There’s something about the way a pot of soup simmers on the stove that feels like a slow, comforting hug. I remember one evening — it was somewhere between fall and winter, that in-between chill you feel creeping into your bones. I was juggling a few things, half-watching the soup bubble away while trying to keep dinner simple and satisfying. The smell of browned ground beef mixed with garlic and onions pulled me right back to the kitchen, and I caught myself sneaking a spoonful before it even hit the table. It wasn’t perfect, the way I stirred in the frozen peas a little too early, but it all came together in a way that just felt right.

This soup isn’t about fancy tricks or complicated steps. It’s a humble, hearty bowl that fills the room with warmth and the promise of a cozy meal, no matter how busy or distracted you might be.

Why You’ll Love It

Hearty and packed with a variety of fresh and frozen vegetables that bring depth to every bite.
Comforting and simple — and that’s kind of the point; it doesn’t try to do too much.
Makes enough to share or keep for leftovers, which always feels like a win on busy nights.
The blend of herbs and spices brings savory layers without overwhelming the natural flavors.

Even if you’re not a soup person at first, this one might just change your mind — it’s a little bit about tradition and a little bit about discovering how satisfying simple ingredients can be.

Ground Beef Vegetable Soup

Print Recipe

A hearty and comforting ground beef vegetable soup packed with fresh vegetables and savory flavors, perfect for a nutritious meal any day of the week.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6

Ingredients

Scale

1 pound ground beef
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and diced
2 celery stalks, diced
1 medium red bell pepper, diced
1 medium zucchini, diced
1 (14.5 ounces) can diced tomatoes with juice
6 cups beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 teaspoon salt
1 cup frozen green beans, cut into 1-inch pieces
1 cup frozen corn kernels
1/2 cup frozen peas

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Instructions

Heat olive oil in a large pot over medium-high heat.
Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Drain excess fat from the pot if necessary.
Add diced onion and minced garlic to the pot and sauté until the onion is translucent, about 3-4 minutes.
Stir in diced carrots, celery, red bell pepper, and zucchini. Cook for 5 minutes, stirring occasionally.
Add the canned diced tomatoes with their juice and beef broth to the pot. Stir to combine.
Add dried oregano, dried basil, dried thyme, black pepper, and salt. Stir well.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
Add frozen green beans, corn, and peas to the soup. Continue simmering for an additional 10 minutes until all vegetables are tender.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot.

Kitchen Notes

This soup works well in any large pot you have — nothing fancy needed. I usually serve it with crusty bread or a simple green salad, but sometimes just a handful of crackers does the trick. You can swap in whatever veggies are in season or on hand, though I haven’t tested all variations extensively. Adding a splash of hot sauce or a sprinkle of cheese on top can bring a nice twist if you’re feeling adventurous.

FAQ

Can I make this soup ahead? Absolutely, it actually tastes better the next day when the flavors meld. Just store it in the fridge and reheat gently.

Is it freezer-friendly? Yes, this soup freezes well for up to three months. Just thaw overnight and warm on the stove.

Can I use ground turkey or chicken instead? You could, though the flavor will be a bit lighter. I haven’t tried it myself but it seems like a reasonable swap.

Can I make it vegetarian? If you skip the ground beef and use vegetable broth instead, it’d still be tasty — but it won’t have the same richness.

When the weather starts to turn and you want something that feels like a warm blanket for your insides, this ground beef vegetable soup might just be your new go-to. Give it a try and see how it fits into your weeknight rhythm.