Vegetable Beef Soup is an easy soup recipe that you will love. Made with simple ingredients, this dinner comes together in a snap.
There is nothing better than a warm bowl of soup in the winter. I love a soup that gives you everything in one bowl, and this vegetable and beef soup is exactly that. Ground beef combines with delicious vegetables and potatoes rounding this out as a perfect full dinner.
How to Make Vegetable Beef Soup
Here is a brief overview of how this ground beef vegetable soup recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Cook the ground beef. When it has just begun to brown, add in the onion, carrots, celery, and garlic. Season with salt and pepper and sauté for five to seven minutes or until the onion is translucent.
- Add the beef broth. Whisk in the beef broth, scraping up any browned bits off the bottom of the pan. Then stir in the diced tomatoes, Worcestershire sauce, bay leaves, thyme, oregano, and basil.
- Add the potatoes. Bring the soup to a boil and then lower it to a simmer for 20 minutes, or until the potatoes are fork-tender.
- Add the peas. Stir in the frozen peas and allow them to cook through. Serve with fresh parsley and enjoy!
Substitutions
- Swap the tomatoes. Use crushed tomatoes if you don’t like tomato chunks in your soup.
- Use ground turkey instead of ground beef. If your family prefers ground turkey or you want to make the soup a little lighter, you can use that instead of ground beef here. Keep in mind that unless you are using a non stick pan, you will need to add a bit of olive oil in the pot to cook the ground turkey.
- Add more veggies. If there is a vegetable in this soup that you don’t like, leave it out and swap it for something else. We sometimes enjoy swapping the peas for frozen cut green beans. You can also add corn or mushrooms.
Making it in the Slow Cooker
This vegetable soup with ground beef can also be made in the Crock-Pot! Simply follow the recipe as written through step 2, then add everything (except the frozen peas) to your slow cooker and cook on low for four to five hours, or until the potatoes are fork tender. Add the frozen peas and let warm through for a few minutes and enjoy!
Storing and Freezing Soup
One thing I love about soup is that oftentimes the leftovers taste even better than when you first enjoy it. Store any leftover soup in an airtight container in the refrigerator for up to three days. Remember to reheat only the portion you plan to eat in the microwave on half power or on the stovetop on low until heated through.
To freeze this soup, allow it to cool and transfer it to freezer-safe bags or containers, leaving a little room at the top for it to expand. Store in the freezer for up to three months. When ready to eat, allow it to thaw in the refrigerator and reheat over low heat, stirring occasionally.
More Great Soup Recipes
If you make this easy vegetable beef soup recipe or any of my other recipes, I’d love to hear what you think!
Vegetable Beef Soup
Ingredients
- 1 pound ground beef (453.6 grams)
- 1 yellow onion diced
- 3 medium carrots peeled, cut in half, and sliced
- 3 celery ribs diced
- 2 garlic cloves minced
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1/2 teaspoon black pepper
- 4 cups beef broth (907 grams or 946.4 ml)
- 15 ounces diced tomatoes undrained (411 grams)
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 pound russet potatoes unpeeled and cut into one-inch chunks (453.6 grams)
- 1 cup frozen peas (170 grams)
- fresh parsley for garnishing
Instructions
- Place a large stock pot or Dutch oven over medium heat. Add the ground beef, breaking it up as it cooks. When it has just begun to brown, add in the onion, carrots, celery, and garlic. Season with salt and pepper and sauté for 5 to 7 minutes or until the onion is translucent. Drain any excess grease.1 pound ground beef, 1 yellow onion, 3 medium carrots, 3 celery ribs, 2 garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Whisk in the beef broth, scraping up any browned bits off the bottom of the pan. Then stir in the diced tomatoes, Worcestershire sauce, bay leaves, thyme, oregano, and basil.4 cups beef broth, 15 ounces diced tomatoes, 1 tablespoon Worcestershire sauce, 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon dried basil
- Stir in the diced potatoes. Bring the soup to a boil then reduce to a simmer and cook for 20 minutes. You should see intermittent bubbles the size of peas.1 pound russet potatoes
- At the end of the 20 minutes, the potatoes should be fork-tender. If they aren't, simmer the soup a little bit longer. Taste the soup and add more salt and pepper as needed. Stir in the frozen peas and allow them to cook through, about 1 minute.1 cup frozen peas
- Serve with fresh parsley, which adds such a great finish to this soup, and crusty bread, and enjoy.
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