Whenever I make ground beef vegetable soup, I always feel like I’m doing something good for my body—and my taste buds. It’s one of those comfort meals that somehow manages to be hearty, healthy, and super flexible all at once.

Over the years, I’ve played around with many variations, and I’ve figured out a few simple ways to make it even better. If you’re planning to try this soup or want to improve your current go-to version, I’ve got plenty of ideas to share.

Why I Love Making This Soup?

Let me just say, I love meals that are easy to throw together but still feel homemade and cozy. Ground beef vegetable soup checks all the boxes for me. You get the rich flavor of the beef, the texture of soft (but not mushy!) veggies, and that slow-cooked taste—even if you don’t simmer it for hours.

One of the best parts? It’s budget-friendly. I can stretch one pound of ground beef into a whole pot that feeds the family, plus gives me leftovers for lunch. That’s always a win in my book. And when I’ve got leftover meat from a taco ground beef recipe, I’ll sometimes toss that into the soup too—it adds even more flavor.

My Favorite Tips for Making Ground Beef Vegetable Soup Taste Even Better

If you’re like me, you probably love tweaking recipes just a bit to suit your taste. Here are a few things I always keep in mind when making this soup:

Brown the beef really well – This is a step I never skip. Taking the time to brown the ground beef until it gets a little crusty adds so much flavor. I don’t just cook it until it’s no longer pink—I let it get a deep golden brown.
Sauté the veggies in the beef drippings – Instead of draining all the fat after browning the beef, I usually leave just a tablespoon or so. I use that to sauté the onions, garlic, and any firmer vegetables like carrots or celery. It adds a richer base.
Use broth, not water – For the liquid, I always go for beef broth or vegetable broth instead of plain water. It makes a huge difference in flavor. Sometimes, I even mix a little tomato juice or crushed tomatoes in to give it more body.
Let it simmer slowly – While this soup can come together quickly, I find that letting it simmer gently for at least 30-40 minutes makes the flavors come alive. If I have time, I’ll let it go even longer.
Season generously (and layer the seasoning) – I don’t wait until the end to add salt and pepper. I season the beef as it browns, and I add a little more as I add each layer of veggies. That way, everything is well-balanced and flavorful.

What Vegetables Work Best? (And Which Ones I Avoid)?

I’ve tried just about every combo of vegetables in this soup. Some work better than others, and it also depends on what I have on hand.

What I love using:

Carrots
Potatoes
Green beans
Corn
Peas
Celery
Tomatoes (diced or crushed)

What I avoid:

Zucchini (gets mushy)
Broccoli (overpowers the flavor)
Spinach (can turn the soup too green and earthy unless added at the end)

Sometimes I’ll even toss in a handful of frozen mixed veggies if I’m short on time. No shame in that—it still tastes amazing! If I’ve made something like a ground beef mushroom recipe the night before, and I have a little extra meat mixture left, I’ll use that too. It adds a savory twist and no food goes to waste.

How Long Can I Store Ground Beef Vegetable Soup?

Here’s what works for me when it comes to storing this soup:

In the fridge – It lasts 4 to 5 days easily, and honestly, it tastes even better the next day. The flavors deepen overnight, and it becomes even more comforting.
In the freezer – Yes, you can freeze it! I let it cool completely, then portion it into freezer-safe containers or zip-top bags. It’ll last for up to 3 months. Just avoid freezing if you’ve added potatoes—they sometimes get grainy or mealy. If I plan to freeze the soup, I skip the potatoes or add them fresh when I reheat.

Reheating Tips That Help Keep It Tasting Fresh

I always reheat the soup on the stovetop when I can. It helps keep the texture of the veggies better than microwaving. If I do need to use the microwave, I make sure to cover the bowl and stir halfway through so it heats evenly.

If the soup thickens too much in the fridge or freezer, I just splash in a little broth or water while reheating. That loosens it up without changing the flavor too much.

How Can I Add More Flavor Without Making It Complicated?

