Ground Beef and Vegetable Soup

This is a simple soup that comes together fairly quickly. As with most soups or stews, it tastes better the second day, when the flavors have had time to blend.

Serves: 8Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 8


  • 1 Tbsp. vegetable oil
  • 1 lb. ground beef
  • 1⁄2 tsp. salt
  • 2 Tbsp. tomato paste
  • 2 quarts beef stock
  • 1 medium onion, peeled and chopped
  • 3 medium carrots, peeled and sliced into 1⁄4-inch pieces
  • 2 medium stalks celery, sliced into 1⁄4" pieces
  • 1 can (15 oz.) diced tomatoes
  • 1 can (15 oz.) corn kernels, drained
  • 1 container (9 oz.) frozen cut green beans


  • In a large Dutch oven over medium-high heat, heat oil. Add ground beef and salt and cook, stirring to break up pieces for about 5 minutes, or until no longer pink.
  • Stir in tomato paste until incorporated. Slowly add beef stock, stirring to keep smooth. Add onion, carrots, and celery and bring to a boil. Reduce heat to a simmer, cover, and cook for 30 minutes.