Ground Beef Vegetable Soup
A hearty ground beef vegetable soup simmered with potatoes, carrots, and tomatoes in rich beef broth — a quick, comforting, and nutritious meal for any season.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Ladle
Ingredients
- 1 pound lean ground beef 90% lean
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium potatoes peeled and diced
- 3½ cups beef broth low sodium
- 28 oz canned diced tomatoes with juice
- 10.75 oz condensed tomato soup 1 can
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 bay leaf
- Salt and pepper to taste
- 3 cups frozen or fresh mixed vegetables carrots, peas, beans, celery, zucchini, or cabbage
Instructions
Brown the beef:
- In a large pot, cook ground beef, diced onion, and minced garlic over medium heat until no pink remains. Drain any excess fat.
Build the base:
- Stir in diced potatoes, beef broth, tomatoes, tomato soup, Worcestershire sauce, Italian seasoning, bay leaf, salt, and pepper. Bring to a gentle boil.
Simmer:
- Reduce heat, cover, and simmer for 10 minutes to allow potatoes to soften slightly.
Add vegetables:
- Stir in mixed vegetables. Continue simmering for another 15–20 minutes, or until potatoes and vegetables are tender.
Taste and serve:
- Remove the bay leaf. Adjust seasoning if necessary and serve hot with bread or salad.
Notes
Substitute ground turkey for a lighter version.
Add macaroni or rotini for a hearty pasta variation (increase broth by 1 cup).
Replace potatoes with beans or barley for extra fiber.
For Moroccan flavor, add a pinch of paprika or cumin.