This is a one-pot ground beef soup loaded with carrots, potatoes, green beans, and diced tomatoes in a seasoned beef broth. It comes together in about an hour, uses inexpensive ingredients you can find anywhere, and makes enough to feed a family with leftovers for the next day. If you want a filling weeknight dinner without a lot of cleanup, this is a reliable choice.
Why this recipe works
Two things make this soup work. First, browning the ground beef before adding any liquid is not optional — it builds the savory, slightly caramelized flavor that carries through the entire broth. If you skip it and just drop raw beef into stock, the soup tastes flat. Break the meat into small pieces and let it sit in the hot pan for a minute before stirring; that contact with the heat is what creates flavor. Second, the potatoes do double duty. They cook through and soften, and the starch they release naturally thickens the broth without any flour or cream. The result is a soup that feels substantial without being heavy.
About the ingredients
- Ground beef fat percentage: 80/20 works well here — the fat adds flavor and you drain the excess after browning. Leaner beef (90/10 or higher) produces less grease but also a slightly drier texture in the finished soup.
- Beef broth: Low-sodium broth gives you more control over the final salt level. Regular broth can make the soup quite salty once it reduces, so taste before adding any extra salt.
- Diced tomatoes: Canned are fine and consistent year-round. Fire-roasted canned tomatoes add a mild smokiness if you want a small flavor upgrade.
- Green beans: Fresh or frozen both work. If using frozen, add them in the last 5 minutes — they need less time and turn mushy if overcooked.
- Red wine (optional): A splash of any dry red you’d drink is enough. Skip it entirely if you prefer — the soup is complete without it.
Keeping and reheating
Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavor genuinely improves overnight as everything melds together. To freeze, let the soup cool completely, then portion into freezer-safe containers leaving about an inch of headspace — it keeps well for up to 3 months. The potatoes will soften further after freezing and reheating, which is fine in a soup context. Reheat on the stovetop over medium heat, stirring occasionally, until it reaches a full simmer. Add a splash of broth or water if it has thickened too much in the fridge. Skip the garnish — not worth the extra dish.
Common problems and fixes
- Beef clumping into large chunks: This happens when you stir too early. Add the meat to the hot pan, let it sit undisturbed for 60–90 seconds, then break it apart with a wooden spoon or spatula. Work in batches if your pot is small.
- Broth tastes thin or watery: The soup needs a full simmer — not just a gentle warm — for the potatoes to release their starch and the flavors to concentrate. If it still tastes weak after the recommended time, remove the lid and let it simmer uncovered for an extra 5–10 minutes.
- Vegetables turning to mush: Cut potatoes and carrots into uniform pieces so they cook at the same rate. If your pieces are smaller than the recipe suggests, check them 10 minutes early. Green beans in particular go soft fast — add them last.
- Soup too salty: Add a peeled, halved raw potato to the pot and simmer for 10 minutes — it absorbs some salt. Remove before serving. Next time, use low-sodium broth and season at the end rather than the beginning.
- Greasy surface on the broth: After browning the beef, tilt the pan and spoon off the excess fat before adding the vegetables and broth. Alternatively, skim the surface with a ladle once the soup is done simmering.
Hearty Ground Beef and Vegetable Soup
Ingredients
Soup Base
1 tablespoon olive oil - extra virgin
1 cup yellow onion - diced
3 cloves garlic - minced
400 grams ground beef - preferably lean
1 teaspoon salt
½ teaspoon ground black pepper - freshly ground
Vegetables
2 cups carrots - sliced
2 cups potatoes - peeled and cubed
1.5 cups green beans - trimmed and halved- 1 can diced tomatoes - 400 grams, including juice
4 cups beef stock (beef broth or beef bouillon) - low sodium
Herbs and Seasoning
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon parsley - fresh, chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onions and sauté until they become translucent, approximately 5 minutes. Stir in the minced garlic and continue to cook for another minute until fragrant.
- Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until browned, about 8 minutes. Season with salt and pepper.
- Stir in the sliced carrots, cubed potatoes, and green beans. Add the can of diced tomatoes along with the beef broth, oregano, and thyme. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer uncovered for about 30 minutes, until the vegetables are tender and the flavors meld together.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
Nutrition
FAQ
How do I know when the ground beef is fully cooked?
Ground beef is safe to eat when it reaches an internal temperature of 160°F (71°C) and shows no pink color anywhere in the meat. In a soup, the easiest check is visual — break a piece open and look for uniform brown color throughout. Because the beef continues cooking in the hot broth, any pieces that look slightly pink when you first brown them will finish cooking once the soup simmers.
Can I use a different type of ground meat?
Yes — ground turkey or ground chicken work as direct substitutes, but cook them to 165°F (74°C) and expect a lighter-flavored broth. Ground pork also works well and adds a slightly richer taste; cook it to 160°F (71°C). The technique stays exactly the same regardless of which meat you use.
Do I need to peel the potatoes?
No, you don’t have to. Leaving the skin on is fine and saves time — just scrub them well before dicing. The skin holds up during simmering and adds a little texture. If you prefer a smoother, more uniform look in the bowl, peeling takes about two minutes and is worth it for presentation.
Can I make this in a slow cooker?
Yes, but still brown the beef in a skillet first before adding it to the slow cooker — skipping that step produces a noticeably blander result. Add everything to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Add the green beans in the last 30 minutes so they don’t overcook.
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