A simple ground beef soup packed with vegetables, tomatoes, and broth. This easy one pot recipe is hearty, budget friendly, and perfect for weeknight cooking or meal prep.
This ground beef soup is a hearty stovetop recipe made with beef, vegetables, tomatoes, and broth.
It simmers into a filling, flavorful bowl that works for weeknights or meal prep. Everything cooks in one pot, and the ingredients are simple and familiar.
I cook this ground beef soup whenever I want something straightforward that still feels like real, nourishing food.
The recipe uses ingredients that most of us keep on hand. The steps are simple, and the result is a pot of soup that tastes like it took longer than it did.
The beef browns first so it develops flavor. The vegetables soften slowly in the same pot. Everything simmers together long enough to create a broth that tastes rich without feeling heavy.
I often make this recipe when I want something that suits different tastes in the house. For the kids I often add some shredded cheddar on top and call it cheeseburger soup!
The soup is filling enough to stand alone if you want a one bowl dinner. It also pairs easily with bread, salad, or simple sides.
Try it alongside Outback Steakhouse Bread, Arkansas Green Beans, or Cheesy Brussels Sprouts!
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Why You'll Love This Recipe
- The recipe uses everyday, affordable ingredients that many people already have at home.
- Ground beef cooks quickly and adds rich flavor to the broth.
- The soup works for meal prep because it holds up well in the fridge.
- Vegetables like potatoes, carrots, and celery give the soup a balanced, hearty texture.
- The recipe is naturally gluten free, making it useful for mixed households.
- This soup adapts easily to different herbs, vegetables, and seasonings.
- Everything cooks in one pot, which keeps cleanup simple.
- The broth develops deep flavor in a relatively short simmer.
Ground Beef
Ground beef often gets associated with fast meals, but it also works well in slow simmered recipes like soup.
It brings a deep, savory flavor quickly, which helps build a solid base without long cooking times.
When it browns, it develops small crispy bits that flavor the broth. This is why cooking the beef first is important.
The browned bits combine with the onions, carrots, celery, and garlic, creating a strong foundation for the rest of the soup.
Be sure to also try Cheeseburger Macaroni or Cheeseburger Stuffed Shells!
Ingredients
You only need simple pantry ingredients for this recipe!
- Ground beef. It provides a savory base for the soup and browns quickly. You can use lean or regular ground beef, or even ground turkey if you want a lighter version.
- Onion. It softens into the soup and builds the aromatic foundation. Yellow, white, or sweet onions all work.
- Carrots. They add natural sweetness and help balance the acidity from the tomatoes. Frozen carrots can work if needed.
- Celery. It brings a subtle, herbal freshness that rounds out the flavor of the broth.
- Garlic. It adds aromatic depth and blends into the base of the soup. Jarred garlic can be used in a pinch.
- Potatoes. They make the soup hearty and help thicken the broth slightly as they soften. Russet or Yukon Gold both work well.
- Canned diced tomatoes. They add acidity and depth, and the juices help form the broth. Fire roasted tomatoes add extra flavor.
- Beef broth. It creates the main body of the soup and provides a rich, savory flavor. You can use chicken broth if that is what you have.
- Water. It helps balance the broth and keeps the soup from being too salty.
- Worcestershire sauce. It adds depth and umami. If you need a substitute, soy sauce can offer a similar effect.
- Smoked paprika. It gives gentle warmth and a hint of smokiness without overpowering the soup.
- Dried thyme. It adds a classic herb note found in many vegetable soups.
- Dried oregano. It contributes an earthy flavor that pairs well with tomatoes and beef. Or swap the herbs for Italian seasoning.
See the recipe card for quantities and method.
How to Make Ground Beef Soup
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
Heat a large soup pot over a medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned. Drain off any excess grease.
Add the onions, carrots and celery to the pot and cook, stirring often, for 5 minutes until the vegetables soften. Stir in the garlic and cook for a further minute.
Stir in the potatoes, canned tomatoes (including the juice), beef broth, water, Worcestershire sauce, smoked paprika, thyme and oregano.
Bring it just to the boil, then reduce the heat and simmer for 30 minutes.
Serving Suggestions
- Serve with crusty bread for dipping.
- Pair with a simple green salad.
- Add a sprinkle of fresh parsley on top.
- Serve with cornbread on the side.
- Add shredded cheese on top for extra richness.
- Serve alongside a grilled cheese sandwich.
- Add a spoonful of sour cream for creaminess.
- Serve with rice on the side or stirred in.
- Pair with roasted vegetables.
- Offer crackers for crunch.
Variations
- Add beans such as kidney beans or cannellini beans for extra protein.
- Replace the potatoes with sweet potatoes for a slightly sweeter flavor.
- Use ground turkey or ground chicken instead of ground beef for a lighter soup.
- Add frozen corn or peas during the last few minutes of cooking for more vegetables.
- Stir in a handful of spinach or kale near the end for added greens.
- Add a pinch of red pepper flakes for a bit of heat.
- Swap the smoked paprika for regular paprika if you prefer a milder flavor.
- Add barley for a more traditional beef and barley style soup.
- Use fire roasted tomatoes for a deeper tomato flavor.
Storage
The soup stores well in the fridge for up to four days. The flavors often deepen by the second day, which makes it a good meal prep option. Store it in airtight containers and cool it fully before refrigerating.
If you plan to keep it longer, the soup freezes well for up to three months. Freeze it in single portions or larger containers. Leave space at the top because soups expand when frozen. Thaw overnight in the fridge or reheat directly from frozen over low heat.
More Soup Recipes
Recipe Tips
- Brown the beef thoroughly to develop the best flavor.
- Let the vegetables soften before adding the broth.
- Keep the simmer gentle so the potatoes cook evenly.
- Taste the soup near the end and adjust seasoning if needed.
- Use a wide pot so the vegetables cook evenly and the broth reduces slightly.
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📖 Recipe
Ground Beef Soup
Equipment
- Soup pot
Ingredients
- 1 ½ pounds ground beef
- 1 onion peeled and diced
- 3 carrots sliced
- 2 stalks celery sliced
- 3 cloves garlic minced
- 3 potatoes peeled and diced
- 15 ounce can diced tomatoes
- 4 cups beef broth
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Instructions
- Heat a large soup pot over a medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned. Drain off any excess grease.
- Add the onions, carrots and celery to the pot and cook, stirring often, for 5 minutes until the vegetables soften. Stir in the garlic and cook for a further minute.
- Stir in the potatoes, canned tomatoes (including the juice), beef broth, water, Worcestershire sauce, smoked paprika, thyme and oregano. Bring it just to the boil, then reduce the heat and simmer for 30 minutes.
- If you want a thicker soup (some potato varieties thicken soup more than others), then stir 1 teaspoon of cornstarch into 1 teaspoon of water, then mix it into the soup and simmer for a few minutes.
Notes
• Let the vegetables soften before adding the broth.
• Keep the simmer gentle so the potatoes cook evenly.
• Taste the soup near the end and adjust seasoning if needed.
• Use a wide pot so the vegetables cook evenly and the broth reduces slightly.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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