Hearty Ground Beef Soup Easy Comfort Food

There are some dishes that just feel like a warm hug in a bowl, and this ground beef soup is absolutely one of them for me. It’s the kind of meal I crave when the weather outside is frightful, or honestly, even when I just need a little comfort after a long day. I remember my mom making a version of this when I was a kid, and the smell would just fill the whole house, making dinnertime feel extra special. It’s not fancy, not complicated, but it has this incredible depth of flavor that just makes you feel good from the inside out. If you’re looking for a hearty, satisfying meal that’s surprisingly simple to whip up, this is it. Think of it as the ultimate comfort food, a reliable friend on a chilly evening, much like how many people turn to a classic tomato soup, but with even more robust, savory goodness.

What is ground beef soup?

So, what exactly *is* this magical concoction? At its heart, it’s a deeply flavorful, hearty soup built around tender ground beef and a medley of vegetables, all simmered in a rich, savory broth. The name itself, “Cozy Ground Beef Soup,” really says it all, doesn’t it? It’s not trying to be anything it’s not. It’s essentially a hug in a bowl. We’re talking about tender little morsels of beef mingling with carrots, celery, potatoes, and maybe a few other goodies, all swimming in a broth that’s seasoned just right. It’s the kind of soup that tastes like it’s been simmering for hours, even though we can get it on the table in a fraction of that time. It’s the perfect antidote to a busy weeknight, a comforting presence when you’re feeling a bit under the weather, or simply a delicious way to round out your day.

How do I make ground beef soup?

Quick Overview

The magic of this ground beef soup lies in its straightforward approach. We start by browning the ground beef, which builds a foundational flavor. Then, we add in some aromatic vegetables to soften and release their sweetness. After that, it’s just a matter of adding your liquids and hearty vegetables, letting it all simmer together until tender. It’s a one-pot wonder that minimizes cleanup, and the results are so worth it. You’ll be amazed at how much flavor can come from such simple steps.

Ingredients

For the Hearty Base:
1 tablespoon olive oil (or your favorite cooking oil) – This just helps everything get started smoothly.
1 pound ground beef (80/20 or 85/15 is great for flavor) – You can go leaner if you prefer, but a little fat adds wonderful richness.
1 large onion, chopped – Yellow or white works beautifully.
2 carrots, peeled and diced – For that essential sweetness and color.
2 celery stalks, diced – Adds a subtle savory depth.
2 cloves garlic, minced – Because what’s a savory dish without garlic?
1 teaspoon dried thyme – It just pairs so well with beef and vegetables.
½ teaspoon dried rosemary, crushed – A little goes a long way, adding a lovely aromatic touch.
Salt and freshly ground black pepper, to taste – Always season as you go!

For the Savory Broth & Veggies:
4 cups beef broth (low-sodium is good so you can control the salt) – This is the backbone of our soup.
1 (14.5 ounce) can diced tomatoes, undrained – They add a nice tang and body.
2 medium potatoes, peeled and cut into ½-inch cubes – Russets or Yukon Golds work perfectly.
1 cup frozen peas (optional, but I love them for a pop of color and sweetness)
1 tablespoon Worcestershire sauce (optional, but it really deepens the savory notes)

Step-by-Step Instructions

Step 1: Brown the Beef & Sauté Aromatics

Grab a large pot or Dutch oven and place it over medium-high heat. Add the olive oil. Once it’s shimmering, add your ground beef. Break it up with a spoon and cook until it’s nicely browned. Drain off any excess grease, leaving just a little bit in the pot for flavor. Now, toss in the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes. Stir in the minced garlic, dried thyme, and dried rosemary, and cook for another minute until fragrant. This step is crucial for building that foundational savory flavor.

Step 2: Add Liquids and Potatoes

Pour in the beef broth and add the undrained diced tomatoes. Give everything a good stir, scraping up any browned bits from the bottom of the pot – that’s pure flavor! Now, add your cubed potatoes. If you’re using them, stir in the Worcestershire sauce as well. Bring the soup to a boil.

Step 3: Simmer to Perfection

Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. This is where all those delicious flavors meld together.

Step 4: Stir in Peas (If Using) and Season

If you’re adding frozen peas, stir them in during the last 5 minutes of simmering. They just need to heat through. Now comes the tasting and adjusting phase. Season generously with salt and freshly ground black pepper. Don’t be shy! Taste it, adjust, taste it again. This is your soup, make it perfect for your palate.

Step 5: Serve and Enjoy!

Ladle the hot, comforting soup into bowls. It’s ready to be devoured!

