Vegetable Beef Soup: A Hearty, Comforting Classic for All Seasons

by

Vegetable Beef Soup: A Hearty, Comforting Classic for All Seasons

Vegetable Beef Soup is a timeless dish that blends the richness of seasoned ground beef with the wholesome goodness of tender vegetables, all simmered in a savory tomato-based broth. This comforting, hearty meal is quick to prepare, easy to customize, and deeply satisfying—making it the perfect one-pot recipe for cold winter nights or any time you crave homestyle comfort food.

Why You’ll Love This Vegetable Beef Soup Recipe

  • Quick & Easy: Ready in under an hour, with most of the time spent simmering.
  • Budget-Friendly: Uses affordable, pantry-staple ingredients.
  • Nutritious & Filling: Packed with lean protein, fiber, and vitamins.
  • Great for Meal Prep: Tastes even better the next day, making it ideal for leftovers.

Ingredients for the Best Vegetable Beef Soup

To make this soup rich, flavorful, and satisfying, you’ll need the following ingredients:

  • 1 lb ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 2 stalks celery, diced
  • 3 potatoes, peeled and cubed
  • 1 cup green beans, cut into 1-inch pieces (fresh or frozen)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup peas (frozen or fresh)
  • 1 (15 oz) can of diced tomatoes, undrained
  • 1 (8 oz) can of tomato sauce
  • 4 cups beef broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon thyme
  • Salt and pepper, to taste
  • 1 tablespoon olive oil (for sautéing)
  • Optional: 1 tablespoon Worcestershire sauce for added depth

How to Make Homemade Vegetable Beef Soup

1. Brown the Ground Beef

  • In a large Dutch oven or soup pot, heat olive oil over medium-high heat.
  • Add ground beef and cook until browned, breaking it apart with a wooden spoon.
  • Drain excess fat, then add diced onion and garlic, sautéing until fragrant (about 3 minutes).

2. Add the Vegetables and Broth

  • Stir in carrots, celery, and potatoes.
  • Pour in the beef broth, diced tomatoes, and tomato sauce.
  • Add herbs (basil, oregano, thyme), salt, pepper, and Worcestershire sauce, if using.

3. Simmer to Perfection

  • Bring the soup to a gentle boil, then reduce the heat to low.
  • Cover and simmer for 30–35 minutes, or until the vegetables are fork-tender.

4. Add Remaining Vegetables

  • Stir in green beans, corn, and peas.
  • Continue simmering uncovered for another 10 minutes, until all veggies are cooked through and the flavors are well developed.

Tips for the Richest Flavor

  • Sauté the vegetables (especially onions, garlic, and celery) before simmering to unlock deeper flavors.
  • For a thicker texture, mash a few potatoes right into the soup.
  • Want extra richness? Add a splash of red wine or a teaspoon of brown sugar to balance acidity.
  • Make it spicy by adding a pinch of crushed red pepper flakes or a dash of hot sauce.

Variations and Customizations

1. Chunky Steak Vegetable Soup

Swap ground beef for cubed chuck roast or stew meat. Brown it well before adding vegetables for a more robust flavor and texture.

2. Low-Carb Version

Skip potatoes and corn, and add more green beans, zucchini, or cauliflower rice.

3. Pasta Addition

Stir in ½ cup of small pasta (like ditalini or elbow macaroni) during the last 10 minutes of cooking for added heartiness.

4. Vegetarian Twist

Omit the beef and use vegetable broth with extra beans (like kidney or white beans) for a protein-packed meatless version.

What to Serve with Vegetable Beef Soup

This hearty soup pairs perfectly with:

  • Crusty French bread or garlic toast
  • Grilled cheese sandwich
  • Cornbread or biscuits
  • Simple green salad for a fresh contrast

Add grated Parmesan cheese or a dollop of sour cream on top for an indulgent finish.

Storing and Reheating Tips

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

  • Let soup cool completely and transfer to freezer-safe containers or bags. Freeze for up to 3 months.

Reheating

  • Reheat on the stovetop over medium heat until hot.
  • If frozen, thaw overnight in the fridge or defrost gently in the microwave.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes! Brown the beef and onions first, then transfer all ingredients to a slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

Can I use canned vegetables?

Absolutely, but add them in the last 10 minutes of cooking to avoid mushy texture.

How can I thicken the soup?

You can mash some of the potatoes, add a cornstarch slurry, or simmer uncovered to reduce the broth.

Nutritional Information (Per Serving – Approximate)

  • Calories: 320
  • Fat: 12g
  • Protein: 18g
  • Carbohydrates: 30g
  • Fiber: 5g

Note: Values may vary based on specific ingredients and serving sizes.

Conclusion: A Bowl of Pure Comfort

Vegetable Beef Soup is the definition of a classic, feel-good meal that’s easy to make and loved by all. With rich flavors, a hearty texture, and plenty of healthy vegetables, this one-pot wonder is ideal for cozy nights, meal prepping, and feeding a hungry family. Customize it your way and enjoy the warm, nourishing magic of homemade soup.

Leave a Comment