Dinner

Ground Beef and Vegetable Soup Recipe

ByHugo Harnd November 12, 2025November 12, 2025

Introduction

This Ground Beef Vegetable Soup is a comforting and hearty meal perfect for chilly days. Packed with tender vegetables and savory beef, it’s both flavorful and nourishing. It’s easy to prepare and makes a satisfying dish for the whole family.

The image shows two white bowls filled with a colorful vegetable and ground meat stew. The stew has several layers visible: a reddish-brown broth base, with chunks of carrots, celery, and diced tomatoes giving bright orange, light green, and red spots amid pieces of browned ground meat throughout. Bright green chopped herbs, possibly cilantro or parsley, are sprinkled on top of the stew adding a fresh touch. The texture looks hearty with visible layers of soft vegetables and tender meat in the rich broth. The bowls sit on a white marbled surface, giving a clean and bright background to the warm, color-rich stew. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 lb. lean ground beef
1 medium onion, diced
2 cloves garlic, minced
3 carrots, sliced
2 stalks celery, sliced
2 medium potatoes, diced
1 teaspoon Italian seasoning
1 bay leaf
4 cups beef broth
1 15 oz. can diced tomatoes, with juice
1 10.5 oz. can condensed tomato soup
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 14.5 oz. can cut green beans
1 15.25 oz. can corn, drained
Salt and pepper to taste

Instructions

Step 1: Heat olive oil in a Dutch oven over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and crumbled, stirring occasionally.
Step 2: Stir in the sliced carrots and celery. Sauté for 6 to 8 minutes until they begin to soften.
Step 3: Add the Italian seasoning and bay leaf, cooking for another 1 to 2 minutes to release their flavors.
Step 4: Add the diced potatoes followed by the beef broth. Then pour in the diced tomatoes with their juice, condensed tomato soup, tomato paste, and Worcestershire sauce. Stir well to combine.
Step 5: Add the green beans and drained corn to the pot. Stir thoroughly, bring to a boil, then reduce heat. Cover and simmer for 35 to 40 minutes, or until the vegetables are tender and the flavors meld together.

Tips & Variations

For extra depth, brown the ground beef with a pinch of smoked paprika before adding vegetables.
Swap green beans and corn for peas or kale to change up the vegetable mix.
If you prefer a thicker soup, mash some of the potatoes during the last 10 minutes of cooking.
Leftovers taste even better the next day as the flavors continue to develop.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium heat until hot, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with a chunky soup showing around five layers of ingredients visible on the surface: bright yellow corn kernels, small pieces of orange carrots, diced green celery, deep red tomatoes, and crumbled brown cooked ground beef. The soup broth is rich and dark reddish-brown, surrounding the colorful vegetable and meat bits with a slightly oily shine. The white bowl sits on a white marbled textured surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of ground beef?

Yes, ground turkey works well as a leaner alternative. Just brown it thoroughly as you would with ground beef.

Is it necessary to use condensed tomato soup?

The condensed tomato soup adds richness and a slight sweetness that balances the flavors. You can substitute with an equal amount of tomato sauce if preferred, but the taste will be a bit different.