Ground Beef Vegetable Soup Recipe
There’s something truly magical about a hearty bowl of homemade soup, especially when the days grow colder and you crave a little extra warmth. This ground beef vegetable soup is one of those recipes that makes you feel like you’ve wrapped yourself in a cozy blanket. It’s loaded with lean ground beef, chunky veggies, and a blend of tomatoes that creates a rich, savory broth—perfect for warming up from the inside out.
Growing up, this was one of those meals that always seemed to appear on the stovetop in fall and winter. I remember coming in from the cold, the smell of simmering soup hitting me even before I had my coat off. My mom would be at the stove, stirring a big pot of this soup, and I’d grab a ladle to sneak a taste. (The secret ingredient? Definitely that little splash of Worcestershire sauce, which adds a nice depth to the flavor.)
Now, I’ve taken her classic recipe and added a few touches of my own, like extra garlic and Italian seasoning for an extra kick. Let’s dive in!
A bit of background: The evolution of veggie-packed soups
Vegetable soups have been around for centuries, originally as a way to stretch ingredients and use up odds and ends. Traditionally, they were often meatless, with vegetables taking center stage, but over time people started adding various meats for extra protein and flavor. In the U.S., ground beef vegetable soup became a popular choice during the 20th century, likely because it was filling, inexpensive, and easy to make in large batches. It’s also versatile—you can throw in whatever veggies you have on hand and still come out with a delicious, hearty meal.
Let’s talk ingredients: Fresh, filling, and flavorful
This recipe calls for a mix of pantry staples and fresh produce. Here’s a closer look at the main ingredients:
- Lean ground beef: This forms the base of the soup, adding a rich, savory flavor. I prefer lean beef to keep things on the lighter side, but you could use ground turkey or chicken if you’re looking for a leaner option.
- Onion and garlic: These aromatics provide a flavorful base that really complements the beef. If you’re out of fresh garlic, a teaspoon of garlic powder works in a pinch.
- Carrots, celery, and potatoes: The classic veggie trio for soup! Carrots add a hint of sweetness, celery brings freshness, and potatoes make the soup hearty and satisfying. If you don’t have potatoes, you could try using sweet potatoes for a slightly different (and delicious!) flavor.
- Italian seasoning and bay leaf: The Italian seasoning brings a blend of herbs, while the bay leaf adds an earthy undertone. If you don’t have Italian seasoning, a mix of basil, oregano, and thyme works well.
- Beef broth: This is the backbone of your soup’s flavor. Use low-sodium broth if you’re watching your salt intake, and feel free to swap it for chicken broth if that’s what you have on hand.
- Tomatoes, tomato soup, and tomato paste: This trio gives the soup a beautiful, rich tomato flavor and a thicker texture. The condensed tomato soup adds a touch of sweetness that balances out the acidity of the diced tomatoes.
- Green beans and corn: These add color, texture, and a touch of natural sweetness. Canned veggies are a quick and easy option, but you could also use frozen.
- Worcestershire sauce: This little ingredient packs a big punch! It adds umami and depth to the soup, making the flavors really pop.

Essential kitchen tools: A few basics to get you started
All you need for this soup is a few basic kitchen tools:
- Dutch oven or large pot: This soup makes a big batch, so you’ll need a large pot. A Dutch oven works perfectly because it heats evenly and retains heat well.
- Wooden spoon: For breaking up the ground beef as it browns and stirring the soup.
- Sharp knife and cutting board: To prep all those delicious veggies.
- Ladle: For serving! A ladle makes it so much easier to get those hearty veggies into each bowl.
If you don’t have a Dutch oven, any large, heavy-bottomed pot will work. Just make sure it’s big enough to hold all the ingredients comfortably.
Step-by-step: How to make ground beef vegetable soup
Ready to make this cozy meal? Let’s do it!
- Brown the beef and aromatics
Start by heating a tablespoon of olive oil in your Dutch oven over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and crumbled, which takes about 5-7 minutes. Make sure to stir frequently, so nothing sticks to the bottom. Once the beef is browned, drain any excess fat if necessary. - Add the veggies
Next, toss in the carrots and celery. Sauté these for about 6-8 minutes, until they start to soften. Stir often to ensure even cooking. This step helps build the soup’s flavor base—cooking the veggies with the beef lets all those flavors meld together. - Season it up
Sprinkle in the Italian seasoning and throw in the bay leaf. Give everything a good stir and let it cook for an additional minute. This helps release the oils from the herbs, boosting their flavor. - Pour in the broth and add tomatoes
Add the diced potatoes, then pour in the beef broth, diced tomatoes (with juice), condensed tomato soup, and tomato paste. Stir in the Worcestershire sauce for that little extra depth of flavor. - Add the canned veggies and simmer
Finally, add the green beans and drained corn. Give everything a good stir, then bring the soup to a boil. Once it’s boiling, reduce the heat, cover, and let it simmer for 35-40 minutes. This is where the magic happens—those flavors blend, and the veggies become tender. - Taste and adjust
Before serving, taste the soup and add salt and pepper to your liking. I usually wait until the end to add salt, as the broth and Worcestershire sauce add a fair amount.

