Soup recipes are some of my go-to options for busy weeknights. I love being able to serve my whole family a healthy meal from one pot! This Vegetable Soup with Ground Beef is easy and delicious, and it is packed with healthy vegetables. Using ground beef makes this soup recipe very budget-friendly, too!
This post contains affiliate links.
Why You’ll Love Vegetable Soup with Ground Beef
- It’s deliciously healthy. Pairing lean ground beef with a heaping of healthy veggies makes this recipe incredibly good for you, and the way the flavors meld together results in a soup that is rich and hearty and perfect for a cozy dinner on a chilly evening.
- This recipe makes a LOT of soup! I love making soups that allow me to get a meal for my family of 6 + leftovers for later in the week, and this ground beef and vegetable soup makes enough servings to feed a crowd and then some. It’s a terrific option for taking to potlucks!
- The recipe can be scaled down for smaller batches. Wanting to make a smaller amount? No problem! Halve all of the fresh ingredients, water and seasonings, and use a 15 ounce can of diced tomatoes and an 8 ounce can of tomato sauce.
- This soup freezes well. You can make this soup ahead and then freeze in an airtight container for up to 3 months.
- This recipe is a great way to use ground beef. I’m always on the lookout for fresh ideas for how to put ground beef to good use, since it’s an inexpensive option for feeding my family. This recipe is perfect for adding to your ground beef rotation!
- It’s a one-pot meal! Because it is so brimming with healthy, wholesome ingredients, this ground beef and vegetable soup makes a complete meal when paired with a loaf of crusty bread.
Variations on this Ground Beef and Vegetable Soup
- Add in pasta or rice. Make this soup even heartier by adding in 1/2 cup of dried macaroni or rice during the last 30 minutes of cooking.
- Change up the veggies. Recipes like this one are awesome for using up what you have on hand. Swap out the cabbage for some spinach or kale, or add in frozen or canned green beans or corn. Diced potatoes are a delicious option, too.
- Substitute ground turkey in place of the beef. Ground beef not your thing? No worries! Ground turkey is a terrific alternative for this recipe.
How to Make This Recipe
Gather your ingredients:
- Ground beef
- Onion
- Garlic
- Carrots
- Celery
- Zucchini
- Green cabbage
- Canned diced tomatoes
- Tomato sauce
- Italian seasoning
- Garbanzo or cannellini beans
Start by heating 2 tablespoons of olive oil in a very large pot over medium-high heat. I use a 12-quart stock pot for this recipe. Add the ground beef, onion, and garlic, and season with salt and pepper. Crumble the ground beef into large chunks with a spoon and cook until the onions are softened and the garlic is fragrant. The meat won’t be totally cooked through at this point.
Give your carrots, celery, and cabbage a nice chop.
Add the chopped veggies into the pot, and stir well to combine.
Stir in sliced zucchini, and the diced tomatoes and tomato sauce.
Pour in 12 cups of water, and season with additional salt, pepper, and Italian seasoning (throw in a dash of crushed red pepper to add a bit of a kick if you’re up to it). Bring the soup to a boil, the reduce heat and simmer for 2 hours. Add the canned beans (and pasta or rice, if you like), and simmer for 30 minutes more.
Yum!
This Vegetable Soup with Ground Beef is terrific for taking to sick friends and neighbors, since it is so comforting and nourishing. Portion into disposable containers in individual servings to give recipients an option to reheat whenever they like (or freeze to enjoy later).
If you love to make and eat soups as much as I do, check out my Microwave Bowl Cozy Pattern. These are so handy for heating and eating leftover (or canned!) soup!
Vegetable Soup with Ground Beef
Equipment
- 1 12-Quart Stock Pot
Ingredients
- 2 tbsp olive oil
- 1 1/2 lbs lean ground beef
- 1 large onion chopped
- 2 garlic cloves minced
- 1 tbsp salt or to taste, divided
- 1/2 tsp black pepper or to taste, divided
- 3 medium carrots sliced
- 3 stalks celery chopped
- 2 medium zucchini sliced into half moons
- 1 small head green cabbage roughly chopped
- 1 28 oz can diced tomatoes undrained
- 1 15 oz can tomato sauce
- 2 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes optional
- 12 cups water
- 1 15.5 oz can garbanzo or cannellini beans drained and rinsed
- 1/2 cup dried macaroni or rice optional
Instructions
- In a large stock pot, heat the olive oil over medium-high heat. Add the ground beef, onion, and garlic. Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Break the beef apart into large chunks with a wooden spoon, and cook until the onion is softened and the garlic is fragrant, about 3 minutes.
- Add in the chopped carrot, celery, and cabbage, stirring well to combine. Cook, stirring often, until vegetables are softened and beef is cooked through. Stir in the zucchini, canned tomatoes and their juices, and tomato sauce.
- Pour in the water, stirring well to combine. Stir in the Italian seasoning, red pepper flakes (if using), and remaining salt and pepper. Test for seasoning, and add additional salt and pepper to taste. Bring to a boil, then reduce the heat to medium-low. Simmer, stirring occasionally, for 2 hours.
- Stir in the garbanzo or cannellini beans (and pasta or rice if using), and simmer for 30 minutes more.
Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.