In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink — about 6-8 minutes. Season lightly with salt and pepper as it cooks.
Once browned, use a slotted spoon to transfer the beef to a bowl, leaving the rendered fat in the pot.
2. Sauté the Aromatics and Veggies
Add the diced onion, carrots, and celery to the pot. Sauté until the onion becomes translucent and the vegetables start to soften, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Deglaze and Build the Base
Stir in the tomato paste and cook for 1 minute to deepen the flavor. Then pour in a splash of broth (about ½ cup) to deglaze the pot, scraping up all the delicious browned bits stuck to the bottom. This step adds rich flavor to the soup.
4. Add Remaining Ingredients
Return the browned ground beef to the pot. Add the diced potatoes, zucchini, green beans, corn, peas, diced tomatoes (with their juice), remaining broth, dried thyme, dried basil, smoked paprika, and bay leaf.
Stir to combine and bring the soup to a gentle boil.
5. Simmer and Season
Reduce heat to low, cover the pot, and let the soup simmer for about 30-40 minutes, or until all the vegetables are tender and flavors meld beautifully.
Check the consistency — if you prefer thinner soup, add the optional 1 cup of water a little at a time until you reach your desired thickness.
6. Final Taste and Adjustments
Remove the bay leaf and season the soup with salt and pepper to your liking. If you want a little extra brightness, a squeeze of fresh lemon juice or a splash of vinegar can be added here to balance flavors.
🍽️ Serving Suggestions
Serve the soup steaming hot, garnished with chopped fresh parsley and a generous sprinkle of grated Parmesan cheese. Pair it with crusty bread or warm garlic bread for dipping.
This soup also freezes beautifully in airtight containers, making it a fantastic make-ahead meal for busy days.
🌿 Tips & Variations
- Make it vegetarian: Omit the ground beef and use vegetable broth. Add extra beans (like kidney or cannellini) for protein.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for heat.
- Add grains: Stir in cooked barley, rice, or quinoa at the end for a heartier meal.
- Use fresh herbs: If you have fresh thyme and basil, toss them in during the last 5 minutes of cooking to keep their flavor bright.
- Low sodium: Use low-sodium broth and adjust salt at the end to control sodium content.
🥄 Why This Soup Is So Good for You
- Protein-packed with lean ground beef
- Loaded with veggies for fiber, vitamins, and minerals
- Low in calories but very filling thanks to the fiber and protein
- One-pot convenience makes cleanup a breeze
- Versatile and forgiving — easy to swap ingredients depending on what’s in your pantry or fridge
📝 Quick Recipe Recap
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6 generous bowls
Ready to Cozy Up with a Bowl?
This Ground Beef Vegetable Soup recipe is your ticket to warm, wholesome comfort food that’s easy on your schedule and your wallet. Perfect for meal prep, family dinners, or even a casual weeknight meal that feels special.
Have you tried this soup or your own version? Share your tips or photos in the comments — we love hearing from you!
