Name: Hearty One-Pot Ground Beef and Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound lean (93%‑7%) ground beef; 1 packet onion mushroom soup mix (about 1.8 oz); 2 cups water; 4 cups (1 quart) low‑sodium vegetable broth; 1 (15.25 oz) can whole kernel corn, drained; 1 (14.5 oz) can cut green beans, drained; 1 (14.5 oz) can peas & carrots, drained; 1 (14.5 oz) can petite diced tomatoes in juice; ½ teaspoon salt; ½ teaspoon black pepper; ½ pound (8 oz) dry elbow pasta noodles

A hearty, flavorful one-pot soup loaded with seasoned ground beef, mixed vegetables, and tender elbow pasta in a savory broth—perfect for busy days. I turn to this meal when I need something warm, filling, and fast. With just one pot and simple pantry staples, it comes together with minimal effort and maximum comfort. Hearty One-Pot Ground Beef and Vegetable Soup

Why You’ll Love This Recipe

I love how easy and satisfying this soup is. It’s packed with protein from the lean ground beef and loaded with colorful vegetables, all swimming in a rich, savory broth. The addition of pasta makes it a complete and cozy meal. Everything cooks in one pot, which means less cleanup—something I always appreciate on a hectic day. It’s a family-friendly recipe I know I can rely on again and again.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 pound lean (93%‑7%) ground beef
1 packet onion mushroom soup mix (about 1.8 oz)
2 cups water
4 cups (1 quart) low‑sodium vegetable broth
1 (15.25 oz) can whole kernel corn, drained
1 (14.5 oz) can cut green beans, drained
1 (14.5 oz) can peas & carrots, drained
1 (14.5 oz) can petite diced tomatoes in juice
½ teaspoon salt
½ teaspoon black pepper
½ pound (8 oz) dry elbow pasta noodles

Directions

I start by heating olive oil in a large stockpot (about 6–8 quarts) over medium-high heat. I add the ground beef and cook it for about 5–6 minutes, breaking it up with a spoon, until it’s no longer pink. I drain off any extra fat.
Next, I mix the onion mushroom soup mix with 2 cups of water and pour it into the pot with the beef, stirring well.
Then, I add the vegetable broth, drained corn, green beans, peas and carrots, diced tomatoes (with juice), salt, and pepper.
I reduce the heat to medium and let the soup simmer for 20 minutes, giving it a stir now and then.
Finally, I add the dry elbow pasta and cook it for 10–13 minutes, stirring often so nothing sticks, until the pasta is tender. Once done, I turn off the heat and serve.

Servings and timing

This recipe makes about 10 generous servings. It takes roughly 10 minutes to prep and 30 minutes to cook, bringing the total time to just 40 minutes. It’s the kind of quick meal I love to whip up after a long day.

Variations

I sometimes swap the ground beef for ground turkey or chicken if I want a lighter version.
For more spice, I like adding a pinch of red pepper flakes or a splash of hot sauce.
If I don’t have elbow pasta, I use small shells or ditalini.
I can toss in fresh veggies if I have some that need using up—like zucchini or chopped spinach at the end for extra greens.
For a richer taste, a sprinkle of parmesan or a dash of Worcestershire sauce can deepen the flavor beautifully.

storage/reheating

I store leftovers in airtight containers in the refrigerator for up to 4 days. Since the pasta continues to soak up the broth, I add a splash of water or extra broth when reheating on the stovetop or in the microwave. If I plan to freeze it, I like to leave the pasta out and add it fresh when I reheat—it keeps the texture just right.

FAQs

How do I keep the pasta from getting mushy?

I serve the soup right after the pasta finishes cooking, since it will keep absorbing liquid the longer it sits. If I’m making it ahead, I cook the pasta separately and stir it in when ready to serve.

Can I use fresh vegetables instead of canned?

Yes, I can. I just make sure to sauté or parboil firmer vegetables like carrots or green beans before adding them so they cook through.

What can I use instead of onion mushroom soup mix?

I sometimes use a mix of dried onion flakes, garlic powder, and a touch of beef bouillon for a similar flavor if I don’t have the packet on hand.

Can this be made vegetarian?

Absolutely. I swap the ground beef for lentils or plant-based crumbles and use the same vegetable broth and veggies. It’s still just as hearty and satisfying.

Can I freeze the leftovers?

Yes, I freeze portions in freezer-safe containers for up to 2 months. I leave the pasta out if I know I’ll freeze it, and just add freshly cooked pasta when reheating to keep it from turning mushy.

Conclusion

This one-pot ground beef and vegetable soup is a cozy, balanced meal I keep coming back to. It’s simple to make, full of flavor, and endlessly adaptable based on what I have in the kitchen. Whether I need a quick weeknight dinner or something warm and comforting, this soup always delivers.