There’s just something about a steaming bowl of homemade vegetable beef soup that hits different on a chilly evening or a lazy weekend. This ground beef, tomato, and veggie soup is one of those go-to meals that feels like a hug in a bowl—hearty, comforting, and loaded with nutrients. Whether you're looking for cheap dinners for a family, or an easy dump and go crockpot dinner, this recipe fits the bill. It’s a great way to stretch a pound of hamburger into a full meal that leaves everyone satisfied. Even better, this is one of those ground beef soup recipes healthy enough to serve without guilt and cozy enough to crave all the time.
Hearty Ground Beef, Tomato, and Veggie Soup
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Appetizer, Main Course
Cuisine American
Stovetop
Large soup pot or Dutch oven (at least 6-quart capacity)
Wooden spoon for stirring
Ladle for serving
Crockpot (for dump and go crockpot dinners):
6-quart slow cooker
Skillet for browning beef (optional if you want to brown first)
Protein
- 1 lb lean ground beef 85/15 or leaner
- Salt and pepper to taste
Vegetables
- 1 yellow onion diced
- 2 cloves garlic minced
- 3 medium carrots peeled and chopped
- 2 celery stalks diced
- 1 medium zucchini chopped
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 cup frozen corn
- 1 cup frozen peas
- 1 russet potato peeled and cubed
- 1 can 14.5 oz diced tomatoes with juice
- 1 can 6 oz tomato paste
- 1 can 15 oz tomato sauce
Liquid
- 4 cups beef broth low-sodium recommended
- 2 cups water
Seasonings
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika
- ½ tsp crushed red pepper flakes optional
- 2 bay leaves
Brown the Ground Beef
Start by heating your soup pot over medium heat. Add the ground beef and cook until browned and crumbly, about 7-8 minutes. Season with salt and pepper as it cooks. Drain excess grease if needed.
Crockpot Note: You can skip this step and add raw beef straight to the slow cooker, but browning adds flavor.
Sauté the Aromatics
Push the beef to one side of the pot. Add the diced onions and garlic, and sauté until soft and fragrant—about 3-4 minutes.
Add the Vegetables
Stir in the carrots, celery, green beans, zucchini, and potatoes. Cook for 5 minutes just to soften the edges.
Add Tomatoes and Broth
Pour in the diced tomatoes (with juice), tomato paste, tomato sauce, beef broth, and water. Stir well to combine. Toss in your herbs—oregano, basil, paprika, red pepper flakes, and bay leaves.
Simmer
Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 45-60 minutes, or until potatoes and carrots are fork-tender.
Slow Cooker Option: Add everything to the crockpot (raw beef included if you’re skipping browning) and cook on low for 6-8 hours or high for 3-4 hours. Stir in frozen peas and corn during the last 30 minutes.
Final Touch
Add frozen peas and corn during the last 10 minutes of stovetop cooking (or last 30 minutes in the slow cooker). Discard bay leaves, taste, and adjust seasoning with more salt and pepper if needed.
