This hearty Vegetable Ground Beef Soup recipe is filled with tender potatoes, chunks of seasoned ground beef and loads of veggies in a tomato-based broth.
We love to pair this warming soup with saltine crackers, garlic bread or a side Caesar Salad for a complete meal.
One of my favorite things about this nutritious Vegetable Beef Soup is that I can feel good about eating this soup all week long.
I’ve packed it full of my favorite veggies as well as extra lean ground beef to give me that added protein. It couldn’t be easier to make too!
Easy Vegetable Ground Beef Soup
Most vegetable soup recipes start with stew meat, but I’m using extra lean ground beef to make this recipe super quick and easy to prepare.
Ingredients Needed:
Here’s a basic list of all the ingredients you’ll need to make this soup recipe. I know it may look like a lot, but it comes together quite quickly.
As always, you can find the full recipe with instructions and print options below!
- Extra Lean Ground Beef – you can use regular ground beef, just make sure to drain any fat after it’s browned
- Yellow Onion
- Garlic
- Carrots
- Celery
- Beef Stock or Broth
- Diced Potatoes – you can swap this out for cauliflower to make it a low-carb soup!
- Tomato Paste
- Diced Canned Tomatoes – I like to use the petite diced for a smaller bite
- Worcestershire Sauce
- Parsley
- Italian Seasoning
- Bay Leaves
- Green Beans – fresh or frozen work here!
- Frozen Peas
- Frozen Corn – you can also used canned or fresh.
How To Make Vegetable Beef Soup
I’ve taken my favorite Vegetable Soup recipe and amped it up with more savory flavors, using ground beef and adjusted the broth slightly with beef broth, tomato paste and a little added Worcestershire sauce for a nice savory punch.
- Start by browning the ground beef and onions in a large dutch oven or pot, until beef is cooked and no longer pink.
- Add in the garlic and cook until fragrant. Then add in the carrots, celery, potatoes, beef broth, diced tomatoes, green beans, salt, pepper, Italian seasoning, tomato paste, Worcestershire sauce and a couple bay leaves.
- Bring the mixture to a simmer, cover and cook until the potatoes, carrots and green beans are nice and tender (about 25 minutes).
- Finally, add in the frozen peas, corn and parsley and stir until heated through.
What Is The Best Cut Of Meat For Vegetable Beef Soup?
Typically, you would make a vegetable beef soup with chuck roast or chuck shoulder and let it simmer for a couple hours until the meat is nice and tender.
However, I’m making this easy Vegetable Beef Soup with ground beef, so it’s ready in a fraction of the time, while still packing loads of flavor, perfect for those busy weeknights!
PRO TIP: leave your beef in slightly larger chunks when brownings for more of a bite in the soup.
What Can I Add To My Vegetable Soup For More Flavor?
I think this soup is perfectly balanced in flavor, highlighting all the fresh veggies and herbs added, plus that delicious, savory broth… but if you’re looking for something more… here are some great ideas to help spice it up.
- Try adding more fresh herbs such as: basil, thyme, oregano or marjoram
- Give it a kick of spice with a few dashes of crushed red pepper
- Toss in a parmesan rind while the soup simmers or top with freshly grated parmesan when serving!
- If you’re still finding it lacking, try adding a little more salt. Salt can brighten flavors and sometimes that’s all that’s needed!
What Vegetables Can I Swap?
Not liking the veggies I have listed in the recipe? No worries!
This soup is great because you can easily swap out the veggies for ones that you prefer, just keep a few things in mind…
- Add thicker cut or more dense veggies to the soup first so they have time to cook through.
- example: cauliflower, Brussels sprouts, parsnips, sweet potatoes, broccoli, etc.
- Smaller cuts of veggies, or frozen veggies can be added towards the end as they wont need as long to cook through
- You can make this Vegetable Beef Soup even quicker by swapping out all the fresh veggies for a large bag of frozen mixed veggies.
- Swap the potatoes for 2 cups of small cut, uncooked pasta (shells, macaroni, etc).
- Feel free to leave certain veggies out entirely if your family is not a fan! Make this soup custom to what your tastes prefer!
Can I Freeze Vegetable Beef Soup?
Since this recipe calls for potatoes, it’s not the best soup to freeze and reheat. The potatoes and most of the veggies will turn mushy when frozen and reheated.
That being said, you COULD freeze the soup if you omit the potatoes and undercook most of the veggies.
This recipe does make quite a bit, so feel free to scale it down using the features in the recipe card to adjust to your needs.
