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Bowl of ground beef vegetable soup with fresh ingredients and herbs

Ground Beef Vegetable Soup

A warm and comforting soup that combines hearty vegetables and savory ground beef, perfect for a family-friendly meal any night of the week.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 tablespoon olive oil For sautéing
  • 1 lb lean ground beef Can substitute with ground turkey or chicken
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 stalks celery, sliced
  • 2 medium potatoes, diced
  • 1 teaspoon Italian seasoning
  • 1 leaf bay leaf
  • 4 cups beef broth Can substitute with vegetable or chicken broth
  • 1 15 oz can diced tomatoes, with juice
  • 1 10.5 oz can condensed tomato soup
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 14.5 oz can cut green beans
  • 1 15.25 oz can corn, drained
  • to taste Salt and pepper For seasoning

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the ground beef and cook until browned, breaking it apart as it cooks.
  3. Toss in the onion and garlic, sautéing until the onion is translucent.
  4. Stir in the carrots, celery, and potatoes, letting them cook for a few minutes.
  5. Add in the Italian seasoning, bay leaf, beef broth, diced tomatoes, condensed tomato soup, tomato paste, and Worcestershire sauce. Bring to a boil.
  6. Reduce the heat and let it simmer for about 30 minutes, allowing the flavors to meld beautifully.
  7. Stir in the green beans and corn, cooking for an additional 5-10 minutes.
  8. Season with salt and pepper to your liking.

Notes

For a creamier soup, blend a portion of it before adding the beans. This soup keeps well in the fridge for about 3-4 days and freezes beautifully for up to 3 months. Serve with warm, crusty bread or buttery crackers.