Ground Beef and Vegetable Soup Easy and Delicious
Warm, hearty, and packed with flavor, this Ground Beef and Vegetable Soup is as easy to make as it is delicious. Perfect for busy weeknights or cozy weekends, this one-pot wonder combines tender ground beef, a medley of fresh and frozen vegetables, and a fragrant blend of herbs like oregano and thyme. Diced potatoes and a splash of beef broth make it satisfyingly filling, while canned diced tomatoes add a bright tang that ties it all together. Ready in just 50 minutes, this comforting soup is ideal for meal prep, reheats beautifully, and pairs perfectly with crusty bread for a complete, wholesome meal. If you're craving a quick, nutritious dinner that pleases the whole family, this recipe is your new go-to!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 2 medium potatoes, diced
- 14.5 ounces canned diced tomatoes
- 1 cup frozen mixed vegetables
- 4 cups beef broth
- 1 cup water
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 leaf bay leaf
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onions and cook for 2-3 minutes until they begin to soften.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the pot, breaking it up 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 carrots, celery, and potatoes. Cook for 3-4 minutes, stirring occasionally.
Add the canned diced tomatoes (including their juice), beef broth, and water. Stir to combine.
Season the soup with oregano, thyme, salt, black pepper, and add the bay leaf. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 20 minutes, stirring occasionally.
Stir in the frozen mixed vegetables and let the soup cook uncovered for an additional 5-7 minutes, or until all vegetables are tender.
Discard the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
Serve the soup hot with a side of crusty bread, if desired.
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 6994 mg | 304% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 32.3 g | ||
| Protein | 103.0 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 5229 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
