flavor, celery adds a bit of crunch and a fresh undertone that lifts the other ingredients.
- Diced Tomatoes: A touch of acidity and natural sweetness from the tomatoes provides balance to the savory flavors, while adding a pop of color.
- Beef Broth: The foundation of the soup, beef broth imparts a rich, meaty flavor that complements the ground beef and vegetables, creating a savory liquid base for the soup.
- Green Beans: These tender vegetables contribute both color and texture, offering a light, fresh contrast to the heavier ingredients.
- Dried Thyme: A fragrant herb that gives the soup a warm, earthy flavor, adding depth and complexity to the broth.
- Dried Basil: This herb provides a slightly sweet, aromatic flavor that enhances the overall balance of the dish and pairs perfectly with the tomatoes.
- Salt: Essential for bringing out all the natural flavors in the soup, salt helps to tie everything together and make each bite more satisfying.
- Black Pepper: A bit of heat and earthiness from the pepper adds a subtle kick that balances the richness of the beef and broth.
- Bay Leaf: Infuses the soup with a unique, aromatic fragrance that enhances the overall flavor without being too overpowering.
- Olive Oil: Used to sauté the onions and garlic, olive oil adds a touch of richness and helps develop the flavors early in the cooking process.
How to Make Ground Beef Vegetable Soup
- STEP 1: Brown the ground beef. In a large pot or Dutch oven, heat a drizzle of olive oil over medium-high heat. Once hot, add the ground beef and break it apart with a spoon. Cook, stirring occasionally, until the beef is browned and cooked through. Once done, drain any excess fat, leaving just a small amount for flavor.
- STEP 2: Sauté the onions and garlic. Add the chopped onion to the same pot, stirring to combine with the beef. Cook for about 3-4 minutes, or until the onion softens and becomes translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to burn it.
- STEP 3: Add the vegetables. Add the chopped carrots, celery, and potatoes to the pot. Stir everything together, letting the vegetables cook for about 5 minutes. This step will help them soften just a bit and pick up the delicious flavors from the beef and onions.
- STEP 4: Pour in the broth and tomatoes. Next, add the diced tomatoes (with their juices) and beef broth to the pot. Stir to combine all the ingredients, ensuring everything is submerged in the liquid. Bring the soup to a gentle boil over medium-high heat.
- STEP 5: Season the soup. Add the dried thyme, dried basil, bay leaf, salt, and black pepper to the pot. Stir to evenly distribute the seasonings throughout the soup. Adjust the salt and pepper to your taste, depending on how seasoned you like your soup.
- STEP 6: Simmer the soup. Once the soup comes to a boil, reduce the heat to low and cover the pot. Let the soup simmer for about 25-30 minutes, or until the vegetables are tender and the flavors have melded together.
- STEP 7: Add the green beans. Stir in the green beans and continue to simmer for an additional 10-15 minutes, or until they are tender but still vibrant in color. This will give them enough time to soften without losing their fresh texture.
- STEP 8: Taste and adjust. Give the soup a final taste before serving. Adjust the seasoning as needed, adding more salt, pepper, or even a little more basil or thyme to enhance the flavor.
- STEP 9: Serve and enjoy. Once the soup is ready, ladle it into bowls and serve hot. Pair it with a slice of crusty bread for dipping, or enjoy it on its own as a cozy, comforting meal.
Serving Suggestions for Ground Beef Vegetable Soup
- With a Side of Garlic Bread: There’s nothing quite like dipping a warm, crusty piece of garlic bread into a bowl of soup. The butter, garlic, and herbs add a delicious, savory contrast to the rich, hearty flavors of the soup. Plus, that crispy texture is the perfect way to soak up all the goodness in the broth.
- Topped with Fresh Parmesan: A sprinkle of freshly grated Parmesan on top of your soup brings a salty, nutty flavor that takes it to the next level. It melts into the soup just enough to enhance every bite with a touch of creaminess and richness.
- Pair with a Simple Salad: If you’re looking to keep things light, serve the soup with a crisp, refreshing salad. A mix of greens, a little cucumber, and a tangy vinaigrette will balance the richness of the soup perfectly, making for a wholesome and satisfying meal.
