Vegetable Soup with Ground Beef | YumAndJoy

Vegetable Soup with Ground Beef

This hearty vegetable soup with ground beef is a comforting, protein-packed twist on a classic Grandma-style recipe. Loaded with tender potatoes, stewed tomatoes, green beans, and peas, it’s a quick and satisfying meal that’s perfect for busy weeknights or cozy weekends.

Why You’ll Love This Recipe

  • Comfort in a Bowl: A warm, nourishing soup filled with veggies and flavorful ground beef.
  • Simple Ingredients: Pantry staples and fresh produce come together for an easy recipe.
  • Protein-Packed: Ground beef adds a hearty, satisfying element to this soup.
  • Family-Friendly: A hit with kids and adults alike, making it ideal for weeknight dinners.
  • Customizable: Use your favorite veggies or switch up the seasonings to suit your taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 1 lb ground beef
  • 1/2 onion (diced)
  • 2 potatoes (peeled and diced)
  • 1 large can (28 oz) stewed tomatoes
  • 1 large can (15 oz) tomato sauce
  • 1 regular-sized can (15 oz) green beans (drained)
  • 1 regular-sized can (15 oz) peas and carrots (drained)
  • Salt, pepper, and other seasonings (to taste, e.g., garlic powder, paprika, or Italian herbs)

Directions

1. Cook the Ground Beef

  • In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess grease.
  • Add the diced onion to the pot and sauté until softened, about 3–4 minutes.

2. Add the Potatoes and Liquid Ingredients

  • Stir in the diced potatoes, stewed tomatoes (with their juice), and tomato sauce. Mix well.
  • Add 2–3 cups of water or beef broth to reach your desired soup consistency.

3. Season and Simmer

  • Season with salt, pepper, and your choice of seasonings. Stir to combine.
  • Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the potatoes are tender.

4. Add the Canned Vegetables

  • Stir in the drained green beans and peas with carrots. Simmer for an additional 10 minutes to heat through.

5. Serve

  • Taste and adjust seasonings as needed. Ladle the soup into bowls and serve warm with crusty bread or crackers.

Servings and Timing

  • Servings: 6
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes

Variations

  • Turkey or Chicken: Replace the ground beef with ground turkey or shredded chicken for a leaner option.
  • Low-Carb: Skip the potatoes and add zucchini or cauliflower instead.
  • Spicy Twist: Add a pinch of red pepper flakes or a splash of hot sauce for some heat.
  • Vegetarian Option: Omit the ground beef and add extra beans or lentils for a vegetarian version.
  • Herbaceous Flavor: Stir in fresh parsley, thyme, or basil for a burst of fresh flavor.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat on the stovetop over medium heat or in the microwave until heated through.
  • Freezing: Freeze the soup in individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

1. Can I use fresh vegetables instead of canned?

Yes, fresh green beans and carrots work well. Just add them earlier in the cooking process to ensure they’re tender.

2. What’s the best way to thicken the soup?

Mash a few of the potatoes or add a slurry of cornstarch and water if you prefer a thicker consistency.

3. Can I use diced tomatoes instead of stewed tomatoes?

Yes, diced tomatoes work well. You can also add a pinch of sugar to balance the acidity.

4. How do I make the soup more flavorful?

Use beef broth instead of water and add garlic, paprika, or Italian herbs for extra depth.

5. Can I make this soup in a slow cooker?

Yes! Brown the ground beef and onions first, then combine all ingredients in a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

6. Can I add pasta or rice?

Yes, cooked pasta or rice can be added in the last 10 minutes of cooking for a heartier soup.

7. How can I make this soup dairy-free?

This soup is naturally dairy-free as long as you avoid adding cheese or cream.

8. Can I double the recipe for meal prep?

Absolutely! This soup is great for meal prep and freezes well for future meals.

9. What’s the best bread to serve with this soup?

Crusty French bread, garlic bread, or cornbread are all excellent choices.

10. Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes add a slightly different flavor and pair beautifully with the beef and veggies.

Conclusion

This hearty vegetable soup with ground beef is a comforting, nutritious meal that’s perfect for any day of the week. With its rich flavors, tender veggies, and protein-packed beef, it’s sure to become a family favorite. Serve it with bread or crackers, and enjoy a bowl of warmth and satisfaction. Try this recipe today and taste the timeless comfort of homemade soup!

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Vegetable Soup with Ground Beef

Vegetable Soup with Ground Beef


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  • Author: asma
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

Description

This comforting and protein-packed vegetable soup gets a savory twist with ground beef. Loaded with hearty potatoes, stewed tomatoes, and a medley of veggies, it’s an easy, family-friendly meal perfect for weeknights.


Ingredients

Units Scale

Meat:

  • 1 lb ground beef

Produce:

  • 1 can (15 oz) green beans (drained)
  • 1/2 onion (chopped)
  • 1 can (15 oz) peas and carrots (drained)
  • 2 potatoes (peeled and diced)
  • 1 large can (28 oz) stewed tomatoes

Condiments:

  • 1 large can (15 oz) tomato sauce

Baking & Spices:

  • Seasonings to taste (e.g., salt, black pepper, garlic powder, and Italian seasoning)

Instructions

1. Cook the Ground Beef:

  1. In a large pot or Dutch oven, cook the ground beef over medium heat until fully browned. Break it up into crumbles as it cooks.
  2. Add the chopped onion and cook until softened, about 3-4 minutes. Drain any excess grease.

2. Add the Tomatoes and Potatoes:

  1. Add the stewed tomatoes, tomato sauce, and diced potatoes to the pot. Stir to combine.

3. Add Veggies and Simmer:

  1. Add the green beans, peas, and carrots to the pot. Season with salt, black pepper, garlic powder, and Italian seasoning to taste. Stir well.
  2. Add enough water (or beef broth for extra flavor) to cover all the ingredients, about 4-5 cups.

4. Simmer the Soup:

  1. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the potatoes are tender and the flavors meld together. Stir occasionally.

5. Serve:

  1. Ladle the soup into bowls and serve hot. Pair with crusty bread or crackers for a complete meal!

Notes

  • Extra Veggies: Add corn, celery, or zucchini for more vegetable variety.
  • Make Ahead: This soup tastes even better the next day as the flavors continue to develop. Store in the fridge for up to 3 days.
  • Freeze for Later: Allow the soup to cool completely, then store in freezer-safe containers for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
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