Classic Ground Beef Soup

Save this article on:

There’s something undeniably comforting about a bowl of Classic Ground Beef Soup simmering away on the stove. It reminds me of cozy evenings growing up—when the scent of garlic, onion, and herbs filled the kitchen, and I knew dinner was going to be something warm, hearty, and deeply satisfying. This soup is a nostalgic blend of ground beef, tender vegetables, and savory broth—simple ingredients coming together in the best way.

I make this soup year-round, but it especially shines in the colder months when I want something that sticks to the ribs without being too heavy. It’s endlessly adaptable, perfect for using up leftover veggies or pantry staples, and it reheats like a dream. Whether you’re cooking for a crowd or prepping meals for the week, Classic Ground Beef Soup delivers comfort and flavor in every spoonful.

Why You’ll Love This Classic Ground Beef Soup

This soup hits the sweet spot between hearty and healthy. You get the rich, savory flavor of ground beef, balanced by the sweetness of carrots and the freshness of peas and herbs. It’s also incredibly easy to make—you just brown the meat, toss in the veggies and broth, and let it all simmer. Plus, it’s budget-friendly, kid-approved, and ideal for meal prepping or freezing for later.

---

What Kind of Ground Beef Should I Use?

I like using 85/15 ground beef—it has enough fat for flavor but not so much that it turns the soup greasy. If you want to go leaner, you can use 90/10 and add a little olive oil to help carry the flavor. You could also use ground turkey or chicken, but keep in mind those meats are milder, so you might want to bump up the seasoning or herbs.

---

Options for Substitutions

This recipe is as flexible as it is delicious. Not a fan of peas? Swap them out for green beans or corn. You can use sweet potatoes instead of white potatoes for a richer, slightly sweeter bite. If you need it gluten-free, double-check your broth ingredients or make your own. For a low-carb version, skip the potatoes and toss in chopped zucchini or cauliflower florets toward the end of cooking. And for added richness, a spoonful of tomato paste or a dash of Worcestershire sauce can add depth.

---

Ingredients for This Classic Ground Beef Soup

Ground Beef – The star of the soup, providing rich, meaty flavor and protein. Choose 85/15 for a balance of taste and leaner texture.

Onion – Adds aromatic depth and sweetness as it cooks down with the beef.

Garlic – Infuses the base with a savory kick that elevates every bite.

Carrots – Bring natural sweetness and a tender bite once cooked.

Celery – Adds a subtle bitterness and crunch that balances the soup.

Potatoes – Make the soup more filling and hearty. Russet or Yukon Gold work great.

Frozen Peas – Introduce a touch of sweetness and vibrant color.

Diced Tomatoes (canned) – Provide acidity, depth, and help build a rich broth.

Beef Broth – Forms the savory liquid base and enhances the beef flavor.

Italian Seasoning – A blend of herbs like oregano, thyme, and basil that brings warmth.

Bay Leaf – Adds a subtle earthy depth to the broth.

Salt and Pepper – Essential for seasoning and bringing all the flavors together.

Olive Oil – Used to help sauté the aromatics and boost flavor if using leaner beef.

---

Step 1: Brown the Ground Beef

In a large soup pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the ground beef and cook until fully browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary, especially if using a higher fat content beef.

---

Step 2: Sauté the Aromatics

Add chopped onions, garlic, carrots, and celery to the browned beef. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent. This forms the flavor base of the soup.

---

Step 3: Add Tomatoes and Seasoning

Stir in the canned diced tomatoes with their juices, Italian seasoning, and bay leaf. Let this mixture cook for another 2–3 minutes to allow the flavors to meld together.

---

Step 4: Pour in the Broth and Simmer

Add the beef broth to the pot and bring everything to a boil. Once boiling, reduce the heat to low, cover partially with a lid, and let it simmer for about 20 minutes. This will deepen the flavor and soften the veggies further.

---

Step 5: Add Potatoes and Simmer Again

Stir in the diced potatoes and simmer for another 15–20 minutes, or until the potatoes are fork-tender. Stir occasionally and adjust heat if needed to maintain a gentle simmer.

