Vegetable Beef Soup Recipe

Vegetable Beef Soup Recipe tastes rich and tomatoey with tender beef, sweet pops of corn and peas, and a cozy herby finish. This soup fits busy cooks who want comfort in about 50 minutes from start to ladle. I still crush a sleeve of saltines on top like my dad taught me.

Why You Should Try This Vegetable Beef Soup Recipe

Vegetable Beef Soup – Smile Sandwich Recipe brings big flavor with simple, weeknight steps. You brown beef, toss in everyday veggies, and let the pot do the work. The soup freezes well and feeds a crew without stress.

Ingredients You’ll Need

• 1 pound lean ground beef, 90 percent (or use 1.25 pounds beef stew meat, cut 1-inch, and simmer longer)
• 1 tablespoon olive oil, only if your beef is very lean
• 1 yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery ribs, sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste (tube works great for storage)
• 1 can diced tomatoes, 14.5 ounces, with juices (San Marzano style tastes great)
• 6 cups low sodium beef broth (Better Than Bouillon beef base makes a robust pot)
• 2 cups russet or Yukon Gold potatoes, peeled and 1/2-inch diced
• 1 cup frozen cut green beans
• 1 cup frozen peas
• 1 cup frozen corn, optional for extra sweetness
• 1 tablespoon Worcestershire sauce, or 2 teaspoons soy sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon sweet paprika
• 1 bay leaf
• 1 to 1.5 teaspoons kosher salt, to taste
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 teaspoon red wine vinegar or lemon juice, to brighten at the end
• Pinch of sugar, optional if the tomatoes taste sharp

Pantry shortcuts and swaps:

• Use a 12-ounce bag of frozen mixed vegetables in place of peas, corn, and green beans.
• Swap ground turkey or chicken for beef and use chicken broth.
• Skip potatoes for a lower carb bowl and add more green beans and mushrooms.
• Stir in 1/2 cup small pasta or 1/3 cup barley during the simmer if you want extra heft.

Equipment:

• Large Dutch oven or heavy soup pot, 5 to 6 quarts
• Wooden spoon
• Cutting board and chef’s knife
• Measuring cups and spoons
• Ladle and bowls
• Can opener

How to Make Vegetable Beef Soup

Prep: 15 minutes | Cook: 35 minutes | Total: 50 minutes

1. Brown the beef
   Set a large pot over medium-high heat. Add beef and cook until browned, 5 to 7 minutes, breaking it up with a spoon. Drain excess fat if needed, then season with a pinch of salt and pepper.
2. Sauté the aromatics
   Lower heat to medium. Add onion, carrots, and celery. Cook 5 minutes until the vegetables soften at the edges. Stir in garlic and tomato paste and cook 1 minute to coat everything.
3. Build the broth
   Add diced tomatoes with juices, beef broth, Italian seasoning, paprika, bay leaf, Worcestershire, and the potatoes. Scrape up browned bits from the bottom so the broth gains flavor. Bring the pot to a lively simmer.
4. Simmer until tender
   Cover partially and simmer 18 to 20 minutes, stirring once or twice, until potatoes and carrots turn tender. Taste and add salt and pepper.
5. Add quick-cooking veggies
   Stir in green beans, peas, and corn. Simmer 5 to 8 minutes until the veggies heat through and stay bright. Pull out the bay leaf.
6. Finish and serve
   Stir in parsley and red wine vinegar or lemon juice. Add a pinch of sugar if the tomatoes taste too tangy. Ladle into bowls and serve hot with crackers or crusty bread.

Cook-time note for stew beef
If you use stew beef instead of ground beef, brown the cubes, add liquids, cover, and simmer gently 60 to 90 minutes until tender before adding potatoes and the rest.

Tips & Tricks

• Dry the beef with a paper towel so it browns faster.
• Cut potatoes and carrots to the same size so they cook evenly.
• Keep the pot at a gentle simmer, not a rolling boil, for clear broth.
• Season in layers: salt the beef, taste after the potato simmer, and finish with acid.
• Use frozen mixed vegetables and pre-diced mirepoix to save time.
• Deglaze the pot with a splash of broth after browning to capture flavor.
• Stir in a teaspoon of sugar only if the tomatoes taste sharp.
• For stew beef, simmer low and slow until tender before adding potatoes.

What to Serve with Vegetable Beef Soup

Serve this cozy bowl with buttered sourdough, garlic toast, or a grilled cheese for dunking. A crisp green salad with vinaigrette cuts through the rich broth. I also like saltines or oyster crackers for crunch, plus a dill pickle spear on the side for a tangy bite.

Make-Ahead and Storage

Let the soup cool for 20 to 30 minutes, then portion it into airtight containers. Refrigerate up to 4 days or freeze up to 3 months. Reheat on the stovetop over medium heat with a splash of water or broth until it gently simmers. If you add pasta or barley, cook those separately and add them to bowls when serving so they do not soak up too much broth.

Nutrition Information

Approximate per 1.5 cup serving with ground beef: 320 calories, 24 g protein, 28 g carbohydrates, 12 g fat, 6 g fiber, 680 mg sodium. Values vary by brands and portions.

Ally Sanders

Vegetable Beef Soup Recipe

A hearty and comforting vegetable beef soup packed with nutritious vegetables and tender beef pieces.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4

Course: Soup

Cuisine: American

Ingredients

  

• 1 lb beef stew meat beef, cut into cubes
• 4 cups beef broth
• 2 cups carrots, sliced
• 2 cups potatoes, diced
• 1 cup celery, chopped
• 1 cup green beans, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

1. In a large pot, brown the beef over medium heat.
2. Add beef broth and bring to a boil.
3. Add carrots, potatoes, celery, and green beans.
4. Reduce heat, cover, and simmer for 1 hour until beef and vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy.

Notes

For a thicker soup, you can mash some of the potatoes while cooking. Feel free to add any additional vegetables you like.