A warm, comforting, and flavorful homemade soup loaded with tender ground beef, wholesome vegetables, potatoes, and a rich tomato-beef broth. Perfect for a cozy family dinner, meal prep, or a satisfying lunch!
Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 6 Cuisine: American Course: Soup / Main Course
Ingredients
- 1 lb (450 g) lean ground beef
- 1 tablespoon olive oil (if needed)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 1 cup green beans, cut into pieces
- 1 cup corn kernels
- 1 cup frozen peas
- 1 can (14.5 oz / 410 g) diced tomatoes
- 2 tablespoons tomato paste
- 6 cups beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- 1 tablespoon Worcestershire sauce (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
1. Brown the beef: Heat a large soup pot over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon until browned. Drain excess fat if necessary.
2. Cook the aromatics: Add the diced onion, carrots, and celery. Cook for 4–5 minutes until slightly softened. Stir in the minced garlic and cook for another 30 seconds.
3. Add tomato and seasonings: Mix in the tomato paste, diced tomatoes, Italian seasoning, paprika, thyme, salt, pepper, and Worcestershire sauce, if using.
4. Pour in the broth: Add the beef broth, diced potatoes, green beans, and bay leaf. Stir well and bring the soup to a boil.
5. Simmer: Reduce the heat to low, cover partially, and simmer for 20–25 minutes, or until the potatoes and carrots are tender.
6. Add remaining vegetables: Stir in the corn and peas. Simmer for another 5 minutes until heated through.
7. Adjust the flavor: Remove the bay leaf. Taste and adjust the salt, pepper, or seasonings as desired.
8. Garnish and serve: Sprinkle with fresh parsley and serve hot with crusty bread, crackers, or a fresh green salad.
Nutrition Information
Estimated per serving, based on 6 servings.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 300–350 kcal |
| Protein | 20–24 g |
| Carbohydrates | 25–32 g |
| Total Fat | 11–15 g |
| Saturated Fat | 4–6 g |
| Fiber | 5–7 g |
| Sugar | 6–9 g |
| Sodium | 600–900 mg |
Nutrition values vary depending on the beef’s fat content, broth, vegetables, and added salt.
Nut Information & Dietary Notes
- Nuts: This recipe contains no nuts in its standard ingredients.
- Nut allergy: Check the labels on beef broth, Worcestershire sauce, and seasonings for potential allergens or cross-contact warnings.
- Gluten-free: Use certified gluten-free beef broth and gluten-free Worcestershire sauce, if included.
- Dairy-free: Naturally dairy-free when prepared with the listed ingredients.
- Low-carb: This soup is not strictly low-carb because potatoes, corn, peas, and carrots contribute carbohydrates. For a lower-carb version, replace potatoes and corn with zucchini, cauliflower, or extra green beans.
- High-protein: Ground beef provides protein, while the vegetables add fiber and essential nutrients.
Frequently Asked Questions (Q&A)
Q1: Can I make this soup ahead of time?
Yes! Prepare it a day ahead and refrigerate it. The flavors often become even richer overnight.
Q2: Can I use frozen vegetables?
Absolutely. Frozen mixed vegetables work well. Add them during the final 5–10 minutes of cooking, adjusting the time until they are tender.
Q3: Can I make this soup in a slow cooker?
Yes. Brown the beef and sauté the onion and garlic first. Transfer them to the slow cooker with the remaining ingredients, except peas and corn. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add peas and corn during the last 30 minutes.
Q4: How do I make the soup thicker?
Mash a few cooked potato pieces against the side of the pot and stir them into the broth. Alternatively, simmer uncovered for several minutes.
Q5: How should I store leftovers?
Refrigerate in an airtight container within 2 hours and consume within 3–4 days. Reheat thoroughly to 165°F (74°C).
Q6: Can I freeze this soup?
Yes. Freeze in airtight, freezer-safe containers for up to 3 months for best quality. Potatoes may become softer after thawing.
Q7: What other vegetables can I add?
Zucchini, cabbage, spinach, bell peppers, mushrooms, and additional green beans are all delicious options.
Q8: What can I serve with this soup?
Serve with garlic bread, cornbread, whole-grain rolls, or a simple Mediterranean salad.
Helpful Tips
- Use lean ground beef to reduce excess grease.
- Brown the beef well for a deeper, richer flavor.
- Use low-sodium beef broth so you can control the salt.
- Cut vegetables into similar-sized pieces for even cooking.
- Add a squeeze of lemon juice before serving to brighten the flavor.
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