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–+ servings
Bowl of Vegetable Beef Soup with spoons and piece of bread sitting beside
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5 from 1 vote

Vegetable Beef Soup

Vegetable Beef Soup is an easy soup recipe that you will love. Made with simple ingredients, this dinner comes together in a snap.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Author: Lisa Longley

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.