There’s something magical about the smell of ground beef simmering on a chilly afternoon, isn’t there? I remember a time when this ground beef soup was my go-to fix after long days swamped with errands and kid wrangling. The way the rich, savory broth mingles with tender veggies and those little pockets of beefy goodness—it’s just kitchen comfort at its best. Honestly, if you’re used to classic chicken noodle soup, this one’s like its heartier, bolder cousin who’s not afraid to dive into deep, comforting flavors. And guess what? It’s so simple, you can whip it up on a weeknight when you barely have time to think, but you need something nourishing and satisfying ASAP. My kids? They actually ask me to make this often, which says a lot since their taste buds can be pretty picky. Trust me, this ground beef soup recipe isn’t just about dinner; it’s about creating those cozy moments that linger in your kitchen and your heart.
What is ground beef soup?
Think of ground beef soup as the all-in-one bowl of comfort and convenience. It’s essentially a warm, savory broth filled with tender, crumbled ground beef, fresh vegetables, and herbs that make your taste buds dance. The “soup” part? That’s the cozy liquid that ties everything together—sometimes tomato-based, sometimes more of a broth-heavy, savory medley. This dish has roots in classic home cooking where you use what you have in your pantry and fridge to build something cheerful and filling. It’s approachable, rustic, and endlessly adaptable. Imagine a stew, but lighter and more fluid, so it feels like soup. It’s perfect for those days when you want something homemade without complicated steps or a mountain of pots. Plus, it’s one of those recipes that feels like a warm patched quilt—familiar, comforting, and a little forgiving.
Why you’
Let me tell you, what I adore most about this ground beef soup is how much it delivers for so little effort. First off, the flavor—oh, the flavor! The ground beef browned just right brings this cozy, meaty depth that pairs so well with the fresh crunch and sweetness from diced carrots, celery, and onions. Toss in some garlic and a pinch of herbs, and you’ve got a broth that tastes like it’s been simmering all day, even if you only cooked it for an hour. And the best part? It’s unbelievably easy to make. You just brown your beef, toss in your veggies and broth, and let it do its magic on the stove. I’ve made this countless times when work ran late or the kids had last-minute sports practices, and it never fails me.
It’s also a frugal gem. Ground beef is generally budget-friendly, and with the use of pantry staples like canned tomatoes, frozen peas, and whatever veggies you have, it becomes a smart meal that stretches your dollar without losing that cozy vibe. And versatility here? Endless. You can keep it simple or jazz it up with beans, noodles, or swap veggies to match what you’re craving or have on hand. I sometimes throw in a splash of Worcestershire sauce for a savory punch or sprinkle some parmesan on top for an extra layer of yum. Compared to something like chili or spaghetti sauce, this soup feels lighter but just as satisfying. Honestly, it’s become my “secret weapon” when I want a filling, crowd-pleasing meal that doesn’t require a ton of fuss or fancy ingredients.
How to Make Ground Beef Soup
Quick Overview
This soup is really a one-pot wonder. You start by browning your ground beef to get that rich, caramelized flavor going, scoop it out to drain excess fat, then sauté your aromatic veggies right in the same pot for maximum flavor. Add your broth and seasonings, toss the beef back in, and let it simmer until those veggies soften and all those flavors marry beautifully. Before you know it, you’ve got a steaming bowl of savory, hearty soup that tastes far more homemade than the few minutes it takes to prep might suggest. If you’re like me, you’ll appreciate knowing that cleanup is minimal, too!
Ingredients
For the Soup:
- 1 pound lean ground beef – I prefer 85/15 for a good balance of flavor and less grease
- 1 medium onion, diced – yellow or white, both work great
- 2 cloves garlic, minced – fresh garlic really makes the difference here
- 3 carrots, peeled and diced – for a subtle sweetness and color
- 2 celery stalks, diced – adds that nice crunch and earthiness
- 4 cups beef broth – homemade if possible, but store-bought works fine too
- 1 cup canned diced tomatoes, drained – adds that mild tomato base
- 1 teaspoon Worcestershire sauce – optional but highly recommended for depth
- 1 teaspoon dried oregano or Italian seasoning – whichever you prefer
- Salt and freshly ground pepper – to taste
- 1 cup frozen peas – tossed in at the end to keep vibrant and sweet
Step-by-Step Instructions
Step 1: Brown the Ground Beef
Warm a large soup pot over medium-high heat. Throw in your ground beef, breaking it apart with a wooden spoon as it cooks. You want it to brown nicely without stirring too often—those caramelized bits are flavor gold. When it’s no longer pink, scoop it onto a plate, leaving the rendered fat behind. I learned the hard way that rinsing the beef after browning made it taste too bland, so definitely don’t skip this step.
Step 2: Sauté the Aromatics
In the same pot, toss in the diced onion, carrots, and celery. Stir occasionally, letting them soften and the onion turn translucent—about 5-7 minutes. Add the garlic last minute so it doesn’t burn. This step builds the base flavor, so be patient here.
Step 3: Add Liquids and Seasonings
Pour in the beef broth, diced tomatoes, Worcestershire sauce, and sprinkle the oregano. Give it a gentle stir, scraping the bottom to lift all those browned bits off the pot—it’s where your flavor hangout lives.
