Ground Beef Vegetable Soup12 Reviews
- Prep: 20 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 35 min
“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.” - by Sue's recipes
Original recipe yields 6 servings
- 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.
- 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.
- Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.
Amount Per Serving (6 total)
- 598 cal
- 20 g
- 70.6 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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. ..." See moreDash 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."
"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..." See more will definitely make this fall soup again!"
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