Soup Recipes With Ground Beef – Cozy, Hearty, and Easy

Ground beef is one of those weeknight superheroes: budget-friendly, versatile, and endlessly comforting. When you turn it into soup, you get a bowl that’s rich, filling, and still surprisingly light. This guide walks you through a reliable base recipe and shows you how to switch it up with pantry staples.

Whether you want a classic veggie-beef soup or something with a Tex-Mex twist, you’ll find plenty of ideas here. Keep it simple, keep it satisfying, and make enough for leftovers—you’ll want them.

What Makes This Special

This ground beef soup hits that sweet spot between hearty and wholesome. You get the flavor of a long-simmered stew in less than an hour.

The ingredients are easy to find, and most are things you likely have on hand. It’s also endlessly flexible. Swap the pasta for rice, use fresh or frozen veggies, and season it your way without losing balance.

Best of all, it’s a one-pot recipe that feeds a crowd.

Clean-up is minimal, and the soup reheats beautifully. It’s the kind of meal that makes your kitchen smell like home.

• 1 pound ground beef (80/20 or leaner)
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 red bell pepper, diced (optional but recommended)
• 1 (14.5-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce or crushed tomatoes
• 6 cups beef broth (low sodium preferred)
• 1 cup potatoes, peeled and small-diced (or use 1 cup small pasta or rice)
• 1 cup frozen green beans or peas
• 2 teaspoons Italian seasoning (or 1 tsp dried oregano + 1 tsp dried basil)
• 1 bay leaf
• 1 teaspoon smoked paprika (optional for depth)
• Salt and black pepper, to taste
• 1–2 tablespoons olive oil (if needed for browning)
• Fresh parsley, chopped, for garnish
• Parmesan cheese, for serving (optional)

Instructions

1. Brown the beef. Heat a large pot or Dutch oven over medium-high. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains.

   If there’s excess fat, spoon off most of it, leaving a little for flavor.

2. Build the base. Add the onion, carrots, celery, and bell pepper to the pot. Cook 5–7 minutes, stirring often, until the vegetables soften. If the pot looks dry, drizzle in olive oil.
3. Add the aromatics. Stir in the garlic, Italian seasoning, smoked paprika, salt, and pepper.

   Cook 30–60 seconds, just until fragrant. Don’t let the garlic burn.

4. Deglaze and add liquids. Pour in the diced tomatoes (with juices), tomato sauce, and beef broth. Scrape up any browned bits from the bottom of the pot for extra flavor.
5. Simmer with starch. Stir in the potatoes (or pasta or rice) and the bay leaf.

   Bring to a boil, then reduce to a gentle simmer. Cook 15–20 minutes, or until the potatoes are tender. If using pasta, check for doneness at 10–12 minutes; for rice, plan 15–18 minutes.

6. Finish with veggies. Add the green beans or peas and simmer another 3–5 minutes.

   Taste and adjust with more salt and pepper as needed.

7. Serve and garnish. Remove the bay leaf. Ladle into bowls and top with chopped parsley and a sprinkle of Parmesan if you like. Serve with crusty bread.

How to Store

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.

  The flavor improves on day two.

• Freezer: Freeze in portions for up to 3 months. For best texture, cook pasta or rice separately and add when reheating.
• Reheating: Warm on the stove over medium heat, adding a splash of broth or water as needed. Microwave in short bursts, stirring between intervals.
• Meal prep tip: Keep extra cooked pasta or rice in a separate container.

  Add it to hot soup just before serving so it doesn’t get mushy.

Health Benefits

This soup balances protein, fiber, and vegetables in a satisfying way. Ground beef provides iron, zinc, and vitamin B12, which support energy and immune function. Using lean beef keeps saturated fat in check without losing flavor.

The vegetables bring fiber and antioxidants.

Tomatoes offer lycopene, while carrots and bell pepper add beta-carotene and vitamin C. Choose a low-sodium broth and season with herbs to control salt.

If you swap potatoes for whole-grain pasta or brown rice, you increase complex carbs for steady energy. The broth base also helps with hydration, especially on cooler days when you forget to drink water.

Common Mistakes to Avoid

• Skipping the browning step: Color equals flavor.

  Don’t rush it. Let the beef sear and develop those browned bits.

• Adding pasta too early: Pasta keeps absorbing liquid. Add it toward the end or cook separately if you plan to store leftovers.
• Under-seasoning: Taste at the end.

  A pinch of salt and a squeeze of lemon or dash of vinegar can brighten the whole pot.

• Overcrowding the pot: If the heat drops too much, the beef steams instead of browns. Work in batches if needed.
• Forgetting texture: Dice vegetables evenly so they cook at the same rate. Small, bite-size pieces make a better spoonful.

Variations You Can Try

• Tex-Mex Style: Add 1–2 teaspoons chili powder, 1/2 teaspoon cumin, and a pinch of cayenne.

  Stir in black beans and corn. Top with cilantro and lime.

• Italian Orzo: Swap potatoes for orzo. Add a splash of balsamic and a handful of spinach at the end.

  Finish with Parmesan and extra basil.

• Cabbage Roll Soup: Stir in chopped green cabbage, rice, and a touch of brown sugar with cider vinegar for that sweet-savory balance.
• Minestrone-Inspired: Use small pasta, kidney beans, zucchini, and extra herbs. A Parmesan rind simmered in the pot adds depth.
• Mushroom and Barley: Replace potatoes with pearl barley. Add sliced mushrooms and thyme for a cozy, earthy bowl.
• Low-Carb: Skip starchy add-ins.

  Use extra veggies like cauliflower florets and zucchini. Finish with a swirl of pesto.

• Spicy Kimchi Twist: Add chopped kimchi, a spoon of gochujang, and sliced scallions. Use less tomato and more broth for balance.

FAQ

Can I use ground turkey instead of beef?

Yes.

Ground turkey works well, but it’s leaner and milder. Add a little extra olive oil and don’t skip the browning. You may want an extra pinch of salt and smoked paprika for richness.

How do I keep pasta from getting soggy?

Cook pasta separately and add it to each bowl before serving.

If cooking it in the soup, undercook by 1–2 minutes and expect it to soften in leftovers.

What’s the best way to thicken the soup?

Let it simmer uncovered to reduce, or mash a few potatoes right in the pot. For a quick fix, whisk 1 teaspoon cornstarch with cold water and stir it in at a simmer.

Can I make this in a slow cooker?

Yes. Brown the beef and aromatics first on the stove for flavor.

Transfer to a slow cooker with the liquids and potatoes; cook on Low 6–7 hours or High 3–4 hours. Add quick-cooking veggies and pasta in the last 20–30 minutes.

Is it okay to use frozen vegetables?

Absolutely. Frozen peas, corn, and green beans are great.

Add them in the last few minutes so they don’t go mushy.

How can I make it dairy-free or gluten-free?

It’s naturally dairy-free if you skip the Parmesan. For gluten-free, use rice or gluten-free pasta and confirm your broth is certified gluten-free.

What if I only have chicken or vegetable broth?

Use what you have. Beef broth is richer, but chicken or vegetable broth will still taste great.

You can add a splash of soy sauce or Worcestershire for savory depth.

Can I add more protein?

Yes. Add a can of rinsed beans, diced cooked sausage, or extra lean ground beef. If you bulk it up, add a bit more broth so it stays soupy.

In Conclusion

Soup recipes with ground beef are simple, flexible, and satisfying.

With a few pantry staples and basic techniques, you can make a pot that suits any mood or season. Keep the base the same, then tweak the spices, veggies, and starches to match what you have. Make a big batch, stash some in the freezer, and enjoy a comforting bowl whenever you need it.