Hearty Ground Beef and Vegetable Soup That Even Soup Skeptics Will Love
There are those meals that just have a way of silencing the table — not because conversation stops, but because everyone is too busy spooning up every last drop to say a word. This ground beef and vegetable soup is exactly that kind of meal. Rich, deeply savory, and loaded with tender chunks of potato, sweet carrots, and hearty ground beef all swimming in a velvety, slow-simmered broth, it is the kind of comfort food that feels like a warm hug on a cold evening.
What makes this soup truly special is how accessible it is. You do not need fancy ingredients or hours of complicated technique. Everything comes together in one big pot — a Dutch oven works beautifully here — and the long, slow simmer does all the heavy lifting for you. The result is a bowl so satisfying, so deeply flavored, that even the most dedicated soup skeptics will be reaching for seconds before they realize what happened.
Ingredients
- 1 lb (450g) lean ground beef
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced into rounds
- 3 stalks celery, chopped
- 4 medium Yukon Gold or russet potatoes, cut into bite-sized chunks
- 1 can (14.5 oz) diced tomatoes, with juice
- 2 tablespoons tomato paste
- 4 cups beef broth (low sodium preferred)
- 1 cup water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped, for garnish (optional)
Method
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