A few simple add-ins can boost the flavor if I want to change things up a little:

A dash of Worcestershire sauce – Adds depth and a little tangy richness.
Italian seasoning or thyme – Just a sprinkle gives it a comforting herby note.
Red pepper flakes – For a little kick, especially if I’m craving something spicy.
Parmesan rind – This is a little secret weapon I toss in while it simmers. It melts slowly and adds a beautiful savory flavor.

Can I Make This in a Slow Cooker?

Absolutely, and I do it all the time. I just brown the ground beef on the stovetop first, then transfer everything to the slow cooker. I set it on low for 6 to 8 hours, or high for 3 to 4. It’s perfect for busy weekdays when I want something filling and warm ready by dinner.

Is Ground Beef Vegetable Soup Healthy?

In my experience, it’s one of the most balanced meals I can make without a lot of fuss. You’ve got protein from the beef, fiber and vitamins from the veggies, and it’s naturally lower in fat if I use lean ground beef. If I’m watching carbs, I just skip the potatoes or swap in cauliflower chunks.

And if I want to make it more filling without adding heaviness, I’ll stir in some cooked barley or quinoa at the end. It’s a nice way to bulk it up while keeping things wholesome. If I’ve already made a ground beef and peppers recipe earlier in the week, I love adding that mixture into the soup—it brings in a slightly sweet, peppery richness that makes it even more satisfying.

A Few Fun Variations I’ve Tried

It’s fun to play around with new versions of this classic. A few ideas I’ve enjoyed:

Mexican twist – Add black beans, corn, diced tomatoes with green chilies, and a sprinkle of taco seasoning.
Italian style – Use Italian seasoning, add zucchini and cannellini beans, and top with shredded parmesan.
Low-carb version – Skip the potatoes and stir in cauliflower rice or extra green beans.

Ash Tyrrell

Ground Beef Vegetable Soup Recipe

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Prep Time 20

Cook Time 1 15

Servings: 6

Ingredients Method

Ingredients

2 pounds ground beef – pick lean for less fat but a bit of marbling adds flavor when browned
4 carrots diced – fresh carrots hold shape better than frozen
4 celery ribs chopped – adds aromatic base
1 onion chopped – yellow or sweet onion works best for balance
4 potatoes peeled and cut into 1-inch pieces – Yukon Gold stays creamy
1 15.25 oz can whole kernel corn, drained and rinsed – rinsing prevents too much starch
1 15 oz can green beans, drained and rinsed – retains texture
1 15 oz can peas, undrained – adds sweetness and blends into broth
1 15 oz can tomato sauce – base flavor, choose low-sodium
1 14.5 oz can crushed whole tomatoes – gives rich texture
Ground black pepper to taste – fresh-cracked is best
1 bay leaf add more to taste – imparts subtle depth
⅛ teaspoon ground thyme – earthy herb note
¼ cup water as needed – adjusts consistency during cooking

Method

Start by crumbling ground beef into your large stockpot over medium-high heat. I brown it until it’s deeply caramelized, which creates that rich, savory base flavor. Once the beef is no longer pink, drain off most of the grease to keep the soup hearty but not greasy.
Next, stir in the diced carrots, celery, and onions to the beef in the pot. I let them cook for about 5 minutes, just until the onions turn translucent and the veggies soften—this step draws out natural sweetness and builds the soup’s flavor foundation.
Time to bulk up the soup: add potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with freshly cracked black pepper, tuck in the bay leaf, and sprinkle in the thyme. If the mixture seems thick, stir in that extra ¼ cup of water to ensure everything blends nicely.
Bring the whole pot to a gentle simmer, then cover it and let it cook for about 1 hour, stirring occasionally. This slow process lets the potatoes soften and the flavors meld thoroughly. If you spot any thickening, just add a touch more water.
After the soup has simmered long enough for the potatoes to be fork-tender, remove the bay leaf and taste for seasoning—adjust salt and pepper if needed. Serve it up hot, and enjoy the comforting, well-rounded flavors that have had time to develop.