Some recipes feel like they come straight from your grandma’s kitchen — the kind you want to wrap yourself in after a long day. This ground beef soup is exactly that for me. I remember the afternoons in my childhood, when the smell of simmering meat, herbs, and veggies would sneak out of the kitchen and pull everyone closer. It’s cozy, hearty, and simple, yet it never fails to fill the room with warmth and comfort. It’s not just another beef stew or chili — ground beef soup is its own thing, with a smooth richness that’s easy to love and even easier to make. When I’m craving something filling but not messy, or need a quick weeknight dinner that the kids actually beg for, this recipe is my go-to. It’s like a warm blanket on a chilly evening, but better because you can eat it!
What is ground beef soup?
Think of ground beef soup as a cozy, savory blend of browned meat, wholesome vegetables, and a flavorful broth that’s lighter than stew but way more comforting than your average soup. It’s essentially a one-pot meal that brings together simple ingredients you probably already have in your pantry and fridge. The name is pretty straightforward—it’s soup made with ground beef, but don’t let that fool you. This isn’t your run-of-the-mill, watery broth with bits of beef tossed in. It’s rich, thickened just right, and bursting with layers of flavor from slow-simmered aromatics and fresh herbs. It’s the kind of dish you can customize—throw in some beans, swap veggies, or change up your spices—and still come away with something delicious. It’s comforting without being heavy and easy enough for any home cook to whip together on a busy night.
Why you’ll love this recipe?
What I love most about this ground beef soup—and why I keep coming back to it—is how it nails that perfect balance of flavor, ease, and budget-friendliness. The way the browned beef mingles with savory broth and tender vegetables hits a satisfying spot every time. It has enough heartiness to feel like a meal, especially when you toss in some potatoes or beans, but it’s still lighter and quicker than a classic beef stew.
Another thing—this recipe is a lifesaver on busy nights. I’m talking about those evenings when you want something homemade but aren’t willing to spend ages chopping and stirring. It all cooks in one pot, and the prep is straightforward, which means less time in the kitchen and more time at the table with your family or friends.
Plus, this soup stretches your grocery dollars. Ground beef tends to be one of the more affordable proteins, and since it’s bulked out with hearty vegetables and broth, you get a big pot of soul-soothing goodness without breaking the bank. If you’ve loved a good chili or a meatball soup, this is right up your alley—but less complicated and totally flexible. I’ve swapped in different spices depending on the season or my mood, and it’s always a hit.
How do I make ground beef soup?
Quick Overview
Start by browning the ground beef with a mix of onions and garlic to build that deep, savory foundation. Then toss in your favorite veggies like carrots, celery, and potatoes—or even zucchini if you want a green twist. After everything’s cozy in the pot, pour in broth and season generously with herbs and spices. Let it simmer so all those flavors get to know one another. The result? A rich, comforting soup that practically tastes like a hug. Trust me, once you get this down, it’ll be your speedy, comforting weeknight supper go-to.
Ingredients
For the main soup:
- 1 pound ground beef (I always use 85% lean for flavor without too much fat)
- 1 medium onion, diced (yellow or white works well)
- 3 cloves garlic, minced (fresh garlic is a game-changer)
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced (Russets or Yukon Gold shine here)
- 6 cups beef or vegetable broth (homemade if you can, but store-bought is fine!)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or butter for sautéing
- Optional: 1 cup chopped tomatoes, fresh or canned
- Optional: 1 cup cooked beans for added protein and heartiness
For Garnish and Serving:
- Fresh parsley or cilantro, chopped
- Grated Parmesan or shredded cheese (totally optional, but a nice finish)
- Crusty bread or warm rolls on the side
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab your favorite large soup pot or Dutch oven and warm it over medium heat. Add olive oil or butter and let it heat until shimmering—this step really sets the tone for browning the meat and veggies. If your pan isn’t hot enough, the beef will stew rather than brown, so be patient and ready.
Step 2: Brown the Ground Beef
Throw in the ground beef and use your spoon or spatula to break it up as it cooks. Stir occasionally so it cooks evenly and lets off all its juices. You want nice brown bits sticking to the bottom—that’s flavor gold. Once browned, scoop the beef out and set it aside, leaving the rendered fat in the pan.
Step 3: Sauté the Aromatics
In the same pan, add your diced onion, carrots, and celery. Cook these until the onions turn translucent and the veggies start to soften, about 5-7 minutes. Stir in the garlic for the last minute—don’t let it burn or it turns bitter. This combo is the aromatic backbone of your soup, so don’t rush.
Step 4: Return Beef & Add Potatoes
Put the browned beef back in with the veggies and stir to combine. Toss in the chopped potatoes and any optional additions like tomatoes or beans now. The potatoes thicken the soup as they cook, making it nice and hearty.
Step 5: Pour in the Broth and Season
Slowly pour in your broth while stirring to deglaze the pan, scraping up all those browned bits—this is where the flavor magic lives. Sprinkle in your thyme, oregano, salt, and pepper. This is the moment you want that soup to start smelling like dinner is really happening.
Step 6: Simmer
Bring the soup to a gentle boil, then lower the heat and let it simmer uncovered for about 30-40 minutes, or until the potatoes and carrots are tender. The broth will reduce slightly and thicken, getting richer every minute. Stir occasionally—this keeps it from sticking and encourages the flavors to marry.
