This Whole30 ground beef and vegetable soup is an easy family friendly and budget friendly recipe that’s perfect for a quick weeknight meal or for meal prep. It’s a cozy soup that’s full of filling vegetables like carrots, potatoes and celery, with tons of flavor from a few common spices! It’s also paleo, gluten-free and dairy-free, while still being something everyone will love.
Ground beef is one of my go-to weeknight proteins because of how affordable it is, and how quickly it cooks. It has great flavor all on it’s own, but paired with the pantry staple items in this recipe and the chopped veggies, this Whole30 ground beef soup is absolutely delicious, makes quite a few servings, and doesn’t break the bank!
Ground Beef & Vegetable Soup Ingredients
For this soup recipe, you’ll need a pound of ground beef, carrots, onion, celery and potatoes. You can use russet or golden potatoes, and you can peel them or leave the peel on depending on what you prefer and what you have for time. You’ll also need beef broth, white wine vinegar, a few canned items like canned tomato sauce, diced tomatoes and mild green chiles. All of these are easily available at major grocery stores, or at a discount online from Thrive Market.
How to Make This Whole30 Soup
The cooking process for this ground beef and vegetable soup couldn’t be easier. You’ll first start by heating a bit of oil and the minced garlic in a large pot, and then browning the hamburger. Halfway through browning, add in the diced onion to cook with the beef. Once the beef is cooked through, drain the grease and return the beef and onion to the pot.
Then, you’ll dump in all of the canned items, and add the spices and vinegar. You’ll want to stir it into the ground beef really well to mix in the spices. Then, simply add in the chopped and diced vegetables, along with the broth and parsley. Stir again to combine, and then you’ll bring the soup to a simmer.
Once the soup is simmering, reduce the heat to medium, cover the pot with a lid, and let cook for about 30 minutes. A few more minutes may be needed, depending on how large of a dice you did with the potatoes. Once the vegetables are cooked through, move the pot off of the burner, add any additional salt and pepper if desired, and garnish with any additional parsley.
Substitutions or Alternatives You Could Use
This soup works great with ground turkey in place of ground beef. If you use ground turkey, you may want to add a bit more salt for flavor, as ground turkey is more bland than ground beef. To make this low carb or keto, you can replace the potatoes with a vegetable such as green beans or cauliflower florets.
Chicken broth can easily be used in place of beef broth, as Whole30 beef broth can be a bit more tricky to find. Also, if there’s other vegetables you have on hand or need to use up, this soup is a great one for it. It’s a really flexible recipe that can work as a “clean out the fridge” recipe!
Freezing and Storing Your Ground Beef Soup
This ground beef soup stores and reheats really well as leftovers. It can be kept in the refrigerator for up to 5 days in airtight containers. You can also freeze this soup in freezer safe containers or bags for up to 4 months. To thaw, you can either place in the fridge overnight, or place into a pot over medium heat.
Slow Cooker Instructions
To cook this Whole30 soup in the slow cooker, you’ll follow the same steps to brown the beef and onions. However, after you drain the grease, you’ll want to place the ground beef into the slow cooker instead of back into the pot. Then, simply dump in all of the remaining ingredients and spices. Stir to combine everything, cover with the lid and cook on low for 6-7 hours, or on high for 3-4 hours.
Other Whole30 Soup Recipes You’ll Love:Print
- 1 lb ground beef
- 1 tbsp olive oil
- 1/2 tbsp minced garlic
- 1 cup diced onion
- 1 (14 oz) can tomato sauce
- 1 (4 oz) can mild diced green chiles
- 1 (14.5 oz) can diced tomatoes, with liquid
- 2 cups beef broth (unsalted or low sodium)
- 2 heaping cups diced russet or golden potatoes
- 1 cup diced celery (about 4 stalks)
- 1 cup peeled and chopped carrots (about 4 medium sized long carrots)
- 3 tbsp chopped parsley (or 1 tbsp dried parsley)
- 1 tbsp chili powder
- 2 tsp white wine vinegar
- 1.5 tsp salt
- 1/2 tsp black pepper
- In a large pot over medium high heat, heat oil and garlic until garlic is fragrant. Add the ground beef and begin to brown. Halfway through browning, add in the diced onion and incorporate into the beef
- Once the beef is browned, drain the grease and return the beef and onion into pot, still over medium-high heat. Add the canned items, white wine vinegar and spices and stir into the beef and onion to mix
- Add the vegetables, parsley and broth and stir to combine. Bring to a simmer and then reduce heat to medium. Cover and let simmer for 30 minutes, or until the vegetables are cooked through
- Slow Cooker Instructions: First, follow the same steps to brown the beef and onions. After you drain the grease, place the ground beef into the slow cooker instead of back into the pot. Then, add in all of the remaining ingredients and spices. Stir well to combine everything, place the lid on the slow cooker, and cook on low for 6-7 hours, or on high for 3-4 hours.
Keywords: ground beef, whole30 soup, soup, chili, paleo soup, gluten-free, dairy-free
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