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Hearty and satisfying Ground Beef Vegetable Soup is the perfect cozy dinner to warm you up on a chilly day. It’s also easy to make and super fast—no long simmering time here!
Some soups require a long time on the stovetop to allow their flavors to develop. This is not the case with my ground beef vegetable soup recipe. If you’re looking for a soup that’s doable on a weeknight, look no further.
With six (yes, six!) cloves of garlic, smoked paprika, poultry seasoning, and vegetable juice (secret ingredient alert!), this simple soup is packed with flavor without that extended cooking time. A cheater’s soup, if you will.
Ingredients
This recipe has:
- Lean ground beef – we get ours from Butcher Box.
- Mirepoix – Onion, carrots, and celery create the base of flavor of this ground beef vegetable soup—and so many other soup recipes.
- Garlic
- Potato – Any kind you like will work here.
- Beef broth
- Vegetable juice* – An easy way to infuse lots of vegetable flavor into the soup without hours of simmering.
- Crushed tomatoes
- Seasonings – Smoked paprika, dried parsley, poultry seasoning, sugar (to cut some of the acidity of the tomatoes), kosher salt, and ground black pepper.
*If you’re looking for more recipes to use up the rest of the vegetable juice, check out our Instant Pot Mexican Rice, Instant Pot Beef Stew, Ravioli Soup, and Instant Pot Chicken Tortilla Soup.
Step By Step Instructions
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Brown the ground beef in a large heavy-bottomed pot set over medium heat.
Transfer the cooked ground beef to a bowl, then discard all but 1 tablespoon of fat from the pot.
Add the onion, carrots, and celery to the pot, and cook them in the beef fat until the vegetables are starting to soften.
Stir in the garlic, and cook until fragrant and softened.
Return the beef to the pot and add the rest of the ingredients. Increase the heat to medium-high and cook the soup until the potatoes are tender, stirring occasionally.
RECIPE VARIATIONS & OPTIONAL ADDINS
- You can veg up this soup even more by adding frozen green beans, peas, or corn to the pot. Add a lot of vegetables and this recipe is more like a stew.
- For hamburger soup vibes, top bowls of ground beef vegetable soup with shredded cheddar cheese and some diced pickles.
- Any ground meat can be used for this soup, but for a leaner meat like turkey, you’ll need to add some oil to the pot.
HOW TO STORE AND REHEAT
Storing Leftovers: Store leftover ground beef vegetable soup in an airtight container in the refrigerator for up to 3 days.
Reheating Leftovers: Reheat the soup in a pan on the stovetop over medium heat. Or for 2-3 minutes in the microwave, stirring halfway through.
Freezing Leftovers: Freeze fully cooled leftover soup in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator before reheating.
My favorite way to freeze leftover soup is in 1-cup or 2-cup Souper Cubes. Once frozen, I remove them from the trays and transfer them to freezer-safe silicone bags for the perfect zero-waste freezer method.
WHAT TO SERVE WITH THIS RECIPE
Keep it simple with crackers or store-bought bread, or if you’re feeling more ambitious, serve your ground beef vegetable soup with Frozen Biscuits in the Air Fryer, Cheesy Garlic Bread, or Stuffing Biscuits.
You can also round things out with a salad to keep things light (Healthy Pea Salad is a great option!) or go with the classic grilled cheese and soup combo.
Pro Tips/Recipe Notes
- You can get a head start on the recipe and prep most of the vegetables the day before.
- You can also use frozen veggies if needed. Check out how to freeze carrots, how to freeze celery, freezing garlic, freezing onions, and freezing potatoes.
- The recipe can be made into a soup or stew depending on your desired consistency.
More Soup Recipes You’ll Love
Ground Beef Vegetable Soup
Ingredients
- 1 lb lean ground beef
- 1/2 cup onion {finely diced}
- 6 cloves garlic {minced}
- 3 cups carrots {peeled and chopped}
- 2 cups celery {chopped}
- 4 cups potato {peeled and chopped}
- 4 cups beef broth
- 2 cups vegetable juice
- 1 14 oz can crushed tomatoes
- 1 tsp smoked paprika
- 1.5 tsp dried parsley
- 1 tsp poultry seasoning
- 1 tsp sugar
- 2 tsp kosher salt {plus more to taste}
- 1 tsp ground black pepper {plus more to taste}
Instructions
- In a large heavy-bottomed pot, brown ground beef over medium heat.1 lb lean ground beef
- Transfer cooked ground beef to a bowl and remove all but 1 tbsp of grease from the pot.
- Add the onion, carrots, and celery, and cook until vegetables are starting to soften, ~10 minutes.1/2 cup onion, 3 cups carrots, 2 cups celery
- Add the garlic, and cook until softened.6 cloves garlic
- Return the beef to the pot and add the rest of the ingredients, increase the heat to medium-high, and cook until the potatoes are softened. Stir occasionally so that it doesn't burn or boil over.4 cups potato, 4 cups beef broth, 2 cups vegetable juice, 1 14 oz can crushed tomatoes, 1 tsp smoked paprika, 1.5 tsp dried parsley, 1 tsp poultry seasoning, 2 tsp kosher salt, 1 tsp ground black pepper, 1 tsp sugar
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We added this to the calendar last week I but lost steam so I never made it.
I was trying to figure out what to make tonight, remembered this, and made a few adjustments based on the veggies that we had in the fridge.
Thankfully ground beef is easy to cook up from the freezer and the veggies we had on hand were- purple and green cabbage, shredded carrots and red and green pepper. I had veggie juice and fire roasted diced tomatoes.
It’s amazing!!!
The kiddo added black beans and dairy-free cheese to hers 😁
Tina, I bet the colors in that were gorgeous! Love the adjustments and using up what you had on hand.
Thanks for taking the time to leave a review.