Perfect Ground Beef Vegetable Soup Recipe in 45 Minutes

This classic ground beef vegetable soup recipe combines lean ground beef with fresh vegetables in a rich tomato broth. Ready in under 45 minutes with 12g protein per serving, it's perfect for meal prep. The secret is browning the meat properly and using low-sodium broth to control flavor. Includes step-by-step instructions for beginners and expert tips for perfect results every time.

The Ultimate Comfort Food: Ground Beef Vegetable Soup

Nothing beats a warm bowl of homemade ground beef vegetable soup on a chilly day. This easy ground beef vegetable soup recipe delivers restaurant-quality flavor with pantry staples. Unlike store-bought versions, our method ensures tender vegetables that don't turn mushy and perfectly seasoned broth that develops deep flavor.

Why This Ground Beef Vegetable Soup Recipe Works

Most ground beef vegetable soup recipes fail because they either overcook the vegetables or use bland broth. Our tested method solves both problems. By adding vegetables in stages based on cooking time, each ingredient maintains its ideal texture. The tomato base creates a rich foundation while fresh herbs add brightness that canned soups lack.

Complete Ingredients List

Yields 6 servings | Prep time: 15 minutes | Cook time: 30 minutes

Ingredient	Amount	Preparation Notes
Lean ground beef (90% lean)	1 pound	Drain excess fat after browning
Extra virgin olive oil	2 tablespoons	For sautéing vegetables
Yellow onion, diced	1 medium	Yellow provides best flavor base
Carrots, sliced	2 cups	¼ inch thick for even cooking
Celery stalks, diced	3 stalks	Include leaves for extra flavor
Garlic cloves, minced	3	Add after onions to prevent burning
Low-sodium beef broth	6 cups	Homemade preferred, but quality store-bought works
Diced tomatoes (undrained)	1 (14.5 oz) can	No salt added varieties best
Green beans, fresh or frozen	1½ cups	Cut into 1-inch pieces
Zucchini, diced	2 cups	Add later to prevent mushiness
Dried thyme	1 teaspoon	Fresh equivalent: 1 tablespoon chopped
Fresh parsley, chopped	¼ cup	For garnish

Step-by-Step Cooking Instructions

1. Brown the Ground Beef Properly

Heat a large Dutch oven over medium-high heat. Add ground beef without oil. Break into small pieces with a spatula and cook until no pink remains (about 5-7 minutes). Drain excess fat but retain 1 tablespoon for flavor. This step creates the flavor foundation for your ground beef vegetable soup with broth.

2. Sauté Aromatic Vegetables

Add olive oil to the pot with beef. Stir in onions, carrots, and celery. Cook for 5-7 minutes until onions become translucent. Add garlic and cook 1 minute more until fragrant. Properly sautéing these vegetables builds complex flavor in your homemade ground beef vegetable soup.

3. Build the Broth Base

Pour in beef broth and diced tomatoes with their juice. Add thyme, salt, and pepper. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 15 minutes to allow flavors to meld. This creates the perfect base for your quick ground beef vegetable soup.

4. Add Remaining Vegetables

Stir in green beans and simmer 10 minutes. Add zucchini and cook 5-7 minutes more until vegetables reach desired tenderness. Avoid overcooking - vegetables should be fork-tender but still hold their shape. This timing ensures your ground beef vegetable soup with potatoes (if added) maintains perfect texture.

5. Final Seasoning and Serving

Taste and adjust seasoning as needed. Stir in fresh parsley. For richer flavor, let soup rest 10 minutes before serving to allow flavors to develop fully. This step makes the difference between good and exceptional ground beef vegetable soup recipe results.

Pro Tips for Perfect Ground Beef Vegetable Soup

Meat selection matters: Use 90% lean ground beef for best flavor-to-fat ratio in your healthy ground beef vegetable soup
Layer flavors: Add dried herbs early, fresh herbs at the end for maximum flavor impact
Texture control: Cut vegetables uniformly for even cooking in your ground beef vegetable soup with carrots
Acidity balance: A splash of red wine vinegar at the end brightens flavors in classic American ground beef vegetable soup
Make it heartier: Add ½ cup small pasta during last 8 minutes for ground beef vegetable soup perfect for cold weather

Variations to Try

Customize this versatile ground beef vegetable soup recipe to suit your taste:

Spicy version: Add ¼ teaspoon red pepper flakes with the broth
Italian style: Include ½ cup chopped spinach and 2 tablespoons pesto at the end
Southwest twist: Replace thyme with cumin and add black beans
Creamy option: Stir in ½ cup coconut milk for dairy-free creaminess

Storage and Reheating Instructions

This ground beef vegetable soup for meal prep stores exceptionally well:

Refrigeration: Cool completely and store in airtight containers for up to 4 days
Freezing: Portion into freezer bags (lay flat) for up to 3 months
Reheating: Warm on stove over medium-low heat, adding broth if needed

Flavor actually improves after 24 hours as ingredients meld. This makes our best ground beef vegetable soup recipe ideal for weekly meal preparation.

Nutritional Information (Per Serving)

Frequently Asked Questions

Can I make this ground beef vegetable soup in a slow cooker?

Yes, this easy ground beef vegetable soup recipe adapts perfectly to slow cooking. Brown the meat and sauté vegetables first, then transfer to slow cooker with all ingredients except zucchini. Cook on low for 6-7 hours, adding zucchini during the last hour to maintain texture.

What vegetables should I avoid in ground beef vegetable soup?

Avoid vegetables that become mushy quickly like cabbage or broccoli. Stick to hardy vegetables that hold shape during cooking - carrots, celery, green beans, and zucchini work best. If using potatoes, add them with the broth to ensure proper cooking time in your ground beef vegetable soup recipe.

How can I make this soup lower in sodium?

For a healthier ground beef vegetable soup, use no-salt-added tomatoes and low-sodium broth. Increase herbs like thyme and parsley for flavor without salt. You can also add a splash of lemon juice at the end to enhance flavors naturally. Most sodium comes from canned ingredients, not the meat itself.

Can I use ground turkey instead of beef?

Absolutely. This versatile ground beef vegetable soup recipe works well with ground turkey, chicken, or even plant-based crumbles. When using leaner meats like turkey, add 1 tablespoon olive oil during browning to compensate for less natural fat. The cooking method remains identical for your healthy ground beef vegetable soup variation.

Why did my vegetables turn mushy in previous attempts?

Vegetables become mushy when added too early or cooked too long. In this perfected ground beef vegetable soup recipe, we add harder vegetables (carrots, celery) early and softer ones (zucchini, green beans) later. Never boil soup vigorously - a gentle simmer preserves vegetable texture in your homemade ground beef vegetable soup.