Perfect Vegetable Beef Soup with Ground Beef Recipe

The best vegetable beef soup with ground beef recipe combines 1 pound of lean ground beef, mixed vegetables (carrots, celery, peas, corn), diced tomatoes, beef broth, and aromatic herbs. Brown the beef first, then simmer with vegetables for 30-45 minutes for rich flavor and tender texture. This one-pot meal serves 6 and freezes well for up to 3 months.

Vegetable beef soup with ground beef stands as one of the most versatile comfort foods, offering hearty nutrition with minimal preparation. Unlike recipes requiring stew meat that needs hours of simmering, this ground beef version delivers deep flavor in under an hour while maintaining the classic taste everyone loves. The key lies in properly browning the meat and layering flavors through strategic ingredient timing.

Why This Ground Beef Vegetable Soup Works

Traditional vegetable beef soup often uses cubed stew meat that requires lengthy cooking. By substituting ground beef, you achieve several advantages for home cooks:

• Reduced cooking time from 2+ hours to under 45 minutes
• More consistent texture without tough meat pieces
• Easier customization for dietary needs
• Better flavor distribution throughout the broth

Essential Ingredients Explained

The magic happens through ingredient synergy. Don't skip these flavor builders:

Ingredient	Why It Matters	Smart Substitutions
80% lean ground beef	Provides rich meatiness without excessive grease	Ground turkey or plant-based crumbles
Mirepoix (onion, carrot, celery)	Creates flavor foundation through caramelization	Pre-chopped frozen mix saves time
Tomato paste	Deepens umami and balances acidity	None - critical for authentic flavor
Worcestershire sauce	Enhances meaty notes without overpowering	Soy sauce + dash of liquid smoke

Step-by-Step Cooking Instructions

Prep Work (10 minutes)

Gather these items before starting: 12-quart stockpot, wooden spoon, sharp knife, cutting board. Chop all vegetables to uniform 1/2-inch pieces for even cooking. Measure broth and diced tomatoes into separate containers.

Cooking Sequence (35 minutes)

1. Brown the beef in hot pot over medium-high heat (5-7 minutes). Break into small crumbles and drain excess fat.
2. Sauté vegetables - Add onions, carrots, celery with 1 tsp salt. Cook until translucent (6-8 minutes).
3. Build flavor base - Stir in 2 tbsp tomato paste and cook 2 minutes until brick red.
4. Add liquids - Pour in 6 cups beef broth, 1 (14.5oz) diced tomatoes, 1 cup frozen peas, 1 cup frozen corn.
5. Season properly - Add 2 bay leaves, 1 tsp thyme, 1/2 tsp black pepper, 2 tbsp Worcestershire sauce.
6. Simmer uncovered for 25-30 minutes until vegetables reach desired tenderness.
7. Final adjustments - Remove bay leaves, add salt to taste, stir in 1/4 cup chopped parsley.

Pro Tips for Perfect Results Every Time

Master these techniques for restaurant-quality soup:

• Temperature control - Keep soup at gentle simmer (small bubbles breaking surface every 5-10 seconds). Boiling makes vegetables mushy.
• Layered seasoning - Add half the salt with vegetables, remaining after cooking. This builds complex flavor.
• Thickening options - For richer texture, mash some potatoes against pot side or stir in 2 tbsp cornstarch slurry.
• Acidity balance - If too sweet, add 1 tsp vinegar. If too acidic, add pinch of sugar.

Variations for Dietary Needs

This easy vegetable beef soup recipe with ground beef adapts well:

• Low-sodium version - Use no-salt-added broth and omit added salt. Boost flavor with extra garlic and herbs.
• Gluten-free option - Ensure Worcestershire sauce is GF (Lea & Perrins contains barley).
• Instant Pot method
• Freezer-friendly preparation - Cool completely, portion into quart containers with 1-inch headspace. Keeps 3 months.

Storage and Reheating Guidelines

Proper handling maintains quality:

• Refrigeration - Store in airtight container up to 4 days
• Freezing - Portion into freezer bags flat for quick thawing
• Reheating - Warm gently over medium-low heat 10-15 minutes
• Reviving leftovers - Add splash of broth if too thick after storage

Frequently Asked Questions

Can I use frozen vegetables in vegetable beef soup with ground beef?

Yes, frozen vegetables work perfectly in this homemade vegetable beef soup using ground beef. Add them directly from frozen during the last 15 minutes of cooking. This prevents overcooking while maintaining texture. Frozen peas and corn actually perform better than canned versions in this recipe.

How do I fix watery vegetable beef soup?

For quick vegetable beef soup with ground beef that's too thin, create a slurry with 2 tbsp cornstarch and 1/4 cup cold broth. Whisk into simmering soup and cook 3 minutes until thickened. Alternatively, remove 1 cup of soup, blend until smooth, then return to pot. This ground beef vegetable soup recipe naturally thickens upon standing.

What's the best cut of ground beef for soup?

80% lean ground beef provides ideal fat content for vegetable beef soup with ground beef recipes. The small amount of fat carries flavor while excess can be drained after browning. Avoid leaner versions (90%+) as they produce drier, less flavorful results. For richer taste, try ground chuck (80/20) in this easy vegetable beef soup recipe with ground beef.

Can I make this soup in a slow cooker?

Absolutely. After browning the ground beef and sautéing vegetables, transfer everything to a 6-quart slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. This method for vegetable beef soup with ground beef yields exceptionally tender vegetables while maintaining distinct textures. Add frozen vegetables during the last hour to prevent mushiness.

How long does vegetable beef soup last in the refrigerator?

Properly stored in airtight containers, this vegetable beef soup with ground beef recipe stays fresh for 3-4 days in the refrigerator. The flavors actually improve overnight as ingredients meld. Always cool soup completely before refrigerating, and reheat only the portion you'll consume to maintain quality throughout storage.