recipe for vegetable soup using ground beef
The Best recipe for vegetable soup using ground beef
The health benefits make it even better. It’s loaded with vitamins from the carrots, celery, and tomatoes, and the lean ground beef adds protein without the extra fat. I like that it’s customizable—swap in whatever veggies you have on hand, or add a splash of broth to stretch it further. It’s the kind of soup that’s easy to make in big batches, so I can have it ready for the week, and it’s always a hit with everyone. Plus, it’s the perfect dish for when you want something warm and satisfying without the fuss of a full meal.
Classic Vegetable and Ground Beef Soup
A hearty soup packed with tender ground beef and vibrant vegetables, perfect for a comforting meal. Simple ingredients make it easy to customize with your favorite seasonal produce.
🥘Ingredients
- 1 lb ground beef (80/20 blend)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 cup frozen peas
- 1 cup shredded cheddar cheese (optional)
- Salt and black pepper to taste
👨🍳Directions
-
1
In a large pot, brown the ground beef over medium heat, breaking it up with a wooden spoon. Drain excess fat if needed. -
2
Add diced onion and minced garlic to the pot, cooking until softened (about 3 minutes). Stir in sliced carrots and diced potatoes, cooking for another 2 minutes. -
3
Pour in the crushed tomatoes, vegetable broth, thyme, oregano, and bay leaf. Bring to a boil, then reduce heat to low. Let it simmer uncovered for 20–25 minutes, or until vegetables are tender. -
4
Stir in the frozen peas and cook for an additional 5 minutes. Remove the bay leaf, adjust seasoning with salt and pepper if needed. -
5
For serving, ladle the soup into bowls and top with shredded cheese if desired.
🔧Equipment
- Large pot
- Wooden spoon
- Measuring cups
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of heavy cream or coconut milk at the end.
- Use any combination of seasonal vegetables—zucchini, bell peppers, or corn work well too.
- Make ahead: The soup tastes even better the next day as flavors meld.
Watch Video Of How Classic Vegetable and Ground Beef Soup Works
❓ Frequently Asked Questions About Vegetable and Ground Beef Soup
How do I adjust the soup’s consistency if it’s too thick or too thin?
If your vegetable soup is too thick, simmer it uncovered for 5–10 minutes to evaporate liquid. For a thinner texture, blend ½ cup of the soup with ½ cup water and stir it back in. If it’s too thin, reduce the liquid by simmering or add a bit of cornstarch mixed with cold water (1 tsp cornstarch + 2 tbsp water) and stir in slowly.
Can I substitute ground turkey for the beef, and if so, how much?
Yes, you can use ground turkey. Since turkey is leaner, reduce it by about 1–2 ounces per pound of beef to account for moisture loss. Brown it in the same pan before adding the broth to avoid a dry result.
What’s the best way to handle fresh herbs in the soup?
For fresh herbs like parsley or cilantro, finely chop them before adding them to the pot. Stir them in at the end of cooking so they stay bright and flavorful rather than wilting. If using dried herbs, reduce the quantity by half and add them earlier in the simmering process.
How can I make this soup heartier without adding extra meat?
Boost flavor and texture by adding ½ cup cooked white beans (like cannellini or navy) or ½ cup diced potatoes. Both add body and a satisfying bite while keeping the dish balanced. Stir in at the end of cooking to avoid mushiness.
Is it safe to make this soup ahead of time, and how should I store it?
Yes, this soup tastes even better the next day! Store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium heat, stirring occasionally, until it reaches 165°F (74°C). Avoid microwaving directly to prevent a gummy texture.
