Ingredients You’ll Need
(Serves 6–8)
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, diced
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 4 cups beef broth
- 1 can (15 oz) diced tomatoes (with juice)
- 1 can (10.5 oz) condensed tomato soup
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 can (14.5 oz) cut green beans, drained
- 1 can (15.25 oz) corn, drained
- Salt and black pepper to taste
How to Make Ground Beef Vegetable Soup
Step 1: Brown the Beef
In a large Dutch oven (5 to 6-quart), heat the olive oil over medium heat.
Add the ground beef, diced onion, and minced garlic.
Cook until the beef is browned and no longer pink, crumbling it as it cooks.
Step 2: Sauté the Veggies
Stir in the carrots and celery. Sauté for 6–8 minutes until slightly softened.
Step 3: Add Seasonings
Mix in the Italian seasoning and bay leaf. Cook for another 2 minutes to release the flavors.
Step 4: Build the Soup
Add the diced potatoes, beef broth, diced tomatoes, condensed tomato soup, tomato paste, Worcestershire sauce, green beans, and corn.
Stir everything together thoroughly.
Step 5: Simmer and Serve
Bring the soup to a boil, then reduce the heat and cover. Simmer for 35–40 minutes, or until the vegetables are tender and the broth is rich and flavorful.
Serving Suggestions
- Serve with warm dinner rolls or crusty bread
- Add a sprinkle of shredded Parmesan or cheddar cheese on top
- Pair with a light side salad for a full meal