Hearty Ground Beef Soup: No More Grease!

There’s nothing quite like a warm, comforting bowl of homemade soup to soothe the soul, especially on a chilly evening or when you need a little pick-me-up. A truly good soup feels like a hug in a bowl – rich, flavorful, and satisfying. But let’s be honest, if you’ve ever made a soup with ground beef, you might have encountered that unwelcome slick of grease floating on top. It can really take away from the comforting experience, leaving you with an oily mess instead of a clean, robust broth.

Finding a way to enjoy a hearty ground beef soup without that greasy layer was a game-changer for me! After years of making soups and stews, I discovered a simple trick that makes all the difference. This Hearty Ground Beef and Pepper Soup recipe incorporates that very technique, ensuring you get all the rich, savory flavor of the beef without any of the excess fat. It’s an easy weeknight favorite that your whole family will adore, and you’ll love how clean and delicious it is.

Reasons This Hearty Ground Beef and Pepper Soup is a Keeper

So, why should this particular soup become a staple in your recipe rotation? Beyond the fact that it solves the age-old greasy soup problem, there are plenty of other compelling reasons:

• Truly Hearty & Filling: Packed with ground beef and substantial vegetables, this soup is a complete meal in itself. It sticks to your ribs in the best possible way.
• Flavorful Without Being Heavy: Thanks to the fat-draining trick, you get the deep, savory notes of the beef and broth beautifully balanced by the bright flavors of the peppers and tomatoes, all without feeling weighed down.
• Simple Ingredients: You likely have most of these pantry staples on hand already, making it a convenient last-minute meal option.
• Quick Enough for Weeknights: While it benefits from simmering, the active cooking time is minimal, allowing you to get a delicious, homemade dinner on the table relatively quickly.
• Adaptable: This recipe is a fantastic base for variations. You can easily add other vegetables, beans, or even a little pasta.

Gathering Your Wholesome Ingredients for Hearty Beef and Pepper Soup

Creating a delicious soup starts with quality ingredients, and this recipe calls for simple, fresh components that come together beautifully. The magic here isn’t in fancy additions, but in how these humble ingredients are treated to build layers of flavor and achieve that clean finish.

Here’s what you’ll need, along with a few notes on choosing the best:

• 1 pound ground beef: I recommend using lean ground beef (around 85-90%) if possible, as it naturally produces less fat. However, the key fat-draining step means you can even use a slightly higher fat content beef and still achieve a non-greasy result. The beef provides the hearty, protein-rich base for our soup.
• 1 large onion, chopped: A foundational aromatic! When cooked, onions release a subtle sweetness that enhances the overall savory profile of the soup. Yellow or white onions work equally well here.
• 1 green bell pepper, chopped: Green peppers add a slightly bitter, earthy note and a vibrant pop of color and texture.
• 1 yellow or orange bell pepper, chopped: Using a second color of bell pepper (yellow or orange) isn’t just for aesthetics; these sweeter varieties balance the green pepper and contribute another layer of flavor. Their slightly softer texture after simmering is lovely.
• 2 cloves garlic, minced: Garlic provides essential pungent depth. Freshly minced garlic is always best for maximum aroma and flavor.
• 1 (28 ounce) can diced tomatoes, undrained: Diced tomatoes bring acidity and brightness to the soup, cutting through the richness of the beef. Using them undrained means you get all that flavorful tomato juice contributing to the broth.
• 4 cups beef broth: This forms the liquid base of our soup. Using good quality beef broth is important for a rich, savory flavor. You can use low-sodium broth if you’re watching your salt intake and adjust seasoning later.
• 1 teaspoon dried Italian seasoning: This classic blend of herbs (usually oregano, basil, thyme, rosemary, marjoram) provides a lovely aromatic backbone to the soup, complementing both the beef and the tomatoes beautifully.
• Salt to taste: Salt is crucial for enhancing and balancing all the flavors. You’ll add some during cooking and adjust at the end.
• Black pepper to taste: Freshly ground black pepper adds a little warmth and subtle bite. Add it along with the salt and adjust as needed before serving.

Crafting Your Hearty Beef and Pepper Soup: Step-by-Step to a Clean Finish

Ready to transform these simple ingredients into a comforting, non-greasy masterpiece? Follow these steps, paying special attention to that crucial fat-draining technique!

