Hearty Ground Beef Vegetable Soup

Hearty Ground Beef Vegetable Soup created by MA HIKER

------This is real comfort food with lots of flavor to warm you on a cold winter day. Enjoy it with some crusty bread and/or a salad. The ingredient list is long, but the preparation is easy!------

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • Saute the onion, celery and ground beef in 1 T of Olive Oil until the beef is brown and the onion transparent. Pour off grease.
  • Add the rest of the ingredients, (use less salt if the broth is not low sodium,) cover and bring to a boil.
  • Reduce the heat and simmer for 1-2 hours.
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RECIPE MADE WITH LOVE BY

@Trisha W
Contributor
@Trisha W
Contributor
"------This is real comfort food with lots of flavor to warm you on a cold winter day. Enjoy it with some crusty bread and/or a salad. The ingredient list is long, but the preparation is easy!------"

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  1. preslar
    Like other respondents, I did not have fennel. So my rating is based on that. Very little flavor. If you are looking for a flavorful, hearty soup, try the Two Old Queens soup recipe on recipezaar.
  2. jane49423
    This was great. Made as written, but I didn't have any fennel.
  3. Nana_of_5
    Very good!!
  4. Chef1MOM-Connie
    reviewed for RSC 9. This is an excellent tasting soup. Very hearty and filling. The aromas filled the house. DH and DS loved it as did the teachers from work who I served it to the next day. We are soup people in my family and each week I make a huge pot of soup for the week. This will become a regular. I like the ease of prep, the fact most (except fennel) are regular staples in myhouse and that there is some room for variations. I can see adding barley to this soup for a more stoup (stewy) type texture. I did add more potatoes and an additional can of beans as my family love veggies. Thank you
  5. Carol G.
    This soup is so good even my DH loved it & he's a confirmed meat & potatoes man. Easy to prepare & worth every minute of the time. I'v made it twice in the last 3 wks. Did not use the fennel bulbs either time. And cut the taters ( I used the small white ones) in 8ths. Just quartered makes the chunks too big I think. I made it once with low sod. broth & once with regular broth, I thought it needed th 1 t. of salt regardless or which broth was used. Thanks for the recipe Ready Set Cook.
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