Simmered Ground Beef and Vegetable Soup

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A deeply flavorful beef soup with tender vegetables and a rich tomato base, simmered to perfection for a satisfying weeknight meal. This American-inspired Whole30 recipe, ready in about 45 minutes, pairs ground beef, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 large, diced onion
• 2, diced carrot
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 (14.5 oz) can diced tomatoes
• 4 cups beef broth
• 1 tsp dried thyme
• 1 bay leaf
• 2 cups, chopped kale

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, heat 2 tbsp olive oil over medium-high heat. Add 1 lb ground beef and cook, breaking into small pieces, for 5 minutes until browned.
2. Step 2: Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5 minutes until vegetables soften.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 1 (14.5 oz) can diced tomatoes, 4 cups beef broth, 1 tsp dried thyme, and 1 bay leaf. Bring to a simmer and cook uncovered for 20 minutes.
5. Step 5: Stir in 2 cups chopped kale and cook for 5 minutes until tender.