This Easy Vegetable Beef Soup is a hearty, comforting meal packed with tender ground beef, wholesome vegetables, potatoes, and a rich tomato-based broth. It’s simple enough for a busy weeknight but flavorful enough to become a family favorite.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil, if needed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and cubed
- 1 cup green beans, cut into small pieces
- 1 cup frozen corn
- 1 cup frozen peas
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 6 cups beef broth
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp dried thyme
- 1 bay leaf
- 1 tsp salt, or to taste
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- 2 tbsp fresh parsley, chopped
Instructions
1. Brown the Beef
Heat a large soup pot or Dutch oven over medium-high heat.
Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon as it cooks.
Once browned, drain excess grease if necessary.
2. Add the Aromatics
Add the diced onion and celery to the pot.
Cook for 3–4 minutes, until the vegetables begin to soften.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
3. Build the Soup
Add the carrots, potatoes, green beans, diced tomatoes, tomato sauce, and beef broth.
Stir in the Italian seasoning, paprika, thyme, bay leaf, salt, black pepper, and Worcestershire sauce.
Mix everything well.
4. Simmer
Bring the soup to a boil.
Reduce the heat to low, cover partially, and simmer for 25–30 minutes, or until the potatoes and carrots are tender.
Stir occasionally.
5. Add the Peas and Corn
Add the frozen peas and corn during the final 5–7 minutes of cooking.
Continue simmering until the vegetables are heated through.
Taste and adjust the salt and pepper as needed.
6. Finish and Serve
Remove the bay leaf.
Ladle the hot soup into bowls and garnish with fresh parsley.
Serve with warm crusty bread, dinner rolls, or crackers.
Tips for the Best Vegetable Beef Soup
- Brown the beef well: This adds extra flavor to the broth.
- Cut the vegetables into similar-sized pieces so they cook evenly.
- For a thicker soup, simmer uncovered for the final 10 minutes.
- For a brothier soup, add an extra cup of beef broth.
- Use fresh or frozen vegetables depending on what you have available.
- A splash of Worcestershire sauce adds extra savory depth.
Easy Variations
Use Stew Meat
Replace ground beef with small cubes of chuck or stew beef. Brown the meat first and simmer the soup for about 1½–2 hours, or until the beef becomes tender.
Add Pasta
Stir in small pasta such as macaroni or ditalini during the final 8–10 minutes of cooking.
Make It Spicy
Add crushed red pepper flakes, cayenne, or a little hot sauce.
Add More Vegetables
Try adding zucchini, cabbage, mushrooms, spinach, or bell peppers.
Make-Ahead and Storage
This soup tastes even better the next day as the flavors have more time to develop.
Store cooled soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze it for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
If adding pasta, consider cooking it separately when freezing the soup so it doesn’t become overly soft.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6–8
Category: Soup
Cuisine: American
Method: Stovetop