Can I make this in a slow cooker?

Yes. Brown the beef first, then add everything to your slow cooker and cook on low for 6 to 7 hours.

Can I freeze this soup?

Definitely. It freezes really well and reheats perfectly on the stove.

Can I use fresh green beans instead of frozen?

Yes, just trim and chop them before adding.

What can I use instead of V-8 juice?

Tomato juice or a mix of tomato sauce and water both work great.

Ground Beef and Vegetable Soup

This Ground Beef and Vegetable Soup is one of my favorite cozy dinners when I want something hearty but still packed with veggies. It’s loaded with colorful produce, tender potatoes, and flavorful broth that makes every bite warm and comforting. It’s wholesome, budget friendly, and perfect for cold weather.

👉 Try it with my Stuffed Pepper Casserole or One Pot Taco Soup next!

Bowl of hearty ground beef and vegetable soup

What You’ll Need for Ground Beef and Vegetable Soup

Here’s what makes this yummy soup hearty and full of flavor:

Ground beef: Adds richness and protein.
Potatoes and carrots: Make the soup filling and naturally sweet.
Celery and onion: Create the flavor base.
V-8 juice and diced tomatoes: Give the broth a tangy tomato flavor.
Green beans and peas: Add color, texture, and nutrients.

👉 If you love soups like this, try my One Pot Taco Soup too!

Full Ingredients List

1 lb ground beef
1 yellow onion, diced
3 stalks celery, sliced
3 large carrots, sliced
1 tbsp minced garlic
2 tsp salt
1 tsp pepper
2 medium potatoes, peeled and cubed small
1 cup frozen peas
1 ½ cups frozen green beans
1 (15 oz) can diced tomatoes
2 cups regular V-8 juice
5 cups beef broth or chicken broth

🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.

How to Make Ground Beef and Vegetable Soup

Step 1: To a large Dutch oven or pot over medium heat, add the ground beef and break it up. Cook until about halfway browned. Drain any excess grease.

Step 2: Add in the onion and garlic and cook for 2 to 3 minutes to soften the onion.

Chopped up potatoes, celery, and carrots

Step 3: Chop up potatoes, celery, and carrots.

Step 4: Stir in the celery, carrots, potatoes, peas, green beans, diced tomatoes, V-8 juice, broth, salt, and pepper.

Step 5: Bring to a simmer, cover, and cook for 40 minutes, stirring occasionally, until the vegetables are tender and the flavors are blended.

Step 6: Taste and adjust seasoning if needed before serving.

🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!

Ground Beef and Vegetable Soup Variations

Use ground turkey or ground chicken for a leaner soup.
Add corn or zucchini for more vegetables.
Replace V-8 juice with tomato sauce and a splash of Worcestershire for a milder flavor.
Sprinkle in some Italian seasoning or thyme for an herby twist.

Serving Suggestions

Serve with warm bread or my Easy One Hour Dinner Rolls.
Add a sprinkle of parmesan or shredded cheddar on top.
Pair with a fresh green salad for a balanced meal.

Make-Ahead, Storage & Reheating

Fridge: Up to 4 days
Freezer: Up to 2 months. Freeze the soup flat in freezer bags to save space.
Reheat: Warm on the stove or in the microwave until hot throughout.

👉 Try more make-ahead dinners like my One Pot Taco Soup.