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ground beef vegetable soup recipe
Ash Tyrrell

Ground Beef Vegetable Soup Recipe

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.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.