This ground beef vegetable soup recipe is everything you want in comfort food: simple, filling, and nourishing. It’s a rich, cozy soup made with savory ground beef, tender vegetables, and a flavorful tomato-based broth. Perfect for a chilly day, a casual Friday night, or those long, busy weeknights when you need something hearty.

If you love classic vegetable soup recipes that feel like a complete meal, this makes a big batch that checks all the boxes.

Bowl of hot vegetable soup with ground beef, carrots, potatoes, green beans, and corn, served with crackers.

Why You’ll Love This Recipe

This is a family favorite for a reason. Here’s why people keep making it:

An easy soup recipe with everyday ingredients.
It’s a one-pot recipe that can be made in a large pot, a large Dutch oven, or a soup pot on the stove top.
This hearty hamburger soup makes a big pot of soup for the whole family, stores well, and tastes even better the next day.
Great for meal prep with leftovers for the next day.
Works for easy meals during busy weeks
Full of good flavors and comforting texture.
An easy vegetable beef soup for fall, winter, or anytime.

Big batch of easy vegetable soup with ground beef and colorful vegetables in a large dutch oven, ready to serve.

Close-up of ground beef vegetable soup in a bowl, showing large chunks of tender potatoes and savory tomato-based broth.

Ingredients for Vegetable Soup with Ground Beef

Ground Beef – (you can substitute ground turkey if preferred)
Vegetables – carrots (diced), potatoes (cubed), green beans (frozen), corn
Beef Broth – (you could use vegetable broth or chicken broth if needed)
Tomato Sauce
Dried Herbs & Spices – parsley, thyme, marjoram, basil, bay leaves, minced dried garlic, minced dried onion, salt, black pepper

Kitchen Essentials (affiliate links) Dutch Oven | My Pottery Dishes

How to Make Vegetable Soup with Ground Beef

Start by placing a large pot or a large Dutch oven on the stove and turning the heat to medium-high. Add the pound of ground beef and cook while breaking it apart with a spoon. Continue cooking until the meat is fully browned and no pink remains. If there is extra grease in the pot, carefully drain it off.
Lower the heat to medium and add the minced garlic and minced onion. Stir for about 30 seconds, just until fragrant.
Add the diced carrots, cubed potatoes, and frozen green beans to the pot. Pour in the beef broth and tomato sauce, then stir to combine.
Add the parsley, basil, thyme, marjoram, salt, black pepper, and bay leaves. Turn the heat back up to medium-high heat and bring the soup to a gentle boil. Once it begins to bubble, reduce the heat to medium and simmer until the carrots and potatoes are fork-tender, about 25–30 minutes.
Stir in the corn during the last 5–10 minutes of cooking, just until heated through. Remove the bay leaves, taste, and adjust the seasoning if needed. Ladle into bowls and serve hot.

Freshly served hearty vegetable soup with ground beef in a white bowl.

What to Serve with Vegetable Soup with Ground Beef

This soup is a complete meal, but it pairs well with:

Storage & Reheating

This soup is great for leftovers and reheats well. The flavors continue to develop as it sits, and it often tastes even better the next day.

Let it cool completely, then transfer it to an airtight container or freezer safe container. Store it in the refrigerator for up to four days, or freeze it for up to three months.
Reheat gently on the stove over medium heat, or warm in the microwave until heated through.

Substitutions & Tips

To make this recipe your own, or even easier, try these simple swaps and additions:

To make it easier, use frozen vegetables instead of fresh — they’re already chopped, which saves prep time.
Adjust the broth to your desired consistency: use 6–8 cups of beef broth—more for a thinner, soupier consistency, less for a thicker, stew-like soup.
For leaner meat, use extra lean ground beef or swap in ground turkey.
Instead of beef broth, you can use vegetable broth or chicken broth.
To add more veggies, try green peas, lima beans, sweet potato, or colorful bell peppers.

More Soup Recipes You Will Love

This easy ground beef vegetable soup is comforting, simple, and full of flavor. It’s an easy dinner you can turn to next time you need something warm and filling. Enjoy a bowl of soup anytime you want a big bowl of homemade vegetable soup with ground beef.

Vegetable Soup with Ground Beef

Hearty and easy vegetable soup with ground beef, tender potatoes, green beans, and a savory tomato-based broth, perfect for chilly days or busy weeknights.

Prep Time 15

Cook Time 30

Total Time 45

Serving Size 8 servings

Equipment

Dutch Oven

Ingredients

1 pound of ground beef
1 tablespoon minced dried garlic
1 tablespoon minced dried onion
4 medium carrots diced
7 medium potatoes cubed (russet potatoes, yellow or red potatoes)
12 ounces green beans frozen
15 ounces of corn
6 –8 cups beef broth
15 ounces of tomato sauce
3 large bay leaves
1 tablespoon salt
½ teaspoon black pepper
4 teaspoons dried parsley
1 teaspoon dried thyme
1 teaspoon dried marjoram
2 teaspoons dried basil

Instructions

Place a large pot or a large Dutch oven on the stove and turning the heat to medium-high. Add the pound of ground beef and cook while breaking it apart with a spoon. Continue cooking until the beef is fully browned and no pink remains. If there is extra grease in the pot, carefully drain it off.
Lower the heat to medium and add the minced garlic and minced onion. Stir for about 30 seconds, just until fragrant.
Add the diced carrots, cubed potatoes, and frozen green beans to the pot. Pour in the beef broth and tomato sauce, then stir to combine.
Add the parsley, basil, thyme, marjoram, salt, black pepper, and bay leaves. Turn the heat back up to medium-high heat and bring the soup to a gentle boil. Once it begins to bubble, reduce the heat to medium and simmer until the carrots and potatoes are fork-tender, about 25–30 minutes.
Stir in the corn during the last 5–10 minutes of cooking, just until heated through. Remove the bay leaves, taste, and adjust the seasoning if needed. Ladle into bowls and serve hot.

Notes

To make it easier, use frozen vegetables instead of fresh — they’re already chopped, which saves prep time.
Adjust the broth to your desired consistency: use 6–8 cups of beef broth—more for a thinner, soupier consistency, less for a thicker, stew-like soup.
For leaner meat, use extra lean ground beef or swap in ground turkey.
Instead of beef broth, you can use vegetable broth or chicken broth.
To add more veggies, try green peas, lima beans, sweet potato, or colorful bell peppers.

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About Sarah

Wife. Mother. From-Scratch Cook. Homemaker.

I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.

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