Quick Description:
A hearty, family-friendly classic, this Ground Beef Vegetable Soup is packed with wholesome vegetables, savory beef, and rich tomato flavor. It’s comfort in a bowl—perfect for chilly nights, easy meal prep, or feeding a crowd. Budget-friendly, freezer-friendly, and endlessly satisfying.
Servings and Timing:
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 8
- WW SmartPoints: ~6–8 (varies depending on portion size and optional additions)
Nutritional Info (Per Serving – Approximate):
- Calories: 310
- Protein: 22g
- Fat: 14g
- Carbs: 22g
- Fiber: 5g
- Sugar: 6g
- WW Points: ~7 (based on lean beef and no added oil)
Ingredients List:
Main Soup Ingredients:
- 2 pounds ground beef (lean preferred)
- 4 carrots, diced
- 4 celery ribs, chopped
- 1 onion, chopped
- 4 potatoes, peeled and cut into 1-inch pieces
- 1 (15.25 oz) can whole kernel corn, drained and rinsed
- 1 (15 oz) can green beans, drained and rinsed
- 1 (15 oz) can peas, undrained
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can whole tomatoes, crushed
- Ground black pepper, to taste
- 1 bay leaf (or more, to taste)
- ⅛ teaspoon ground thyme
- ¼ cup water, as needed
Instructions:
-
Brown the Beef:
In a large stockpot, crumble ground beef and cook over medium-high heat until browned and no longer pink (about 7–10 minutes). Drain excess fat. -
Sauté the Veggies:
Stir in chopped carrots, celery, and onion. Cook for about 5 minutes, or until vegetables begin to soften. -
Add Remaining Ingredients:
Stir in potatoes, corn, green beans, undrained peas, tomato sauce, and crushed tomatoes. Season with black pepper, bay leaf, and thyme. -
Simmer the Soup:
Add ¼ cup water (more if needed). Bring soup to a simmer, cover, and cook for about 1 hour, stirring occasionally, until potatoes are fork-tender.
Additional Notes:
- Add more water or low-sodium beef broth if soup thickens too much during cooking.
- Soup thickens upon standing—thin with broth if reheating leftovers.
Dietary Info:
- High-Protein
- Gluten-Free (check labels on canned goods)
- Dairy-Free
- WW-Friendly
- Freezer-Friendly
Brief Introduction:
This soup brings back memories of grandma’s kitchen, simmering with the scent of slow-cooked vegetables and beef. With just one pot and pantry staples, it delivers comfort, nutrition, and simplicity in every spoonful. Perfect for batch cooking and cold weather cravings.
Flavor Tips & Variations:
- Spice It Up: Add a pinch of red pepper flakes for heat.
- Herb Boost: Stir in fresh parsley or basil before serving.
- More Veggies: Add zucchini, spinach, or bell peppers.
- Thick & Hearty: Stir in cooked barley, rice, or small pasta at the end.
Storage and Make-Ahead Tips:
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months. Thaw in the fridge before reheating.
- Meal Prep: Portion into jars or containers for easy grab-and-go lunches.
Frequently Asked Questions (FAQs):
Q: Can I use ground turkey instead of beef?
A: Absolutely! Ground turkey or chicken works great for a leaner option.
Q: Can I make it in a slow cooker?
A: Yes—brown the beef first, then add all ingredients to your slow cooker and cook on low for 6–8 hours.
Q: Can I omit certain vegetables?
A: Of course! Customize it with whatever vegetables you like or have on hand.
Optional Personal Note or Story:
This recipe reminds me of chilly Sunday evenings when the whole house smelled like soup simmering on the stove. It’s the kind of meal that feels like a warm hug—and now it’s a freezer staple in my house, too.
Call-to-Action:
Made this Ground Beef Vegetable Soup? Tag your bowl and let me know—did you keep it classic or make it your own? I’d love to hear your twist!
