Ground Beef Vegetable Soup

This ground beef soup recipe is full of vegetables for a satisfying, very easy, and delicious meal to serve any time of the year. Serve with saltine crackers and chunks of sharp cheese.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 598 Calories

Ingredients

• 1 onion, chopped
• ground black pepper to taste
• 1 (15 ounce) can tomato sauce
• 4 carrots, diced
• 2 pounds ground beef
• 1 (15.25 ounce) can whole kernel corn, drained and rinsed
• 1 (15 ounce) can peas, undrained
• 1 (15 ounce) can green beans, drained and rinsed
• 1 bay leaf, or more to taste
• ⅛ teaspoon ground thyme
• 4 potatoes, peeled and cut into 1-inch pieces
• ¼ cup water, as needed
• 4 celery ribs, chopped
• 1 (14.5 ounce) can whole tomatoes, crushed

Recipe Instructions

Step 1

Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.

Step 2

Stir in carrots, celery, and onion; cook and stir until vegetables are soft, about 5 minutes. Stir in potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper; add bay leaf and thyme. Pour in 1/4 cup water if needed, replenishing as needed while cooking.

Step 3

Bring soup to a simmer; cover, and cook, stirring regularly, until potatoes are tender, about 1 hour.