Beef vegetable soup is a hearty and comforting dish that makes an excellent choice for a cozy family dinner, especially in the fall and winter months. This soup recipe combines lean ground beef with a medley of fresh vegetables like potatoes, celery, and carrots, all simmered together in a rich tomato and V8 juice broth. The texture of this vegetable soup with ground beef is delightfully chunky, with tender bites of beef and soft, flavorful vegetables in every spoonful.
Cooking this dish in a slow cooker allows the flavors to meld beautifully over several hours, resulting in a robust and satisfying meal with minimal hands-on time. This soup is also perfect for meal prep as it reheats wonderfully and can be enjoyed over several days.
Ingredients for Ground Beef Vegetable Soup
- Ground beef: This recipe uses 90% lean ground beef, which provides a rich, savory flavor without excess fat.
- Onion: Yellow onions have a mild, slightly sweet flavor that complements the ground beef.
- Salt and pepper: These simple seasonings help bring out the flavor of the beef.
- Water: This soup’s base liquid is water. If you’re going for a richer broth use beef or vegetable stock.
- Potatoes: Yukon Gold or russet are the best potatoes for this recipe. Their starchy texture holds together well throughout the cooking process.
- Diced tomatoes: A can of diced tomatoes adds a tangy richness and depth to the soup.
- V8 juice: This super-packed veggie juice enhances the soup with a blend of vegetables and a rich, tomatoey flavor. In a pinch, you can use regular tomato juice instead.
- Celery: Chopped celery adds a subtle crunch and fresh flavor to the soup, balancing the richness of the beef and tomatoes.
- Carrots: You’ll want to use fresh carrots here. Skip the peeling to get the extra nutrients and fiber from the carrot skin. Just give them a good scrub like you wash any produce.
- Sugar: A sprinkle of sweetness from the sugar helps balance the acidity of the tomatoes.
- Herbs: Dried parsley, dried basil, and a bay leaf round out the seasoning in this soup.
Directions
Step 1: Cook the beef and aromatics
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles. Then drain and stir in salt and pepper.
Editor’s Tip: For added depth, try deglazing the skillet with a splash of beef broth or red wine before adding the rest of the ingredients to the slow cooker.
Step 2: Cook the soup
Transfer to a 5 quart slow cooker. Add the water, potatoes, diced tomatoes, V8 juice, celery, carrots, sugar, dried parsley, dried basil and a bay leaf. Cover and cook on low for 9 to 11 hours or until vegetables are tender.
Editor’s Tip: Don’t forget to remove the bay leaf before serving—they’re tough and unpleasant to eat. If you’ve ever wondered, “Can you eat bay leaves?” the answer is no!
Ground Beef Vegetable Soup Recipe Variations
- Try different meats: For a lighter alternative use ground turkey or chicken. For a richer flavor try ground chuck.
- Make it spicy: Use Spicy Hot V8 and a couple of teaspoons of crushed red pepper flakes to add some heat.
- Load up the veggies: Toss in additional veggies like chopped kale, zucchini, green pepper, garlic, cabbage, frozen cut green beans, peas, corn or any other vegetable you have on hand.
How to Store Ground Beef Vegetable Soup
Leftover ground beef vegetable soup can be stored in an airtight container in the fridge for up to three days. It can be reheated on the stovetop or in the microwave until warm.
How to freeze ground beef vegetable soup?
Freezing soup is a great way to keep ground beef vegetable soup longer. Allow the soup to cool to room temperature before transferring to a freezer-safe container. Stick it in the fridge to bring the temperature down before freezing. Label the soup and store it in the freezer for up to three months.
To reheat frozen ground beef vegetable soup, thaw it in the fridge overnight. When you’re ready to eat bring it to a simmer on the stovetop or warm it in the microwave.
Ground Beef Vegetable Soup Tips
How do you prevent the vegetables from becoming too soft?
Cut the vegetables into larger pieces to help them hold their texture better during the long cooking process.
How do you prepare this ground beef vegetable soup on the stovetop instead of a slow cooker?
To prepare this beef vegetable soup on the stovetop, simply brown the beef and onions in a large pot or Dutch oven over medium heat. After draining the excess fat, add the remaining ingredients to the pot. Bring the soup to a boil, reduce the heat and let it simmer for about one to two hours, or until the vegetables are tender and the flavors are well combined. Stir occasionally and adjust the seasoning to taste before serving.
What can you serve with ground beef vegetable soup?
Our favorite foods to serve with ground beef vegetable soup are crusty Dutch oven bread and a simple side salad. Crackers, homemade biscuits, and cornbread are also great options.
