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Ground Beef Vegetable Soup

Comforting Ground Beef Vegetable Soup for Cozy Nights

This Ground Beef Vegetable Soup is a hearty and nutritious meal perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Essential for sautéing
  • 1 pound Lean Ground Beef Can substitute with ground turkey or chicken
  • 1 medium Onion Diced
  • 3 cloves Garlic Minced
For the Vegetables
  • 1 cup Medium Carrots Sliced
  • 1 cup Celery Stalks Sliced
  • 2 medium Potatoes Diced
  • 1 can Cut Green Beans Drained
  • 1 can Corn Drained
For Flavor
  • 2 teaspoons Italian Seasoning
  • 1 leaf Bay Leaf Remove before serving
  • 4 cups Beef Broth Can substitute with vegetable or chicken broth
  • 1 can Diced Tomatoes With juice
  • 1 can Condensed Tomato Soup
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Worcestershire Sauce
  • Salt to taste
  • Pepper to taste

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions for Ground Beef Vegetable Soup
  1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
  2. Add the lean ground beef, diced onion, and minced garlic. Cook for about 5-7 minutes until browned and crumbled.
  3. Stir in the sliced carrots and celery. Cook for an additional 6-8 minutes until softened.
  4. Add the Italian seasoning and bay leaf. Cook for 1-2 minutes, stirring continuously.
  5. Incorporate the diced potatoes and pour in the beef broth. Stir well to combine.
  6. Mix in the diced tomatoes, condensed tomato soup, and tomato paste. Stir until combined.
  7. Add the drained green beans and corn. Stir gently to distribute evenly.
  8. Bring to a gentle boil, then reduce heat to low and cover. Let it simmer for about 35-40 minutes.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 2000IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

This soup is perfect for using up leftover vegetables, making it both practical and delicious.

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