This vegetable beef soup pairs browned ground beef with onion, garlic, carrot, zucchini, bell pepper, potato, tomatoes, herbs, and green beans. It simmers in beef broth until the vegetables are tender, making a hearty one-pot meal. The recipe uses familiar ingredients and a mix of dried herbs for a savory broth.
Ingredients
- 1 pound lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 small zucchini, diced
- 1 small bell pepper, diced
- 1 small potato, peeled and diced
- 1 (14.5-ounce) can diced tomatoes
- 4 cups beef broth
- 1 cup water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen green beans
How to make vegetable beef soup
- Brown the beef. Set a large soup pot over medium heat. Add the ground beef and cook, breaking it into small pieces, until browned. Drain excess fat if needed.
- Soften the first vegetables. Stir in the onion, garlic, carrot, zucchini, bell pepper, and potato. Cook for 5 to 7 minutes, stirring now and then, until the vegetables begin to soften.
- Build the broth. Add the diced tomatoes, beef broth, water, bay leaf, thyme, basil, oregano, salt, and black pepper. Stir to combine and scrape any browned bits from the bottom of the pot.
- Simmer. Bring the soup to a boil, then lower the heat and simmer gently for 30 minutes. Keep the pot partially covered and stir occasionally.
- Add the green beans. Stir in the frozen green beans and simmer for another 10 minutes, or until the vegetables are tender.
- Finish and serve. Remove the bay leaf, taste the broth, and serve the soup hot.
Helpful cooking notes
Cut the vegetables into pieces of similar size so they cook evenly. Keep the simmer gentle after the soup comes to a boil; a hard boil can break softer vegetables apart. The recipe adds frozen green beans near the end because they need less cooking time than the potato and carrot.
The listed broth and water make a soup rather than a thick stew. If you prefer a stronger broth, taste it near the end and adjust salt and pepper gradually. The original ingredient list uses lean ground beef; if your beef releases more fat, drain it before adding the vegetables.
Serving suggestions
Serve this soup in bowls while hot. Bread or crackers make an easy side for dipping. Because the recipe already includes beef and several vegetables, it can also stand on its own as a simple lunch or dinner.
Storage and reheating
Cool leftovers promptly and refrigerate them in a covered container. Reheat only the portion you plan to eat, warming it on the stove or in the microwave until steaming hot. If the soup thickens as it sits, stir in a little water or broth while reheating and check the seasoning again.
Frequently asked questions
Can I prepare the soup ahead?
Yes. The soup can be cooked ahead and refrigerated after cooling. Reheat gently and stir before serving. Add a splash of broth or water if the vegetables have absorbed some liquid.
When do the green beans go in?
Add the frozen green beans after the first 30-minute simmer, then cook for about 10 minutes more, until the vegetables are tender.
How do I know the soup is ready?
Check the largest potato and carrot pieces with a fork. They should be tender, and the ground beef should be fully cooked through.
Source note: This expanded version retains the ingredient quantities and timing from the recipe previously credited to Hopemakers Online. No additional yield or nutritional information has been assumed.
