Easy Homemade Vegetable Soup With Ground Beef

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This warm and comforting ground beef vegetable soup is a staple-recipe in my home. We always have a pound or two of ground beef in the freezer, and being able to utilize a variety of canned, frozen, or fresh vegetables makes this hamburger soup an easy family favorite.

Ground Beef Vegetable Soup

As I mentioned, one reason I love this easy hamburger soup is its versatility.

During the summer and early fall when fresh vegetables are readily available, I'll use what I can get from the garden or local farmer's market. However, I'm definitely not above using canned or frozen veggies in this (or any) recipe!

In fact, there are some vegetables that I actually prefer from a can. Hello, green beans! You just can't beat canned green beans as far as I'm concerned.

This ground beef vegetable soup allows you to mix and match ingredients that your family prefers.

We love this mix of carrots, green beans, corn, and potatoes along with all the flavor that ground beef brings to this soup.

Veggie Soup Ingredients

This delicious comfort-food is loaded with hearty ingredients, including:

olive oil

1 lb. lean ground beef

medium onion, diced

2 cloves garlic, minced

3 carrots, sliced

2 stalks celery, sliced

2 medium potatoes, diced

1 teaspoon Italian seasoning

1 bay leaf

4 cups beef broth

1 (15 oz. can) diced tomatoes, with juice

1 (10.5 oz. can) condensed tomato soup

3 tablespoons tomato paste

tablespoon Worcestershire sauce

1 (14.5 oz. can) cut green beans, drained

a ( 15.25 can) corn, drained

Salt and pepper to taste

How to Make It

First, in a 5 to 6 quart dutch oven over medium heat, add the olive oil, ground beef, onion, and the garlic. Now, and crumble beef until no pink remains. Add the carrots, celery and continue to sauté for about 6 to 8 minutes or until the carrots begin to soften, stirring occasionally. After that, stir in the Italian seasoning bay leaf and cook for another minute or two.

Next, add the potatoes, pour in the broth, diced tomatoes with the juice, tomato soup, tomato paste, Worcestershire sauce, green beans and corn.

Stir, bring your ground beef vegetable soup to a boil. Finally, heat and simmer covered for 35 to 40 minutes or until the vegetables are tender.

I like to serve this soup with a big hunk of sourdough bread.

Since it's dairy-free, hamburger soup is wonderful to freeze. It would make a comforting gift for anyone you know who may be under the weather this.

I hope you enjoy this belly-warming meal as much as my family does!

Looking for more great soups? Try my Potato Corn Chowder or this delicious Crock Pot Chicken Orzo Soup.

Ingredients

• 1 tablespoon olive oil
• 1 lb. lean ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 stalk celery, sliced
• 2 medium potatoes, diced
• 1 teaspoon Italian seasoning
• 1 bay leaf
• 4 cups beef broth
• 1 (15 oz. can) diced tomatoes, with juice
• 1 (10.5 oz. can) condensed tomato soup
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 (14.5 oz. can) cut green beans, drained
• 1 ( 15.25 can) corn, drained
• Salt and pepper to taste

Instructions

1. In a 5 to 6 quart dutch oven over medium heat, add the olive oil, ground beef, onion, and the garlic. Cook and crumble beef until no pink remains. Add the carrots, celery and continue to sauté for about 6 to 8 minutes or until the carrots begin to soften, stirring occasionally. Stir in the Italian seasoning bay leaf and cook for another minute or two.
2.  Add the potatoes, pour in the broth, diced tomatoes with the juice, tomato soup, tomato paste, Worcestershire sauce, green beans and corn.
3. Stir, bring to a boil, reduce heat and simmer covered for 35 to 40 minutes or until the vegetables are tender.

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Source: https://casserolecrissy.com/ground-beef-vegetable-soup/