This 10-can soup recipe with ground beef delivers restaurant-quality heartiness in a single pot, perfect for feeding a crowd or prepping meals for the week. The magic lies in layering flavors from canned beans, tomatoes, and vegetables with savory ground beef and rich broth—all simmered until every ingredient melds into a deeply satisfying, comforting bowl. I designed this recipe after realizing how often canned goods could transform into something extraordinary with just a few extra ingredients and patience.
The beauty of this one-pot approach is its versatility—whether you’re using a stovetop, slow cooker, or Instant Pot, the technique remains the same. Ground beef adds protein and depth, while the canned goods (beans, tomatoes, corn) bring natural sweetness and texture.
The result is a thick, flavorful soup that’s hearty enough to stand alone or pair beautifully with crusty bread or cornbread. It’s the kind of meal that feels indulgent but comes together in under an hour.
What you’ll end up with is a bowl of soup that’s rich, filling, and packed with layers of flavor—each spoonful delivers tender beef, creamy beans, and a hint of smoky depth from the canned goods. The best part?
It’s easy to scale up or down, making it ideal for large families, potlucks, or meal prep. The leftovers taste even better the next day, and the recipe doubles as a freezer-friendly staple for busy weeks.
Ready to make this soup? The ingredients list is simple, the steps are straightforward, and the results are undeniably comforting. Whether you’re looking for a quick weeknight dinner or a make-ahead meal for a gathering, this recipe delivers on both convenience and flavor. Let’s get started!
Ingredients for 10 can soup recipe with ground beef
Ten cans plus a few fresh staples create this restaurant-style beef soup in one pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80% lean for best flavor |
| Chicken Broth 💧 | 32 oz | Low-sodium preferred |
| Diced Tomatoes (28 oz can) 🍅 | 1 can | San Marzano if available |
| Kidney Beans (15 oz can) 🌿 | 1 can | Drained and rinsed |
| Black Beans (15 oz can) 🌿 | 1 can | Drained and rinsed |
| Corn (15 oz can) 🌽 | 1 can | Drained and rinsed |
| Tomato Sauce (15 oz can) 🍅 | 1 can | No added sugar |
| Onion (1 medium) 🧅 | 1 whole | Diced small |
| Garlic Cloves 🧄 | 3 cloves | Minced fine |
| Celery (2 stalks) 🥬 | 2 whole | Diced small |
| Carrot (1 medium) 🥕 | 1 whole | Diced small |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Dried Oregano 🌿 | 1 tsp | Mexican preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The ground beef is the flavor anchor here—80% lean gives that perfect balance of richness and tenderness. Costco or Walmart usually have it pre-packaged in 1.5 lb bags, which saves time. For the broth, low-sodium versions prevent over-salting later. I always grab Swanson or Pacific Foods—they’re reliable and affordable. The canned goods? San Marzano tomatoes if you’re willing to splurge, but store brands work fine. Just check the expiration dates—none of these should be bulging or dented cans. The fresh veggies (onion, celery, carrot) are the aromatic base, so don’t skip chopping them small—they’ll sweeten as they cook.
No chicken broth? Beef broth works just as well—just add an extra splash of water. Short on beans? Lentils or chickpeas swap one-for-one. The tomato sauce can be omitted if you prefer a lighter soup, but I find it adds that umami depth that makes this taste homemade. For the dried herbs, Penzeys or Spicewalla have fantastic quality, but the grocery store basics are fine. Fresh thyme or oregano? Use three times the amount of dried. And if you’re using pre-diced frozen veggies, no need to thaw—they’ll soften right in the pot.
This soup tastes even better the next day as flavors meld. Store in an airtight container in the fridge for 5-6 days, or freeze portions for up to 3 months. I always double the recipe and freeze half—I pull it out on busy nights when I need something hearty with minimal effort. The leftovers reheat beautifully—just add a splash of broth or water to loosen it up. For extra richness, top with a dollop of sour cream or shredded cheese before serving, but it’s delicious as-is.
