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Ground Beef Vegetable Soup

Ground Beef Vegetable Soup

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

Mardi
83
9/26/2012

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
67
11/8/2012

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
48
11/30/2012

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!