Have you ever craved a hearty, homemade soup that warms you from the inside out on a chilly evening? Well, let me introduce you to my all-time comfort dish: Ground Beef Vegetable Soup. It’s one of those recipes that’s not just nutritious but is packed with cozy flavors. Every time I make this soup, my kids say it reminds them of the perfect evenings snuggled on the couch. Before you know it, you’ll have a deliciously fragrant soup simmering on your stove that the whole family will love.
If you’re interested in more comforting dishes, check out these delightful recipes.
Why you’ll love this recipe
You’ll love this ground beef vegetable soup for its simplicity, flavor, and versatility. It’s packed with nutritious vegetables and hearty ground beef, all swimming in a flavorful broth. The beauty of this recipe is its adaptability – you can easily swap ingredients based on what you have in your pantry. Plus, it’s a great way to sneak more veggies into your family’s diet.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 potatoes, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Step-by-step instructions
Browning the beef
- In a large pot, begin by browning 1 lb of ground beef over medium heat. This should take about 5-7 minutes. Don’t forget to drain the excess fat, which will give you a leaner soup base.
Sautéing the aromatics
- Add the diced onion and minced garlic to the pot. Sauté these until the onion turns translucent, which will take around 3-4 minutes. The house will start smelling delicious at this point!
Vegetable addition
- Stir in the carrots and potatoes, cooking them for an additional 5 minutes. These veggies need a bit more time to soften, and this initial cooking helps start the process.
Combining ingredients
- Now, add zucchini, green beans, beef broth, diced tomatoes (with their juice), thyme, basil, salt, and pepper to the pot. Bring the mixture to a boil. This part is always fun because the soup really comes together right before your eyes.
- Simmer and Taste
Once boiling, reduce the heat and let the soup simmer for 30-40 minutes, or until the vegetables are tender. Taste and adjust the seasoning if needed.
Serve hot, garnished with fresh parsley. My family adds a sprinkle of cheddar cheese—we each have our own twist to make it perfect.
Recipe Tips & Variations
Vegetable Variations: Swap or add veggies like bell peppers or peas to use up what’s in your fridge.
Spice It Up: Add red pepper flakes for some heat.
Meat Alternatives: Use ground turkey instead of beef, or skip the meat for a vegetarian version.
Storage & reheating
This soup stores beautifully! I usually make a double batch because leftovers are perfect for busy weekdays. Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup in portion-sized containers for up to two months. Reheat on the stove or in the microwave until hot.
FAQs
1. Can I make this soup in a slow cooker?
Yes, just brown the beef first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
2. How do I thicken my soup if I want it heartier?
For a thicker texture, you can mash a few potatoes into the soup after it’s cooked.
3. Can this soup be made spicy?
Certainly! Add some cayenne pepper or your favorite hot sauce for a spicy kick.
4. What can I serve with this soup?
Crusty bread or a side salad complements this soup perfectly, perhaps even these easy crispy breakfast potatoes.
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Trust me, once you try this soup, it’ll become a regular at your dinner table just like it is at mine. Happy cooking!
Print
Ground Beef Vegetable Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A hearty, comforting Ground Beef Vegetable Soup packed with nutritious vegetables and flavors.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 potatoes, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, begin by browning 1 lb of ground beef over medium heat. This should take about 5-7 minutes. Don’t forget to drain the excess fat, which will give you a leaner soup base.
- Add the diced onion and minced garlic to the pot. Sauté these until the onion turns translucent, which will take around 3-4 minutes.
- Stir in the carrots and potatoes, cooking them for an additional 5 minutes.
- Now, add zucchini, green beans, beef broth, diced tomatoes (with their juice), thyme, basil, salt, and pepper to the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat and let your soup simmer for 30-40 minutes, or until the vegetables are tender.
- Finally, serve the soup hot, garnished with fresh parsley if you like.
Notes
- Feel free to swap or add any additional veggies like bell peppers or peas.
- If you enjoy a kick, throw in a dash of red pepper flakes.
- Switch the ground beef for ground turkey or skip the meat for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg