Ground Beef Vegetable Soup Recipe is a delicious, satisfying soup filled with hearty ground beef and tender vegetables in a rich and savory broth. Easy dinner recipe with delicious leftovers for lunch.
- 1 tablespoon olive oil
- ½ cup chopped celery
- ½ cup chopped onion
- 1 pound ground beef
- 2 cloves minced garlic
- 4 cups beef broth
- 28 ounces diced tomatoes with juice
- 10.8 ounces condensed tomato soup (1 small can)
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons Italian seasoning
- 2 bay leaves
- 16 ounces frozen mixed vegetables
In a stock pot or large Dutch oven, heat one tablespoon of olive oil over medium heat.
Add the chopped celery and onion. Stir occasionally for 5-6 minutes until the vegetables have softened.
Add the ground beef, garlic, and salt and black pepper. Cook until the hamburger meat is no longer pink, 6-7 minutes. Drain off any excess fat.
Add the broth, undrained tomatoes, tomato soup, Worcestershire sauce, Italian seasoning, and bay leaves.
Simmer for 30-35 minutes to reduce the broth and concentrate the flavors.
Add the frozen mixed vegetables and simmer for 15 more minutes or until the vegetables are tender and to your liking.
Remove the bay leaves, serve, and enjoy!
Storage & Freezing
Store in an airtight container in the refrigerator for 3-4 days.
Freeze hamburger vegetable soup in a freezer-safe container or in zip top freezer bags for up to 3 months. Defrost in the refrigerator or microwave.
This is a very chunky soup. If you like your soup a little thinner, go ahead and add more broth or a little water and let it simmer to warm through.
Taste the broth. Does it need a little salt? Something spicy? Add any additional spices, dried herbs, and other seasonings as early as possible so they can simmer in the broth.
Before you remove the soup pot from the stove, check that the tenderness of the veggies are as tender or crisp as you like them.