Ground Beef Vegetable Soup

Cozy, hearty, and packed with nutritious ingredients, this Ground Beef Vegetable Soup is the ultimate comfort food for busy weeknights or chilly days. Brimming with tender ground beef, vibrant veggies like carrots, celery, zucchini, and green beans, and flavored with a medley of aromatic herbs, this one-pot wonder delivers a bowlful of savory goodness in every bite. The rich tomato-based broth and fire-roasted diced tomatoes add a comforting depth of flavor, while the russet potatoes make the soup satisfyingly filling. Ready in just under an hour, this easy-to-make soup is perfect for meal prep and serves a crowd with ease. Garnish with fresh parsley for a pop of color and serve with crusty bread for a delicious, homemade meal the whole family will love.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 medium carrots, diced
• 2 stalks celery stalks, diced
• 1 medium russet potato, peeled and diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and chopped
• 1 14.5-ounce can fire-roasted diced tomatoes, with liquid
• 6 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 whole bay leaf
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and cooked through. Drain any excess fat and transfer the beef to a plate; set aside.

Step 2

In the same pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 3

Add the minced garlic and cook for another 30 seconds to 1 minute, until fragrant.

Step 4

Stir in the diced carrots, celery, and potato. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Add the diced zucchini, green beans, and cooked ground beef back to the pot. Stir to combine.

Step 6

Pour in the fire-roasted diced tomatoes (with their liquid) and beef broth. Stir in the tomato paste, dried oregano, dried thyme, bay leaf, salt, and black pepper.

Step 7

Bring the soup to a boil, then reduce the heat to low. Cover with a lid and simmer for 20-25 minutes, or until the vegetables are tender.

Step 8

Taste the soup and adjust the seasoning with additional salt and pepper, if needed. Remove the bay leaf before serving.

Step 9

Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or crackers on the side.

Nutrition Facts

Serving size	3337.6 grams (3337.6g)

Amount per serving	% Daily Value*
Calories	1752

Total Fat 99.60g	128%
Saturated Fat 36.30g	182%
Polyunsaturated Fat 1.50g
Cholesterol 301mg	100%
Sodium 9055mg	394%
Total Carbohydrate 120.40g	44%
Dietary Fiber 27.60g	99%
Total Sugars 43.60g
Protein 111.50g	223%

Vitamin D 0IU	0%
Calcium 505mg	39%
Iron 20mg	113%
Potassium 5717mg	122%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 24.5%

Carbs: 26.4%