Creamy Ground Beef and Vegetable Soup

This Creamy Ground Beef and Vegetable Soup is a hearty, comforting dish combining savory ground beef, fresh vegetables, and a creamy broth. It’s a perfect meal for cold days or anytime you need a warm, nutritious bowl.

Why You’ll Love This Recipe

This soup delivers a balanced mix of protein, vegetables, and creamy richness without being heavy. It’s easy to prepare and customizable, making it ideal for busy days or meal prep. The creamy texture complements the tender beef and fresh veggies, creating a satisfying and flavorful meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ground beef
• Carrots, diced
• Celery stalks, diced
• Onion, chopped
• Garlic, minced
• Potatoes, cubed
• Corn kernels
• Green beans, chopped
• Beef broth
• Heavy cream or half-and-half
• Olive oil
• Salt and pepper
• Fresh parsley, chopped (optional)

Directions

1. In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat.
2. Add onion, garlic, carrots, and celery. Cook until softened.
3. Stir in potatoes, corn, and green beans. Pour in beef broth and bring to a boil.
4. Reduce heat and simmer until vegetables are tender, about 20 minutes.
5. Slowly stir in heavy cream and season with salt and pepper. Heat gently without boiling.
6. Garnish with fresh parsley before serving.

Servings and Timing

This recipe serves 6 and takes approximately 40 minutes from start to finish.

Variations

• Substitute ground turkey or chicken for a lighter version.
• Add other vegetables like peas, zucchini, or spinach.
• Use half-and-half or milk instead of heavy cream for a lighter soup.
• Spice it up with a pinch of cayenne or smoked paprika.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Avoid boiling after adding cream to prevent curdling.

FAQs

Can I freeze this soup?

Yes, freeze without cream and add cream when reheating.

Can I use dried herbs instead of fresh?

Yes, use about one-third the amount of dried herbs as fresh.

How thick should the soup be?

It should be creamy but not too thick, similar to a chowder.

Can I use canned vegetables?

Fresh is best, but canned can be used—adjust cooking time accordingly.

Is this soup gluten-free?

Yes, provided the broth and other ingredients are gluten-free.

Can I make this in a slow cooker?

Yes, brown the beef first then combine all ingredients except cream and cook on low for 6-8 hours.

Can I add pasta or rice?

Yes, add small pasta or cooked rice near the end of cooking.

What’s the best way to avoid curdling?

Add cream last and heat gently without boiling.

Can I use vegetable broth instead of beef broth?

Yes, for a milder flavor.

Is this suitable for meal prep?

Yes, it stores well and reheats easily.

Conclusion

This Creamy Ground Beef and Vegetable Soup is a nourishing and versatile dish that combines comfort and nutrition. Its ease of preparation and adaptability make it a great addition to your weekly meal rotation.

Creamy Ground Beef and Vegetable Soup

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This Creamy Ground Beef and Vegetable Soup is a hearty, comforting dish combining savory ground beef, fresh vegetables, and a creamy broth. It’s a perfect meal for cold days or anytime you need a warm, nutritious bowl.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Sautéing, Simmering
• Cuisine: American
• Diet: Low Salt

Ingredients

Units USM Scale 1x2x3x

• 1 lb ground beef
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium potatoes, cubed
• 1 cup corn kernels
• 1 cup green beans, chopped
• 6 cups beef broth
• 1 cup heavy cream or half-and-half
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

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Instructions

1. In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat.
2. Add onion, garlic, carrots, and celery. Cook until softened.
3. Stir in potatoes, corn, and green beans. Pour in beef broth and bring to a boil.
4. Reduce heat and simmer until vegetables are tender, about 20 minutes.
5. Slowly stir in heavy cream and season with salt and pepper. Heat gently without boiling.
6. Garnish with fresh parsley before serving.

Notes

• Substitute ground turkey or chicken for a lighter version.
• Add other vegetables like peas, zucchini, or spinach.
• Use half-and-half or milk instead of heavy cream for a lighter soup.
• Spice it up with a pinch of cayenne or smoked paprika.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove or microwave, stirring occasionally. Avoid boiling after adding cream.

Nutrition

• Serving Size: 1 cup
• Calories: 280
• Sugar: 5g
• Sodium: 550mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 60mg