Why You’ll Love This Recipe
- Pantry in Minutes: I swear by this recipe when I’m staring at an empty fridge at 6:30 PM. The ground beef browns in one pan, then the cans of broth, tomatoes, and beans dump in—no chopping, no measuring, just stir and simmer. My lazy days have never tasted so good.
- Rich & Hearty: The combination of ground beef and those two bean cans gives it this meaty depth that’s weirdly satisfying. Honestly, the diced tomatoes add just enough brightness to cut through the richness, so it’s never heavy—just pure, comforting flavor.
- Meal Prep MVP: Between us, this is my go-to for lunches all week. I double the batch and freeze half; reheating it later is just as good as the first time. (Yes, even on a Tuesday night when I’m too tired to cook.)
- Budget-Friendly Feast: Ten cans might sound like a lot, but it stretches to feed four for dinner and two for lunch the next day. I’ve made this for $1.50 a serving—no joke—and my picky-eating husband still asks for seconds. That’s a win.
Step-by-step instructions for 10 can soup recipe with ground beef
Follow this straightforward method for a hearty, flavorful soup that comes together in one pot.
Brown the Ground Beef
Heat a large Dutch oven or heavy pot over medium-high heat. Add the 1.5 lb ground beef and cook, breaking it apart with a wooden spoon, until it’s no longer pink in the center and has browned evenly—about 6-8 minutes. This step develops deep, meaty flavor that forms the soup’s foundation.
Once the beef is fully browned, use a slotted spoon to transfer it to a plate, leaving all the rendered fat in the pot. If the fat appears excessive, drain all but 1 tablespoon—just enough to help sauté the vegetables without making the soup greasy.
Sauté the Vegetables
In the same pot, add the diced onion (1 medium), diced celery (2 stalks), and diced carrot (1 medium). Cook over medium heat for 5-6 minutes, stirring occasionally, until the vegetables soften slightly and the onion becomes translucent. This step builds the soup’s aromatic base.
Add the 3 cloves minced garlic and cook for an additional 30 seconds until fragrant. The garlic should sizzle gently—if it browns too quickly, reduce the heat slightly. This quick cooking preserves the garlic’s sweetness rather than letting it turn bitter.
Combine All Ingredients
Pour in the 32 oz chicken broth, scraping up any browned bits from the bottom of the pot. Add the 1 can diced tomatoes (28 oz), 1 can tomato sauce (15 oz), 1 can kidney beans (15 oz, drained and rinsed), 1 can black beans (15 oz, drained and rinsed), and 1 can corn (15 oz, drained and rinsed). Stir everything together until well combined.
Bring the mixture to a gentle boil over high heat, then reduce the heat to medium-low and let it simmer uncovered for 20-25 minutes. This allows the flavors to meld together while the vegetables soften further. Stir occasionally to prevent sticking at the bottom of the pot.
Season and Finish
Return the browned ground beef to the pot and stir to distribute it evenly. Add the 1 tsp dried thyme, 1 tsp dried oregano (Mexican preferred), 1 tsp salt, and 0.5 tsp black pepper (freshly ground). Taste and adjust seasoning if needed—this soup should be rich, savory, and well-balanced.
Simmer uncovered for an additional 10 minutes to allow the flavors to fully develop. The soup should have a thick, hearty consistency with a deep, meaty aroma. If it’s too thick, add a splash of water or broth to reach your preferred texture. Remove from heat and let it sit for 5 minutes before serving to allow the flavors to settle.
Pro Tips For Making 10 Can Soup Recipe With Ground Beef
- Brown the Beef Thoroughly: Skip the rush—break the ground beef into ¼-inch pieces and cook them in a heavy pot over medium-high heat until they’re deep brown, not just pink. I learned this the hard way: undercooked beef makes the whole soup taste raw, and you’ll end up with a mushy texture instead of that rich, meaty flavor you’re after.
- Drain and Rinse the Beans: Open those cans of kidney and black beans, dump them into a colander, and rinse them under cold water before adding them to the pot. The starchy water in the cans thickens the soup too much, and you’ll end up with a gluey mess instead of a hearty, brothy consistency.
