Description
This Ground Beef Vegetable Soup is a comforting, hearty meal that’s quick to prepare and full of nutritious ingredients. It brings warmth and flavor, making it perfect for any busy weeknight dinner.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb lean ground beef (90/10 or leaner)
- 1 large yellow onion, diced
- 2–3 cloves garlic, minced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium potatoes (like Yukon Gold or Russet), peeled and cubed
- 1 (28-ounce) can diced tomatoes, undrained
- 2 tbsp tomato paste
- 6 cups beef broth
- 1 tsp Italian seasoning
- 1 bay leaf
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1 cup frozen corn
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the diced onion, carrots, and celery; cook for 5-7 minutes until softened. Add minced garlic and cook for another minute
- Add the lean ground beef to the pot. Break it apart and cook until browned, about 5-8 minutes. Drain excess fat
- Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor
- Pour in the beef broth and diced tomatoes. Add cubed potatoes, Italian seasoning, bay leaf, salt, and pepper. Stir to combine
- Bring the soup to a boil, then reduce the heat to low, cover, and let simmer for 20-25 minutes, or until potatoes are tender
- Add frozen corn and peas, cooking for another 5 minutes until heated through. Remove bay leaf before serving
- Taste and adjust seasoning before garnishing with fresh parsley and serving
Notes
For thicker soup, consider adding a cornstarch slurry.
This soup can be made in a slow cooker as well.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 6g
- Sodium: 890mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg