When thinking of ground beef soup, you could say that it is a soup that loves you back. Ground beef is cheap, and these recipes bring out ground beef’s full potential. Ground beef soups are cheap and easy to make, and they will leave you and your family guilt-free.
Each soup is packed full of protein, vegetables, and big, bold flavors that will make you feel like you have cheated your way to a delicious soup instead of a healthy meal.
1. Ground Beef Italian Wedding Soup
Ingredients
- 1 pound lean ground beef (90/10)
- 1/3 cup breadcrumbs
- 1 egg, beaten
- 3 cloves garlic, minced (divided)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 8 cups low-sodium chicken broth
- 1 cup orzo pasta
- 4 cups fresh spinach, roughly chopped
- 2 medium carrots, diced small
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
Step 1
In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, Italian seasoning, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and half (1 1/2 cloves) of the minced garlic.
Mix it gently but do not overmix, as this will form tough meatballs.
Roll this mixture into 3/4 inch diameter (marble-sized) balls. You should have about 30-35 meatballs.
Add olive oil to a large soup pot over medium-high heat, and wait until it shimmers.
In the meantime, add meatballs to the oil and brown them on 2-3 sides.
Meatballs won’t have to be fully cooked, as they’ll finish cooking in the broth, so take them out, finish browning all meatballs, and place all finished meatballs in a bowl on the side.
Lower the heat and add chopped onion and carrots to the pot.
Sauté them for 4-5 minutes and wait until the onion starts to become soft and looks like a different color (slightly brown – this implies softness).
The vegetables will absorb oil and cook more from the brown bits that you left from the meatballs.
Add the remaining garlic to this mixture and cook for until it is fragrant (not burnt).
Step 2
Pour in chicken broth and start boiling it on high heat.
Once boiling, add meatballs and juice and reduce the heat so it stays on a simmer for 10 minutes.
Once the meatballs are done, they will rise to the top.
Add orzo and cook for 8-9 minutes, stirring so they don’t stick.
The broth will reduce, and the orzo will puff and look nice. In the last minute, add the spinach, so it wilts.
Take the soup off the heat and add lemon juice. Adjust the soup with salt and pepper and taste it.
The lemon adds brightness to the soup and adds some dimension.
Serve with fresh parsley and extra Parmesan
2. Cabbage Roll Soup
Ingredients
- 1 lb. (85/15) ground beef
- 1 small head of green cabbage, cored and chopped (approx. 6 cups)
- 1 (28 oz.) can crushed tomatoes
- 1 (15 oz.) can tomato sauce
- 4 cups of beef broth
- Uncooked white rice 3/4 cup
- 1 large onion, diced
- 3 cloves garlic, smashed and minced
- 2 tablespoons of tomato paste
- 1 tablespoon of brown sugar
- 1 tablespoon of apple cider vinegar
- 2 teaspoons of paprika
- 1 teaspoon of dried thyme
- 2 bay leaves
- To taste, salt and black pepper
- Optional: sour cream for serving
Instructions
Step 1
Over medium to high heat, cook ground beef for 6-8 minutes, stirring occasionally, and break into small pieces using a wooden spoon.
To develop flavor, allow the ground beef to brown on the bottom of the pot and drain any excess fat.
If there are only a few tablespoons, leave them for flavor.
Combine diced beef and onion and cook for 4-5 minutes to soften the onion until it is translucent around the edges.
Add in the garlic and, using constant stirring, cook for 1 minute. It will darken and develop a sweet flavor.
Add in the crushed tomatoes, broth, and tomato sauce to the pot.
Add in the bay leaves, thyme, vinegar, brown sugar, and paprika.
For a characteristic flavor, vinegar is necessary. Ensure the pot is boiling before moving on to the next step.
In the add the chopped cabbage and rice, making sure to submerge everything in the broth.
Even though the pot looks full, most of the cabbage will shrink while it cooks.
Step 2
Lower the temperature to low and cover it for 25-30 minutes, and stir every 10 minutes to prevent the rice from sticking.
