Chilly winter days call for something warm and comforting but still simple, and that’s what you’d get with this ground beef soup recipe. It’s a hearty mixture of ground beef, veggies, and legumes, all simmered in chicken broth, red wine, tomato paste, herbs, and spices. Everything comes together in just 35 minutes and a few simple steps, giving you some much-needed comfort for minimum effort.
Is Ground Beef Soup Healthy?
It sure is.
As the name suggests, its main ingredient is ground beef. Beef is a great source of various essential nutrients, such as heme iron, zinc, protein, and phosphorous. Keeping in mind that red meat can be high in cholesterol and saturated fats, we opted for 85% lean ground beef, limiting the fat content to only 15%. For a balanced nutritional profile, we also loaded this soup with potatoes and legumes for a healthy amount of fiber, vitamins, and minerals.
Beyond featuring healthy foods, we also made sure that the ingredients were proportioned appropriately to meet health standards. This dish offers around 506 calories and 29 g of protein per serving, with saturated fat and sodium being limited to 9 g and 595 mg, respectively.
Ingredients for Our Soup
Here’s what you’ll need for today’s ground beef soup recipe:
- Ground Beef
Ground beef is an excellent budget-friendly option for this soup. It also requires minimum preparation and is relatively easy to work with. If you want, you can switch out beef with any other type of ground meat, including pork, turkey, lamb, chicken, and others.
- Vegetables and Legumes
This recipe calls for a combination of potatoes, onion, celery, carrots, green peas, green beans, corn, and tomatoes. Feel free to add more veggies or substitute the ones that you don’t like.
- Aromatics
Diced onion and minced garlic are our go-to for aromatics, especially when it comes to soup. They provide a fragrant undertone that gives the dish a subtle kick without overwhelming the main ingredients.
- Seasonings
The seasonings for this soup are tomato paste, butter, salt, Italian seasoning, paprika, black pepper, and salt. This combination enhances the beef’s rich, savory taste and induces a pinch of heat that’s both irresistible and warming.
- Red Wine
Red wine has darkly sweet and acidic notes that go so well with the beef’s rich, savory taste. However, some varieties can be quite strong, so we recommend using something with a moderate level of acid to avoid overwhelming the beef's natural flavor. We went with Cabernet Sauvignon.
- Chicken Broth
We used unsalted chicken broth to give this soup that warming essence and mellow out any sharp flavor edge from the red wine. If you don’t have chicken broth, feel free to substitute it with water.
- Gravy Mix
When cooked into soup, this imparts a dark and rich taste that accentuates the beef’s savory notes.
Can I Use Frozen Ground Beef for This Soup?
Yes, you can. With frozen ground beef or any other raw meat, you should let it thaw slowly in the fridge overnight. You can also transfer it to a microwave-safe container and thaw it for about 5 minutes on a defrost setting.
Which Is Better for Soup: Broth or Stock?
Although slightly different in nature, broth and stock can be used interchangeably in most recipes. It all comes down to your preference and what the dish demands.
Since broth is made by simmering meat and vegetables, it has a light and mild essence which serves as a wonderful soup flavor base that allows all the individual ingredients to shine.
Meanwhile, stock is made from bones, which gives it a richer taste and thicker texture. It is ideal for use not just in soups but also in rice, stew, and sauces to enhance these dishes’ overall taste and accentuate their consistency.
Storing and Reheating the Leftover
- Storing
Before transferring your remaining soup to an airtight container, allow it to cool for one hour. When kept in the refrigerator, it should remain edible for up to three days.
You can also freeze this soup and store it for up to one month. Make sure not to fill the container all the way. Always leave about an inch between the soup and the lid to give room for expansion.
When defrosting, place the container in the refrigerator overnight.
- Reheating
This soup can be reheated by bringing it to a boil on the stovetop for a few minutes, then lowering the heat down to a simmer and gently stirring until the consistency is as desired. You can also reheat it in the microwave for around one minute.
What to Serve With
Toasted garlic bread is our preferred side for this ground beef soup. On chilly winter evenings, nothing soothes the soul like dipping these bread slices in a steamy bowl of soup and feeling the pieces crumble in your mouth with each bite.
While bread is the obvious accompaniment to this ground beef soup, baguettes, croutons, or Caesar salad are also excellent choices.
And once you’re done, if the soup craving still persists, don’t forget to check out our Salmon Soup Recipe, Albondigas Soup Recipe, and Ground Chicken Soup Recipe.
How to make Ground Beef Soup
This ground beef soup recipe is perfect for chilly nights or when you need a quick and easy meal that’s still utterly satisfying. Each spoonful is a warm hug for the taste buds that will keep you returning for more.
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
- COURSE Main dish
- CUISINE American
- SERVINGS servings
- CALORIES 505 kcal
INGREDIENTS
- 16 oz 85% lean ground beef
- 16 oz potato (sliced into large cubes)
- 8 oz carrot (sliced into medium cubes)
- 4 oz celery (coarsely diced)
- 2 oz corn
- 4 oz green peas
- 4 oz green beans
- 2 oz onion (diced)
- 2 tbsp parsley (chopped)
- 1 tbsp garlic (minced)
- 1 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tbsp Hunt's tomato paste
- 2 1/2 cup unsalted chicken broth
- 1 tbsp olive oil
- 2 tsp brown gravy mix
- 2 fl oz red wine
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp Italian seasoning
- 1 tsp paprika
INSTRUCTIONS
Cook the aromatics: In a pot over medium heat, add 1 tbsp unsalted butter, 1 tbsp olive oil, 2 oz onion, and 1 tbsp garlic. Stir constantly for 1 minute.
Briefly cook the vegetables: Add 16 oz potato, 8 oz carrot, and 4 oz celery. Stir around for 3 minutes.
Cook the ground beef: Add 16 oz 85% lean ground beef along with 1/2 tsp salt, 1/2 tsp ground black pepper, 1 tbsp Italian seasoning, 1 tsp paprika, 2 tsp brown gravy mix, and 1 tbsp Hunt's tomato paste. Stir constantly for 1 minute to break off the ground beef and evenly coat it in the condiments.
Add the thickener: Add 2 tbsp all-purpose flour and stir until evenly coated.
Add the wine: Add 2 fl oz red wine to the pot, and stir constantly for 1 minute to evaporate the alcohol.
Simmer the soup: Add 2 1/2 cups unsalted chicken broth and bring it to a boil over high heat. Reduce the heat to low and simmer for 15 minutes.
Cook the remaining vegetables: Add 2 oz corn, 4 oz green peas, and 4 oz green beans. Cook for another 5 minutes before turning the heat off.
Garnish and serve: Sprinkle with 2 tbsp parsley and serve.
