Ground Beef Vegetable Soup

Ground Beef Vegetable Soup

43 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 35 m
Sue's recipes
Recipe by  Sue's recipes

“This is a satisfying, very easy, and delicious vegetable soup to serve anytime of the year. Serve with saltine crackers and chunks of sharp cheese.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
  2. Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
  3. Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.

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Reviews (43)

Rate This Recipe
Mardi
65

Mardi

This was more a stew than soup so I added some beef broth with the water. I made it for a family of 12 but have no left-overs...too many people really liked it. It needs more seasoning so I used Mrs. Dash instead of salt. I used frozen veggies instead of canned for lower sodium and I did not peel the potatoes (for more fiber and vitamins). It was delicious and easy to make.

BETTYWANNABE
56

BETTYWANNABE

Very good! My husband who is afraid of vegetables ate this up fast! It's very filling and has wonderful flavors! He says he'll even eat the soup a second night. He doesn't do leftovers, normally. We will definitely make this fall soup again!

Rae
41

Rae

We really liked this soup. I had to change it a bit based on what I had on hand. I used frozen vegetables not canned, and had to use diced tomatoes. Since I made these changes I had to add extra water and I also threw in an extra can of tomato sauce. Thanks for the recipe!

More Reviews

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 598 cal
  • 30%
  • Fat
  • 20 g
  • 31%
  • Carbs
  • 70.6 g
  • 23%
  • Protein
  • 37.4 g
  • 75%
  • Cholesterol
  • 95 mg
  • 32%
  • Sodium
  • 1153 mg
  • 46%

Based on a 2,000 calorie diet

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Delicious Vegetable Beef Soup

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Quick and Easy Vegetable Beef Soup