Go Back

Ground Beef Vegetable Soup

This hearty ground beef vegetable soup is packed with flavor and nutrients, making it a perfect meal for any day. The combination of ground beef, fresh vegetables, and seasonings creates a warming dish that can be enjoyed by the whole family.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course main
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 wooden spoon
  • 1 cutting board
  • 1 measuring cups
  • 1 measuring spoons

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, chopped About 1 cup.
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup green beans, chopped Frozen or fresh.
  • 14.5 oz diced tomatoes With juice.
  • 4 cups beef broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt
  • to taste pepper
  • 2 tablespoons olive oil
  • 1 bay leaf
  • 1 cup corn Fresh or frozen (optional).

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the chopped onion and cook for about 3-4 minutes until translucent.
  • Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally.
  • Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until the beef is browned and no longer pink, about 5-7 minutes.
  • Drain any excess fat if necessary.
  • Stir in the diced tomatoes (with juice), beef broth, green beans, basil, oregano, bay leaf, and corn if using. Season with salt and pepper to taste.
  • Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.
  • Remove the bay leaf before serving.

Notes

You can customize this soup by adding your favorite vegetables or legumes.
For a spicier taste, consider adding diced jalapeños or a dash of hot sauce.
Leftovers can be stored in the refrigerator for up to 3 days and can be frozen for later use.