Easy Healthy Vegetable Soup Recipe With Ground Beef

This easy and healthy vegetable soup recipe with ground beef is delicious and hearty, perfect for a cold winter day but equally amazing with fresh garden veggies in the summer. Keep these simple ingredients on-hand in your pantry and freezer and you’ll always have an affordable and tasty meal option your family will love.

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Easy Healthy Vegetable Soup With Ground Beef Recipe

As a kid I was never great about eating my vegetables but this recipe my grandma, Mamaw Betty,  always made was a sure-fire way to get them in for me! Now, like me, my own kids (4 and almost 2) LOVE this stuff and slurp it down. 

I’m sitting down to write this post at 6:30 AM on a Sunday after my oldest daughter refused most of her dinner last night (which consisted of mac and cheese… baffling)! She was upset that I served her mac and cheese and instead insisted that she wanted this vegetable soup instead.

She was chanting, “I LOVE VEGETABLE SOUP!” in the kitchen which I have to admit made me laugh.

I *also* love this soup and her chant was just the reminder that I wanted to make it again. I’m excited to share this recipe with you today because it’s a long time favorite in my family.

I love that it’s super versatile – use any veggies you have on hand. It’s perfect with any leftover cooked veggies you have, canned vegetables, frozen vegetables, or those fresh from the garden in the summer. 

The seasonings are super simple with the natural vegetable flavors enhanced with beef broth, onion, and salt and pepper. Feel free to add your favorite herbs and spices to make it your own.

This soup is hearty enough to serve as a meal on its own, which is great for busy weeknights.

Vegetable Soup with Ground Beef is frequently also referred to as Vegetable Beef Soup or even Hamburger Soup. No matter what you call it, it’s DELICIOUS!

Why This Classic Southern Vegetable Soup Recipe Works

• Minimal Ingredients: This recipe includes a few varieties of vegetables, ground beef, tomato sauce, beef broth, salt and pepper. Super simple and mostly items you frequently have on hand! 
• Limited Preparation Needed: When using canned vegetables as written, simply chop the onion, brown the ground beef, and dump all other ingredients in to simmer. A great weeknight meal! 
• Versatile Recipe – Easily Customizable: This recipe can be easily adapted to your preferences. Swap ground beef for chicken or turkey. Swap the vegetables I used for any you have on hand. Add herbs and spices to make it your own! 
• Vegetable Heavy and Delicious: This recipe includes a great variety of vegetables and the beefy tomato-ey broth enhances the flavor of any veggie you add. 

Ingredients in Vegetable Soup With Ground Beef Recipe

• Large Onion: Dice onion and add to ground beef when browning
• Lean Ground Beef: One pound lean ground beef. I like to get 90/10 or 93/7. This soup is also great with leftover pot roast!
• Salt and Pepper To Taste: I start with approximately 1 tsp each of course salt and course pepper and adjust accordingly once cooked. 
• Vegetables of Choice: I typically use one large can (29 oz) of Veg All Brand Mixed Vegetables, one small can (16 oz) of green beans, and one small can (16 oz) of corn. Feel free to substitute for your favorite canned, frozen, or leftover vegetables. My mom loves to add cabbage to hers! This is even better with fresh veggies from the garden or farmer’s market. Definitely use those if you have access to them! I’ve recently gotten into canning and enjoy using my canned veggies in soups all winter long.
• Diced Tomatoes and Tomato Sauce: One large can (29 oz) tomato sauce and one large can (29 oz) of diced tomatoes. 
• Beef Bouillon Base and Water:  Mix 1 Tbsp beef bouillon base with 29 oz water (use the tomato sauce can to measure) or substitute for one carton of beef broth.

How to Cook This Vegetable Soup With Ground Beef Recipe

1. Heat a dutch oven or soup pot to medium heat.
2. Dice onion and add to pot along with ground beef, salt, and pepper.
3. Cook until beef is browned and onion is soft. 
4. Remove grease if needed.
5. Drain all vegetables (except the tomatoes – use that juice) and add to the pot. Stir.
6. Add in diced tomatoes in juice, tomato sauce, water and bouillon. Stir.
7. Let simmer for at least 30 minutes but the longer the better. I like to simmer with the lid off for a thicker soup. 

SERVING SUGGESTIONS

• Saltines or Oyster Crackers
• Grilled Cheese
• Side Salad
• Corn Bread
• Baguette or Crusty Bread

STORAGE

Store leftover soup in the fridge for up to four days and reheat in the microwave or on the stovetop. Freeze soup in freezer bags or freezer friendly storage containers for up to three months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop. 

FAQ

How do you add depth of flavor to vegetable soup?

This vegetable soup gets its simple yet delicious flavor from the onions, broth, and salt and pepper. If you’re looking for additional depth of flavor, consider adding red pepper flakes, garlic, parmesan rind, or your favorite fresh or dried herbs. 

What thickens vegetable soup?

Simmering this vegetable soup with no lid allows the water to evaporate, creating a thicker soup. For additional thickening, you can add in blended vegetables, leftover mashed potatoes, or instant potato flakes. 

Can this recipe be made in a slow cooker or Instant Pot? 

Yes! This versatile recipe can be easily adapted for your slow cooker or pressure cooker. For the slow cooker, simply brown the ground beef and onions on the stove then add all ingredients to the crockpot and cook on high for 4 hours or low for 6-8.

I love making this in my Ninja Foodi Multi-Cooker (pressure cooker) because you don’t need the additional skillet to brown the beef and onions. Simply use the saute feature to cook beef and onions, then pressure cook on high for approximately 8 minutes allowing a slow release after cooking.  You can also use the multi-cooker as a slow cooker following the directions above for slow cooking. The beauty of the Ninja is that you can use the saute function in the same device before switching to slow cook mode.

What are the healthiest vegetables to use in vegetable soup? 

Our approach to choosing vegetables for our family’s meals is focusing on VARIETY. All vegetables provide different nutrients and the simplest way to ensure your body is getting those different nutrients needed is to “eat the rainbow” each day. 

Each week when grocery shopping, I try to get fruits and vegetables in all the colors of the rainbow. 

For this soup, you’re getting green with green beans and peas, red from tomatoes, yellow from corn, orange from carrots, etc. The best part of this recipe is how easily adaptable it is, though. Feel free to add any vegetables you’d like to incorporate that meet your dietary needs. 

How do you freeze vegetable soup?

Allow the soup to cool completely. Spoon into freezer safe containers such as gallon freezer bags. Lay flat and freeze. The soup will be good for up to three months! 

How long does vegetable soup last in the fridge?

Eat this soup within four days or freeze.

I hope you enjoy my Mamaw’s soup as much as my family does! Be sure to tag me on social media or comment here if you make it! 

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