This hearty Southern-style soup is packed with tender ground beef, colorful vegetables, potatoes, and a rich tomato-beef broth. It’s a comforting one-pot meal that’s perfect for chilly evenings and tastes even better the next day.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6–8
Ingredients
For the Soup
- 1½ lbs (680 g) lean ground beef
- 1 tablespoon olive oil (optional)
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 medium russet potatoes, peeled and diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup frozen peas
- 1 can (14.5 oz / 410 g) diced tomatoes, undrained
- 1 can (8 oz / 225 g) tomato sauce
- 4 cups low-sodium beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
Optional Garnishes
- Fresh chopped parsley
- Shredded cheddar cheese
- Crushed saltine crackers
- Sliced green onions
Instructions
1. Brown the Beef
- Heat a large Dutch oven or soup pot over medium-high heat.
- Add the ground beef and cook for 6–8 minutes, breaking it into crumbles.
- Drain excess grease if needed.
2. Cook the Vegetables
- Add the onion, carrots, celery, and garlic.
- Cook for 4–5 minutes until the vegetables begin to soften.
3. Build the Soup
- Stir in the potatoes, green beans, corn, peas, diced tomatoes, tomato sauce, beef broth, water, Worcestershire sauce, Italian seasoning, smoked paprika, thyme, bay leaf, salt, and pepper.
4. Simmer
- Bring the soup to a boil.
- Reduce the heat to low, cover, and simmer for 30–35 minutes, or until the potatoes and vegetables are tender.
5. Finish
- Remove the bay leaf.
- Taste and adjust the seasoning with additional salt and pepper if needed.
6. Serve
Ladle into bowls and garnish with parsley, cheddar cheese, crackers, or green onions if desired.
Optional Add-Ins
- Diced zucchini
- Chopped cabbage
- Lima beans
- Okra
- Mushrooms
- A pinch of cayenne pepper for heat
Approximate Nutrition (Per Serving)
- Calories: 340
- Protein: 24 g
- Carbohydrates: 24 g
- Fat: 16 g
- Fiber: 5 g
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Cool completely before freezing.
- Reheating: Warm on the stovetop over medium heat or microwave until heated through. Add a splash of broth if the soup has thickened.
Tips for the Best Soup
- Brown the beef well to develop a rich, savory flavor.
- Cut the vegetables into similar-sized pieces so they cook evenly.
- Simmer gently rather than boiling to keep the vegetables tender.
- For even deeper flavor, make the soup a day ahead—the flavors meld beautifully overnight.