Ground beef vegetable soup is a cozy, comforting, one pot family dinner.
This ground beef soup is packed with nutritious and fiber-rich cabbage, zucchini, and tomatoes in a savory, beefy broth.
Hearty Homemade Happiness
- Flavor: Savor the flavors of a rich beef broth, with subtle sweetness from the vegetables.
- Difficulty: Brown the beef, add the rest of the ingredients and simmer. Easy peasy.
- Budget Tip: Use up leftover meat or veggies from the fridge.
- Prep Note: Try it with pre-made swaps, like frozen meatballs or coleslaw mix.
- Time-Saving Tip: Make once for quick dinners and energizing lunches all week long. Like fine wine, soups and stews always taste better with a little age.
Simple Staple, Big Flavor
Meat: Ground beef is the protein base for this recipe. You can also use ground chicken, turkey, pork, or sliced summer sausage. Save even more time and use a bag of frozen meatballs. No need to thaw – simply add them to the recipe in Step 2. Alternately use turkey or chicken meatballs for a delicious touch.
Vegetables: Use green, red, Savoy, or Napa cabbage, or save on prep time by using a bag of coleslaw mix. Swap out the cabbage for kale or spinach.
Seasoned Broth: Beef broth and tomatoes add rich flavor to this hearty soup. Look for low or no-sugar canned tomatoes and low or no-sodium broth. No Worcestershire sauce? Use coconut aminos or low-sodium soy sauce instead.
Variations: Bulk soup up with cauliflower rice, broccoli, mushrooms, green beans, asparagus, or bell peppers. Add some DIY Italian seasonings for an even more savory flavor. You could also add a touch of red wine vinegar to taste, if you like a little acidic flavor layer.
How To Make Ground Beef Vegetable Soup
- Cook ground beef with garlic and onion.
- Add remaining ingredients (full recipe below).
- Cook until veggies are tender.
‘Soup-er’ Smart Secrets
Cut veggies into small pieces so a little of everything gets into every bite. Don’t overcook the vegetables, especially the zucchini. Consider adding it closer to the end, so it won’t get mushy.
Love It Now, Savor It Later
Serve vegetable soup with ground beef on its own or top it with crumbled keto crackers for a crouton-like crunch or a sprinkle of parmesan cheese. It is delicious with a crunchy cucumber radish salad on the side because the cool, tangy crunch makes a nice contrast to this soft and savory soup. And a side of cloud bread is nice to have for dipping.
Keep this leftover ground beef soup in a covered container in the refrigerator for up to 5 days. Reheat portions in the microwave or on the stovetop.
Freeze soup in zippered bags or freezer containers for up to a month and thaw in the refrigerator overnight, or reheat in a crockpot or microwave on low.
More Savory Soups
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Ground Beef Vegetable Soup
Equipment
Ingredients
- 1 pound lean ground beef
- 1 small onion
- 2 cloves garlic
- 1 cup chopped zucchini
- 6 cups chopped cabbage cut in ¾" squares
- 1 can diced tomatoes 14 ounce can, with juices
- 5 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon pepper
- ½ teaspoon oregano
Instructions
- In a large pot over medium heat, brown ground beef, onion and garlic until no pink remains. Drain fat.
- Add zucchini, cabbage, tomatoes, beef broth, Worcestershire sauce, pepper, and oregano to the beef mixture.
- Bring soup to a boil, then reduce heat to medium-low. Simmer for 20 minutes or until vegetables are tender.
Notes
- Refrigerate leftovers in an airtight container for up to 5 days and reheat on the stovetop or in the microwave.
- Freeze soup in zippered freezer bags for up to a month, and thaw in the refrigerator.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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