Ground Beef Vegetable Soup Recipe
Yearning for a cozy, satisfying and hearty soup? Then get your apron on and start cooking this ground beef vegetable soup recipe (with a couple of shortcuts if you like). Loaded with vegetables, nutritious and even better the next day.
Servings (change as needed): 5 -6
- 2 teaspoons olive oil
- 1 medium onion, chopped 1 1/4-1 1/2 cups (220-240 grams) chopped
- 2 teaspoons minced garlic 2 cloves
- 1 pound (450 grams) lean ground beef, Note 1
- 1 1/2 tablespoons all purpose flour (optional to add body) Skip if you prefer a thinner broth soup
- 5 cups -6 cups (~800 grams) vegetables, diced small Note 2 (smaller pieces will cook faster)
- 1 cup (237 ml) passata or tomato sauce, Note 3
- 2 1/2 cups (625 ml) beef broth, Note 4
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons dried thyme or more to taste (or Italian seasoning)
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
- 2 cups fresh baby spinach, roughly chopped
SAUTE ONIONS AND BEEF: Heat oil in a large pot to medium-high heat. Add onions and sauté for 3 minutes. Add ground beef and garlic. Sauté until beef is browned, about 3-4 minutes. Drain if there is a lot of grease in pot. Add flour if you like body in your soup (I do). Stir for 2 minutes.
ADD REMAINING INGREDIENTS (except spinach): Add vegetables, passata (or tomato sauce), beef broth and seasonings. Bring to boil then reduce heat to medium low. Cover and simmer for 20-35 minutes or until vegetables are tender. Timing will depend on how small you diced the vegetables.
FINISH AND SERVE: When vegetables are tender, add chopped spinach (if using) and let wilt for 1 minute. Taste and adjust seasonings (more thyme, salt, maybe a 1/2 teaspoon sugar). Serve with crusty bread, rolls or biscuits if you like.
Nutrition values are estimates and will depend on type of meat and vegetables used.
- Ground beef alternatives: use ground chicken, ground turkey or pork. Alternatively, use plant based beef (and vegetable broth if you want to make the soup vegetarian).
- I use 2 carrots, 3 celery ribs, 1 red bell pepper, 1 small sweet potato and 1 regular potato. Other options that will cook at a similar rate are: parsnips, celeriac, butternut squash, green beans. For a shortcut, dice veggies small or pulse them in a food processor.
- Softer vegetables like broccoli, green beans, cauliflower, zucchini, cabbage, bok choy, peas, corn should be added in the last 10 minutes (or just use these types of veggies and cook the soup for less time).
- Instead of chopping fresh vegetables, add a bag of frozen vegetables.
- Tomato sauce substitute: Instead of passata, use tomato sauce or marinara. Or use diced canned tomatoes, drained, along with 2-3 tablespoons tomato paste.
- Beef broth: Use a good quality beef broth if possible such as Brodo. I use Campbell's beef broth in the can (10 oz/296ml can - regular or 30% less salt) and add 2/3 cups water instead of a full can of water. You can also use chicken broth if that's what you have.
- To add pasta instead of potatoes: add 1 cup of small pasta e.g. orzo or macaroni in the last 10-15 minutes of cooking. I suggest adding a bit more liquid as pasta absorbs quite a lot.
- Add-ins and toppings: Mix in grated cheddar for a cheeseburger soup :) One reader suggested adding a can of baked beans and said it was delicious. Top with chopped fresh chives. parsley or homemade croutons.
- To make soup in instant pot (IP): Heat IP on SAUTE function to hot. Add oil and sauté ground beef, onions and garlic for 4-5 minutes until meat is brown. Add flour if using and stir for 1-2 minutes. Turn to OFF. Add vegetables, spices, broth, pasatta. Stir. Place on lid, turn to SEALING. Press PRESSURE OR MANUAL to high for 5 minutes (or 7 minutes if vegetables are cut larger). Do NOT fill pot more than 2/3 full. IP will take 10-15 minutes to come to pressure before countdown starts. Do a 5 minute Natural Release, then a NATURAL RELEASE the rest of the way until the button drops. Remove lid, stir and adjust seasonings to taste.
- Make ahead:
- Store leftover soup in the fridge in an airtight container for 4-5 days.
- The soup freezes well for up to 4 months. You can divide it into smaller portions in sealed zipper lock bags and use as needed.
Calories: 306kcal | Carbohydrates: 34g | Protein: 29g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 646mg | Potassium: 1289mg | Fiber: 9g | Sugar: 4g | Vitamin A: 10638IU | Vitamin C: 30mg | Calcium: 91mg | Iron: 6mg