This ground beef and vegetable soup is a comforting, family-friendly meal. Lean ground beef, plenty of fresh vegetables, and kidney beans simmer together in a beef- and tomato-based broth for a flavorful dinner that comes together in about 30 minutes.
This vegetable beef soup is a staple in our house because it’s quick, nourishing, and packed with vegetables. You can make it on the stovetop in around 30 minutes, which makes it perfect for busy weeknights.
The soup is seasoned with an Italian-inspired blend of oregano, rosemary, and thyme, and simmered in beef stock with tomato sauce and crushed tomatoes. It’s essentially a complete meal in one pot and reheats well for lunches during the week.
Begin by sautéing onions and other mixed vegetables, brown the ground beef, then add the broth, tomatoes, beans, and more vegetables. The layers of sautéing and simmering bring out a deep, balanced flavor.
Make a double batch to round out your meal prep—this soup freezes well and makes a great grab-and-go lunch.
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🥕Ingredients
Ground Beef: Use lean ground beef for less fat; ground turkey works as a lighter substitute.
Kidney Beans: Canned kidney beans add protein and texture. If you prefer not to use beans, diced potatoes are a good alternative—simmer until tender.
Beef Broth: A good-quality beef stock makes a big difference. Use your favorite brand or a concentrated base dissolved in hot water.
Water: The soup is on the thicker side—add extra water or broth to reach your preferred consistency.
See the recipe card below for full quantities and details.
🥘How to Make
Step 1: Warm a large pot or Dutch oven over medium heat.
Step 2: Add olive oil and diced onion; sauté until soft and translucent, about 5 minutes.
💡Pro Tip: Season the vegetables with salt while sautéing to draw out moisture and intensify the final flavor.
Step 3: Add diced carrots and celery; cook another 3–4 minutes until they begin to soften.
Step 4: Add the ground beef and break it up with a spoon; cook until fully browned.
Step 5: Stir in garlic, Worcestershire sauce, dried rosemary, thyme, oregano, salt, and pepper. Cook briefly to toast the spices.
Step 6: Slowly pour in the beef broth and stir to combine.
Step 7: Add the tomato sauce, crushed tomatoes, drained kidney beans, corn, and green beans. Mix well. Add more water or broth if you prefer a thinner soup.
Step 8: Increase heat to medium-high and bring the mixture to a gentle boil.
Step 9: Reduce heat to low and simmer for 15 minutes, until the vegetables are tender and flavors have melded.
Serve hot with crusty bread, sourdough, or your favorite rolls.
❓Recipe FAQs
Bland soup often results from underseasoning or adding all ingredients at once. Sauté vegetables and season them early, taste and adjust salt and herbs, and use a flavorful beef stock to boost depth.
Layered cooking and seasoning build depth: sauté aromatics first, add spices and Worcestershire sauce, then simmer slowly so flavors meld. Salting vegetables while they sauté also enhances their natural flavors.
Yes. Let the soup cool completely, then transfer to freezer-safe containers. Thaw in the refrigerator before reheating gently on the stove.
🍲Other Soup Recipes
- Chicken Tomato Soup
- Sausage, Kale and Potato Soup
- Beef Taco Soup
- Cabbage and Sausage Soup
Serve with Bread
- Yeast Dinner Rolls
- Cast Iron Skillet Cornbread
- Irish Soda Bread
- Overnight Sourdough Bread
Did you make this soup? If you enjoyed it, please leave a rating and a comment—feedback helps others find and enjoy the recipe.
📋Recipe
Ground Beef and Vegetable Soup
Equipment
-
Large Dutch oven or soup pot
Ingredients
- 1 Tablespoon Olive Oil
- 1 Medium Onion – Diced
- 2 Large Carrots – diced (about 1 cup)
- 3–4 Celery Stalks – diced (about 1 cup)
- 1.5 Pounds Ground Beef (lean)
- 3 Garlic Cloves – pressed or minced
- 4 Cups Beef Broth
- 1 14oz Can Tomato Sauce
- 1 14oz Can Crushed Tomatoes
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 14oz Can Kidney Beans – drained
- 1 Can Corn – drained (or 1 cup frozen)
- 1 Can Green Beans – drained (or 1 cup frozen)
- Water as needed to adjust consistency
Instructions
- Warm a large Dutch oven or soup pot over medium heat.
- Add olive oil and diced onion; sauté for about 5 minutes until soft and translucent.
- Add diced carrots and celery; sauté another 3–4 minutes until they begin to soften. (Season vegetables with salt while sautéing for better flavor.)
- Add the ground beef and break it up with a spatula; cook until fully browned.
- Stir in garlic, Worcestershire sauce, and dried herbs; cook briefly to release their aromas.
- Pour in the beef broth and stir to combine.
- Add tomato sauce, crushed tomatoes, drained kidney beans, corn, and green beans. Mix well. Add water or extra broth if you prefer a thinner soup.
- Bring to a gentle boil over medium-high heat, then reduce to low and simmer for 15 minutes.
- Taste and adjust seasoning as needed. Serve warm with fresh bread.
Notes
Ground Beef: Lean ground beef is recommended, but ground turkey is a fine substitute.
Kidney Beans: Drain and rinse canned beans before adding. Replace with diced potatoes if preferred; simmer until tender.
Beef Broth: Choose a good-quality stock for the best flavor. Use additional water or broth to thin the soup if needed.
Nutrition
Carbohydrates: 24 g
Protein: 25 g
Fat: 26 g