Vegetable Beef Soup Recipe
This Vegetable Beef Soup Recipe brings together ground beef, tender potatoes and plenty of colorful vegetables in a savory beef broth. Carrots, green beans, corn and peas make every bowl substantial, while diced tomatoes add another layer of flavor to the simple broth.
Unlike a beef soup that requires hours of cooking a large cut of meat, this version starts with ground beef. Brown it directly in a large soup pot, then add the vegetables, tomatoes, broth and seasonings to the same pot. That straightforward method keeps both preparation and cleanup manageable.
The seasoning is deliberately uncomplicated. Salt, black pepper, garlic powder and onion powder complement the beef and vegetables without turning the ingredient list into a lengthy shopping trip. Once everything reaches a boil, the soup simmers covered for 25–30 minutes.
Use the vegetables as your final doneness cue: the potatoes and other vegetables should be tender. Serve the finished vegetable beef soup hot with crusty bread or crackers for the hearty family dinner described in the original recipe.
Why You’ll Love This Recipe
- Hearty ground beef base: One pound of ground beef gives the soup plenty of savory flavor and substance.
- Loaded with vegetables: Potatoes, carrots, green beans, corn and peas all go into the same pot.
- Simple pantry seasoning: Salt, pepper, garlic powder and onion powder are all you need for the supplied seasoning blend.
- One-pot method: The beef is browned and the soup is simmered in the same large soup pot.
- Easy cooking cues: Simmer for 25–30 minutes and check that the potatoes and vegetables have become tender.
- Adjustable at the finish: The final step before serving gives you a chance to taste the broth and adjust the seasoning if needed.
- Made for a comforting meal: The original recipe specifically suggests serving the soup with crusty bread or crackers for a family dinner.
Ingredients
- 1 pound ground beef
- 2 large potatoes, diced
- 1 cup carrots, sliced
- 1 cup green beans, cut into pieces
- 1 cup corn
- 1 cup peas
- 1 can diced tomatoes, 15 ounces
- 6 cups beef broth
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Ingredient Notes
Ground Beef
Start with 1 pound of ground beef. Brown it over medium heat while breaking it into small pieces, then drain excess fat if necessary before adding the vegetables.
Potatoes
The recipe calls for two large diced potatoes. They simmer directly in the broth and also provide one of the clearest indicators that the soup has cooked long enough.
Carrots and Green Beans
Use 1 cup of sliced carrots and 1 cup of green beans cut into pieces. Both go into the pot immediately after the beef has been browned.
Corn and Peas
One cup each of corn and peas adds more vegetables to the soup. The original recipe does not specify fresh, frozen or canned, so no particular form has been assigned here.
Diced Tomatoes
One 15-ounce can of diced tomatoes joins the vegetables before the beef broth is added. The supplied directions do not call for draining the tomatoes.
Beef Broth
Six cups of beef broth create the soup’s liquid base and complement the browned ground beef.
Seasonings
The seasoning blend consists of 1 teaspoon salt, ¾ teaspoon black pepper, ½ teaspoon garlic powder and ½ teaspoon onion powder. Taste the finished soup and adjust the seasoning if needed, as directed.
Equipment
- Large soup pot with a lid
- Wooden spoon or heat-safe spatula
- Knife and cutting board
- Measuring cups and spoons
- Ladle for serving
How to Make Vegetable Beef Soup
1. Brown the Ground Beef
Brown the ground beef in a large soup pot over medium heat, breaking it into small pieces as it cooks. Drain excess fat if necessary.
2. Add the Vegetables
Add the diced potatoes, carrots, green beans, corn, peas, and diced tomatoes.
3. Add the Beef Broth
Pour in the beef broth and stir well.
4. Season the Soup
Add the salt, black pepper, garlic powder, and onion powder.
5. Bring to a Boil
Bring the soup to a boil.
6. Cover and Simmer
Reduce the heat, cover, and simmer for 25–30 minutes, or until the potatoes and vegetables are tender.
7. Taste and Adjust
Taste and adjust the seasoning if needed.
8. Serve Hot
Serve hot with crusty bread or crackers.
Tips for the Best Results
- Break up the beef as it browns: The supplied method calls for small pieces, which distribute throughout the soup.
- Drain only if necessary: Remove excess fat after browning the beef if needed before continuing with the vegetables.
- Dice the potatoes before cooking: The potatoes go into the soup raw and cook during the covered simmer.
- Stir after adding the broth: This helps combine the browned beef, vegetables and tomatoes before seasoning.
- Bring the soup to a boil first: Only then should you reduce the heat, cover the pot and begin the 25–30 minute simmer.
