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A delicious plate of Vegetable Ground Beef Soup

Vegetable Ground Beef Soup

A hearty and comforting soup packed with ground beef, potatoes, and mixed vegetables in a rich tomato-beef broth. Perfect for a warming and satisfying meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef Use 90% lean for best results, or drain any excess fat thoroughly.
  • 1 large onion Dicing into 1/2-inch pieces ensures even cooking and flavor distribution.
  • 3 cloves garlic Mince finely for maximum aromatic impact in the soup.
  • 2 medium potatoes Peel and cut into uniform 1-inch chunks for even cooking and texture.
  • 4 cups beef broth Opt for low-sodium beef broth to better control the overall saltiness.
  • 28 oz diced tomatoes Include the liquid from the can for added flavor and moisture.
  • 10.75 oz tomato soup Use condensed tomato soup to enrich the soup's base and thickness.
  • 2.5 tsp Worcestershire sauce This adds a crucial umami depth to the soup.
  • 1 tsp Italian seasoning Feel free to adjust the amount based on your preference for herbs.
  • 0.5 tsp dried thyme Crush the dried thyme between your fingers before adding to release more flavor.
  • 1 leaf bay leaf Remember to remove the bay leaf before serving the soup.
  • 1 tsp salt Add salt incrementally and taste until desired seasoning is reached.
  • 0.5 tsp black pepper Freshly ground black pepper will offer the best aroma and flavor.
  • 3 cups mixed vegetables Frozen mixed vegetables can be added directly without thawing.

Equipment

  • Large Pot

Method
 

  1. Brown the ground beef in a large pot or Dutch oven over medium-high heat. Drain any excess fat.
  2. Add the diced onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Stir in the peeled and chopped potatoes, beef broth, diced tomatoes (undrained), tomato soup, Worcestershire sauce, Italian seasoning, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are tender.
  4. Add the mixed vegetables and continue to simmer for another 5-7 minutes, or until the vegetables are heated through and tender-crisp.
  5. Remove the bay leaf. Season the soup with salt and black pepper to taste. Serve hot.

Notes

This soup is even better the next day as the flavors have more time to meld. Feel free to customize with other vegetables like corn, green beans, or celery.