- Simmer, Don’t Boil: Once everything’s in the pot, turn the heat down to low and let it simmer—just a gentle bubble—rather than boiling vigorously. I was skeptical until I tried it: simmering keeps the beans intact and the broth from separating, giving you a cleaner, more balanced soup.
- Season in Layers: Add salt halfway through cooking, then taste and adjust at the end—this recipe has canned tomatoes and broth, which already pack sodium. If you’re using low-sodium broth or adding extra spices, taste as you go; you can always add more, but you can’t take it out. (Yes, even if you’re impatient like me.)
Health benefits of this 10 can soup recipe with ground beef
Protein Powerhouse
This soup packs a serious protein punch with 1.5 lbs of ground beef and three cans of beans (kidney, black, and corn), delivering about 50-60 grams of protein per serving.
That’s nearly double what you’d get in a typical vegetable soup, making it perfect for muscle maintenance or post-workout recovery. The beef provides iron and zinc, while the beans add fiber and plant-based protein. 💪
Fiber-Rich Complex Carbs
The combination of beans and corn provides 15-20 grams of dietary fiber per serving, supporting digestion and keeping you full for hours. The fiber in kidney and black beans also helps regulate blood sugar levels, making this soup a smart choice for balanced meals.
Plus, the slow-cooked vegetables break down into easily digestible carbs that provide sustained energy.
Vitamin Boost
This recipe is a vitamin powerhouse, with vitamin C from tomatoes, folate from beans, and vitamin A from carrots. The diced tomatoes alone contribute 30% of your daily vitamin C needs, while the kidney beans provide nearly 50% of your folate requirement.
These nutrients support immune function, skin health, and energy metabolism—all while tasting incredibly satisfying.
Heart-Healthy Fats
While the ground beef adds richness, the broth and vegetables balance it with heart-healthy components. The low-sodium chicken broth keeps sodium in check, and the monounsaturated fats from the beef (especially if using 80% lean) support cardiovascular health.
The combination of lean protein and fiber-rich ingredients makes this soup a great option for maintaining healthy cholesterol levels. 🌱
Meal-Prep Friendly
This soup’s nutritional profile makes it ideal for meal prepping—portion it into airtight containers and store for up to 5 days in the fridge or 3 months in the freezer without losing its nutritional benefits.
The balanced macros (protein, fiber, and healthy fats) help stabilize blood sugar and keep cravings at bay, making it a practical choice for busy weeks or weight management goals.
Nutrition facts
Frequently asked questions
Can I use a different type of meat instead of ground beef?
For a lighter option, try ground turkey or chicken—just reduce cooking time slightly since poultry cooks faster than beef. For extra richness, ground pork or Italian sausage work beautifully, but adjust seasonings to balance the flavors. If you’re vegetarian, swap the beef for extra beans (like lentils or chickpeas) and add smoked paprika for depth.
How can I make this soup in a slow cooker?
Simply brown the beef first, then transfer everything (including all canned ingredients) to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, stirring occasionally. The slow cooker method actually enhances the flavors even more by letting them meld over time. No need to adjust any other steps!
Why does my soup taste too salty?
Most canned goods contain added sodium, so taste as you go! If it’s too salty, add 1-2 extra cups of broth or water and simmer for 10 minutes to dilute the flavor. For future batches, use low-sodium canned goods and reduce added salt by half. The beans and tomatoes often carry the most sodium, so drain and rinse them thoroughly.
Can I make this soup thicker or thinner?
For a thicker soup, simmer uncovered for 5-10 extra minutes to reduce the liquid. If it’s too thick, stir in ½ cup water or broth at a time until you reach your desired consistency. Pro tip: If you want a creamy texture, stir in ¼ cup sour cream or Greek yogurt at the end (off heat) for richness without thinning.
What are the best toppings for this beef soup?
Fresh herbs like cilantro or parsley add brightness, while crumbled feta or shredded cheddar bring extra flavor. For texture, try toasted breadcrumbs, crushed tortilla chips, or a dollop of Greek yogurt. A squeeze of lime juice or hot sauce can add a nice kick. Serve with warm cornbread or crusty rolls to soak up every last drop!
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