---

Step 6: Add Peas and Final Adjustments

Add the frozen peas and cook for an additional 5 minutes. Remove the bay leaf, then taste and adjust seasoning with more salt or pepper if needed. The soup should be hearty, flavorful, and aromatic.

---

Step 7: Serve and Enjoy

Ladle the soup into bowls and serve hot. Garnish with freshly chopped parsley or green onions for a pop of color and freshness. Pair with crusty bread or a simple green salad for a complete meal.

---

How Long to Prepare the Classic Ground Beef Soup

Prep Time: Prepping for this soup takes about 15–20 minutes. Chopping vegetables like carrots, celery, potatoes, and onions can be done in advance to save time. If you’re using frozen peas and canned tomatoes, there’s little prep needed for those.

Cooking Time: Once everything is in the pot, the soup simmers for about 35–40 minutes. This includes time to brown the beef, sauté the vegetables, and allow the soup to simmer with potatoes and peas until tender and flavorful. Total time comes to just under an hour, making it a doable weeknight meal.

---

Tips for Perfect Classic Ground Beef Soup

• Use quality broth: A good beef broth makes a big difference in flavor. Low-sodium versions let you better control salt levels.
• Brown the meat well: Take time to fully brown the ground beef—this builds a stronger, richer base.
• Chop vegetables uniformly: This ensures even cooking and a better texture.
• Let it simmer: Giving the soup enough simmering time helps all the flavors meld beautifully.
• Add peas last: Since peas cook quickly, adding them at the end keeps them bright and tender, not mushy.

---

Watch Out for These Mistakes While Cooking

• Overcrowding the pot while browning meat: If your pan is too full, the beef will steam instead of brown, reducing flavor.
• Undercooking the potatoes: Make sure they’re fork-tender before serving to avoid a grainy texture.
• Skipping seasoning checks: Always taste and adjust salt and pepper before serving.
• Adding peas too early: This can lead to dull, mushy peas.
• Boiling instead of simmering: A rolling boil can cause the vegetables to break down too much and the beef to toughen.

---

What to Serve With Classic Ground Beef Soup?

1. Crusty Bread

A warm baguette or sourdough slice is perfect for soaking up the savory broth.

2. Green Salad

A crisp, fresh salad with vinaigrette balances the richness of the soup.

3. Grilled Cheese Sandwich

Melty, buttery grilled cheese is a delicious and filling partner to this hearty soup.

4. Roasted Vegetables

For extra veggie goodness, serve alongside a tray of roasted seasonal vegetables.

5. Garlic Bread

A garlicky, buttery slice of bread enhances the soup’s savory depth.

---

Storage Instructions

Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4 days. The flavor actually improves the next day!

Freezer: This soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or zip-top bags. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if it has thickened too much. You can also reheat single servings in the microwave.

---

Estimated Nutrition

• Calories: ~320 per serving
• Protein: 20g
• Fat: 15g
• Saturated Fat: 5g
• Carbohydrates: 25g
• Fiber: 4g
• Sugar: 5g
• Sodium: ~600mg

---

Frequently Asked Questions

What kind of potatoes work best?

Yukon Gold or Russet potatoes hold up well in soup and provide a creamy texture once cooked.

Can I make this soup in a slow cooker?

Yes! Brown the beef and sauté the aromatics first, then transfer everything to the slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours.

Can I freeze the soup with potatoes in it?

Yes, but keep in mind potatoes may change texture slightly after freezing. For best texture, slightly undercook them before freezing.

How can I make this soup spicier?

Add red pepper flakes, a dash of hot sauce, or chopped jalapeños when cooking the aromatics.

Can I make this vegetarian?

Absolutely! Swap the beef for lentils or plant-based crumbles and use vegetable broth instead of beef broth.

---

Conclusion

Classic Ground Beef Soup is a timeless recipe that combines comfort, flavor, and flexibility. Whether you’re feeding a hungry family, stocking your freezer, or just craving a warm, filling bowl of goodness, this soup checks all the boxes. It’s simple to make, endlessly adaptable, and always satisfying. Serve it with your favorite sides, and you’ve got a complete meal that brings everyone to the table.

---

Print