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Easy Ground Beef Vegetable Soup

Comforting Easy Ground Beef Vegetable Soup in 30 Minutes

This Easy Ground Beef Vegetable Soup is a quick and comforting dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 medium White Onion Can substitute with yellow onion.
  • 1 pound Ground Beef (90/10) Can substitute with ground turkey or chicken.
  • 2 cloves Garlic Fresh is best, garlic powder can be used.
  • 4 cups Beef Broth Low-sodium recommended; can use vegetable broth.
For the Vegetables
  • 2 medium Carrots Can substitute with parsnips.
  • 2 stalks Celery Green bell pepper can be a substitute.
  • 2 medium Russet Potatoes Yukon golds can be used for creamier texture.
  • 1 can Fire Roasted Diced Tomatoes Regular diced tomatoes can be used.
  • 2 cups Frozen Mixed Vegetables Can use fresh vegetables.
For Seasoning
  • 2 tablespoons Worcestershire Sauce Can skip or use soy sauce.
  • 1 leaf Bay Leaf Remove before serving.
  • 1 tablespoon Italian Seasoning Fresh herbs can be substituted.
  • to taste Salt Adjust based on broth saltiness.
  • to taste Black Pepper Adjust to taste.
  • 2 tablespoons Fresh Parsley Garnish, can replace with chives.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat olive oil over medium heat. Add diced onion, ground beef, minced garlic, sliced carrots, and diced celery. Cook for about 5-7 minutes until beef is browned and vegetables are softened.
  2. Stir in tomato paste, mixing thoroughly, and cook for 1-2 minutes.
  3. Add chopped potatoes, beef broth, diced tomatoes, Worcestershire sauce, bay leaf, and Italian seasoning. Bring to a boil, then reduce heat and simmer for about 10 minutes.
  4. Add frozen mixed vegetables and salt and pepper to taste. Simmer uncovered for another 15-20 minutes.
  5. Remove bay leaf and ladle soup into bowls. Garnish with parsley.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

This soup is freezer-friendly and can be customized with seasonal vegetables.

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