Save For Later!

1. Begin by heating your large pot or Dutch oven over medium-high heat on the stovetop. You want the pot to be hot enough that when you add the beef, it immediately starts to sear and brown. Add the pound of ground beef directly into the dry pot. Use a sturdy spoon or meat chopper to break the beef into smaller, uniform pieces as it cooks. Continue cooking, stirring occasionally, until all the pink is gone and the beef is nicely browned. Browning the meat develops deep, savory flavors that are essential for a rich soup base.

2. Now, for the secret to preventing that greasy layer! This step is non-negotiable for a clean-eating soup experience. Once the beef is fully browned, you need to remove all that rendered fat. There are a couple of effective ways to do this: You can carefully tilt the hot pot and use a large spoon to scoop and discard the excess fat that pools on one side. Alternatively, and often more thoroughly, you can transfer the cooked, browned ground beef to a colander set over a bowl. The colander will catch the beef, while the bowl below collects all the fat. Let it drain for a minute or two until no more fat is dripping. Discard the collected fat safely (never down the drain!). Return the drained ground beef back into the now mostly fat-free pot.

3. With the beef back in the pot, add your chopped aromatics and vegetables: the large chopped onion, the chopped green bell pepper, and the chopped yellow or orange bell pepper. Stir these into the beef and cook over medium heat, stirring occasionally. You’re not aiming for deep browning here, but rather to soften the vegetables and allow their natural sweetness to start developing, which usually takes about 5-7 minutes. They should look slightly tender and translucent.

4. Create a little space in the center of the pot or stir the minced garlic directly into the vegetables and beef. Cook for just about 1 minute, stirring constantly. Be mindful not to burn the garlic, as it can turn bitter. You’ll know it’s ready when you can smell its wonderful fragrance filling your kitchen.

5. It’s time to add the liquids and seasoning that will form the body of the soup. Pour in the entire can of diced tomatoes, including all their juice – that juice is packed with flavor! Next, add the 4 cups of beef broth. Stir in the dried Italian seasoning. Season generously with salt and black pepper to taste. Remember you can always add more salt later, so start with a reasonable amount and adjust after simmering.

6. Bring the soup mixture up to a gentle simmer over medium-high heat, stirring to ensure everything is well combined. Once it reaches a simmer, reduce the heat significantly to low, cover the pot with a lid, and let it cook. Simmering for at least 20-30 minutes is recommended, but if you have the luxury of time, letting it simmer for 45-60 minutes (or even longer!) will truly allow the flavors to meld and deepen, and ensure the vegetables are perfectly tender. This low and slow simmer is where the magic happens, transforming individual ingredients into a cohesive, flavorful soup.

7. Before serving, give the soup a taste test. The flavors will have concentrated and melded during simmering, so you may need to add a little more salt or black pepper to get it just right. Serve the soup hot, ladled into bowls.

Tips for Perfect Hearty Beef and Pepper Soup Every Time

Want to make your Hearty Ground Beef and Pepper Soup even better? Here are a few pro tips and ideas for variations:

• Don’t Skip the Draining: Seriously, this is the ONE thing that makes this soup stand out. Even if you use lean beef, draining the rendered fat is key to a clean, pleasant texture.
• Vary the Peppers: Feel free to use any combination of green, red, yellow, or orange bell peppers. Red and orange/yellow are sweeter than green and will give the soup a slightly different flavor profile.
• Add More Veggies: This soup is forgiving! Carrots, celery (added with the onion and bell peppers), or even some diced zucchini or corn (added during the last 15 minutes of simmering) would be delicious additions. For another hearty vegetable option, consider trying our recipe for Hearty Bean and Potato Stew for inspiration on incorporating root vegetables and legumes into comforting dishes.
• Make it Spicy: Add a pinch of red pepper flakes with the Italian seasoning for a little heat. A dash of hot sauce in your bowl is also a great way to customize the spice level.
• Storage and Freezing: This soup is fantastic for meal prep! It stores well in the refrigerator for 3-4 days. To freeze, let the soup cool completely, then transfer to airtight containers or freezer bags. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
• Thicken it Up: If you prefer a thicker soup, you can mash some of the cooked vegetables against the side of the pot, or remove a cup of the soup, blend it, and return it to the pot. Alternatively, you can whisk a tablespoon or two of cornstarch with an equal amount of cold water, then stir it into the simmering soup and cook for a few minutes until thickened.