Step 7: Taste and Adjust
Give the soup a taste near the end and adjust seasoning if needed. Sometimes a pinch more salt or a splash of acid like lemon juice or vinegar brightens it up wonderfully.
Step 8: Serve and Garnish
Ladle your ground beef soup into bowls, sprinkle with fresh parsley or a grating of cheese, and serve with plenty of crusty bread to soak up every drop. It’s simple, satisfying, and good for the soul.
What to Serve It With
For Breakfast: I’ll confess, soup for breakfast isn’t something I do often, but if you’re feeling adventurous, this soup pairs surprisingly well with a fried egg on top and a strong cup of coffee or tea. The protein and heartiness give you a cozy start that sticks with you.
For Brunch: Serve this ground beef soup in elegant bowls alongside a light salad—maybe arugula with lemon vinaigrette—and a glass of chilled white wine or sparkling water. It’s unexpected but totally delightful, especially on a cool weekend morning.
As Dinner: This soup feels like a full meal, but I love adding a side like garlic bread or a simple grilled cheese sandwich. Sometimes a little pile of steamed greens or roasted root vegetables rounds it out perfectly.
For Cozy Snacks: I often ladle leftovers into mugs and eat it as a cozy snack during the colder months. Sometimes a dollop of sour cream or hot sauce joins in the mix for that extra kick. It’s an instant comfort whenever the mood strikes.
Top Tips for Perfecting Your Ground Beef Soup
Choose Your Beef Wisely: I’ve learned that 85% lean ground beef works best here—it’s got enough fat to keep the soup rich and flavorful without turning greasy. Too lean, and it dries out; too fatty, and things get oily fast.
Don’t Skip Browning: Take your time browning the beef and veggies. That caramelized layer is where the bulk of your soup’s depth comes from. If your pan isn’t hot enough, you lose that magic, so be patient and give it space.
Veggie Variations: I occasionally swap the potatoes for sweet potatoes or add chopped zucchini or green beans depending on what’s fresh. Just remember to add softer vegetables later in the cooking or they’ll become mushy.
Keep It Light or Thick: If you prefer a thicker soup, mash some of the potatoes in the pot with a spoon before serving. For a brothier version, add more stock or water and season accordingly.
Herbs and Spices: Fresh herbs like parsley, thyme, or rosemary added at the end make a huge difference. I also love a dash of smoked paprika or a sprinkle of red pepper flakes when I want a hint of warmth.
Storage Tip: Sometimes the flavors develop even more after a day or two in the fridge, but the potatoes can soak up broth and thicken it too much. You might need to loosen with some beef broth or water when reheating.
Quick Fix for Busy Days: If you’re short on time, you can use pre-chopped veggies or frozen mixes. Just make sure to adjust your cooking time and skip overcooking delicate ingredients.
Storing and Reheating Tips
Room Temperature: It’s best to keep ground beef soup covered and not leave it out more than two hours. Soup tends to cool slowly, so to keep it safe and fresh, transferring it to the fridge sooner is always smarter.
Refrigerator Storage: Store your soup in airtight containers, and it will stay fresh and tasty for about 3-4 days. If you want to keep some for later meals, make sure to cool it completely before refrigerating to maintain its texture and flavor.
Freezer Instructions: This soup freezes beautifully! Use freezer-safe containers or heavy-duty freezer bags. I always leave a bit of space on top because the liquid expands when frozen. It keeps well for up to 3 months. Thaw in the fridge overnight or gently reheat on the stove with a splash of broth if it’s too thick.
Glaze Timing Advice: If you like to add a finishing drizzle of something like fresh parsley oil, sour cream, or shredded cheese, always do it right before serving. Avoid adding these before storing, or you risk changes in texture or flavor during reheating.
Frequently Asked Questions
Final Thoughts
Honestly, this ground beef soup has become a kind of kitchen staple for me—simple, no-fuss, comforting, and always satisfying. There’s something about that rich aroma of sautéed beef with fresh herbs that brings everyone to the kitchen in no time. Whether it’s a cold winter evening or just a night you want easy, flavorful food that feels homemade, this recipe delivers without drama or complicated steps. I hope it becomes one of those dishes you reach for again and again, too. If you love hearty, meaty soups, you might want to try my spicy chorizo and bean stew or classic beef barley soup for a change of pace. Happy cooking, and I can’t wait to hear how yours turns out—don’t be shy, leave a comment or share your tweaks!
ground beef soup
Ingredients
Main Ingredients
- 1.5 lb lean ground beef
- 1 whole sweet onion diced
- 28 oz canned diced tomatoes
- 1 cup water
- 3 cans consommé 10 oz cans each
- 10 oz tomato soup one can
- 3 stalks celery diced
- 4 whole carrots peeled and diced
- 0.5 tsp dried thyme
- 2 cups small pasta shells uncooked
- salt and pepper to taste
Instructions
Preparation Steps
- In a large pot, cook the ground beef and diced onion over medium-high heat until the beef is browned and onions are translucent.
- Drain excess grease from the cooked beef mixture, then add diced tomatoes, water, consommé, tomato soup, diced celery, diced carrots, and dried thyme. Stir to combine.
- Bring the soup to a boil, then reduce heat to medium-low. Simmer uncovered for 40 minutes.
- Add the uncooked small pasta shells, season with salt and pepper to taste, and cook for an additional 8-10 minutes until pasta is tender.
- Serve hot and enjoy this comforting ground beef soup.
