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Ground Beef Vegetable Soup
Caroline

Hearty Ground Beef Vegetable Soup

A wholesome and filling soup made with ground beef, hearty vegetables, and a savory tomato broth — perfect for a cozy family meal or make-ahead freezer option.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ground beef
  • 4 carrots, diced
  • 4 ribs celery, chopped
  • 1 onion, chopped
  • 4 potatoes, peeled and cubed
  • 1 (15.25) oz can whole kernel corn, drained and rinsed
  • 1 (15) oz can green beans, drained and rinsed
  • 1 (15) oz can peas, undrained
  • 1 (15) oz can tomato sauce
  • 1 (14.5) oz can whole tomatoes, crushed
  • ground black pepper, to taste
  • 1 bay leaf
  • 1/8 teaspoon ground thyme
  • 1/4 cup water, as needed

Equipment

  • large stockpot or Dutch oven
  • wooden spoon or spatula
  • cutting board and knife
  • Measuring spoons and cups

Method
 

  1. Heat a large stockpot over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease.
  2. Stir in the carrots, celery, and onion. Cook for 5 minutes until softened and fragrant.
  3. Mix in potatoes, corn, green beans, peas (with liquid), tomato sauce, and crushed tomatoes. Season with black pepper, bay leaf, and thyme. Add water if needed.
  4. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 1 hour, stirring occasionally, until potatoes are tender.
  5. Remove the bay leaf, ladle into bowls, and enjoy with bread or crackers.

Notes

Adjust seasoning to taste before serving. For extra flavor, use beef broth instead of water. Leftovers can be portioned and frozen for easy future meals.