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overhead shot of ground beef vegetable soup in dutch oven with fresh vegetables and herbs

Ground Beef Vegetable Soup

hearty ground beef vegetable soup featuring browned ground beef, carrots, potatoes, green beans, and corn in a rich tomato-based broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Servings 6
Calories 280 kcal

Ingredients
  

  • 1 lb ground beef 85/15
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 tbsp tomatoe paste
  • 4 cups beef broth
  • 1 14.5 oz can diced tomatoes
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 1 cup green beans
  • 1 cup corn optional
  • 2 potatoes diced
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder

Optional

  • Worcestershire sauce
  • Bay leaf remove before serving

Instructions
 

  • Brown ground beef in a large pot over medium heat. Drain excess fat.
  • Add onion and garlic; cook until softened.
  • Stir in tomato paste and seasonings. Cook 1–2 minutes.
  • Add broth and diced tomatoes; stir.
  • Add vegetables and bring to a boil.
  • Reduce heat and simmer 25–30 minutes.
  • Adjust seasoning and serve warm.

Notes

🥗 NUTRITIONAL VALUE (Per Serving Approx.)

  • Calories: 280–320
  • Protein: 22–26g
  • Fat: 12–15g
  • Carbohydrates: 18–22g
  • Fiber: 4–6g
  • Sugar: 5–7g
Keyword ground beef, soup, vegetable soup