Ground Beef Soup
Warm, hearty, and brimming with flavor, this Ground Beef Soup is a comforting one-pot meal perfect for busy weeknights or chilly days. Packed with wholesome ingredients like tender ground beef, vibrant vegetables, and a medley of aromatic herbs, this soup delivers satisfying bites in every spoonful. A base of rich beef broth and diced tomatoes creates a comforting and savory broth, while additions like potatoes and green beans make it hearty enough to fill you up. Ready in under an hour with minimal prep, this easy soup recipe is ideal for family dinners and can be served with crusty bread or crackers for the perfect finishing touch. Plus, it’s a delicious way to incorporate plenty of fresh veggies into your day. Make this crowd-pleasing Ground Beef Soup today and enjoy a soul-warming favorite that’s as simple as it is satisfying!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 15 ounces canned diced tomatoes
- 6 cups beef broth
- 1 cup frozen green beans
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat and set the beef aside on a plate.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes or until the vegetables start to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes, canned diced tomatoes (with their juices), and cooked ground beef back into the pot.
Pour in the beef broth and stir to combine. Add the bay leaf, dried thyme, salt, and black pepper.
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover and let the soup simmer for 20 minutes or until the potatoes are tender.
Stir in the frozen green beans and cook for an additional 5 minutes.
Taste and adjust seasoning if needed by adding more salt or pepper.
Remove the bay leaf and garnish the soup with fresh parsley before serving.
Ladle into bowls and serve hot with crusty bread or crackers on the side, if desired.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 8894 mg | 387% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 28.3 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 5489 mg | 117% | |
*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.
