Hearty Ground Beef Vegetable Soup with Potatoes

This Hearty Ground Beef Vegetable Soup with Potatoes is a warm, filling one-pot dinner made with seasoned ground beef, tender potatoes, carrots, peas, corn, tomatoes, and a rich savory broth.

It is easy to prepare with simple ingredients and makes a comforting meal for busy weeknights, colder days, or meal prep. The combination of beef, vegetables, and potatoes makes this soup hearty enough to serve as a complete family dinner.

Why You’ll Love This Recipe

• Easy one-pot dinner
• Loaded with ground beef and vegetables
• Tender potatoes in every bowl
• Rich tomato-based broth
• Simple pantry ingredients
• Great for meal prep
• Freezer-friendly

Ingredients

• 1 1/2 pounds ground beef
• 1 tablespoon olive oil, if needed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and diced
• 4 medium Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
• 1 can (14.5 ounces) diced tomatoes, with juices
• 1 can (8 ounces) tomato sauce
• 5 cups low-sodium beef broth
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 1 cup frozen peas
• 1 cup frozen corn
• 1 bay leaf
• 2 tablespoons chopped fresh parsley, optional

How to Make Ground Beef Vegetable Soup

Step 1: Brown the Ground Beef

Heat a large soup pot or Dutch oven over medium-high heat.

Add the ground beef and cook for about 6 to 8 minutes, breaking it into small crumbles with a wooden spoon.

Cook until the beef is fully browned and no pink remains.

Drain excess grease if necessary.

Step 2: Cook the Onion

Add the diced onion to the pot.

Cook for about 3 to 4 minutes, stirring occasionally, until softened.

Step 3: Add the Garlic

Add the minced garlic and cook for about 30 seconds, stirring constantly.

Step 4: Add the Carrots

Add the diced carrots and cook for another 3 minutes.

Step 5: Add the Tomatoes

Stir in the diced tomatoes, tomato sauce, and tomato paste.

Mix until the tomato paste is evenly distributed.

Step 6: Add the Broth and Seasonings

Pour in the beef broth and Worcestershire sauce.

Add the Italian seasoning, garlic powder, onion powder, smoked paprika, thyme, salt, black pepper, and bay leaf.

Stir well to combine.

Step 7: Add the Potatoes

Add the cubed potatoes to the pot.

Stir so the potatoes are submerged in the broth.

Step 8: Bring to a Boil

Increase the heat and bring the soup to a gentle boil.

Step 9: Simmer

Reduce the heat to medium-low.

Cover partially and simmer for about 20 to 25 minutes, or until the potatoes and carrots are fork-tender.

Step 10: Add the Peas and Corn

Stir in the frozen peas and corn.

Continue cooking for another 5 to 7 minutes, or until the vegetables are heated through.

Step 11: Adjust the Consistency

If you prefer a thinner soup, add a little more beef broth.

For a thicker soup, simmer uncovered for another 5 to 10 minutes.

Step 12: Taste and Serve

Remove the bay leaf.

Taste and adjust the salt and black pepper if needed.

Ladle into bowls and garnish with fresh parsley if desired.

Tips for the Best Ground Beef Vegetable Soup

• Brown the beef well: Browning adds deeper flavor to the finished soup.
• Drain excess grease: This keeps the broth rich without becoming oily.
• Cut the potatoes evenly: Similar-size cubes cook at the same rate.
• Add frozen vegetables near the end: This helps keep peas and corn from becoming too soft.
• Use low-sodium broth: It gives you better control over the final seasoning.
• Let it simmer: A gentle simmer allows the flavors to blend without breaking down the vegetables too much.

Easy Variations

Ground Beef and Green Bean Soup

Add 1 to 2 cups of cut green beans during the final 10 to 15 minutes of cooking.

Ground Beef and Cabbage Soup

Add 2 cups chopped cabbage with the potatoes and simmer until tender.

Ground Beef and Bean Soup

Add one drained can of kidney beans, pinto beans, or cannellini beans during the final 10 minutes.

Spicy Ground Beef Soup

Add crushed red pepper flakes, cayenne pepper, or diced jalapeños.

Cheesy Ground Beef Soup

Top each bowl with shredded cheddar cheese just before serving.

Ground Turkey Vegetable Soup

Replace the ground beef with ground turkey for a lighter variation.

What to Serve with Ground Beef Vegetable Soup

• Crusty bread
• Dinner rolls
• Garlic bread
• Cornbread
• Grilled cheese sandwiches
• Garden salad
• Crackers

Can I Use Frozen Vegetables?

Yes. Frozen peas, corn, green beans, or mixed vegetables work very well in this soup.

Add most frozen vegetables near the end of cooking so they retain better texture.

Can I Use Different Potatoes?

Yes. Yukon Gold potatoes hold their shape well and have a creamy texture, while Russet potatoes soften more and can naturally thicken the broth slightly.

Make-Ahead Instructions

This soup is excellent for making ahead because the flavors become even better after resting.

Prepare the soup completely, allow it to cool, and refrigerate in an airtight container.

Reheat gently on the stovetop when ready to serve.

Storage

Refrigerator

Store leftover soup in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Cool the soup completely before transferring it to freezer-safe containers.

Freeze for up to 3 months.

The potatoes may become slightly softer after thawing, but the soup will still be flavorful.

Reheating

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot throughout.

Add a splash of beef broth or water if the soup becomes too thick during storage.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: About 55 minutes
• Servings: 6 to 8
• Course: Soup, Main Dish
• Cuisine: American
• Calories: Approximately 360 calories per serving, depending on portion size

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes. Brown the ground beef first, then transfer it to a slow cooker with the onion, garlic, carrots, potatoes, tomatoes, broth, and seasonings.

Cook on LOW for about 6 to 7 hours or until the potatoes are tender. Add the peas and corn during the final 30 minutes.

Can I use ground turkey instead of beef?

Yes. Ground turkey can be substituted in the same amount, although the finished soup will have a lighter flavor.

How do I make the soup thicker?

Simmer uncovered for several extra minutes or gently mash a few potato pieces directly in the pot.

How do I make the soup thinner?

Add additional beef broth until the soup reaches your preferred consistency.

Can I add beans?

Yes. Kidney beans, pinto beans, cannellini beans, or black beans can all be added.

Can I use canned corn instead of frozen?

Yes. Drain the canned corn before adding it during the final few minutes of cooking.

What other vegetables can I add?

Green beans, celery, cabbage, zucchini, bell peppers, mushrooms, and spinach all work well.

Can I freeze this soup?

Yes. Freeze cooled soup in airtight freezer-safe containers for up to three months.

How long does ground beef vegetable soup last in the refrigerator?

When stored properly in an airtight container, it can be refrigerated for up to 3 to 4 days.

Final Thoughts

This Hearty Ground Beef Vegetable Soup with Potatoes combines savory beef, tender potatoes, carrots, peas, corn, tomatoes, and a flavorful broth in one comforting bowl.

It is easy to prepare, filling enough for dinner, and perfect for leftovers, meal prep, or a warm family meal on a cold day.