Why You’ll Love This Recipe
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Hearty and Filling: The combination of beef and a variety of vegetables makes this soup a satisfying meal on its own.
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Simple Ingredients: I use common pantry staples and fresh or frozen vegetables, making it convenient to prepare.
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Flavorful Broth: The slow simmering allows the flavors to meld beautifully, creating a rich and savory broth.
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Versatile: I can easily customize the vegetables or use different types of meat to suit my preferences.
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Great for Meal Prep: This soup stores well, making it ideal for leftovers or freezing for future meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 lb ground beef (or stew meat)
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1 tablespoon olive oil
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1 small onion, diced
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3 cloves garlic, minced
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3 carrots, peeled and sliced
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2 potatoes, peeled and diced
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1 cup green beans, chopped
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1 cup peas
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1 cup corn
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1 can (14.5 oz) diced tomatoes
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4 cups beef broth
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1 cup water
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1 teaspoon Worcestershire sauce
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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½ teaspoon salt (or to taste)
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½ teaspoon black pepper
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1 bay leaf
Directions
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Brown the Beef: In a large pot or Dutch oven, I heat the olive oil over medium heat. I add the ground beef (or stew meat) and cook until browned, breaking it apart as it cooks. I drain any excess grease if necessary, then remove the beef from the pot and set it aside.
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Sauté the Aromatics: In the same pot, I add the diced onion and cook until softened, about 3–4 minutes. I stir in the minced garlic and cook for another 30 seconds until fragrant.
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Add the Vegetables and Broth: I return the cooked beef to the pot. I add the carrots, potatoes, green beans, peas, corn, diced tomatoes, beef broth, and water. I stir in Worcestershire sauce, thyme, oregano, salt, black pepper, and the bay leaf. I bring the mixture to a boil.
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Simmer to Perfection: I reduce the heat to low, cover, and let the soup simmer for about 30–40 minutes. I stir occasionally and cook until the vegetables are tender and the flavors meld together.
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Adjust and Serve: I taste the soup and adjust the seasoning if needed. I remove the bay leaf before serving. I ladle the soup into bowls and garnish with fresh parsley if desired. I serve it hot with crusty bread or crackers.
Servings and Timing
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Servings: 6
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Prep Time: 15 minutes
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Cook Time: 40 minutes
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Total Time: 55 minutes
Variations
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Different Meats: I sometimes use ground turkey, shredded chicken, or stew meat instead of ground beef for a different flavor and texture.
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Vegetarian Option: I omit the meat and use vegetable broth, adding more beans or lentils for protein.
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Spicy Kick: I add a pinch of red pepper flakes or a diced jalapeño for some heat.
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Grain Addition: I stir in cooked rice, barley, or pasta to make the soup even heartier.
Storage/Reheating
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Refrigerator: I store the cooled soup in an airtight container for up to 4 days.
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Freezer: I freeze the soup in portioned airtight containers or freezer-safe bags for up to 3 months.
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Reheating: I thaw the soup overnight in the refrigerator if frozen. I reheat it on the stovetop over medium heat or in the microwave until warmed through.
FAQs
Can I use a different type of meat?
Yes! I can substitute ground beef with stew meat, shredded beef, ground turkey, or even chicken for a lighter option.
Can I make this in a slow cooker?
Absolutely. I brown the beef first, then add all ingredients to a slow cooker. I cook on low for 6–8 hours or high for 3–4 hours.
How can I thicken the soup?
For a thicker consistency, I mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup during the last 10 minutes of cooking.
Can I use frozen vegetables?
Yes! Frozen vegetables work great and can be added directly to the soup without thawing.
What can I serve with this soup?
I often serve it with crusty bread, crackers, or a side salad for a complete meal.
Conclusion
I find that this Easy Vegetable Beef Soup is a comforting and versatile dish that’s perfect for any occasion. Whether I’m preparing it for a family dinner or meal prepping for the week, it’s a satisfying and nourishing choice that never disappoints.
Print
Easy Vegetable Beef Soup
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This vegetable beef soup is packed with ground beef, tender veggies, and flavorful broth—an easy one-pot comfort food perfect for any night of the week.
Ingredients
1 lb ground beef (or stew meat)
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
3 carrots, peeled and sliced
2 potatoes, peeled and diced
1 cup green beans, chopped
1 cup peas
1 cup corn
1 can (14.5 oz) diced tomatoes
4 cups beef broth
1 cup water
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon salt (or to taste)
½ teaspoon black pepper
1 bay leaf
Instructions
Brown the Beef: In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart. Drain excess grease and set beef aside.
Sauté Aromatics: In the same pot, sauté the diced onion until soft, about 3–4 minutes. Add garlic and cook for 30 seconds.
Build the Soup: Return beef to the pot. Add carrots, potatoes, green beans, peas, corn, diced tomatoes, broth, water, Worcestershire sauce, thyme, oregano, salt, pepper, and bay leaf. Bring to a boil.
Simmer: Reduce heat, cover, and simmer for 30–40 minutes, stirring occasionally, until vegetables are tender and flavors meld.
Serve: Remove bay leaf. Taste and adjust seasoning. Serve hot, optionally garnished with fresh parsley.
Notes
Substitute beef with ground turkey, stew meat, or chicken for variety.
Add cooked pasta, rice, or barley for a more filling soup.
Frozen vegetables can be used directly from the freezer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