What to Serve With Your Comforting Soup

This hearty soup is substantial on its own, but a little something alongside can make it a truly complete and delightful meal.

• Crusty Bread: Perfect for soaking up the flavorful broth. A warm, crusty loaf or some simple dinner rolls are ideal companions. You might even enjoy serving it with something like our Golden Cheddar Herb Drop Biscuits.
• Simple Side Salad: A light, fresh salad provides a nice contrast to the richness of the soup. A simple green salad with a vinaigrette or a Summer Tomato Salad would be lovely.
• Grilled Cheese: A classic pairing! A warm, gooey grilled cheese sandwich is the ultimate comfort food companion for any tomato-based soup.

Your Hearty Ground Beef and Pepper Soup Questions Answered (FAQ)

Got a few questions simmering? Let’s ladle out some answers to common inquiries about this Hearty Ground Beef and Pepper Soup.

Can I use frozen ground beef?

Absolutely! Just be sure to thaw it completely before adding it to the hot pot to brown. Cooking frozen beef will release a lot of water, preventing it from browning properly and affecting the texture.

Can I use dried minced onion or garlic instead of fresh?

While fresh is always recommended for the best flavor, you can substitute dried. Use about 1 tablespoon of dried minced onion for the large onion and 1/2 teaspoon of garlic powder for the fresh garlic. Add them at the same time you would add the fresh, but be aware their flavor profile is slightly different.

What’s the best pot to use for soup?

A large pot or Dutch oven (like a Le Creuset or Lodge cast iron) is ideal because it distributes heat evenly and is large enough to hold all the ingredients comfortably. A heavy-bottomed pot helps prevent scorching.

Why let the soup simmer for at least 20 minutes?

Simmering allows the flavors from all the ingredients to meld together, creating a more complex and harmonious taste. It also gives the vegetables time to soften properly and the beef to become even more tender. Longer simmering times (up to an hour or more) will deepen the flavors even further.

Can I make this soup in a slow cooker?

Yes, with a slight modification. You’ll still want to brown the ground beef and drain the fat in a skillet first. Then, add the drained beef and all other ingredients (onion, peppers, garlic, tomatoes, broth, seasoning, salt, pepper) to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender and the flavors are well combined. The texture might be slightly different as the vegetables won’t be sautéed first.

Is this soup freezer-friendly?

Absolutely! It freezes exceptionally well. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

Enjoy Your Homemade Hearty Ground Beef and Pepper Soup!

There you have it – a simple yet incredibly effective way to make a truly hearty and flavorful ground beef soup that’s wonderfully free of that unwanted grease layer. This Hearty Ground Beef and Pepper Soup is proof that comfort food can be clean, delicious, and easy to make. It’s the perfect recipe for busy weeknights, cozy weekends, or anytime you’re craving something warm and satisfying.

Give this recipe a try and experience the difference that simple draining step makes! I’d love to hear how it turns out for you in the comments below. Happy cooking!

Hearty Ground Beef & Pepper Soup

Save For Later!

Print Recipe

Ingredients

• 1 pound ground beef
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 yellow or orange bell pepper, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes, undrained
• 4 cups beef broth
• 1 teaspoon dried Italian seasoning
• Salt to taste
• Black pepper to taste

Directions

1. Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned.
2. This is the key step for a clean soup: Drain off all the excess fat from the pot. Tilt the pot carefully and use a spoon to scoop out the fat, or transfer the cooked beef to a colander set over a bowl to drain completely. Return the drained beef to the pot.
3. Add the chopped onion and bell peppers to the pot with the ground beef. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes.
4. Stir in the minced garlic and cook for 1 minute more until fragrant.
5. Pour in the diced tomatoes (with their juice) and the beef broth. Add the Italian seasoning, salt, and black pepper.
6. Bring the soup to a simmer. Reduce the heat to low, cover, and let it simmer for at least 20-30 minutes, or longer if you have time, to allow the flavors to meld and the vegetables to become tender.
7. Taste and adjust seasoning if needed. Serve hot.