Best 4 Ground Beef And Vegetable Soup Recipes

Indulge in a comforting and hearty Ground Beef and Vegetable Soup, a classic dish that combines the richness of ground beef with an array of colorful and nutritious vegetables. This delectable soup is not only a culinary delight but also a one-pot meal that's easy on your time and budget. Dive into the goodness of tender ground beef, succulent carrots, crisp celery, savory onions, and a medley of other wholesome ingredients, all simmered in a flavorful broth. Discover variations of this classic soup, including a hearty Slow Cooker Ground Beef and Vegetable Soup, a zesty Italian-Style Ground Beef and Vegetable Soup, and a light and refreshing Ground Beef and Vegetable Soup with Rice. Whichever recipe you choose, be prepared to relish a wholesome and satisfying meal that will warm your heart and nourish your body.

Here are our top 4 tried and tested recipes!

GROUND BEEF AND VEGETABLE SOUP

Ground Beef and Vegetable Soup image

This easy recipe makes a large pot of soup that will feed a small crowd or leaves leftovers for those nights you just don't feel like cooking. The leftovers freeze well in meal-size containers or plastic bags. You can add potatoes or use any combination of vegetables to suit your taste.

Provided by Barry Heuser

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 1h40m

Yield 16

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil
2 large yellow onions, diced
6 stalks celery, cut into 1/2-inch pieces
4 carrots, sliced 1/8-inch thick
3 cloves garlic, chopped
2 ½ pounds lean ground beef
46 ounces low-sodium vegetable juice (such as V8®)
46 ounces reduced-sodium beef broth
1 (28 ounce) can diced tomatoes
1 tablespoon Italian seasoning
2 cubes beef bouillon
1 teaspoon ground thyme
¼ teaspoon cayenne pepper
salt and pepper to taste
1 (15.25 ounce) can yellow corn, drained
1 (15.25 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can great Northern beans, drained and rinsed
1 (14.5 ounce) can cut green beans, drained
8 ounces frozen peas
8 ounces frozen lima beans
8 ounces frozen sliced okra

Steps:

Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.
Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.
Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

Nutrition Facts : Calories 340.8 calories, Carbohydrate 34.8 g, Cholesterol 46.5 mg, Fat 11.6 g, Fiber 9 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 585.2 mg, Sugar 8.3 g

MOM'S GROUND BEEF AND VEGETABLE SOUP

Mom's Ground Beef and Vegetable Soup image

From "One Pot Meals for People with Diabetes" This good, family-pleasing soup can be started in the a.m. and is ready to serve when you return home in the p.m. Since the ground beef and carrots must be browned before being added to the slow cooker, you may want to prepare them the night before, then refrigerate them until assembling all the ingredients the next morning.

Provided by ohgal

Time 5h25m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb extra lean ground beef
2 large carrots, sliced crosswise into thin slices
1 teaspoon Italian herb seasoning (or 1/2 tsp. each dried oregano and basil )
beef bouillon cubes or beef bouillon granules
1 1/2 cups hot water
3 cups vegetable juice
2 tablespoons instant minced onion
2 large bay leaves
1 teaspoon sugar
1/4-1/2 teaspoon garlic salt, to taste
1/4 teaspoon black pepper
1/4 cup small macaroni pasta
1 (14 ounce) package frozen corn, red bell pepper, celery, and black bean medley or 1 (14 ounce) package similar frozen mixed vegetables
1 1/2 cups frozen cut green beans, thawed

Steps:

Combine the beef, carrots, and Italian herb seasoning in a 12-inch nonstick skillet over medium-high heat. Cook, stirring to break up the beef, until is is just cooked through, about 6 minutes.
Put the cooked beef mixture in a 3-quart or larger slow cooker. Stir in the water, bouillon mixture, vegetable juice, onions bay leaves, sugar, 1/4 teaspoon garlic salt, pepper, and pasta. Stir in the frozen vegetable medley and green beans. (The liquid may not cover all the vegetables at this point.).
Cover the cooker, and turn on the high setting for at least 30 and preferably 45 minutes. Turn to the low setting and cook for at least 5 hours and up to 10 hours. Thin the soup with a little hot water before serving, if desired. Taste and add more garlic salt, if desired.
Discard the bay leaves as the soup is served.

