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Quick Beef & Vegetable Soup - A Cozy, Weeknight Favorite

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound ground beef (85–90% lean works well)
  • 1 tablespoon olive oil (if needed, depending on beef fat)
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1 cup green beans, trimmed and chopped (or frozen)
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 cup peas (frozen is easiest)
  • 1 large potato, peeled and diced small (optional but hearty)
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups beef broth (low-sodium recommended)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf (optional, but adds depth)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Warm the pot: Place a large soup pot or Dutch oven over medium-high heat. Add olive oil if your beef is very lean.
  2. Brown the beef: Add the ground beef and break it up with a spoon. Cook until well browned with some crispy bits, about 5–7 minutes. Season lightly with salt and pepper. Spoon off excess fat if there’s a lot.
  3. Sauté aromatics: Add the diced onion, carrots, and celery to the pot. Cook, stirring, until the onions turn translucent and the vegetables start to soften, about 5 minutes. Add garlic and cook 30–60 seconds until fragrant.
  4. Boost the base: Stir in the tomato paste and cook for 1 minute. This caramelizes the paste slightly and deepens the flavor.
  5. Add broth and tomatoes: Pour in the beef broth and diced tomatoes with their juices. Scrape the bottom of the pot to release browned bits for extra flavor.
  6. Season and simmer: Add oregano, thyme, bay leaf, and diced potato if using. Bring to a gentle boil, then reduce to a simmer. Cook for 10–15 minutes, or until the potatoes are just tender.
  7. Stir in veggies: Add green beans, corn, and peas. Simmer another 5–8 minutes until the vegetables are tender but still bright.
  8. Taste and adjust: Remove the bay leaf. Taste the broth and add more salt and pepper if needed. If you want more body, simmer a few extra minutes uncovered.
  9. Finish and serve: Ladle into bowls and top with chopped parsley. Serve with crusty bread or a simple side salad.