There are certain days when a salad just won’t cut it. You know the kind when the wind is howling against the windows, or you’ve had a long, exhausting day where you just want to curl up in a blanket burrito. On days like that, my kitchen turns into a soup factory. While I love delicate flavors, sometimes the soul demands something robust, substantial, and incredibly warming. That is exactly where this Hearty Beef and Vegetable Soup with Potatoes comes in.
This recipe is a nod to the classics. It reminds me of the soups my grandmother used to make not fancy, not pretentious, just good, honest food. It fits perfectly into my collection of lazy dinners because it is essentially a “dump and simmer” situation. You don’t need advanced French culinary skills here; you just need a big pot and an appetite.
I designed this soup to be a complete meal in a bowl. Unlike a lighter vegetable soup that might leave you hungry an hour later, this one is packed with protein and starch to keep you satisfied. It’s the culinary equivalent of a warm hug. If you have been scrolling through dinner recipes looking for something that feeds a crowd and freezes beautifully, you have found your match. It’s rustic, it’s rich, and it’s about to become your new weeknight staple.
Why This One-Pot Wonder Will Win You Over
I know we often get distracted by flashy new trends like complex mongolian beef recipe videos or intricate chinese food recipes that require five different sauces. But there is a quiet beauty in returning to basics. This soup shines because it is humble yet flavorful.
First, it is incredibly budget-friendly. We aren’t using expensive cuts like you would for steak recipes. instead, we are using humble ground beef. It transforms into a hamburger vegetable soup that tastes like it simmered all day, even though it comes together relatively quickly.
Second, it is versatile. While I love a good roasted vegetable soup for its depth, this recipe builds flavor right in the pot by browning the meat and aromatics first. It gives you that savory richness without needing to turn on the oven.
Finally, it’s a texture lover’s dream. You have the soft crumble of the beef, the tenderness of the carrots, and the creamy bite of the potatoes. If you often find yourself making recipes with ground beef like tacos or pasta and need a change of pace, this soup offers a completely different, comforting vibe.
Related Recipes
Quick Recipe
Print
Hearty Beef and Vegetable Soup with Potatoes
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A classic, comforting one-pot soup packed with savory ground beef, tender potatoes, and a medley of nutritious vegetables in a rich tomato-beef broth.
Ingredients
– 1 lb (450g) lean ground beef (90/10)
– 1 tbsp olive oil
– 1 yellow onion, diced
– 3 large carrots, peeled and sliced
– 2 stalks celery, sliced
– 3 cloves garlic, minced
– 3 medium Yukon Gold potatoes, cubed
– 6 cups beef broth (low sodium)
– 1 can (14 oz) diced tomatoes, undrained
– 2 tbsp tomato paste
– 1 tsp dried Italian seasoning
– 1 bay leaf
– 1 cup frozen green beans or corn (optional)
– Salt and black pepper to taste
Instructions
1. Brown Beef: In a large pot over medium-high heat, cook ground beef until browned. Drain excess fat if necessary.
2. Sauté Veggies: Add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute.
3. Simmer: Add potatoes, diced tomatoes, beef broth, Italian seasoning, and bay leaf. Bring to a boil.
4. Cook: Reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are tender.
5. Finish: Stir in frozen green beans/corn if using and cook for 5 more minutes. Remove bay leaf. Season with salt/pepper.
6. Serve: Ladle into bowls and serve with crusty bread.
Notes
– Meat Swap: Can use stew meat (simmer for 1.5 hours) or ground turkey.
– Storage: Freezes perfectly for up to 3 months.
– Flavor Boost: Add a splash of Worcestershire sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 310
- Fat: 12
- Carbohydrates: 28
- Protein: 22
The Pantry Roundup
You won’t need to hunt down obscure ingredients for this. It’s all about wholesome staples.
The Protein
I use lean ground beef (90/10) for this. It keeps the broth rich without creating a greasy layer on top. This is essentially a ground beef vegetable soup recipe, which makes it faster than using chunks of meat. However, if you prefer a different texture, you can certainly make a vegetable soup with stew meat just keep in mind you will need to simmer it for at least an hour longer to get the beef tender.
The Veggie Load
This is where you can clean out your fridge. I start with the “holy trinity” of onions, carrots, and celery. Then, I add plenty of diced potatoes. Yukon Golds are my favorite for soup with potatoes because they hold their shape well, but Russets work if you want them to break down slightly and thicken the broth.
The Broth & Tomato Base
I use a high-quality beef broth combined with diced tomatoes and a bit of tomato paste. This combination creates that classic, savory reddish-brown broth that characterizes an easy vegetable beef soup. It’s much lighter than a cream-based dish like my broccoli cheddar comfort soup, making it perfect for when you want warmth without the heavy dairy.
The Seasonings
Italian seasoning, a bay leaf, and plenty of fresh garlic are non-negotiable. I also like a splash of Worcestershire sauce to deepen the beefy flavor.
Simmering to Perfection: Step-by-Step
Cooking this soup is a therapeutic process. The smell that fills your kitchen is better than any candle.
Step 1: The Sear
Heat a large Dutch oven or soup pot over medium-high heat. Add your ground beef and cook until browned, breaking it up with a wooden spoon. Drain any excess grease if you are using a fattier blend. This step is crucial for flavor we want the meat browned, not steamed.
Step 2: The Aromatics
Add the diced onions, carrots, and celery to the pot with the beef. Sauté for about 5 minutes until the onions are translucent. Stir in the garlic and tomato paste, cooking for another minute until fragrant. This toasts the spices and removes the raw taste from the tomato paste.
Step 3: The Liquid Gold
Pour in the beef broth, diced tomatoes (with their juices), and add your potatoes. Toss in the bay leaf and dried herbs. Bring the pot to a boil, then reduce the heat to low.
Step 4: The Long Simmer
Cover and let it simmer for about 20-30 minutes, or until the potatoes are fork-tender. This is the time to taste and adjust salt and pepper. If you find beef and vegetable soup needs a little kick, a pinch of red pepper flakes works wonders.
Step 5: The Finish
Stir in any quick-cooking veggies like green beans or corn in the last 10 minutes of cooking so they stay bright. Remove the bay leaf before serving.
Swaps and Serving Suggestions
This recipe is very forgiving, so feel free to adapt it to your taste.
Meat Variations
If you want a smokier flavor, you can swap the beef for sliced sausage to make a kielbasa potato soup variation. It changes the profile entirely but is equally delicious. Or, if you want to skip the red meat, ground turkey works well too.
Veggie Heavy
If you are looking for healthy vegetarian recipes, you can easily swap the beef for lentils or beans and use vegetable broth. It ends up being quite similar to my lentil and vegetable soup in terms of heartiness.
Texture Twists
Some people love a creamy element. While this is a broth-based soup, you could add a splash of heavy cream at the end for a broccoli potato cheese soup hybrid vibe, though I usually prefer keeping the beef broth clear. If you love earthy flavors, tossing in sautéed mushrooms makes for a delightful mushroom soup twist.
Serving Ideas
Serve this with a slice of crusty bread or a grilled cheese sandwich. If you are in the mood for a different kind of broth-based comfort, my chicken tortilla soup is another great option that pairs well with crispy sides.
Final Spoonfuls
There is no need to overcomplicate healthy soup recipes. This dish is proof that a few simple ingredients can come together to create something spectacular. It’s hearty, nutritious, and deeply satisfying.
Whether you are looking for new soup ideas to fill your freezer or just need a reliable way to use up a pound of ground beef, I hope this recipe warms your kitchen and your family.
