Ground Beef Vegetable Soup

Ground beef vegetable soup is a hearty and comforting dish that is perfect for a cold day or when you’re craving a nutritious meal. Here’s a detailed description of how it’s made:

To start, heat a large pot over medium heat and add some olive oil. Once the oil is hot, add diced onions, carrots, and celery, and cook until they are softened, about 5 minutes.

Add minced garlic and cook for another minute, until fragrant. Then, add ground beef to the pot and cook, breaking it up with a spoon, until it is browned and cooked through.

Next, add diced tomatoes (canned or fresh), tomato paste, beef broth, and water to the pot. Stir to combine, and bring the mixture to a simmer.

Add diced potatoes, frozen mixed vegetables, and any other vegetables you like, such as green beans or corn. Season the soup with salt, pepper, and any other herbs or spices you like, such as thyme, oregano, or bay leaves.

Simmer the soup, uncovered, for about 20-30 minutes, or until the vegetables are tender and the flavors have melded together.

Taste the soup and adjust the seasoning if necessary. Serve the ground beef vegetable soup hot, garnished with fresh chopped parsley or grated Parmesan cheese if desired.

This soup is nutritious, filling, and can be easily customized with your favorite vegetables and seasonings. It’s a perfect meal for a cozy night in or to enjoy as leftovers for lunch the next day.


  • 2 pounds ground beef
  • 4 carrots, diced
  • 4 celery ribs, chopped
  • 1 onion, chopped
  • 4 potatoes, peeled and cut into 1-inch pieces
  • 1 (15.25 ounce) can whole kernel corn, drained and rinsed
  • 1 (15 ounce) can green beans, drained and rinsed
  • 1 (15 ounce) can peas, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can whole tomatoes, crushed
  • ground black pepper to taste
  • 1 bay leaf, or more to taste
  • ⅛ teaspoon ground thyme
  • ¼ cup water, as needed



Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes.

Drain and discard any excess grease.

Stir in carrots, celery, and onion; cook and stir until vegetables are soft, about 5 minutes.

Stir in potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes.

Season with black pepper; add bay leaf and thyme.

Pour in 1/4 cup water if needed, replenishing as needed while cooking.

Bring soup to a simmer; cover and cook, stirring regularly, until potatoes are tender, about 1 hour.




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