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Ground Beef Vegetable Soup

Ingredients

  • 3/4 pound ground beef
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 cups water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3 celery ribs, chopped
  • 2 large carrots, sliced
  • 2 medium onions, sliced
  • 1 medium potato, peeled and cubed
  • 1-1/2 cups fresh cauliflowerets
  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
  • 1 tablespoon garlic powder
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup uncooked macaroni

Directions

  • 1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the broth, water, tomatoes, celery, carrots, onions, potato, cauliflower, tarragon, garlic powder, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender, stirring occasionally.
  • 2. Cook macaroni according to package directions; drain. Stir into soup; heat through.

Nutrition Facts

1-2/3 cups: 171 calories, 4g fat (2g saturated fat), 21mg cholesterol, 516mg sodium, 23g carbohydrate (8g sugars, 4g fiber), 12g protein.

Reviews

Average Rating:
  • gunslinger
    Jan 5, 2018

    Very tasty, the cauliflower is a nice change from traditional vegetable soup!

  • katlaydee3
    Dec 31, 1969

    Very good soup. I made this with the Casserole Oat Bread on the same page.

  • sharwest
    Sep 8, 2013

    This is a recipe I throw all the leftovers into and my family eats it up every time.

  • Kayce99
    Apr 20, 2013

    Made a few changes but I do really like this recipe... Even impressed my Nana!

  • Jenisl
    Mar 6, 2013

    My husband is very finicky and liked this recipe a lot. He said he'd love to have this again. I, also, liked it a lot! I used broccoli, since I didn't have cauliflower, but will try cauliflower the next time. Great for a snowy day.

  • Whitebutt1
    Feb 25, 2013

    My cousin made something close to this and man was it really good

  • RoseLuvsRetro
    Feb 18, 2013

    Delicious. Easy to make. I didn't have any tarragon. So I left it out. I used frozen hash browns in lieu of regular potato. You can use a variety of veggies you have on hand and it still tastes great. Very versatile and tasty recipe

  • Southernmama
    Nov 26, 2012

    Not fancy, ingredients are readily available, easy recipe and filling. What more could you possibly want? I serve it with a loaf of hot country bread and this is a perfect, cold weather, warm your insides kind of dinner. It's fantastic re-heated for a take-to-work lunch in a thermos. The aroma is killer! Thank you for sharing!!!

  • 1275
    Dec 4, 2011

    This recipe makes a great winter supper! My whole family loved it. The beef broth makes a welcoming change from other soups. I made a few alternations however. I used 1 pound of beef instead of 3/4 pound. I used 3 cups of beef broth and eliminated the water. I used 2 large potatoes instead of 1 medium, and I left out the cauliflower and noodles. You can also try adding some garlic salt and Italian seasoning. I also splashed in some Worcestershire sauce and used crushed tomatoes instead of stewed tomatoes. It was so delicious- a real comfort food. I can't wait for the leftovers at breakfast tomorrow!

  • jbnd
    Sep 15, 2016

    This is a really delicious, and if necessary, a fairly quick soup to make. Personally, I like to let it cook longer because I think it tastes better the longer it is simmered. It's so good on a cold day. I always serve it with homemade biscuits or cornbread. Just yummy!

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