Hearty Vegetable Beef Soup 🍲 – A Comforting Classic for Chilly Days
When the weather turns cold and you need a bowl of comfort that warms you from the inside out, there’s nothing quite like a big pot of vegetable beef soup simmering on the stove. This recipe combines savory ground beef, tender vegetables, and a rich, flavorful tomato broth into a wholesome, satisfying meal you can enjoy any day of the week.
Whether you’re cooking for your family, prepping lunches for the week, or looking for a cozy one-pot dinner, this vegetable beef soup is the perfect go-to recipe that delivers nourishment and taste in every bite.
🍅 Why You’ll Love This Vegetable Beef Soup
- Hearty and filling thanks to protein-rich beef and fiber-packed vegetables
- Easy to prepare with simple ingredients you likely have on hand
- Perfect for meal prep — it tastes even better the next day
- Customizable — add your favorite veggies or grains
- Freezer-friendly — make a big batch and freeze for later
🛒 Ingredients for Vegetable Beef Soup
To make this flavorful, nutritious soup, you’ll need:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 medium potatoes, diced
- 1 cup green beans (fresh or frozen)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup peas (frozen or canned)
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 4 cups beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon olive oil
Optional: Add 1 bay leaf or 1 teaspoon Worcestershire sauce for extra depth of flavor.
👩🍳 Step-by-Step Instructions to Make the Best Vegetable Beef Soup
1. Brown the Ground Beef
In a large soup pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the ground beef and cook until browned and crumbled. Season with a pinch of salt and pepper. Remove and drain excess fat if needed.
2. Sauté Aromatics
To the same pot, add the diced onion and sauté for 2–3 minutes until soft. Stir in the minced garlic and cook for 30 seconds, until fragrant.
3. Add Vegetables
Add the carrots, celery, and potatoes to the pot. Stir and cook for 5 minutes to begin softening the vegetables.
4. Stir in Tomatoes and Broth
Add the diced tomatoes (with juice), tomato paste, and beef broth. Stir until well combined and the tomato paste has dissolved into the broth.
5. Season the Soup
Stir in the basil, oregano, paprika, and additional salt and pepper to taste. If using, add the bay leaf and Worcestershire sauce.
6. Simmer
Bring the soup to a gentle boil. Reduce the heat to low, cover, and let it simmer for 25–30 minutes, or until the vegetables are tender.
7. Add Remaining Vegetables
Add the green beans, corn, and peas during the last 10 minutes of cooking so they remain bright and fresh.
8. Adjust & Serve
Taste and adjust seasoning if needed. Remove the bay leaf (if used). Ladle into bowls and serve hot with crusty bread or crackers.
🍽️ Serving Suggestions
This vegetable beef soup is delicious on its own, but you can elevate your meal by serving it with:
- Warm crusty bread or garlic toast
- Buttery biscuits
- A side green salad for a lighter touch
- Grated Parmesan cheese sprinkled on top
For extra heartiness, consider adding a scoop of cooked rice, quinoa, or pasta directly to the bowl.
🥄 Variations and Add-Ins
Low-Carb Version:
- Skip the potatoes and corn.
- Add chopped zucchini or cauliflower rice instead.
Spicy Kick:
- Stir in 1/2 teaspoon crushed red pepper or a dash of hot sauce.
Grain Boost:
- Add cooked barley, farro, or brown rice for added texture.
Slow Cooker Option:
- Brown the beef and onions beforehand.
- Combine all ingredients (except peas and corn) in the slow cooker.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Stir in corn and peas during the last 30 minutes.
🧊 Storage and Freezing
Refrigerator:
Store cooled soup in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop.
Freezer:
Let the soup cool completely. Transfer to freezer-safe bags or containers. Freeze for up to 3 months.
Tip: Freeze in individual portions for easy grab-and-go lunches.
📌 Pro Tips for the Perfect Vegetable Beef Soup
- Use lean ground beef to avoid too much grease in your broth.
- Fresh herbs like parsley or thyme can be added before serving for brightness.
- Let the soup rest for 10 minutes before serving — this allows flavors to meld.
- Double the recipe for meal prep or large families.
💬 Final Thoughts – Why This Soup Stands Out
This hearty vegetable beef soup is more than just a recipe — it’s comfort in a bowl. It’s the kind of meal that brings families together, warms cold hands, and fills empty stomachs with delicious, nourishing ingredients. The combination of ground beef, vegetables, and tomato-rich broth makes this dish an instant classic.
It’s easy to make, endlessly adaptable, and always satisfying. Whether you’re fighting off a cold, warming up on a rainy night, or just craving a bowl of something hearty, this soup delivers every time.