One-Pot Beef and Root Vegetable Soup
Hearty soup simmered with ground beef and seasonal vegetables for a comforting weeknight meal. This american-inspired one pot ready in about 45 minutes pairs ground beef, olive oil, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- 1 medium, diced onion
- 2, diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 cup, chopped cabbage
- 1 tsp dried thyme
- to taste salt
- to taste pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium onion diced, 2 carrots diced, and 2 celery stalks diced, and cook for 5 minutes until softened.
- Step 2: Add 3 cloves minced garlic and cook for 1 minute until fragrant.
- Step 3: Stir in 1 lb ground beef, breaking it into small pieces with a spoon, and cook until browned (5-7 minutes).
- Step 4: Add 4 cups beef broth, 1 can diced tomatoes, 1 cup chopped cabbage, and 1 tsp dried thyme. Bring to a simmer and cook uncovered for 20 minutes.
- Step 5: Season with salt and pepper to taste and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Beef and Root Vegetable Soup take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Beef and Root Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in One-Pot Beef and Root Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Beef and Root Vegetable Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Beef and Root Vegetable Soup?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Love how the American come through in every bite.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
