READY IN ABOUT 1¾ hrs

Ground Beef Vegetable Soup

Read Reviews (12)

"This is a satisfying, very easy, and delicious vegetable soup to serve anytime of the year. Serve with saltine crackers and chunks of sharp cheese." — Sue's recipes

Directions

Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 15 mins
READY IN 1 hr 35 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 26, 2012

This was more a stew than soup so I added some beef broth with the water. I made it for a family of 12 but have no left-overs...too many people really liked it. It needs more seasoning so I used Mrs. Dash instead of salt. I used frozen veggies instead of canned for lower sodium and I did not peel the potatoes (for more fiber and vitamins). It was delicious and easy to make.

—Mardi

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Most Helpful Critical Review

Dec 31, 2012

Overall I would say this is not bad. As Mardi posted, this was more stew than soup. I didn't have any beef broth or extra room in my pot so I made it this pretty much un-doctored. I don't think this had enough liquids to actually call this soup, but it did hit the spot. It was a bit bland; i would recommend adding some more spices to add flavor.

—ArtimusCF

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17 Ratings

Nov 08, 2012

Very good! My husband who is afraid of vegetables ate this up fast! It's very filling and has wonderful flavors! He says he'll even eat the soup a second night. He doesn't do leftovers, normally. We will definitely make this fall soup again!

—BETTYWANNABE

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Nov 30, 2012

We really liked this soup. I had to change it a bit based on what I had on hand. I used frozen vegetables not canned, and had to use diced tomatoes. Since I made these changes I had to add extra water and I also threw in an extra can of tomato sauce. Thanks for the recipe!

—Rae

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Mar 19, 2013

I remember my mother making this very same soup when I was a kid, and I loved it then. Though all of her veggies were canned from the garden, this recipe is delicious!

—lara423

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Feb 05, 2013

So good, and pretty low in carbs for those of us who are diabetic. Substantial enough to be a whole meal! Has become a favorite.

—Pam

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Feb 20, 2013

All five in my family love this. Like others have said, I add a lot of beef broth to make it a true soup. It is delicious. A tip: I cook up a double portion of the meat, onions, carrots and celery, then, I divide the meat. I make half into soup for that night, then freeze the other half to be made into the soup later when I need a quick meal.

—HappyInTheKitchen

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Jan 21, 2013

We really liked this at our house. It is super thick - not really a soup. That was great for us though. I had to add more liquid to keep it from burning on the bottom. I will make it again!

—Erin D.

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Nutrition

Calories
598 kcal
30%

Carbohydrates
70.6 g
23%

Cholesterol
95 mg
32%

Fat
20 g
31%

Fiber
13.9 g
56%

Protein
37.4 g
75%

Sodium
1153 mg
46%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ground Beef Vegetable Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 598
Calories from Fat: 180

% Daily Value *
Total Fat 20g 31 %
Saturated Fat 7.5g 38 %
Cholesterol 95mg 32 %
Sodium 1153mg 46 %
Potassium 2042mg 57 %
Total Carbohydrates 70.6g 23 %
Dietary Fiber 13.9g 56 %
Protein 37.4g 75 %
** Sugars 18.5g
Vitamin A 193 %
Vitamin C 79 %
Calcium 23 %
Iron 70 %
Thiamin 60 %
Niacin 141 %
Vitamin B6 73 %
Magnesium 46 %
Folate 113 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.