Beef Vegetable Soup
Ground Beef Vegetable Soup is a delicious, savory soup that is not only filling, but gives you a meal that is tasty and nutritious. With ground beef crumbled into tender chunks of beef and plenty of vegetables, this easy vegetable beef soup recipe is perfect for any time of the week, lunch or dinner.
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Ground Beef Vegetable Soup features a delicious blend of mixed vegetables. This hearty soup tastes great on a chilly day, but it’s really a great way to get plenty of protein and fresh vegetables in your family’s diet at any time of the year. The variety and nutrition you get from this makes it one of our favorite soup recipes.
Why You’ll Love this Recipe
Perfect for meal prep: Make a big batch and enjoy it for lunch or dinner all week—this soup stores and reheats beautifully.
Wholesome and hearty: Made with simple, clean ingredients like fresh vegetables and ground beef for a filling, balanced meal.
Great flavor, no shortcuts: The depth of flavor comes from real food—no need for heavy seasoning packets or processed ingredients.
Freezer-friendly: This soup freezes well, so you can save extra portions for busy days.
Budget-friendly alternative to store-bought: For the price of a single pre-made soup, you can make a double or triple batch at home.
Easy to customize: Add fresh herbs like parsley or bay leaves, or stir in extra vegetables like diced peppers to make it your own.
Ingredients to Make Ground Beef Vegetable Soup:
- ground beef: Use 85/15 or 90/10 lean ground beef for rich flavor without excess grease.
- onion: Diced and cooked with the beef to build the soup’s savory base.
- carrots: Sliced into coins; they add natural sweetness and hold their shape well when simmered.
- baby potatoes: Halved for quicker cooking—no need to peel. Yukon gold or red potatoes work best.
- fresh green beans: Sliced into bite-sized pieces; they retain a tender-crisp texture and bright color.
- garlic: Adds depth and aroma—sauté briefly to avoid bitterness.
- beef broth: Builds the body of the soup with bold, savory flavor.
- diced tomatoes: Use canned tomatoes with juices for acidity and body—choose plain or fire-roasted depending on your preference.
- seasonings: A simple blend of salt, oregano, thyme, and chili powder adds warmth and balance without overpowering the vegetables.
How to Make Ground Beef Vegetable Soup:
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it into crumbles as it cooks. Drain any excess fat if needed.
- In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for another 30 seconds, or until fragrant.
- Stir in the carrots, baby potatoes, and fresh green beans. Cook for 3-5 minutes to slightly soften the vegetables.
- Pour in the beef broth and the diced tomatoes (including their juices). Stir in the salt, oregano, thyme, and chili powder.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the potatoes are tender.
Recipe Notes & Tips:
- Brown the beef first: Don’t rush this step—browning the beef adds extra flavor to the soup base.
- Cut veggies evenly: Slice carrots, potatoes, and green beans into similar-sized pieces so they cook evenly.
- Adjust spice to taste: The chili powder adds gentle warmth—add more or less depending on your spice preference.
- Simmer covered: Keeping the lid on helps the vegetables cook faster and keeps the broth from reducing too much.
- Customize with add-ins: Stir in fresh herbs like parsley or bay leaves, or bulk it up with extra vegetables like corn, peas, or bell peppers.
- Let it sit: Like many soups, the flavor improves as it rests—leftovers taste even better the next day.
Serving Suggestions:
- Avocado Tomato Cucumber Salad
- Gluten-Free Sourdough Bread
- Crab Cakes
- Cucumber Onion Salad
- Roasted Zucchini and Tomatoes
How to Store:
Refrigerator: Let the soup cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until hot.
Freezer: Freeze in individual portions or a large container for up to 3 months. Let cool before freezing, and leave space at the top for expansion.
To reheat from frozen: Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave. You can also reheat straight from frozen over low heat, adding a splash of broth if needed.
FAQs:
Yes. Frozen green beans, carrots, or mixed vegetables can be added directly to the soup—no need to thaw. Just adjust the simmer time as needed.
Absolutely. Omit the ground beef and use vegetable broth instead. Add lentils or white beans for plant-based protein.
Yes. Brown the beef and onions first, then add everything to the slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours, until the vegetables are tender.
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Beef Vegetable Soup
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 3 large carrots, sliced
- 2 cups baby potatoes halved
- 2 cups fresh green beans, sliced
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 cans diced tomatoes
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon chili powder
Instructions
- Set the Instant Pot to the sauté setting and cook the ground beef and onion until the ground beef in browned.
- Add all the rest of the ingredients to the pot and stir.
- Seal the instant pot and use the manual setting – High Pressure and 15 Minutes on the timer. Use quick or natural release. Stir the soup, ensuring the vegetables are tender. If needed, adjust seasoning with more salt, pepper, or chili powder.
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it into crumbles as it cooks. Drain any excess fat if needed.
- In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for another 30 seconds, or until fragrant.
- Stir in the carrots, baby potatoes, and fresh green beans. Cook for 3-5 minutes to slightly soften the vegetables.
- Pour in the beef broth and the diced tomatoes (including their juices). Stir in the salt, oregano, thyme, and chili powder.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the potatoes are tender.
Nutrition
Notes
-
- Brown the beef first: Don’t rush this step, browning the beef adds extra flavor to the soup base.
- Cut veggies evenly: Slice carrots, potatoes, and green beans into similar-sized pieces so they cook evenly.
- Adjust spice to taste: The chili powder adds gentle warmth, add more or less depending on your spice preference.
- Simmer covered: Keeping the lid on helps the vegetables cook faster and keeps the broth from reducing too much.
- Customize with add-ins: Stir in fresh herbs like parsley or bay leaves, or bulk it up with extra vegetables like corn, peas, or bell peppers.
- Let it sit: Like many soups, the flavor improves as it rests, leftovers taste even better the next day.
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A favorite! I have made this many times over the last couple of years – I add celery and use crushed tomatoes, and honestly, I just eyeball the seasonings. Always tastes great 🙂
I am very very new to cooking with an instant pot, so I appreciate your tips here a lot. I hope you have more recipes. I used vegetables and seasonings I had on hand.
Thank you.
Love this soup and so easy! How much protein is in a serving?
Thanks,
Jo
Hi Jo, the protein count per serving is 6g. I’ve also updated the recipe card to show this – not sure why that wasn’t displaying correctly.
We are making this tonight and it smells so good! The only complaint I have so far (and it’s not just this recipe), it says it makes 6 servings…..what is a serving?
Hi Stahli, a serving is approximately 1.5 – 2 cups worth of this soup – it is sometimes a bit hard to judge, because we’ve got kids and they eat smaller portions, and even adult portion size vary a lot from person to person. So, this is a guesstimate at the average portion size. Hope you enjoyed the recipe!
So easy and delicious!! Perfect for weeknights and I have plenty of leftovers:D
I want to try this, but I am not sure what you mean by “2 canned tomato”. Is that diced? Stewed? Tomato sauce? And what size can?
There are many options out there, and I don’t know which you intend for this recipe. Thanks.
Hi Tracy – I’m so sorry about the confusion. It’s canned DICED tomatoes, and the can size we used is 14oz/400g. Hope that clears it up:) I’ll update the recipe card asap to include this information as well. Thanks!