Once the rice is done, the cabbage should have cooked to the texture you want it to be, no crunch.
Take out bay leaves and discard. Depending on the broth, you will likely need to add 1 additional teaspoon of salt, so adjust seasonings to your liking.
The soup should sit for 5 minutes for the rice to soak up some broth and to settle.
Providing a nice base, top the soup with a swirl of sour cream for peaks of cream and tang.
3. Taco Soup with Ground Beef
Ingredients
- 1 lb. ground beef (90/10)
- 1 can (15 oz) black beans
- 1 can (15 oz) pinto beans
- 1 can (15 oz) corn
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chiles)
- 4 cups beef broth
- 1 (1/2 oz) taco seasoning packet
- 1 medium onion, diced
- 3 medium cloves of garlic, minced
- 1 tbsp. olive oil
- 1 tsp. ground cumin
- Salt
- Toppings
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Crushed tortillas
- Fresh cilantro
- Lime wedges
Instructions
Step 1
In a large soup pot, heat olive oil over medium-high heat.
Add the onion and sauté for about 3 -4 minutes, while continuing to stir the onion to reduce and control cooking. Cook for about 3 to 5 minutes.
The beef mixture is directly added with minced garlic, taco seasoning, and cumin.
For one minute, and while stirring, allow the mixture and spices to toast and become fragrant.
This step is of great importance: toasting the mixture and spices wakes up their essential oils and enhances the flavor.
The mix with spices will smell great and slightly smoky.
Add to the mix beef broth, diced and juiced tomatoes, and green chiles.
Mix and then stir well to unstick the pot’s browned bits because those will contribute depth to the mix.
Over high heat, allow the mix to boil, then reduce the heat to a simmer.
Step 2
To the mixture, add black and pinto beans and corn. Stir the mixture and let it simmer for 15 to 20 minutes.
As the soup cooks, it will thicken, and the flavors will blend. Along the way, stir and prevent anything from sticking.
If the soup and seasoning need adjusting, taste it and add salt, cayenne pepper, or hot sauce.
If the soup is too hot because of the seasoning, be careful because the salt from the taco seasoning may make the mixture too salty.
The soup will be served with hot toppings.
Adding lime juice to the soup is nice because it makes the soup more citrusy.
From the top of the soup, add some toppings.
It is good, and some may even like the contrast between the soup and the added toppings.
Adding the toppings to the soup, especially with the smoking hot topping, makes the soup even better.
4. Beef and Vegetable Barley Soup
Ingredients
- 1 pound ground beef (85/15)
- 3/4 cup pearl barley, rinsed
- 8 cups beef broth
- 3 medium carrots, diced
- 3 celery sticks, diced
- 8 oz mushrooms, sliced
- 1 large onion, diced
- 3 cloves of garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 2 tablespoons of tomato paste
- 2 tablespoons of olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
Step 1
Over medium-high heat, heat a large soup pot or a Dutch oven.
Add the ground beef and cook for 6-8 minutes, breaking it into crumbles.
You want some of the meat to be caramelized to add flavor.
Using a slotted spoon, transfer the beef to a bowl while leaving about 1 tablespoon of the beef fat in the pot.
Pour olive oil if necessary. Add diced onions, carrots, and celery, the base of a traditional mirepoix.
Sauté for about 6-7 minutes, until the vegetables start softening, and the onions become translucent.
They should start turning a nice light brown. Add mushrooms and sauté for about 4-5 minutes until all their moisture evaporates, and they start browning.
Add in the garlic and tomato paste and stir for a minute while all the ingredients sauté.
The paste should darken and become more concentrated.
Add in thyme and rosemary, and let them sauté for about 30 seconds, until they become fragrant and you can smell the earthy and aromatic oils of the rosemary.
Add back the beef with all its juices.
Step 2
Add the beef broth and canned tomatoes, with the chopped pear, barley, and bay leaves.
Turn up the heat to high to bring the pot to a strong boil, and then immediately reduce the heat to low.
