Hearty Homemade Vegetable & Ground Beef Soup 🥣
A comforting, filling soup made with ground beef, potatoes, carrots, celery, tomatoes, and mixed vegetables in a savory tomato-beef broth. Similar versions are commonly made as an easy one-pot meal and are especially good for leftovers.
Prep: 15 minutes
Cook: 35–45 minutes
Serves: 6–8
Ingredients
- 1 lb (450 g) ground beef
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, diced
- 3–4 medium potatoes, peeled and cubed
- 1 can (14–15 oz/400 g) diced tomatoes
- 4 cups (1 liter) beef broth
- 2 cups frozen mixed vegetables
- 1 tbsp tomato paste
- 1 tsp Italian seasoning
- 1 bay leaf
- Salt and black pepper, to taste
- 1 tbsp olive oil, if needed
Instructions
- Brown the beef: Heat a large pot over medium-high heat. Add the ground beef and cook, breaking it apart, until completely browned. Drain excess fat.
- Cook the aromatics: Add onion and celery and cook for about 4–5 minutes. Add garlic and cook for another 30 seconds.
- Build the soup: Stir in tomato paste, then add diced tomatoes, beef broth, potatoes, carrots, Italian seasoning, and bay leaf.
- Simmer: Bring to a boil, then reduce the heat. Cover and simmer for about 20–25 minutes, until the potatoes and carrots are nearly tender.
- Add the remaining vegetables: Stir in the frozen mixed vegetables and simmer another 5–10 minutes.
- Season and serve: Remove the bay leaf. Taste and adjust salt and pepper. Serve hot with crusty bread or dinner rolls.
Easy variations
- Add green beans, corn, peas, cabbage, or zucchini.
- Add a pinch of chili flakes for some heat.
- Stir in a handful of fresh parsley just before serving.
- For a thicker soup, mash a few potato pieces against the side of the pot and stir them back in.
Tip: This soup often tastes even better the next day as the flavors meld. It also freez
