Vegetable Soup With Ground Beef RECIPE

There’s something comforting about a warm pot of vegetable soup simmering away in the kitchen. When you add ground beef to the mix, the flavor deepens, the broth becomes richer, and the whole bowl feels like a satisfying meal rather than just a light starter.

Whether you want a hearty dinner after a long day, a freezer-friendly meal-prep idea, or a family recipe that can stretch easily, this classic dish checks every box.

In this guide, you’ll find seven simple variations—from slow cooker to Instant Pot, from cabbage-loaded bowls to V8-powered versions, and even a cozy pot with rice or okra.

Let’s dive right in.

🥣 What Makes Ground Beef Vegetable Soup So Good?

This soup wins every time because:

• It’s budget-friendly yet filling
• You can toss in whatever vegetables you have lying around
• It works with fresh, frozen, or canned ingredients
• It tastes even better the next day
• It freezes beautifully
• Kids and adults both enjoy it

Plus, you can switch the seasoning, the texture, or even the cooking method without messing up the base flavor.

Now, let’s move toward the recipes one by one.

⭐ 1. Vegetable Soup With Ground Beef (Classic Stovetop Version)

This is your go-to version — the one you can whip up within an hour and adjust however you like. The broth is warm and full of veggies, the beef gives it a satisfying bite, and the spices take everything up a notch.

Ingredients

• 1 lb ground beef
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 large carrots, sliced
• 2 potatoes, cubed
• 2–3 celery sticks, chopped
• 1 cup green beans (fresh or frozen)
• 1 can diced tomatoes
• 6 cups beef broth
• 1 cup corn
• Salt, pepper, paprika
• A pinch of oregano and thyme

How to Make It

1. Brown the beef in a deep pot until no pink remains.
2. Add onion and garlic and cook until soft.
3. Toss in carrots, potatoes, celery, and beans.
4. Stir in tomatoes, broth, and seasoning.
5. Bring to a boil, then simmer for 35–40 minutes until veggies soften.
6. Taste and adjust salt or pepper as needed.

This version is the foundation of all the variations you’ll read next.

⭐ 2. Vegetable Soup With Ground Beef — Crockpot Version

If you prefer a set-it-and-forget-it style of cooking, the crockpot (slow cooker) is perfect. You get the deepest flavor with the least effort.

Ingredients

Same ingredients as the classic recipe, plus:

• Additional 1 cup water if your slow cooker runs hot

Instructions

1. Brown the ground beef in a skillet, drain the fat, and add it to the crockpot.
2. Add all chopped vegetables.
3. Pour in broth and tomatoes.
4. Add seasoning.
5. Cover and cook:
   • Low for 7–8 hours, or
   • High for 4–5 hours

By the time the lid comes off, the veggies are tender, the broth is rich, and the beef blends perfectly into the soup.

⭐ 3. Vegetable Soup With Ground Beef and Cabbage

Cabbage gives the soup a mild sweetness and a wholesome texture. It’s a great choice if you want something light but filling.

Ingredients

• 1 lb ground beef
• 2 cups chopped cabbage
• 2 carrots
• 1 diced onion
• 2 potatoes
• 1 can tomatoes
• 6 cups broth
• A little garlic powder
• Black pepper
• 1 tsp smoked paprika

Instructions

1. Brown the beef and onion.
2. Add cabbage and let it wilt slightly.
3. Add the remaining vegetables and tomatoes.
4. Pour in the broth.
5. Season and simmer for about 40 minutes.

The cabbage cooks down and softens while still keeping structure, blending beautifully with the beef and broth.

⭐ 4. Vegetable Soup With Ground Beef — Instant Pot (Instapot)

When you need dinner fast, the Instant Pot makes it happen. You get slow-cooked flavor in a fraction of the time.

Ingredients

Same as classic recipe.

How to Make It

1. Turn on sauté mode, brown the beef, add onion and garlic.
2. Add carrots, potatoes, green beans, corn, and tomatoes.
3. Pour in beef broth and seasoning.
4. Close the lid and set Manual / Pressure Cook — 10 minutes.
5. Allow 10 minutes natural release, then quick release.

