Quick Ground Beef and Vegetable Soup

This recipe for Ground Beef and Vegetable Soup is easy to use with leftovers or to make from scratch with ground beef you have on hand. It’s the perfect way to turn what you already have in your fridge, freezer, or pantry into a healthy and delicious family dinner.

This ground beef and vegetable soup is a delicious meal that is perfect for chilly days. It’s easy to make, packed with flavor, and is full of protein, vitamins, and minerals. With this simple yet flavorful recipe, you can enjoy a comforting meal in no time.

Frequently Asked Questions:

Q: What kinds of ingredients are used in this soup? A: This delicious soup is made with ground beef, onion, garlic, bell pepper, carrot, celery, vegetable broth, canned diced tomatoes, Worcestershire sauce, Italian seasoning, Dijon mustard, tomato paste, sugar, and salt and pepper to taste.

Q: How easy is it to make this soup? A: This soup is surprisingly easy to make! All you need to do is brown the beef and then simmer all of the ingredients together for 20 minutes. The entire process only takes about 30 minutes and requires no special kitchen gadgets.

Q: Is this soup full of nutrients? A: Yes, this soup is loaded with protein, vitamins, and minerals. It’s an easy and flavorful way to get your daily intake of important nutrients.


Ground Beef and Vegetable Soup

Recipe by Addrecipes
4.3 from 6 votes
Course: Soups, Stews And Chili RecipesCuisine: AmericanDifficulty: Easy


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Nothing is better than a hearty bowl of ground beef and vegetable soup on a chilly day. This recipe is loaded with flavor and packed with nutrients like protein, vitamins, and minerals. Making this delicious soup is surprisingly simple and doesn’t require any special kitchen gadgets. Here’s what you’ll need and how to make it:


  • 2 tablespoons olive oil

  • large yellow onions, diced

  • 6 stalks celery, t into 1/2-inch pieces

  • 4 carrots, sliced 1/8-inch thick

  • 3 cloves garlic, chopped

  • 2 1/2 pounds lean ground beef

  • 46 ounces low-sodium vegetable juice (such as V8®)

  • 46 ounces reduced-sodium beef broth

  • 1 (28 ounce) can diced tomatoes

  • 1 tablespoon Italian seasoning

  • 2 cubes beef bouillon

  • 1 teaspoon ground thyme

  • 1/4 teaspoon cayenne pepper

  • salt and pepper to taste

  • 1 (15.25 ounce) can yellow corn, drained

  • 1 (15.25 ounce) can red kidney beans, drained and rinsed

  • 1 (15 ounce) can cannellini beans, drained and rinsed

  • 1 (15 ounce) can great Northern beans, drained and rinsed

  • 1 (14.5 ounce) can cut green beans, drained

  • 8 ounces frozen peas

  • 8 ounces frozen lima beans

  • 8 ounces frozen sliced okra


  • Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.
  • Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
  • Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

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