Hearty Ground Beef & Vegetable Soup 🍲🥕🥔
A warm, comforting homemade soup loaded with seasoned ground beef, tender potatoes, carrots, green beans, and tomatoes in a rich, savory broth. Perfect for cozy family dinners!
Prep: 15 min
Ingredients
1 lb (450 g) ground beef
3 medium potatoes, peeled and diced
3 carrots, peeled and chopped
1 cup green beans, trimmed and cut
1 small onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 tablespoons tomato paste
4 cups beef broth
1–2 cups water, as needed
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon dried thyme
½ teaspoon black pepper
1 teaspoon salt, or to taste
1 bay leaf
1 tablespoon Worcestershire sauce (optional)
Fresh parsley for garnish (optional)
Instructions
1. Brown the beef: Heat olive oil in a large soup pot over medium heat. Add ground beef and cook for 5–7 minutes, breaking it apart until browned. Drain excess grease if needed.
2. Sauté the aromatics: Add diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for another 30 seconds.
3. Build the flavor: Add tomato paste, paprika, Italian seasoning, thyme, salt, and black pepper. Stir for 1 minute to develop the flavors.
4. Add the vegetables: Stir in diced potatoes, carrots, green beans, and diced tomatoes.
5. Pour in the broth: Add beef broth, 1 cup of water, Worcestershire sauce, and the bay leaf. Stir well.
6. Simmer: Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 25–35 minutes, stirring occasionally, until the potatoes and carrots are tender.
7. Adjust the consistency: Add extra water or broth if you prefer a thinner soup. Taste and adjust seasoning as needed.
8. Serve: Remove the bay leaf. Ladle the hot soup into bowls and garnish with fresh parsley if desired.
Tips for the Best Soup ❤️
Extra flavor: Use fire-roasted diced tomatoes for a deeper, richer taste.
More vegetables: Add corn, peas, celery, or zucchini.
Thicker broth: Mash a few potato pieces directly into the soup.
Spicy version: Add red pepper flakes or a pinch of cayenne pepper.
Make ahead: This soup tastes even better the next day as the flavors develop.
Storage
Refrigerator: Store in an airtight container for up to 3–4 days.
Freezer: Freeze for up to 3 months.
Reheating: Warm gently on the stovetop, adding a splash of broth if needed.
Serving suggestion: Enjoy with warm crusty bread, buttery dinner rolls, or homemade cornbread for a delicious, satisfying meal!