Mom's Ground Beef and Vegetable Soup

Warm, hearty, and packed with wholesome ingredients, Mom's Ground Beef and Vegetable Soup is the ultimate comfort food for busy weeknights or cozy weekends. This family-favorite recipe features tender ground beef simmered with a vibrant medley of fresh and frozen vegetables, including carrots, celery, and green beans, all brought together in a savory broth infused with aromatic thyme, oregano, and a hint of garlic. Ready in just 50 minutes, this satisfying soup strikes the perfect balance between nourishing and flavorful, while its versatility makes it ideal for batch cooking or feeding a crowd. Perfectly paired with crusty bread, it’s a one-pot wonder you’ll return to time and again.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, peeled and sliced
• 2 stalks celery stalks, diced
• 1 medium russet potato, peeled and cubed
• 1 cup frozen corn
• 1 cup frozen green beans
• 15 ounces canned diced tomatoes with juice
• 4 cups beef broth
• 1 cup water
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat a large soup pot over medium-high heat. Add the olive oil and ground beef, breaking it into smaller pieces with a wooden spoon. Cook until the beef is browned and no longer pink, about 5-7 minutes.

Step 2

Using a slotted spoon, remove the browned beef from the pot and set it aside. Drain any excess grease from the pot if necessary.

Step 3

In the same pot, add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Stir in the sliced carrots, diced celery, and cubed potato. Cook for 2-3 minutes to let the vegetables begin to soften slightly.

Step 5

Return the browned ground beef to the pot. Stir in the canned diced tomatoes with their juices, beef broth, and water.

Step 6

Add the dried thyme, dried oregano, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the vegetables are tender.

Step 7

Add the frozen corn and green beans to the pot, stirring well. Simmer for an additional 5-10 minutes until the frozen vegetables are heated through.

Step 8

Taste the soup and adjust the seasoning with more salt and pepper, if needed. Remove the bay leaf before serving.

Step 9

Ladle the soup into bowls and serve warm. Pair with crusty bread or crackers for a complete meal.

Nutrition Facts

Serving size	(2951.0g)

Amount per serving	% Daily Value*
Calories	1740.5

Total Fat 100.2g	0%
Saturated Fat 36.0g	0%
Polyunsaturated Fat 1.5g
Cholesterol 321.1mg	0%
Sodium 7083.8mg	0%
Total Carbohydrate 125.3g	0%
Dietary Fiber 22.6g	0%
Total Sugars 31.1g
Protein 105.2g	0%

Vitamin D 0IU	0%
Calcium 406.5mg	0%
Iron 16.1mg	0%
Potassium 4599.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 23.1%

Carbs: 27.5%