This hearty Ground Beef Vegetable Soup is a classic comfort-food favorite packed with savory beef, tender potatoes, and a colorful mix of garden vegetables simmered in a rich tomato-beef broth. It is deeply nourishing, easy to make in a single pot, and tastes even better the next day.
Ingredients & Prep
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The Meat: 1.5 lbs lean ground beef.
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The Aromatics & Veggies: 1 medium yellow onion (diced), 3 cloves garlic (minced), 3 medium carrots (sliced), 3 stalks celery (diced), and 2 medium Yukon Gold or Russet potatoes (peeled and diced into bite-sized cubes).
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The Broth & Tomatoes: 6 cups beef broth, 1 can (15 oz) tomato sauce or crushed tomatoes, and 1 can (14.5 oz) diced tomatoes (undrained).
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The Garden Veggies: 1 cup frozen or fresh green beans and 1 cup frozen sweet corn or peas.
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The Seasoning: 1 teaspoon Italian seasoning, 1/2 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
1.Brown the Beef and Aromatics:Drain excess fat if needed.
In a large Dutch oven or heavy soup pot over medium-high heat, cook the ground beef and diced yellow onion, breaking up the meat with a wooden spoon until fully browned. Add the minced garlic during the last minute of cooking until fragrant. Drain any excess grease if desired.
2.Add Vegetables and Spices:Stir in carrots, celery, and seasonings.
Add the sliced carrots, diced celery, Italian seasoning, dried thyme, salt, and black pepper directly to the pot. Stir well to coat the beef and vegetables in the savory flavors.
3.Build the Broth Base:Pour in broth, tomato sauce, and diced tomatoes.
Pour in the beef broth, tomato sauce, and undrained diced tomatoes. Bring the mixture to a rolling boil, scraping up any browned bits from the bottom of the pot.
4.Simmer the Soup:Simmer until potatoes and carrots are tender.
Add the diced potatoes and green beans to the pot. Reduce the heat to low, cover, and let the soup simmer gently for 20 to 25 minutes, stirring occasionally, until the potatoes and carrots are fork-tender.
5.Finish and Serve:Stir in peas and rest before serving.
Stir in the frozen corn or peas during the last 5 minutes of cooking. Remove from heat, let the soup rest for 5 minutes, and adjust seasoning with extra salt and pepper if needed. Serve hot with crusty bread or crackers!