Variations and adaptations to make it your own
One of the best things about this soup is how customizable it is! Here are a few ideas:
- Make it gluten-free: Most of the ingredients here are naturally gluten-free, but double-check your Worcestershire sauce and tomato soup, as some brands contain gluten.
- Low-carb option: Skip the potatoes and add more leafy greens like spinach or kale towards the end of cooking. You could also add zucchini or cauliflower for a different texture.
- Add more veggies: Bell peppers, peas, or even diced butternut squash make excellent additions.
- Spicy kick: Add a pinch of red pepper flakes or a splash of hot sauce if you like a bit of heat.
- Different protein: Try using ground turkey or chicken if you want a lighter option. For a vegetarian version, skip the meat and use veggie broth instead.
Serving and presentation ideas
Serve this ground beef vegetable soup piping hot, topped with a sprinkle of fresh parsley if you have some on hand. I love to serve it with a thick slice of crusty bread for dipping—it soaks up the broth beautifully. You can also add a side salad for some crunch, or top each bowl with a bit of shredded cheese for extra richness.
For a fun twist, serve this soup in bread bowls if you’re feeling fancy. They make the meal feel a bit more special, and who doesn’t love edible bowls?
Drink pairings: What goes well with hearty soup?
For drink pairings, I’d go with a medium-bodied red wine like Merlot or Zinfandel, which complement the beef and tomatoes nicely. If you’re a beer lover, try a brown ale or a lager; both have enough flavor to hold their own alongside the soup. For a non-alcoholic option, a glass of iced tea or sparkling water with a squeeze of lemon works well to balance the richness.
Storage and reheating tips
This soup actually tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, until hot. You may need to add a splash of water or broth if the soup has thickened too much.
If you want to freeze it, let the soup cool completely, then transfer it to freezer-safe containers. It’ll keep for up to 3 months. Just thaw it overnight in the fridge and reheat as above.
Scaling the recipe up or down
This recipe makes about 6 servings, but you can easily double it if you’re feeding a crowd. Just make sure your pot is big enough! If you’re cooking for one or two, feel free to halve the recipe. One note: if you scale down, be cautious with the seasoning; you can always add more, but it’s hard to take it back!

Frequently asked questions
Q: Can I use ground turkey instead of ground beef?
A: Absolutely! Ground turkey works well and gives a lighter flavor.
Q: Can I make this soup in a slow cooker?
A: Yes, brown the beef, onion, and garlic first, then add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Q: What if I don’t have condensed tomato soup?
A: You can skip it or add an extra tablespoon of tomato paste and a teaspoon of sugar for a similar effect.
Q: Can I use frozen vegetables?
A: Yes! Frozen green beans and corn work just as well. Just add them directly to the soup.
Q: How can I make this spicier?
A: Add a pinch of red pepper flakes, a dash of hot sauce, or even diced jalapeños for some heat.

Ground Beef Vegetable Soup Recipe
Give this ground beef vegetable soup a try and let me know how it turns out! It’s hearty, satisfying, and the perfect way to warm up on a chilly evening. Enjoy every spoonful! 🥄
- Total Time: 1 hours
- Yield: 6 1x
Ingredients
- 1 tablespoon olive oil
- 1 lb. lean ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 3 carrots sliced
- 2 stalk 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 can corn, drained
- Salt and pepper to taste
Instructions
- Brown the beef and aromatics
Start by heating a tablespoon of olive oil in your Dutch oven over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and crumbled, which takes about 5-7 minutes. Make sure to stir frequently, so nothing sticks to the bottom. Once the beef is browned, drain any excess fat if necessary. - Add the veggies
Next, toss in the carrots and celery. Sauté these for about 6-8 minutes, until they start to soften. Stir often to ensure even cooking. This step helps build the soup’s flavor base—cooking the veggies with the beef lets all those flavors meld together. - Season it up
Sprinkle in the Italian seasoning and throw in the bay leaf. Give everything a good stir and let it cook for an additional minute. This helps release the oils from the herbs, boosting their flavor. - Pour in the broth and add tomatoes
Add the diced potatoes, then pour in the beef broth, diced tomatoes (with juice), condensed tomato soup, and tomato paste. Stir in the Worcestershire sauce for that little extra depth of flavor. - Add the canned veggies and simmer
Finally, add the green beans and drained corn. Give everything a good stir, then bring the soup to a boil. Once it’s boiling, reduce the heat, cover, and let it simmer for 35-40 minutes. This is where the magic happens—those flavors blend, and the veggies become tender. - Taste and adjust
Before serving, taste the soup and add salt and pepper to your liking. I usually wait until the end to add salt, as the broth and Worcestershire sauce add a fair amount.
Notes
Serving and presentation ideas
Serve this ground beef vegetable soup piping hot, topped with a sprinkle of fresh parsley if you have some on hand. I love to serve it with a thick slice of crusty bread for dipping—it soaks up the broth beautifully. You can also add a side salad for some crunch, or top each bowl with a bit of shredded cheese for extra richness.
For a fun twist, serve this soup in bread bowls if you’re feeling fancy. They make the meal feel a bit more special, and who doesn’t love edible bowls?
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner