Ground Beef Vegetable Soup
Cozy, hearty, and packed with nutritious ingredients, this Ground Beef Vegetable Soup is the ultimate comfort food for busy weeknights or chilly days. Brimming with tender ground beef, vibrant veggies like carrots, celery, zucchini, and green beans, and flavored with a medley of aromatic herbs, this one-pot wonder delivers a bowlful of savory goodness in every bite. The rich tomato-based broth and fire-roasted diced tomatoes add a comforting depth of flavor, while the russet potatoes make the soup satisfyingly filling. Ready in just under an hour, this easy-to-make soup is perfect for meal prep and serves a crowd with ease. Garnish with fresh parsley for a pop of color and serve with crusty bread for a delicious, homemade meal the whole family will love.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 medium russet potato, peeled and diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 14.5-ounce can fire-roasted diced tomatoes, with liquid
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and cooked through. Drain any excess fat and transfer the beef to a plate; set aside.
In the same pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 30 seconds to 1 minute, until fragrant.
Stir in the diced carrots, celery, and potato. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the diced zucchini, green beans, and cooked ground beef back to the pot. Stir to combine.
Pour in the fire-roasted diced tomatoes (with their liquid) and beef broth. Stir in the tomato paste, dried oregano, dried thyme, bay leaf, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low. Cover with a lid and simmer for 20-25 minutes, or until the vegetables are tender.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 9055 mg | 394% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 43.6 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 5717 mg | 122% | |
*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.
