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Close-up of a wooden spoon lifting hearty hamburger soup with ground beef, potatoes, and mixed vegetables from a bowl.

Hearty Ground Beef Vegetable Soup

This comforting and robust ground beef vegetable soup is packed with savory flavor and wholesome ingredients, perfect for a cozy meal any day of the week. It's easy to make and guaranteed to warm you from the inside out.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1.5 lbs Ground Beef 80/20 or leaner
  • 1 tbsp Olive Oil
  • 1 large Yellow Onion diced
  • 2 cloves Garlic minced
Vegetables
  • 2 medium Carrots peeled and sliced
  • 2 stalks Celery sliced
  • 1 cup Green Beans trimmed and cut into 1-inch pieces (fresh or frozen)
  • 1 cup Corn kernels (fresh or frozen)
  • 1 cup Potatoes peeled and diced into 1/2-inch cubes (e.g., Yukon Gold or Russet)
  • 1 14.5 oz can Diced Tomatoes undrained
Liquids & Seasoning
  • 6 cups Beef Broth or beef stock
  • 1 15 oz can Tomato Sauce
  • 1 tbsp Italian Seasoning
  • 1/2 tsp Dried Thyme
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper freshly ground, or to taste
  • 1 bay leaf Bay Leaf

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Sharp Knife
  • Wooden spoon or spatula
  • Measuring Cups and Spoons

Method
 

Brown the Beef
  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease and set the beef aside.
Sauté Aromatics
  1. In the same pot (you may add a tiny bit more oil if needed), add the diced onion. Cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Combine Ingredients
  1. Return the cooked ground beef to the pot. Add the sliced carrots, celery, diced potatoes, canned diced tomatoes (undrained), tomato sauce, beef broth, Italian seasoning, dried thyme, salt, pepper, and bay leaf.
Simmer the Soup
  1. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the potatoes and carrots are tender. Stir occasionally to prevent sticking.
Add Remaining Vegetables
  1. Stir in the green beans and corn. Continue to simmer for another 10-15 minutes, or until all vegetables are tender-crisp.
Serve
  1. Remove the bay leaf before serving. Taste and adjust seasonings (salt and pepper) if necessary. Serve hot, garnished with fresh parsley if desired.

Notes

For a thicker soup, you can mash a few of the cooked potato pieces against the side of the pot. Feel free to customize with other vegetables like zucchini or bell peppers, adding them towards the end of the cooking process so they don't get too mushy. This soup freezes well for future meals!