This is the trick to keep the barley from getting all gloppy.
Keep the pot covered and let the pot simmer for 45-50 minutes.
Every 15 minutes, stir, so the barley doesn’t settle and stick to the bottom.
The barley is finished cooking when the grains are tender but not mushy, are still a little chewy, and have tripled in size.
This will turn the broth nice and creamy.
Barley absorbs a lot of seasoning, so you’ll likely need more than expected.
Tasting, seasoning, and resting soup to thicken, bay leaves remain a soup finisher.
Rest the soup, let it thicken a moment before serving.
Fresh parsley and crusty bread are great for soaking up hearty broth.
5. Asian-Inspired Ginger Beef Soup
Ingredients
- 1 pound ground beef (90/10)
- 6 cups beef broth
- 4 oz rice noodles
- 3 cups bok choy, chopped (or baby bok choy, halved)
- 8 oz shiitake mushrooms, sliced (or cremini)
- 3 tablespoons fresh ginger, minced
- 4 cloves garlic, minced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon neutral oil (vegetable or avocado)
- 2 green onions, sliced
- 1 teaspoon red pepper flakes (optional)
- Salt to taste
For Garnish
- Additional green onions
- Fresh cilantro
- Lime wedges
- Sriracha or chili oil
Instructions
Step 1
Heat neutral oil in a large pot or wok over medium-high heat until shimmering.
Add ground beef and break it into small crumbles. Cook for 5-6 minutes, stirring occasionally, until the beef develops a nice brown crust.
You’re looking for caramelization, not just grey cooked meat; this adds essential depth to the broth.
Push the beef to the sides of the pot, creating a well in the center.
Add minced ginger and garlic to this cleared space and cook for 30-45 seconds until incredibly fragrant and sizzling.
The direct heat contact intensifies their flavors. Stir everything together, coating the beef with the aromatics.
Pour in beef broth, soy sauce, and rice vinegar. Increase the heat to high and bring to a strong boil.
The vinegar adds a subtle tang that balances the richness of the beef.
Add sliced mushrooms and reduce the heat to maintain a steady simmer.
Cook for 8-10 minutes until the mushrooms are tender and have absorbed the broth’s flavors.
Step 2
You will need to use a different pot to prepare the rice noodles while the soup is on the stove.
Usually, rice noodles need about 5-7 minutes to be fully cooked, but be sure to check the instructions on the packaging.
To stop the cooking process, rinse the noodles with cold water.
Cooking noodles in the same pot as the soup causes the noodles to absorb broth and turn mushy.
When the soup has finished simmering, add the bok choy and cook for 2-3 minutes.
The leaves will wilt, and the stems will turn a bit brighter, so be sure to check for firmness.
You don’t want to add the sesame oil to the soup until the end, as it has a nice smell and will evaporate and lose its fragrance/cooking magic.
Each serving bowl will need to have cooked rice noodles put in it.
The hot soup will cook the noodles in the bowl.
Remember to put the same amount of beef and broth in each bowl.
Every bowl should have 3 ladies with bok choy (the vegetable). Each person can add their own sriracha or chili oil for heat.
Finish the bowl with green onions, fresh cilantro, and lime.
Ingredient Swaps
Ground Meat Options
Use ground turkey, ground chicken, or plant-based ground meat instead of ground beef for any recipe.
For brown turkey or chicken, you might need to add an extra tablespoon of oil for brown.
For the Italian Wedding Soup, ground pork or Italian sausage will add extra richness and complexity of flavor.
Grain Substitutions
In the Barley Soup, instead of pearl barley, use farro, wheat, or brown rice.
Note: Cooking times might be different, so check the directions.
For orzo, use ditalini. Also, acini di pepe, or chopped angel hair pasta, works.
For a low-carb option, use cauliflower rice or shirataki noodles instead of rice or noodles.
Vegetable Alternatives
In the Italian Wedding Soup, use kale, Swiss chard, or escarole instead of spinach.
