Ground Beef Vegetable Soup

Ground beef vegetable soup is easy to make and perfect for cold winter nights. Make this recipe for a comfort food dinner in just 30 minutes!

Course dinner, Lunch, Side Dish

Cuisine American

Keyword ground beef soup, soup, vegetable soup

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 281kcal

In a large pot over high heat, add olive oil and ground beef. Cook ground beef until it’s no longer pink. Set it aside.
In the same large pot, add garlic, onions and celery. Sauté for about 3-5 minutes.
Add sweet potato, potatoes, diced tomato, tomato sauce and chicken broth. Stir everything well. and bring it to a boil.
Season to taste with salt and pepper. Add garlic powder, onion powder and Italian seasoning.
Bring it to a boil and once boiling, put on the lid, reduce the heat to low and cook for 15 minutes.
Add green beans and cook for more 5 minutes.
Add the ground beef back to the pot and taste the soup. Add any extra seasonings, if necessary.
Serve in a bowl, sprinkle with freshly chopped parsley, and enjoy!

Make sure to cut your vegetables all the same size. You can also buy pre-cut frozen veggies to save time. Use them from frozen.
If you're worried about salt, you can use low sodium broth and season to taste.
Ground turkey or ground chicken is a great swap for ground beef. You can also do 50/50 of each ground meat if you do not have enough beef on hand.
To store: Store leftover ground beef vegetable soup in an airtight container in the fridge for up to 5 days.
To reheat: Reheat the soup in the microwave or on the stovetop until hot.
To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes.