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This is an easy comforting soup to make on a cold day.  Most of the ingredients you’ll probably have on hand and in your pantry.  The combination of ingredients that are put together to make this soup is just amazing.  It’s different from beef or minestrone soup.  And like many soups you can make this soup your own.  Maybe it’s just that extra touch of homemade goodness in it.  It’s fulfilling, quick to make and just so good.   Why not make it tonight.









  • Servings: 4-6
  • Difficulty: Intermediate
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Ground Beef Vegetable Soup


  • 1- 3 Tbsp Olive Oil or Butter
  • 1 ½ – 2 pounds of Lean Ground Beef (I used 90/10)
  • Salt and Pepper
  • 4-6 cloves of Garlic, minced (more or less)
  • 1 small sweet Onion, chopped
  • 2-3 Celery Stalks
  • 3-4 Carrots, chopped
  • ½ tsp fresh Rosemary, chopped (good ½ tsp dried rosemary)
  • 1 tsp fresh Thyme, chopped (good ½ tsp dried thyme) 
  •     Or 1 Tbsp or more of Italian Seasonings
  • 4 – 6 cups Beef or Vegetable Broth
  • 1 14.5 oz can Fire Roasted Tomatoes
  • 1 4 oz can Tomato Paste
  • About 6-8 White, Gold or Yukon Potatoes, diced into bite size pieces
  • 1 cup Green Beans (fresh or frozen)
  • 1 ‘bunch’ of Spinach or Kale
  • Dash of sugar 
  • 1 tsp Lemon Zest
  • 1 Tbsp Lemon Juice
  • Parsley, chopped, for garnish



  • Heat oil or butter in a large pot on medium to high heat.  Add in the carrots, celery and onions.  Cook until just tender.  Before removing, add in the garlic and cook until fragrant.  Remove and place in a bowl.  
  • In the same pot, add in more oil or butter if needed.  Add salt and pepper to the meat and cook, breaking up the meat (ok if there are chunks of the meat) and cook till just done. Since it’s lean meat don’t overcook it or the meat may be dry.  Before adding in the vegetables, broth and tomatoes, add in the seasonings and tomato paste and stir till combined.    
  • Add in the broth, tomatoes and potatoes into the pot with the meat and stir all of the ingredients together (except the beans and spinach or kale).  Bring the soup to a low boil and reduce to a simmer and Cook for about 30 minutes till the potatoes are tender.
  • Add in the lemon zest and juice and stir.  Cook for another 10 minutes.  Taste and add in sugar, if needed and additional salt and pepper and seasonings if needed.  
  • Add in the green beans and spinach or kale and cook for another 10-15 minutes.
  • Serve in bowls and garnish with parsley if desired.


This is great with good crusty bread, or biscuits.


Enjoy ☺ 


Note:  if using meat with a higher fat content, be sure to drain before adding in any other ingredients. Feel free to substitute ground turkey or chicken for the beef.