What’s your favorite way to enjoy a bowl of soup like this? Maybe you’ve got a secret side that you love to serve alongside it!
How to Store Ground Beef Vegetable Soup
If you’re lucky enough to have leftovers (or just made a big batch to enjoy throughout the week), storing your soup properly is key to keeping it fresh and flavorful. The first step is to let the soup cool down to room temperature before storing it. This prevents condensation from forming inside the container, which can make your soup watery and dilute its rich flavors.
Once it’s cooled, transfer the soup into an airtight container. A glass container with a tight-fitting lid works great, but whatever you have on hand will do the trick. You can store it in the fridge for up to 3-4 days, and each time you reheat it, you’ll be met with a comforting bowl of warmth.
If you want to make sure you have some for a rainy day, this soup also freezes wonderfully. Just portion it into freezer-safe containers or heavy-duty freezer bags, leaving a little room for expansion. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, let it thaw overnight in the fridge and reheat gently on the stove. Trust me, that deep, savory flavor only gets better with time!
Conclusion
And there you have it—a warm, hearty, and incredibly satisfying Ground Beef Vegetable Soup that’s perfect for cozy nights or whenever you need something comforting. With simple ingredients and minimal prep, this soup is bound to become a regular in your kitchen. The blend of tender vegetables, savory beef, and fragrant herbs comes together in the most delicious way, creating a dish that not only fills your stomach but also warms your heart.
I hope you give this recipe a try and find as much joy in making (and eating) it as I do. The best part is, it’s a flexible recipe—feel free to make it your own by adding or swapping in whatever veggies or spices you love most. And don’t forget, it’s even better the next day, so be sure to savor those leftovers!
Got any thoughts on the recipe? Have a favorite side to serve with soup, or maybe a twist you like to add? I’d love to hear how it goes for you, or if you have any questions or need a hand while making it! Let me know how it turns out, I can’t wait to hear from you.
Ground Beef Vegetable Soup
Description
Hearty and comforting, Ground Beef Vegetable Soup is a perfect balance of savory, tender ground beef and a colorful mix of fresh, flavorful veggies. The rich broth pulls everything together, creating a satisfying, soul-warming bowl every time.
Ingredients
Instructions
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Heat the olive oil in a large pot or Dutch oven over medium heat.
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Add the diced onion and cook for about 3-4 minutes, stirring occasionally, until softened and translucent.
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Add the minced garlic and cook for another 30 seconds, until fragrant.
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Add the ground beef to the pot and break it apart with a spoon as it cooks, stirring frequently.
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Cook the beef until browned and no longer pink, about 5-7 minutes.
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Drain any excess fat from the pot if necessary, but leave some for flavor.
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Add the chopped carrots, potatoes, and celery to the pot.
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Stir the vegetables into the beef mixture, allowing them to cook for about 3-4 minutes.
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Pour in the diced tomatoes with their juice and beef broth, stirring everything together.
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Add the chopped green beans to the pot, followed by the dried thyme, dried basil, salt, black pepper, and bay leaf.
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Stir the mixture to combine all the ingredients evenly.
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Bring the soup to a boil, then reduce the heat to low to let it simmer.
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Cover the pot and simmer for about 30-40 minutes, or until the vegetables are tender and the flavors have melded.
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Check the seasoning and adjust salt and pepper to taste.
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Remove the bay leaf from the soup before serving.
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Ladle the soup into bowls and serve hot.
Note
- The ground beef adds a rich, savory flavor, so be sure to drain excess fat for a lighter soup if needed, but leave a bit for taste.
- For a thicker soup, you can mash some of the potatoes or add a tablespoon of flour when cooking the beef.
- Consider adding frozen or fresh peas, corn, or zucchini to increase the variety of vegetables.
- Feel free to substitute the beef broth with vegetable broth for a lighter version of the soup.
- The bay leaf adds depth, but don’t forget to remove it before serving, as it’s not meant to be eaten.
