“I’ve been making this at least twice a week for the past month!”
Hearty Ground Beef Vegetable Soup
This hearty and satisfying soup is loaded with ground beef, tender vegetables, and a rich tomato base—perfect for chilly nights or a comforting family dinner. Packed with flavor and wholesome ingredients, it’s a complete meal in one warm, delicious bowl.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground beef | 2 pounds |
| Carrots, diced | 4 |
| Celery ribs, chopped | 4 |
| Onion, chopped | 1 |
| Potatoes, peeled and cubed | 4 (1-inch pieces) |
| Whole kernel corn (drained) | 1 (15.25 oz) can |
| Green beans (drained) | 1 (15 oz) can |
| Peas (with liquid) | 1 (15 oz) can |
| Tomato sauce | 1 (15 oz) can |
| Crushed whole tomatoes | 1 (14.5 oz) can |
| Ground black pepper | To taste |
| Bay leaf | 1 |
| Ground thyme | ⅛ teaspoon |
| Water | ¼ cup, as needed |
Instructions
Step 1: Cook the Ground Beef
In a large stockpot over medium-high heat, crumble the ground beef and cook until it’s browned and no longer pink, about 7–10 minutes. Drain off any excess fat and discard.
Step 2: Sauté Aromatics and Vegetables
Add the diced carrots, chopped celery, and onion to the pot. Cook, stirring occasionally, until the vegetables are beginning to soften—approximately 5 minutes.
Step 3: Combine Remaining Ingredients
Stir in the potatoes, corn, green beans, and peas (including the liquid from the can). Add the tomato sauce and crushed tomatoes. Season with black pepper to taste, add the bay leaf, and sprinkle in the thyme.
Step 4: Simmer to Perfection
Add ¼ cup of water to maintain a soup-like consistency, adding more if needed during cooking. Bring the mixture to a gentle simmer. Cover and cook for about 1 hour, stirring occasionally, until the potatoes are fork-tender. Discard the bay leaf before serving.
Serving Suggestion:
Serve hot with crusty bread or a simple green salad for a cozy, complete meal.