- Check tenderness: The potatoes and vegetables should be tender before you move on to the final seasoning check.
- Taste before serving: The original method specifically includes a final opportunity to adjust the seasoning.
Common Mistakes to Avoid
- Leaving the beef in large clumps: Break it into small pieces while browning as the recipe directs.
- Ignoring excess fat: If the browned beef releases a substantial amount, drain the excess before adding the vegetables.
- Skipping the initial boil: Bring the assembled soup to a boil before reducing the heat for the covered simmer.
- Simmering uncovered: The supplied recipe specifically calls for covering the pot during the 25–30 minute simmer.
- Stopping before the potatoes are tender: Use vegetable tenderness alongside the time range to judge when the soup is ready.
- Skipping the final taste: Check the seasoning before serving rather than automatically adding more salt or pepper.
Substitutions and Variations
No substitutions or variations were included with the original Vegetable Beef Soup Recipe. The supplied version uses ground beef, potatoes, carrots, green beans, corn, peas and diced tomatoes in beef broth.
Other vegetables, seasonings or broth substitutions could change the soup, but those would be personal variations rather than ingredients from the original recipe.
Serving Suggestions
The original recipe specifically recommends serving Vegetable Beef Soup hot with crusty bread or crackers. Either accompaniment works well with the broth while leaving the beef and vegetables at the center of the meal.
Because the soup already combines beef, potatoes and several vegetables, it is designed to be a hearty, comforting family dinner rather than simply a starter.
Storage and Reheating
Specific storage and reheating instructions were not included with the original recipe, so this article does not assign a storage duration or reheating method that was not supplied.
Frequently Asked Questions
What is in this Vegetable Beef Soup Recipe?
It contains ground beef, potatoes, carrots, green beans, corn, peas and diced tomatoes in beef broth seasoned with salt, black pepper, garlic powder and onion powder.
What kind of beef does this soup use?
The recipe calls for 1 pound of ground beef.
Do I brown the ground beef first?
Yes. Brown it in the soup pot over medium heat and break it into small pieces as it cooks.
Should I drain the ground beef?
The supplied directions say to drain excess fat if necessary.
How much beef broth do I need?
Use 6 cups of beef broth.
How long does Vegetable Beef Soup simmer?
After bringing the soup to a boil, reduce the heat, cover the pot and simmer for 25–30 minutes.
How do I know when the soup is ready?
The potatoes and vegetables should be tender. After that, taste the soup and adjust the seasoning if needed.
Do I need to drain the diced tomatoes?
The supplied method does not instruct you to drain the 15-ounce can of diced tomatoes.
Can I use frozen or canned corn and peas?
The original recipe simply lists 1 cup each of corn and peas without specifying whether they should be fresh, frozen or canned.
What should I serve with vegetable beef soup?
The original recipe recommends crusty bread or crackers.
How many servings does this recipe make?
A specific serving yield was not supplied, so no serving count has been assigned.
Does this recipe include a total cooking time?
No overall cooking time was supplied. The recipe specifically gives a 25–30 minute simmer, while the beef browning and time needed to bring the soup to a boil are not quantified.
Recipe Card: Vegetable Beef Soup
Recipe Name: Vegetable Beef Soup
Description: A hearty ground beef soup with potatoes, carrots, green beans, corn, peas and tomatoes simmered in savory beef broth.
Simmer Time: 25–30 minutes
Method: Stovetop
Ingredients
- 1 pound ground beef
- 2 large potatoes, diced
- 1 cup carrots, sliced
- 1 cup green beans, cut into pieces
- 1 cup corn
- 1 cup peas
- 1 can diced tomatoes, 15 ounces
- 6 cups beef broth
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Brown the ground beef in a large soup pot over medium heat, breaking it into small pieces as it cooks. Drain excess fat if necessary.
- Add the diced potatoes, carrots, green beans, corn, peas, and diced tomatoes.
- Pour in the beef broth and stir well.
- Add the salt, black pepper, garlic powder, and onion powder.
- Bring the soup to a boil.
- Reduce the heat, cover, and simmer for 25–30 minutes, or until the potatoes and vegetables are tender.
- Taste and adjust the seasoning if needed.
- Serve hot with crusty bread or crackers.
Recipe Notes
- Break the ground beef into small pieces as it browns.
- Drain excess beef fat if necessary.
- Bring the soup to a boil before reducing the heat.
- Cover and simmer for 25–30 minutes.
- Use tender potatoes and vegetables as the final doneness cue.
- Taste and adjust the seasoning before serving.
- Serve hot with the supplied choice of crusty bread or crackers.
Storage and Reheating
Specific storage and reheating instructions were not included with the original recipe.