Simple Recipes

Old-Fashioned Ground Beef Vegetable Soup

Old-Fashioned Ground Beef Vegetable Soup

Skip to Recipe

There’s something deeply comforting about a big pot of ground beef vegetable soup simmering on the stove, filling the whole house with that cozy, homey smell. This is the kind of soup your grandma probably made when the fridge was full of odds and ends and there were hungry mouths to feed on a budget. It’s hearty, forgiving, and stretches a pound (or two) of ground beef into six generous, satisfying bowls.

What Is Ground Beef Vegetable Soup?

Ground beef vegetable soup is a classic American comfort food built around browned ground beef, a mix of fresh and canned vegetables, and a rich tomato-based broth. It’s the kind of soup that doesn’t need a fancy name or a complicated technique — just a big stockpot, some pantry staples, and time for everything to simmer together into something warm and deeply satisfying.

This style of soup has been a staple in home kitchens for generations because it’s endlessly adaptable, uses affordable ingredients, and makes a huge batch that feeds a crowd or provides leftovers for days. It’s essentially a one-pot meal disguised as soup — protein, starch, and vegetables all in a single bowl, no side dishes required.

Tips for Cooking and Prepping

#1: Brown the beef well before adding anything else

Take the full 7 to 10 minutes to really brown the ground beef and break it into small crumbles — this builds flavor into the base of the soup that carries through the entire pot.

#2: Drain the grease, but don’t rush it

Draining excess grease keeps the soup from tasting heavy or greasy, but let the beef sit in a colander for a minute so you don’t lose flavorful browned bits along with the fat.

#3: Buy the cheapest ground beef you can find

This soup simmers long enough that a higher fat content ground beef works just fine — you’ll drain the grease anyway, so save money by skipping the lean or extra-lean labels.

#4: Cut potatoes and carrots into similar sizes

Keeping your potato and carrot pieces roughly the same size ensures they finish cooking at the same time, so you don’t end up with mushy carrots and undercooked potatoes.

#5: Don’t skip the undrained peas

Leaving the liquid in the canned peas adds a little extra body and mild sweetness to the broth, so resist the urge to drain that can like the others.

#6: Watch the water level as it simmers

Since the soup simmers covered for about an hour, check it occasionally and add the quarter cup of water (or a splash more) if it starts looking too thick or sticking to the bottom of the pot.

Recipe Variations and Substitutes

This soup is incredibly flexible, so feel free to swap in whatever vegetables are cheapest or already sitting in your fridge or freezer. Frozen mixed vegetables work great in place of the canned corn, green beans, and peas, and ground turkey or ground chicken can stand in for the beef if that’s what you have on hand. You can also toss in a diced bell pepper, a handful of shredded cabbage, or a splash of Worcestershire sauce for extra depth.

What to Serve With Ground Beef Vegetable Soup

This soup is hearty enough to be a meal on its own, but a slice of warm crusty bread, cornbread, or a simple grilled cheese sandwich makes a perfect pairing for dunking. A light side salad also balances out the richness of the beef and tomato broth nicely.

Storing, Make-Ahead, and Freezing Tips

This soup stores beautifully in the fridge for up to 4 days in an airtight container and actually tastes even better the next day once the flavors have had time to meld. It also freezes well for up to 3 months — just cool it completely before transferring to freezer-safe containers or bags, leaving a little room for expansion.

FAQs

Can I make this soup in a slow cooker?

Yes — brown the ground beef first on the stovetop, then transfer it along with all the remaining ingredients to a slow cooker and cook on low for 6 to 7 hours or high for 3 to 4 hours until the potatoes are tender.

Can I use fresh vegetables instead of canned?

Absolutely — fresh corn, green beans, or peas can replace their canned counterparts, though you may need to add a bit more water or broth since canned vegetables contribute some liquid to the soup.

How do I thicken or thin the soup?

If the soup is thinner than you’d like, simmer it uncovered for the last 10-15 minutes to reduce it slightly; if it’s too thick, stir in extra water or beef broth a little at a time until it reaches your desired consistency.

Can I freeze ground beef vegetable soup with potatoes in it?

Yes, though potatoes can turn slightly grainy after freezing and thawing — the texture is still perfectly good for a hearty soup, so most people find it worth the convenience of having a freezer meal ready to go.

What’s the best way to reheat leftover soup?

Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally, and add a splash of water or broth if the soup has thickened up in the fridge.

Hearty Ground Beef Vegetable Soup Recipe

Prep time: 20 min | Cook time: 75 min | Total time: 95 min | Servings: 6

Ingredients

  • 2 pounds ground beef
  • 4 carrots, diced
  • 4 celery ribs, chopped
  • 1 onion, chopped
  • 4 potatoes, peeled and cut into 1-inch pieces
  • 1 (15.25 ounce) can whole kernel corn, drained and rinsed
  • 1 (15 ounce) can green beans, drained and rinsed
  • 1 (15 ounce) can peas, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can whole tomatoes, crushed
  • ground black pepper, to taste
  • 1 bay leaf, or more to taste
  • 1/8 teaspoon ground thyme
  • 1/4 cup water, as needed

Instructions

  1. Crumble the ground beef into a large stockpot over medium-high heat. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7 to 10 minutes. Drain and discard any excess grease.
  2. Stir in the diced carrots, chopped celery, and chopped onion. Cook and stir until the vegetables begin to soften, about 5 minutes.
  3. Stir in the potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with ground black pepper, then add the bay leaf and ground thyme.
  4. Pour in the 1/4 cup of water if the soup looks like it needs it, replenishing with more water as needed while it cooks.
  5. Bring the soup to a simmer, then cover and cook, stirring regularly, until the potatoes are tender, about 1 hour.
  6. Remove the bay leaf, ladle the soup into bowls, and serve hot.

For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to each bowl before serving. Leftovers thicken as they sit, so thin with a little water or broth when reheating.

Timothy

Leave a Reply