You’ll open the lid to a hot, bubbly, perfectly cooked soup with tender veggies and flavorful broth.

⭐ 5. Vegetable Soup With Ground Beef and V8

V8 juice gives your soup a strong tomato-vegetable base that tastes bold and rich. It’s one of the easiest hacks for boosting flavor without extra seasoning.

Ingredients

• 1 lb ground beef
• 4 cups V8 juice
• 2 cups beef broth
• 1 cup frozen mixed vegetables
• 1 onion, diced
• 2 potatoes
• A handful of green beans
• Salt, pepper, a hint of garlic salt

Directions

1. Brown the beef.
2. Add onion and cook until soft.
3. Add potatoes and mixed vegetables.
4. Pour in V8 and broth.
5. Season and simmer for 30–35 minutes.

The V8 gives the soup a bright red color and a satisfying depth of flavor—makes it taste like it’s been simmering all day.

⭐ 6. Vegetable Soup With Ground Beef and Okra

If you enjoy Southern-style comfort food, okra adds a unique texture and mellow flavor that thickens the broth naturally.

Ingredients

• 1 lb ground beef
• 2 cups sliced okra (fresh or frozen)
• 1 onion
• 2 carrots
• 1 can tomatoes
• 1 cup corn
• 5–6 cups broth
• Paprika, garlic powder, pepper

How to Make

1. Cook the beef and onion until browned.
2. Add carrots, corn, tomatoes, and okra.
3. Pour in broth and seasoning.
4. Simmer about 35–40 minutes.

The okra gently thickens the soup, giving it a creamy texture while keeping everything wholesome and veggie-packed.

⭐ 7. Vegetable Soup With Ground Beef Using Veg-All

Veg-All (a canned mix of vegetables) is a lifesaver when you want soup but don’t want to chop anything. This version is ideal for busy days.

Ingredients

• 1 lb ground beef
• 2 cans Veg-All
• 1 onion
• 1 can tomatoes
• 5 cups broth
• Salt, pepper, Italian seasoning

Directions

1. Brown the beef with onions.
2. Add Veg-All directly — no draining needed.
3. Add tomatoes and broth.
4. Season lightly because Veg-All already has flavor.
5. Cook 20–25 minutes.

This one comes together unbelievably fast but still tastes homemade.

⭐ 8. Vegetable Soup With Ground Beef and Rice

Adding rice turns your soup into a hearty bowl that feels like a full meal. You can use leftover cooked rice or stir in uncooked rice and let it cook in the broth.

Ingredients

• 1 lb ground beef
• 1 cup cooked or uncooked rice
• 1 onion
• 2 cups mixed vegetables
• 1 can diced tomatoes
• 6 cups broth
• A small spoon of chili powder (optional)

How to Make

1. Brown beef and onion.
2. Add vegetables and tomatoes.
3. Pour in broth.
4. If using uncooked rice, add it now and simmer 20–25 minutes.
5. If using cooked rice, stir it in during the last 5 minutes so it doesn’t get mushy.

This version yields a thicker, more filling soup perfect for cold nights.

💡 Helpful Tips to Make Your Soup Even Better

• Brown the meat well — it gives the soup its deep base flavor.
• Taste before adding salt if using broth, canned veggies, or V8.
• Add leafy greens like spinach during the last 5 minutes for extra nutrients.
• Change seasoning — Italian herbs, taco seasoning, Cajun blend, or even curry can switch the flavor profile instantly.
• Freeze leftovers in airtight containers for up to 3 months.

🍲 Final Thoughts

Vegetable soup with ground beef is one of those meals that never disappoints. It fits every mood, works with nearly any vegetable, and easily adjusts to your schedule — stovetop, crockpot, Instant Pot, whatever you prefer. From cabbage to okra, V8 to rice, every variation above brings its own charm and flavor to the table.

Once you master the base recipe, you can make endless versions without getting bored. And honestly, nothing beats a warm bowl of homemade soup that’s hearty, nourishing, and comforting from the first spoonful to the last.

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