Quick Vegetable Ground Beef Soup



  • 1 lb. extra lean ground beef
  • 1 med. oniondiced
  • 2 tsp garlicminced
  • 1 cup carrotssliced
  • 1 cup celerydiced
  • 8 cups beef broth
  • 28 oz petite diced tomatoes
  • 2 medium potatoespeeled and diced
  • 1 cup fresh green beanstrimmed and cut
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian Seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup frozen peas
  • 1 cup frozen corn
  •  cup freshly chopped parsley


  • In a large dutch oven or pot brown the ground beef over medium-high heat, breaking up into small chunks along with the diced onion. Cook until no longer pink and onion is tender. Add in the garlic and cook for about 30 seconds, until fragrant. Drain and discard any fat.
  • Return pan to stovetop over medium-high heat and add in the carrots, celery, beef broth, canned tomatoes, potatoes, green beans, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. Stir to combine and bring mixture to a boil. Reduce heat to a simmer, cover, and let cook until potatoes and veggies are tender for about 25 minutes.
  • Finally, add in the frozen peas, corn, and parsley and cook until heated through. Serve and enjoy!

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