More Soup Recipes To Try:
Craving more warm and cozy soup recipes? Here are a few of our favorites…
- Easy Vegetable Soup Recipe
- Low Carb Zuppa Toscano Soup
- Cheeseburger Soup Recipe
- Quick and Easy Taco Soup
- Slow Cooker Beef Stew Recipe
Quick Vegetable Ground Beef Soup
Ingredients
- 1 lb. extra lean ground beef
- 1 med. onion, diced
- 2 tsp garlic, minced
- 1 cup carrots, sliced
- 1 cup celery, diced
- 8 cups beef broth
- 28 oz petite diced tomatoes
- 2 medium potatoes, peeled and diced
- 1 cup fresh green beans, trimmed and cut
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp Italian Seasoning
- 1 tsp salt
- ½ tsp black pepper
- 1 cup frozen peas
- 1 cup frozen corn
- ⅓ cup freshly chopped parsley
Instructions
- In a large dutch oven or pot brown the ground beef over medium-high heat, breaking up into small chunks along with the diced onion. Cook until no longer pink and onion is tender. Add in the garlic and cook about 30 seconds, until fragrant. Drain and discard any fat.
- Return pan to stove top over medium-high heat and add in the carrots, celery, beef broth, canned tomatoes, potatoes, green beans, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. Stir to combine and bring mixture to a boil. Reduce heat to a simmer, cover and let cook until potatoes and veggies are tender, about 25 minutes.
- Finally, add in the frozen peas, corn and parsley and cook until heated through. Serve and enjoy!
Video
Notes
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE:
Can i do this in a crock pot on a slow cook?
I was so happy with how this turned out, that I passed the recipe on to others. Super simple and low cost to make.
I used my own home canned tomatoes, tomato paste, and beef broth. I used a package of frozen soup vegetables that were on sale at my local store. In addition to the typical carrots, beans, potatoes, and peas, it also had okra in it. I love okra. I also added some home grown corn.
The changes I made (adding frozen vegetables and corn) were minimal and I would not hesitate to make this soup exactly like it is written. I baked a loaf of homemade bread and had a hearty meal with enough leftovers for several more days!
Great recipe. My picky BIL asked if I’d saved the recipe! I made no changes.
I’d definitely make this again, it was delicious! Hubby had seconds 🙂 I didn’t have any Worcestershire sauce so I used a little balsamic vinegar and added cabbage to the recipe too 🙂
Great recipe! I put in 2 tablespoons of both the tomato paste and the Worcestershire sauce and it had a great flavor. I also cut down on the amount of broth a little. I added a can of kidney beans for a little extra protein. I like that you can make this in advance. I served it with home-made gluten free cheesy bread sticks. Yum!
I would like to know about these gluten free cheesy breadsticks please.
Can you add pasta?
Yes. She has it noted you can substitute for potatoes if you want.
I like my soups to be “creamy” so I add instant mashed potato (flakes) to thicken. Yum!
This soup is totally delicious. I was looking for a way to use up veggies in the crisper and hamburger I thawed yesterday for a burger and was extra. Definitely will make this often. Thanks so much
Wow delicious!
I am also wanting to try this in my insta pot . Any advice on how long to cook and any variations on the liquid for an insta pot?
Thank you!
Hi Shawn! I LOVE your version of veggie soup. I have also made it with small cubed chuck and a good soup bone. Something I like to do is add chopped raw cabbage into the soup. It not only sweetens/mellows it out but you get so much more nutrition into those kiddos! Sometimes I do the paste trick, other times I buy tomato paste in a tube and just squish it into the soup or sauce. Cap it up and it keeps well in fridge! Thank you!
So glad you enjoyed the soup! Thank you for your comment!
Made this today and was a hit ! Will be making it again! Thank you!
How much cabbage?
Loved this recipe. I didn’t have celery so added celery salt and also added some frozen, cooked & cubed zucchini. The aroma it gave our house was heavenly!!
Not much flavor. Rather bland
Excellent. My husband loved it. I used a 16 oz. bag of frozen mixed vegetables instead of just peas & corn.
That sounds wonderful! I’m so glad you enjoyed it Judith!
How can bn you convert this to crockpot?
Yes. I cooked mine in a slow cooker. This method you don’t have to monitor and stir every 30 minutes. If you are in a rush, slow cooker will not be the way to go.
I always try to cook in advance, gives time to incorporate the flavors
Thanks for the tips on the slow cooker Larry!
Can you convert this to an Instant Pot, please?
I included a can of collard greens in my soup. Substituted green beans with black-eye peas.
Boiled potatoes separately and added to each serving. . I used 80-20 hamburger meat and strained out the grease. Froze left overs
Nothing wrong with original receipt, just personal taste.