Warm Up with This Hearty GROUND BEEF AND VEGETABLE SOUP Recipe

Table of Contents: Ground Beef and Vegetable Soup

Ground Beef and Vegetable Soup

There’s something almost magical about a steaming bowl of homemade soup—especially when it’s packed with savory ground beef, garden-fresh veggies, and soul-warming spices. Perfect for chilly evenings, busy weeknights, or when you simply crave a hug in a bowl!

GROUND BEEF AND VEGETABLE SOUP: The Ultimate Comfort Food

If you’re searching for an easy dinner that tastes like it simmered all day, this GROUND BEEF AND VEGETABLE SOUP delivers. Imagine tender carrots, celery, and beans swimming in a rich tomato-herb broth, balanced with the robust flavor of ground beef. It’s the kind of meal that fills your kitchen with cozy aromas and your family with happy murmurs of approval. 🥀

Growing up, many of us watched our grandparents whip up comfort food like this with pantry staples—no fancy techniques required. That’s the beauty of this recipe: it’s forgiving, flexible, and freezer-friendly. Whether you’re hosting a casual family gathering or cooking through a hectic Tuesday, this hearty soup is a lifeline. Serve it with crusty bread, and you’ve got a meal that’s guaranteed to comfort and satisfy.

What’s in a Name? Alternate Titles & Twists

This versatile recipe goes by many names! Depending on your region or pantry, you might hear it called:

• Beef and Garden Vegetable Soup
• Hamburger Soup
• Hearty Ground Beef Soup

Pro tip: Swap kidney beans for lentils or add potatoes for extra bulk. It’s a blank canvas for your cravings!

Ingredients: Simple Staples, Big Flavor

• 1 Tablespoon Olive Oil (extra virgin recommended)
• 1 Medium Onion – Diced
• 2 Large Carrots – Diced (about 1 cup)
• 3-4 Celery Stalks – Diced (about 1 cup)
• 1.5 Pounds Ground Beef (80/20 blend for richness)
• 3 Garlic Cloves – Pressed or minced
• 4 Cups Beef Broth (low-sodium if preferred)
• 1 14oz Can Tomato Sauce
• 1 14oz Can Crushed Tomatoes
• 1 Tablespoon Worcestershire Sauce
• 1 teaspoon Dried Rosemary
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper
• 1 14oz Can Kidney Beans (rinsed and drained)
• 1 Can Corn – Drained (or 1 cup frozen corn)
• 1 Can Green Beans – Drained (or 1 cup frozen green beans)
• Water – As needed to adjust consistency

Cooking Directions: Let’s Build Flavor!

1. Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onions, carrots, and celery. Cook for 5-6 minutes until softened.
2. Brown the Beef: Add ground beef, breaking it into crumbles. Cook until no pink remains (6-8 minutes). Stir in garlic during the last 1 minute.
3. Deglaze & Simmer: Pour in beef broth, scraping the pot’s bottom to lift flavorful bits. Add tomato sauce, crushed tomatoes, Worcestershire, and all herbs/spices. Bring to a gentle boil.
4. Low & Slow: Reduce heat to low. Cover and simmer for 20 minutes to meld flavors.
5. Add Veggies & Beans: Stir in kidney beans, corn, and green beans. Simmer uncovered for 10 minutes. If too thick, add water as needed.
6. Season & Serve: Taste and adjust salt/pepper. Ladle into bowls with crusty bread or crackers.

Chef’s Tip: For deeper flavor, substitute ½ cup red wine for broth when deglazing!

Ground Beef and Vegetable Soup Recipe Card

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Servings: 6 | Calories: ~380 per serving

Why This GROUND BEEF AND VEGETABLE SOUP Wins

This recipe balances simplicity and depth. Browning the beef builds a rich fond (those crispy bits!), while dried herbs infuse the broth with earthy warmth. Using canned tomatoes adds brightness, and the mix of beans and veggies ensures every spoonful is texturally exciting. It’s an easy comfort food for family dinners that’s customizable—double the batch to freeze for future hectic nights!

Storing & Reheating Like a Pro

Refrigerator: Cool completely, then store in airtight containers for up to 4 days. Freezer: Portion into freezer bags (remove air) or containers. Freeze up to 3 months. Thaw in the fridge overnight before reheating. Reheat: Warm on the stovetop over medium-low, stirring occasionally, or microwave in 1-minute intervals. Add a splash of broth if needed.

People Also Ask: GROUND BEEF AND VEGETABLE SOUP FAQs

How Do You Make Ground Beef and Vegetable Soup?

Start by sautéing onions, carrots, and celery to build flavor. Brown the beef, then simmer with broth, tomatoes, herbs, and Worcestershire sauce. Finally, add beans and corn/green beans for texture. The key is layering ingredients and allowing the soup to develop richness over 30+ minutes of cooking. It’s nearly impossible to mess up—even for beginners!

What Kind of Ground Beef Is Best for Soup?

An 80/20 blend (80% lean, 20% fat) adds juiciness without greasiness. After browning, drain excess fat if desired. For lighter options, 90/10 works, but avoid ultra-lean beef—it can become dry. Grass-fed beef offers a richer flavor but isn’t essential for this rustic dish.

Can I Use Fresh or Frozen Vegetables?

Absolutely! Fresh veggies deliver crisp-tender bites. Frozen corn or green beans are convenient and retain nutrients well. Adjust cook time: add frozen veggies in the last 10 minutes to prevent mushiness. Avoid canned green beans if possible—they tend to be softer.

How Long Does This Soup Need to Simmer?

Simmer covered for 20 minutes after adding broth and tomatoes to marry flavors. Then, cook uncovered for 10 more minutes once beans and veggies are in. Total simmer time: 30 minutes. Longer simmering deepens flavor but isn’t necessary. Avoid rapid boiling—gentle heat prevents toughness.

Final Thoughts: Comfort Awaits

This GROUND BEEF AND VEGETABLE SOUP is more than a meal—it’s a remedy for rainy days, chaotic evenings, or when you need a taste of tradition. Give it a try this week, and don’t forget to tweak it to your taste! Share your masterpiece in the comments or tag us on social media. Happy cooking! 🥣

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