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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!
Vegetable Soup with Ground Beef
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!
My healthy vegetable ground beef soup recipe is a great way to stretch a pound of ground beef and use up fresh veggies. If you don’t have fresh vegetables, just use frozen mixed veggies or a little bit of both! You can make this easy dinner recipe on the stove top, in the crock pot or in the Instant Pot!
Serve the soup with crusty bread or garlic bread or jalapeño garlic bread for a complete meal.
Table of Contents
Ingredient Notes
You only need simple ingredients for this easy homemade soup. Here’s a quick overview — full amounts are in the printable recipe card below.
- Ground beef — use extra lean ground beef or lean ground beef if you can
- Potatoes — Yukon Gold potatoes or red potatoes are perfect since you don’t have to peel them. Russet potatoes will work, although they tend to break down more.
- Carrots
- Green Beans
- Worcestershire sauce — enhances the beef flavor
- Beef broth — I use low sodium beef broth
- Diced tomatoes
- Tomato sauce — adds flavor and adds a little thickness to the soup base
- Onion — yellow onion or white onion
- Garlic
- Seasonings — sea salt, black pepper, ground thyme, dried parsley
- Olive oil — or vegetable oil or avocado oil to sauté the onion
- Optional — fresh parsley or fresh thyme or other fresh herbs for garnish
How to Make Ground Beef Vegetable Soup
First, cook the onion in olive oil in a large pot or large Dutch oven over medium heat until soft and translucent.
Then, add the hamburger meat, and cook until no longer pink. If you are not using extra lean meat, you may have to drain the fat after this step.
Add the garlic and seasonings, and cook until fragrant.
Now, add the potatoes and carrots and beef broth. I like to add the heavier veggies before adding the liquids just to avoid splashing. It’s just a personal preference.
You can add the remaining ingredients. This time I added some frozen corn. It’s a great recipe for using up whatever you have on hand!
Place the lid on the pot, and bring to a boil. Then, turn heat to medium low or a simmer. Cook for about 20 to 25 minutes or until the veggies are fork tender. Top with fresh parsley or thyme if you like!
How to Store and Reheat
Store leftover soup in an airtight container in your refrigerator. It keeps well for 3 to 4 days. Reheat the soup on the stove top or in the microwave. For longer storage, freeze the leftovers in a freezer-safe container or zip top storage bags for up to 3 months.
Recipe Tip
Use your favorite frozen mixed vegetables instead of fresh or use a combination of fresh and frozen veggies — I do this a lot.
Variations
Sub ground turkey or ground chicken in place of beef. Or use ground pork or ground sausage for a different taste.
Instead of tomato sauce, use tomato soup, tomato paste or marinara sauce. Substitute Italian seasoning or herbes de Provence for the thyme or parsley.
Add noodles or pasta for beef noodle soup. After browning the meat, you can transfer the soup to a slow cooker and cook on low for 4 hours or high for 2 hours. Have a pressure cooker? Try my Instant Pot hamburger soup.
More Hearty Soups
Try my chicken potato soup or this hearty cabbage soup or this delicious Zuppa Toscana soup next!
Ground Beef Vegetable Soup
Equipment
Ingredients
- 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 beef broth low sodium
- 15 oz can diced tomatoes
- 8 oz can tomato sauce
- 1 tsp Worcestershire sauce
- 2 cups green beans trimmed, cut
Instructions
- In a large pot or Dutch oven, sauté the onion in olive oil over medium heat
- Add the ground beef, and cook until no longer pink (drain if needed)
- Add the garlic, sea salt, thyme, parsley and pepper, and cook until fragrant, about 1-2 minutes
- Add the potatoes and carrots, then stir in the beef broth
- Add the tomatoes, tomato sauce, Worcestershire sauce and green beans
- Place lid on the soup pot, bring to a boil, then reduce heat to low or simmer, and cook for 20-25 minutes or until vegetables are fork tender, stirring occasionally
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you enjoy this easy soup as much as we do. My whole family just raves about it. For more easy recipes, be sure to sign up for the weekly newsletter and follow on social media.
Loved this soup recipe. Tons of flavor and pretty easy to make as well. Filled the house with a great comfortable aroma.
Very hearty and delicious! The definition of comfort food!
Thank you so much, Marie! I’m glad you liked the soup!