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Ground Beef Vegetable Soup Recipe in a bowl with spoon on counter with blue and white towel around. It's a perfect fall meal that's comforting, hearty, and delicious with loads of veggies! Make it in the slow cooker or on the stove.

Ground Beef Vegetable Soup Recipe

This Ground Beef Vegetable Soup Recipe is a delicious, comforting, and hearty soup with loads of veggies that you can make it in the slow cooker or on the stove top. Browned ground beef, fresh vegetables, and wonderful herbs and seasonings come together to make one fantastic and hearty soup. Each bite gives you meaty ground beef, tangy tomatoes, sweet carrots, and flavorful onions, garlic, and herbs.

Course Main Course, Soup
Cuisine American, Italian
Keyword crockpot, ground beef, healthy soup, slow cooker, soup, vegetable soup
Prep Time 10 minutes
Cook Time 4 hours
Servings 6 servings
Author Carrie Tyler

Ingredients

  • 1 pound Lean Ground Beef
  • 1 teaspoon Extra Virgin Olive Oil
  • 1 cup Carrots, diced
  • 1 cup Onion, diced
  • ½ cup Celery, diced
  • 1 Red bell pepper, diced
  • 2 cloves Garlic, minced
  • ¼ cup Italian Parsley, chopped
  • 1 teaspoon Italian Seasoning
  • 1 Bay Leaf
  • 1 tablespoon Worcestershire Sauce
  • ½ teaspoon Salt
  • ½ teaspoon Ground Black Pepper
  • 5 cups Beef Broth beef, vegetable, or Chicken broth or stock
  • 23 ounces Canned Diced Tomatoes or canned tomato sauce
  • 2 tablespoons Cornstarch
  • ¼ cup Cold water

Instructions

Prep-Ahead Steps

  1. Peel & dice the carrots. Dice the celery. Dice the onion. Mince the garlic. Dice the red pepper. Chop the parsley.

Cooking Steps

  1. Preheat a skillet or frying pan over medium-high heat. Add the olive oil, ground beef, and pinch of salt and black pepper. Break up the meat with a spatula so that you get an even layer. Let the beef get browned for about 3-4 minutes. Stir so that it browns on all sides and cook for another 3-4 minutes. Transfer the beef to the slow cooker insert.

  2. To the slow cooker insert, add the carrots, onion, celery, red pepper, garlic, Italian seasoning, salt, and pepper. Add the broth, tomatoes, Worcestershire Sauce, and the bay leaf. Set the slow cooker for 4-6 hours high or 8-10 hours low (depending on your schedule).

  3. To a small mixing bowl or measuring cup, add the cold water and cornstarch. Whisk together until dissolved to make a slurry. When there is an hour left in the slow cooker time, add the parsley, then slowly whisk the slurry into the soup. Cover and let it finish cooking. Serve with crusty bread and enjoy!

Recipe Notes

  • Stovetop Instructions:
    • Preheat a soup pot or dutch oven on medium-high heat. Add the olive oil, ground beef, and pinch of salt and black pepper. Break up the meat with a spatula so that you get an even layer. Let the beef get browned for about 3-4 minutes. Stir so that it browns on all sides and cook for another 3-4 minutes. Add the diced carrots, celery, and onion. Stir to combine and then cook for 5 minutes until they glisten and the onions begin to turn translucent.
    • Add the red pepper, garlic, Italian seasoning, salt, and pepper. Add the broth, tomatoes, and then bay leaf. Bring to a boil and then cook for 15 minutes until the carrots are soft.
    • To a small mixing bowl or measuring cup, add the cold water and cornstarch. Whisk together until dissolved to make a slurry. Add the parsley, then slowly whisk the slurry into the soup. Bring back to a boil, stirring as the soup thickens, then cook for another 5 minutes.