Vegetable Soup with Ground Beef

This Vegetable Soup is loaded with veggies, herbs, and ground beef for an easy one pot meal. This recipe is perfect for using up whatever vegetables you have on hand in your produce drawer or freezer!

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Prep Time: 15

Cook Time: 30

Servings:

Calories: 237kcal

Ingredients

2 Tablespoons olive oil
1 yellow onion (chopped)
3 large carrots (peeled and cut into rounds)
3 celery ribs (sliced)
1 lb. lean ground beef
2 cloves garlic (minced)
Kosher salt and pepper (to taste)
½ teaspoons dried thyme
1 teaspoon dried basil
5 cups chicken broth
4-5 cups chopped veggies (fresh or frozen *see note)
Shredded Parmesan cheese (for serving)
Good quality aged balsamic vinegar (for serving)

Instructions

In a large Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery, and saute for 8-10 minutes, until veggies are beginning to soften, stirring often.
Shove the veggies over to one side. Add the ground beef and cook without stirring for 2-3 minutes, to brown one side. Flip and stir in the veggies, continuing to cook until the beef is browned and no pink remains. If there is a lot of excess fat in the pan, drain it off before proceeding.
Add the garlic to the pan and saute until fragrant. Season the veggies and meat with salt and pepper until they taste great.
Add the thyme, basil, and chicken broth to the pan and bring to a boil.
Lower the heat to maintain a simmer. Add the veggies and cook until softened, 5-10 minutes. Vegetables like potatoes will take 8-10 minutes, but zucchini, corn, and other soft, small veggies will be done sooner.
Taste and season the soup with additional salt and pepper if needed.
Serve with shredded Parmesan cheese and a swirl of high quality balsamic vinegar.

Video

Notes

Note: The veggies used in the recipe pictured in the post include mushrooms, a single potato, zucchini, and corn. We also have had success using peas, peppers, and other types of squash. You can use fresh or frozen vegetables for this recipe.

Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 6 months. Thaw in the freezer overnight then reheat on the stove top.

Equipment

Dutch Oven

chefs knife

Course Main Course

Cuisine American

Keyword ground beef vegetable soup, hamburger vegetable soup, vegetable soup with ground beef, vegetable soup with hamburger

Nutrition