Ground Beef Vegetable Soup

Ground Beef Vegetable Soup

Sue's recipes

"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."
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Ingredients

1 h 35 m servings 598 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 598 kcal
  • 30%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 70.6g
  • 23%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 1153 mg
  • 46%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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.
  3. Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 104
  1. 129 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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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...

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, normal...

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...

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!

I was searching for ground beef recipes and tried this one. Our family loved it. Instead of using canned veggies, I used frozen or fresh. Much higher in nutritional value. I reduced the ground b...

Good hearty meal.

This is a huge favorite at our house. I do add beef broth for sure. Also hot sauce! I make a huge pot and then freeze some. We've gone on vacation with a gallon zip-lock of frozen soup and h...

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.

This is our go to meal for cold weather. Have been making it for many years. Use less ground meat but lots of frozen / fresh vegetables,low sodium beef broth, no salt seasonings, fresh or dried ...

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