What to Serve It With

This ground beef soup is so wonderfully self-sufficient, but it also plays beautifully with a few friends. For a truly classic comfort food experience, you can’t go wrong with some crusty bread for dipping. Think a good sourdough or a hearty whole wheat loaf – perfect for soaking up every last drop of that delicious broth. If you’re feeling a little more gourmet, a simple side salad with a light vinaigrette can offer a nice contrast to the richness of the soup. For a breakfast or brunch twist, though it might sound a bit unconventional, a smaller portion served alongside some fluffy scrambled eggs or a dollop of sour cream with chives can be surprisingly delightful. My kids also love it when I serve it with some homemade biscuits; they’re just begging to be dunked. And if you’re looking for a lighter option, a grilled cheese sandwich, especially one made with a sharp cheddar, is always a winner.

Top Tips for Perfecting Your Ground Beef Soup

Over the years, I’ve learned a few little tricks that really elevate this ground beef soup from good to absolutely fantastic. For starters, when you’re browning the beef, make sure you give it enough space in the pan and don’t stir it too much initially. Let it get a nice brown crust – that caramelization is where so much flavor lives! If your pot is too crowded, the beef will steam instead of brown, and you’ll miss out on that depth. When it comes to the vegetables, dicing them to a consistent size, about half an inch, ensures they cook evenly. Nobody likes a bite of mushy carrot and a raw chunk of potato. And speaking of potatoes, I find using starchy potatoes like Russets or Yukon Golds gives the soup a lovely, slightly thicker texture as they break down a tiny bit, which I really enjoy. Don’t skip the seasoning! Taste and adjust the salt and pepper towards the end. Broth can vary in saltiness, so it’s essential to get it just right for your preference. I’ve also found that a splash of lemon juice right before serving can really brighten up all the flavors, especially if your tomatoes weren’t super acidic. It’s like a little secret weapon! If you’re not a fan of peas, no worries at all; you can easily swap them for corn, green beans, or even a handful of spinach wilted in at the very end.

Storing and Reheating Tips

This ground beef soup is a dream for leftovers. Once it has cooled slightly, I like to store it in airtight containers in the refrigerator. It will keep well for about 3-4 days. The flavors actually tend to meld and deepen overnight, so it often tastes even better on the second day! When you’re ready to reheat, you can do it gently on the stovetop over low heat, stirring occasionally, until heated through. You might need to add a splash more broth or water if it seems a little thick from sitting. You can also reheat individual portions in the microwave. If you plan on freezing it, which I often do for those “just in case” moments, make sure it’s completely cooled. Portion it into freezer-safe containers or heavy-duty freezer bags. It should stay good in the freezer for up to 3 months. To thaw, transfer it to the refrigerator overnight and then reheat on the stove. I’ve never had an issue with the texture holding up after freezing; it’s always been delightfully comforting!

Frequently Asked Questions

Final Thoughts

This ground beef soup is more than just a recipe to me; it’s a feeling. It’s the satisfaction of a simple meal made with love, the comfort of familiar flavors, and the joy of sharing something delicious with the people I care about. It’s proof that you don’t need fancy ingredients or complex techniques to create something truly wonderful and nourishing. It’s a lifesaver on those nights when dinner feels like a chore, and a perfect companion for a cozy evening. I really hope you give this ground beef soup a try – I have a feeling it might just become a favorite in your home too. If you do make it, I’d absolutely love to hear how it turns out for you! Please leave a comment below and let me know your thoughts, or share any special twists you’ve added. Happy cooking!

Hearty Ground Beef Soup

A comforting and flavorful ground beef soup packed with vegetables and a rich broth. Perfect for a weeknight meal.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 1.5 pound lean ground beef
• 1 medium sweet onion diced
• 1 28 ounce can diced tomatoes
• 1 cup water
• 3 10 ounce can beef consomme
• 1 10 ounce can tomato soup
• 3 celery stalks diced
• 4 carrots peeled and diced
• 0.5 teaspoon dried thyme
• 2 cups small pasta shells uncooked
• salt to taste
• black pepper to taste

Instructions

 

Preparation Steps

• In a large pot, cook ground beef and onions over medium-high heat until the beef is browned.
• Drain any excess grease from the pot. Add the diced tomatoes, water, beef consomme, tomato soup, diced celery, diced carrots, and dried thyme to the pot. Stir to combine.
• Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer for 40 minutes, or until the vegetables are tender and the pasta is cooked through. Stir occasionally.
• Season with salt and pepper to taste. Serve hot.

Notes

This soup can be made ahead of time and reheats well. For a thicker soup, you can reduce the liquid during simmering or add a cornstarch slurry.