In the Asian Soup, use bok choy, napa cabbage, spinach, or snap peas.
Instead of green cabbage, use Savoy or Brussels sprouts for a different flavor.
Broth Variations: Instead of beef broth, use chicken or vegetable broth for a lighter flavor.
Bone broth will add extra protein and collagen.
For a deeper flavor, use 1 cup of dry red wine and take away 1 cup of broth in the Barley or Cabbage Roll soups.
Dairy-Free Adjustments
In the Italian Wedding Soup, use nutritional yeast instead of Parmesan. Use cashew cream or coconut yogurt instead of sour cream for dairy-free topping options. The Asian Soup is naturally dairy-free.
Tips for Storage
Storing in a Refrigerator
Make sure the soup is completely cooled before you put it in an airtight container.
You can then refrigerate it. Generally, soup lasts in the fridge for about 4-5 days.
When possible, store the soup with the noodles separately, so the noodles won’t continue to absorb the liquid and become mushy.
For the best texture, add new noodles when reheating.
Soups like Italian Wedding Soup and Taco Soup are good to go with everything mixed in.
Storing in a Freezer
All the soups can be frozen for up to 3 months.
Portion-sized containers for single servings are great, and so are family-sized portions.
When freezing, rice, barley, and pasta should be slightly undercooked so they don’t overcook when reheating.
Soups with sour cream and other dairy toppings should not be frozen and should be added fresh when serving.
Instructions for Reheating
For safe and even reheating, thaw any soups you put in the freezer overnight in the fridge.
Soup should be reheated on the stove at medium-low and stirred occasionally.
If the soup is too thick, add a splash of broth or water.
For single portions, use the microwave on 50% power, and stir every 2 minutes until heated through.
As the soup sits, noodles and grains absorb liquid, so more broth may be needed to correct this.
Strategy for Meal Prep
These soups are at their best about 2 days after you’ve made them, as they continue to absorb flavour with the ingredients.
If you want to make weeknight dinners easier, make a big batch on Sunday.
For work, pack the soups in mason jars with toppings in separate small containers.
The soups transport well and reheat perfectly at work.
Tips for Success
Browning the Beef: Don’t constantly stir or break up the ground beef when browning.
Let the beef sit for a few minutes undisturbed to form a brown crust.
This crust is a result of the Maillard reaction and provides a far deeper, more complex flavor to the beef when compared to the grey, steamed beef.
If the meat is wet, pat it dry with a paper towel before adding it to the hot pan. Also, be careful not to overcrowd the pan.
Building Flavor Layers
Always cook onions, garlic, and ginger in the beef fat (or oil) before adding any liquids.
This is called blooming, and it helps release some of the essential oils of the aromatics.
This helps the flavor of the liquid and creates a nice base.
When adding liquids, briefly toast the spices to increase the spiciness of the liquid.
When the flavor of the beef and vegetables has finished, add a splash of broth or wine to pull the brown bits off the bottom of the pot, and deglaze it.
Achieving Perfect Texture
Add the quick-cooking vegetables (spinach, bok choy, and herbs) at the last moment.
This will keep them crunchy and colored.
Most of the soft vegetables (celery and carrots) should be added before the quick-cooking vegetables, and all should be added.
Cook grains to a soft state, but keep a slight chew to them. They will soften more as the soup is cooking.
Seasoning Properly
Add salt in layers to avoid the soup from being overly salty.
Add salt when browning the beef, more when the vegetables have been added, and make adjustments as necessary at the end.
This will help prevent the soup from being overly salty.
If the soup contains grains, add a little more salt than the soup reasonably should have.
Adding a small amount of vinegar or lemon juice to the soup will enhance the flavor.
Controlling Consistency
To thin a soup that has gotten too thick after sitting or freezing, add more broth, water, or even tomato juice.
If you want it to be thicker, let it simmer uncovered for the last ten to fifteen minutes to reduce the liquid.
You can also mash some of the beans and vegetables against the side of the pot to release starches that will naturally thicken the broth.