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.
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!
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Notes
Feel free to swap out any veggies for what you prefer!