Ground Beef Vegetable Soup

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Ingredients

  • 2 pounds ground beef

  • 4 carrots, diced

  • 4 celery ribs, chopped

  • 1 onion, chopped

  • 4 potatoes, peeled and cut into 1-inch pieces

  • 1 (15.25-ounce) can whole kernel corn, drained and rinsed

  • 1 (15-ounce) can green beans, drained and rinsed

  • 1 (15-ounce) can peas, undrained

  • 1 (15-ounce) can tomato sauce

  • 1 (14.5-ounce) 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

Directions

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  1. Brown the Beef
    Crumble the ground beef into a large stockpot over medium-high heat. Cook, stirring frequently, until evenly browned and no longer pink, about 7–10 minutes. Drain and discard excess grease.

  2. Cook the Vegetables
    Add the carrots, celery, and onion to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

  3. Add Remaining Ingredients
    Stir in the potatoes, corn, green beans, undrained peas, tomato sauce, and crushed tomatoes. Season with black pepper, then add the bay leaf and thyme.

  4. Simmer
    Add up to ¼ cup water if needed to prevent sticking, adding more during cooking if the soup becomes too thick.

  5. Cook Until Tender
    Bring the soup to a gentle simmer. Cover and cook, stirring occasionally, until the potatoes are tender, about 1 hour.

  6. Serve
    Remove bay leaf before serving. Taste and adjust seasoning if needed.

Tips & Variations

Tips & Variations

  • Add garlic, paprika, or Italian seasoning for extra flavor

  • Swap potatoes for sweet potatoes for a slightly sweeter soup

  • Serve with crusty bread or crackers for a complete meal

  • This soup freezes well for up to 3 months