Step 4: Return the Beef to the Pot
Slide the browned beef back in, stir everything together, then bring the whole mixture to a gentle boil before reducing it to a simmer. Cover partially and let it work its magic for about 30 minutes to meld those flavors.
Step 5: Add the Peas
Right before serving, toss in the frozen peas, stirring until heated through and bright green. I always add mine last because I love that fresh pop they bring both in color and texture.
Step 6: Taste and Adjust
Give your soup a taste and sprinkle in salt and pepper as needed—you’ll want it just right, not too salty but full of cozy seasoning. Sometimes a squeeze of fresh lemon juice at the end brightens it up wonderfully, though it’s totally optional.
Step 7: Serve and Enjoy!
Ladle that fragrant ground beef soup into big bowls. Garnish with a sprinkle of fresh parsley or a grating of Parmesan if you have it on hand. Grab some crusty bread or a soft roll, and get ready to soak up every last drop. My family swoons over this part.
What to Serve It With
For Breakfast: Okay, this may sound wild, but on chilly weekend mornings, I love pairing a small cup of this soup alongside my coffee or even eggs cooked sunny-side up. The savory broth kind of wakes you up differently than your typical bacon and toast.
For Brunch: Serve in smaller bowls with a side of crispy, garlic-rubbed toast or a simple green salad tossed in a light vinaigrette. A glass of chilled white wine or a sparkling water with lemon elevates it effortlessly.
As Dinner: Nothing beats this soup with a side of cheesy garlic bread or my family’s favorite — buttery dinner rolls. A light salad with cucumbers and tomatoes balances the richness beautifully, especially when you’re late to the table and hungry!
For Cozy Snacks: I love reheating leftovers in smaller mugs for a late-night treat when the kids are asleep. A sprinkle of shredded cheddar melted on top turns it into a perfect snack that’s both cozy and filling without wrecking your appetite.
Top Tips for Perfecting Your Ground Beef Soup
Beef Browning: Take your time here. Let the beef sit in the pan to really brown instead of stirring non-stop. Those rich, browned bits are your flavor jackpot. Avoid rinsing the beef after browning to keep the taste punchy.
Veggie Prep: Dice your carrots and celery small enough so they cook through in the simmer time, but big enough to have a nice texture. I like my veggies tender but not mushy—think gentle bite. Also, if you use really fresh carrots, there’s no need to peel them; saves time and keeps that earthy flavor intact.
Simmering Time: Don’t rush the simmer. Thirty minutes lets those flavors mingle and develop properly. If you’re short on time, even 20 minutes works, but the richer, deeper the longer it steeps.
Seasoning: Season gradually. Remember you can always add more salt or pepper later, but it’s hard to fix over-salted soup. A splash of Worcestershire or soy sauce can add umami surprise if you ever feel it needs a little lift.
Freeze and Reheat: This soup freezes beautifully, just don’t add peas until you reheat, so they don’t lose their pop. When reheating, add a bit of broth or water to loosen it up if it’s thickened.
Storing and Reheating Tips
Room Temperature: This soup is best enjoyed fresh, but if you want to leave it out, cover it well with a lid or foil and consume within 2 hours to be safe and fresh.
Refrigerator Storage: Place the leftover soup in airtight containers and refrigerate up to 4 days. The flavors actually get better overnight, so it’s almost as if it ages into greatness. Just reheat gently on the stove or microwave, stirring occasionally.
Freezer Instructions: For longer storage, freeze the soup in freezer-safe containers or ziplock bags (leave headspace for expansion). It keeps well for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove with a splash of broth or water to refresh the texture.
Glaze Timing Advice: While this soup doesn’t have a glaze, you can top each serving with a drizzle of olive oil or a sprinkle of cheese just before serving for an extra touch of indulgence.
Frequently Asked Questions
Final Thoughts
This ground beef soup is honestly one of those unpretentious recipes that shows up over and over in my kitchen because it works—big flavors from humble ingredients, and that cozy fill-up that feels just right for any season. I love how it’s adaptable, forgiving, and full of heart, the kind of dish that makes you want to sneak an extra bowl when no one’s looking. If you’re someone who loves a good, warm, stick-to-your-ribs bowl with minimal fuss but loads of love, you’ll want to grab your pot and give this one a try. And hey, if you get inspired to throw in your own spin or add a secret ingredient, I’d be thrilled to hear about it in the comments below. Happy cooking—and can’t wait to hear how your soup turns out!
ground beef soup
Ingredients
Main Ingredients
- 1.5 lb lean ground beef
- 1 medium sweet onion diced
- 28 oz diced tomatoes canned
- 1 cup water
- 30 oz beef consomme 3 cans, 10oz each
- 10 oz tomato soup canned
- 3 stalks celery diced
- 4 medium carrots peeled and diced
- 0.5 tsp dried thyme
- 2 cups small pasta shells uncooked
- to taste salt and pepper
Instructions
Preparation Steps
- In a large pot over medium-high heat, cook the ground beef and diced onions until the meat is browned and the onions are softened.
- Add diced tomatoes, water, beef consomme, tomato soup, celery, carrots, and dried thyme to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 40 minutes, stirring occasionally.
- Stir in the small pasta shells and continue cooking until the pasta is tender, about 10 minutes. Season with salt and pepper to taste before serving.
