This ground beef and vegetable soup is a comforting, hearty meal the whole family will enjoy. Lean ground beef, fresh vegetables and kidney beans simmer in a rich beef- and tomato-based broth. It’s an easy weeknight dinner that can be ready in about 30 minutes.
This vegetable beef soup has become a regular at our house. It’s simple to make, loaded with vegetables, and cooks on the stovetop in roughly 30 minutes.
The soup is seasoned with an Italian-style blend—oregano, rosemary and thyme—and simmered in a combination of beef stock and tomato sauces. This hamburger-style soup is a complete meal, ideal for busy weeknights and meal prep.
Begin by sautéing the aromatics and vegetables, add lean ground beef, then finish by stirring in more vegetables and beans. The result is a flavorful, satisfying soup with something for everyone.
Make a double batch to enjoy leftovers for lunches during the week. This recipe also freezes well, making it a great option for meal planning.
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🥕Ingredients
Ground beef: Use lean ground beef for a lighter soup, or substitute ground turkey if preferred.
Kidney beans: Canned kidney beans add protein and texture. If you’d rather not use beans, diced potatoes are a great swap—just simmer until tender.
Beef broth: Choose a good-quality beef stock for the best flavor. If you prefer, concentrate pastes or bouillon dissolved in hot water work well.
Water: The soup is moderately thick; add extra water or broth to reach your desired consistency.
See the recipe card below for exact ingredient amounts and the full ingredient list.
🥘How to Make
Step 1: Warm a large pot or Dutch oven over medium heat.
Step 2: Add olive oil and diced onion, and sauté until the onion is soft and translucent, about 5 minutes.
💡Pro Tip: Season the vegetables with a bit of salt while they cook to enhance their flavor and add depth to the soup.
Step 3: Add diced carrots and celery and sauté another 3–4 minutes, until they begin to soften.
Step 4: Add the ground beef and break it up with a spatula. Cook until fully browned.
Step 5: Stir in garlic, Worcestershire sauce and dried herbs (rosemary, thyme, oregano). Cook a minute to bloom the spices.
Step 6: Pour in the beef broth and stir, scraping up any browned bits from the bottom of the pot.
Step 7: Add tomato sauce, crushed tomatoes, drained kidney beans, corn and green beans. Stir to combine. If you prefer a thinner soup, add additional water or stock.
Step 8: Increase heat to medium-high and bring the soup to a gentle boil.
Step 9: Reduce heat to low and simmer for about 15 minutes, until the vegetables are tender and the flavors have melded.
Serve warm with crusty bread such as sourdough or rolls.
❓Recipe FAQs
Bland soup usually means it wasn’t seasoned or layered properly. Sautéing vegetables before adding liquids, seasoning during cooking, using quality beef stock, and adjusting salt and herbs at the end all improve flavor.
Depth comes from building flavor in stages: sauté aromatics, brown the meat, toast the spices briefly, and simmer so ingredients meld. Salting vegetables while they cook also enhances savory notes.
Yes. Cool the soup completely, then transfer to a freezer-safe container. Thaw in the refrigerator before reheating. Texture of some vegetables may change slightly, but flavor holds up well.
🍲Other Soup Recipes
- Chicken Tomato Soup
- Sausage Kale and Potato Soup
- Beef Taco Soup
- Cabbage and Sausage Soup
Serve with Bread
- Yeast Dinner Rolls
- Cast Iron Skillet Cornbread
- Irish Soda Bread without Buttermilk
- Overnight Sourdough Bread
Did you make this recipe? If you enjoyed it, please leave a rating in the recipe card below and share a comment to let us know how it turned out.
📋Recipe
Ground Beef and Vegetable Soup
Equipment
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Large Dutch Oven or soup pot
Ingredients
- 1 Tablespoon Olive Oil
- 1 Medium Onion – Diced
- 2 Large Carrots – Diced (about 1 cup)
- 3-4 Celery Stalks – Diced (about 1 cup)
- 1.5 Pounds Ground Beef
- 3 Garlic Cloves – Pressed or minced
- 4 Cups Beef Broth
- 1 14oz Can Tomato Sauce
- 1 14oz Can Crushed Tomatoes
- 1 Tablespoon Worcestershire Sauce
- 1 Teaspoon Dried Rosemary
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 14oz Can Kidney Beans
- 1 Can Corn – Drained (or use frozen)
- 1 Can Green Beans – Drained (or use frozen)
- Water – Optional, to adjust consistency
Instructions
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Warm a large Dutch oven or soup pot over medium heat.
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Add olive oil and diced onion; sauté until soft and translucent, about 5 minutes.
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Add carrots and celery and continue to sauté until tender, about 3–4 minutes. Pro Tip: Season the vegetables while they cook to boost flavor.
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Add the ground beef and break it up with a spatula or wooden spoon.
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Cook until the beef is completely browned.
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Stir in garlic, Worcestershire sauce, and the dried herbs.
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Mix well so the meat and vegetables are coated in seasoning; cook a few minutes more.
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Slowly pour in the beef broth and stir, scraping up any browned bits.
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Add tomato sauce, crushed tomatoes, corn, green beans and kidney beans; stir to combine.
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Optional: Add more water or broth if you prefer a thinner soup.
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Bring to a gentle boil over medium-high heat.
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Reduce heat to low and simmer for 15 minutes, until vegetables are tender and flavors meld.
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Serve warm with fresh bread.
Notes
Ground Beef: Lean ground beef works well; ground turkey is a fine substitute.
Kidney Beans: If you prefer not to use beans, substitute diced potatoes and simmer until tender.
Beef Broth: Use a quality broth for best results. Concentrated bouillon or paste dissolved in hot water also works.
Water: Add extra water or broth to thin the soup to your liking.