Nutrition Facts : Calories 121.5, Fat 2, SaturatedFat 0.7, Cholesterol 17.6, Sodium 279.5, Carbohydrate 19.6, Fiber 3.2, Sugar 4.8, Protein 8.8

HOBO GROUND BEEF AND VEGETABLE SOUP

Hobo Ground Beef and Vegetable Soup image

Here's an old-time hamburger and mixed vegetable soup, made the way Grandma made it...if Grandma had a slow cooker. If you can't go home and check on it on a week day be sure to added extra broth at the beginning. A large bag of frozen mixed vegetables can be used in place of the canned vegetables.

Provided by Cindy

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 8h15m

Yield 6

Number Of Ingredients 15

Ingredients

1 (32 fluid ounce) container beef broth, or more if needed
1 pound ground sirloin beef
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can peas, drained
1 (14 ounce) can tomato sauce
3 carrots, cut into bite-size pieces
2 potatoes, peeled and cut into bite-size pieces
1 onion, chopped
1 large stalk celery, cut into bite-size pieces
1 clove garlic, minced
1 ½ tablespoons chopped fresh parsley
½ teaspoon celery seed
2 bay leaves
salt and ground black pepper to taste

Steps:

Stir beef broth, ground sirloin, corn, green beans, peas, tomato sauce, carrots, potatoes, onion, celery, garlic, parsley, celery seed, and bay leaves together in a slow cooker.
Cook on Low for 4 hours. Check for moisture and add broth as needed. Continue cooking another 4 hours. Season with salt and black pepper.

Nutrition Facts : Calories 353.9 calories, Carbohydrate 45.9 g, Cholesterol 45.9 mg, Fat 10.4 g, Fiber 9 g, Protein 22.4 g, SaturatedFat 3.9 g, Sodium 1465 mg, Sugar 12.2 g

SPICY GROUND BEEF AND VEGETABLE SOUP

Spicy Ground Beef and Vegetable Soup image

This is a spicy soup - not hot spicy - but cloves and cinnamon - spicy. My family loves this delicious soup with rolls and an apple salad. It is great for busy families; just throw it together in the morning and dinner is ready when you get home. Don't let the long list of ingredients scare you away....they are all things you have on the shelf, in the freezer or in the fridge. It is from "Your Family Will Love It" by Rodale Press - healthy food in a bowl.

Provided by Acerast

Categories Low Cholesterol

Time 9h20m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

12 ounces lean ground beef
2 cups onions, chopped
2 garlic cloves, minced
6 cups chicken broth
3 cups cabbage, shredded
1 large carrot, peeled and chopped
2 cups frozen corn
8 ounces tomato sauce
1/4 cup rice
1/4 cup ketchup
1 tablespoon brown sugar
1 tablespoon vinegar
2 teaspoons thyme
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
1 bay leaf

Steps:

In a skillet; brown ground beef, onions and garlic.
Drain off any fat.
Combine meat mixture and remaining ingredients in slow cooker.
Stir to mix.
Cook over low heat 7-9 hours.

Tips:

Use high-quality ground beef: Opt for lean ground beef with a fat content of 80/20 or 90/10. This will ensure a flavorful and juicy soup without being too greasy.
Sauté the vegetables: Sautéing the vegetables before adding them to the soup enhances their flavor and adds depth to the broth.
Use a variety of vegetables: Feel free to add your favorite vegetables to the soup. Some great options include carrots, celery, onions, bell peppers, and corn.
Use a flavorful broth: Use a good-quality beef broth or chicken broth as the base for your soup. This will add a lot of flavor and richness.
Season the soup well: Don't be afraid to season the soup generously. Salt, pepper, garlic, and onion powder are all great options.
Simmer the soup for at least 30 minutes: This will allow the flavors to meld and the vegetables to become tender.
Serve with your favorite toppings: Serve the soup with your favorite toppings, such as sour cream, shredded cheese, chopped green onions, or crackers.

Conclusion:

Ground beef and vegetable soup is a hearty, flavorful, and easy-to-make soup that is perfect for a cold day. It is also a great way to use up leftover ground beef. With its simple ingredients and delicious taste, this soup is sure to become a family favorite.