There are nights when all I want is a soup that feels deeply nourishing and familiar, the kind that warms you clear through and makes the kitchen smell like home. This is the best vegetable beef soup for those moments. It is hearty, rich, and packed with tender beef, plenty of vegetables, and a savory broth that tastes like it has been simmering all day.
I come back to this recipe again and again because it is dependable, cozy, and endlessly comforting. It is the soup I make when the weather turns cool, when the fridge needs a reset, or when I want something that feeds everyone generously. Let's get a pot going.
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Why You'll Love This Recipe
- Hearty and filling with beef and vegetables
- Classic, homemade flavor that never gets old
- Easy to make in one pot
- Perfect for leftovers and meal prep
- Cozy comfort food for any season
Ingredients
This recipe uses simple, familiar ingredients that come together beautifully:
- Ground beef or stew beef
- Onion, carrots, and celery
- Potatoes
- Mixed vegetables or Veg-All style vegetables
- Tomatoes and broth
- Simple seasonings that let everything shine
Exact measurements and details are included in the recipe card below.
Ingredient Notes and Substitutions
Ground beef makes this soup especially easy and budget-friendly, while stew meat or chuck roast gives you that classic, slow-simmered texture. Both work beautifully.
Using a mixed vegetable blend keeps prep simple. Veg-All style vegetables are traditional here, but frozen mixed vegetables are just as good.
Potatoes add heartiness and make the soup feel extra satisfying. Dice them evenly so they cook at the same pace.
Instructions
- In a large soup pot or Dutch oven, brown the beef over medium heat until fully cooked. Drain excess fat if needed.
- Add the chopped onion, carrots, and celery. Cook for a few minutes until the vegetables begin to soften and smell fragrant.
- Stir in the tomatoes, broth, potatoes, mixed vegetables, and seasonings. Give everything a good stir.
- Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered until the vegetables are tender and the flavors have melded.
- Taste and adjust seasoning as needed. Serve warm.
Pro Tips for Success
- Let the soup simmer longer if you have time. Flavor improves with patience.
- Stir occasionally so nothing sticks to the bottom.
- Cut vegetables into similar sizes for even cooking.
- Taste at the end and season gently.
Storage and Reheating
This soup stores beautifully. Let leftovers cool, then transfer to an airtight container and refrigerate for up to four days.
Reheat gently on the stovetop or in the microwave, stirring occasionally.
Make Ahead and Freezing
The best vegetable beef soup is even better the next day. It is a wonderful make-ahead meal.
To freeze, cool completely and store in freezer-safe containers for up to three months. Thaw overnight in the refrigerator before reheating.
Tips and Variations
- Add barley or small pasta for extra heartiness.
- Use beef broth instead of water for deeper flavor.
- Stir in a splash of Worcestershire sauce.
- Add green beans or corn if you love extra veggies.
- Serve with crusty bread or warm rolls.
FAQs
Yes. With beef, potatoes, and vegetables, it is very satisfying.
Absolutely. They are convenient and work perfectly here.
Yes, slightly. Add broth when reheating if you prefer it thinner.
📖 Recipe
Vegetable Beef Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 people 1x
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Description
When it comes to comfort, this Vegetable Beef Soup is where it's at. With a short list of ingredients, this easy soup is hearty, delicious, and perfect for the whole family!
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 1 tsp garlic, minced
- Salt & pepper, to taste
- 3 ½ cups beef broth
- 1 (15 oz) can petite diced tomatoes
- 1 (10.5 oz) can condensed tomato soup
- 2 tsp Worcestershire sauce
- 2 tsp Italian seasoning
- 1 (16 oz) bag frozen mixed vegetables
- 2 medium potatoes (any variety), diced
Instructions
- In a large pot or Dutch oven, add ground beef, onion, and garlic. Cook until meat is no longer pink and onions are translucent.
- Season with salt and pepper to taste.
- Add beef broth, diced tomatoes, tomato soup, Worcestershire sauce, Italian seasoning, frozen vegetables, and potatoes. Stir to combine.
- Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes, or until potatoes are tender.
Notes
You can use petite or regular diced tomatoes based on preference. Russet potatoes work well, but any variety is fine. Fresh vegetables (1 lb) can be used instead of frozen but may need longer cooking time. Worcestershire sauce can be swapped for balsamic vinegar for a tangy twist. Try adding cooked macaroni noodles for a beefy vegetable noodle soup variation. This soup also freezes well.
Nutrition
- Serving Size: 1 cup
- Calories: 358
- Sugar: 8g
- Sodium: 915mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 21g
- Cholesterol: 54mg
Serving Suggestions
Serve this soup with crusty bread, cornbread, or crackers for dipping. It is perfect for family dinners, cozy weekends, or packing up for lunches during the week.
Nutrition and Notes
This soup is wholesome, hearty, and made with everyday ingredients. It feeds a crowd and stretches beautifully, making it ideal for busy weeks. I have tested versions like this many times, and this one always hits that perfect balance of flavor and comfort.
Reader Reviews
Readers love how classic and comforting this soup feels. Many say it becomes a regular rotation recipe once the weather cools.
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