This hearty homemade vegetable beef soup is packed with tender potatoes, savory ground beef, sweet corn, green beans, peas, carrots, and tomatoes in a rich, flavorful broth. It’s comforting, budget-friendly, and perfect for family dinners, meal prep, or chilly evenings.

Recipe details

Prep: 20 min

Cook: 45–60 min

Serves: 8

Ingredients

• 1 lb (450 g) lean ground beef
• 1 tablespoon olive oil, if needed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and cubed
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 cup green beans, cut into small pieces
• 1 cup corn kernels, fresh or frozen
• 1 cup green peas, fresh or frozen
• 1 can (14–15 oz / 400 g) diced tomatoes
• 2 tablespoons tomato paste
• 6 cups (1.4 liters) beef broth
• 1 teaspoon paprika
• 1 teaspoon dried Italian herbs
• ½ teaspoon black pepper
• ½–1 teaspoon salt, or to taste
• 1 bay leaf (optional)
• 1–2 tablespoons chopped parsley (optional)

Optional: Add ½ teaspoon chili powder for a little heat or extra vegetables such as cabbage or zucchini.

Instructions

Step 1: Brown the beef

Heat a large soup pot over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon until fully browned. Drain excess fat if necessary.

Step 2: Cook the aromatics

Add the onion, garlic, carrots, and celery. Cook for 3–5 minutes until slightly softened. Stir in the tomato paste, paprika, Italian herbs, and black pepper.

Step 3: Add broth and potatoes

Pour in the beef broth and diced tomatoes. Add the potatoes and bay leaf, if using. Stir well and bring the soup to a boil.

Step 4: Simmer the soup

Reduce the heat to low, cover partially, and simmer for 20–25 minutes. Add the green beans, corn, and peas, then cook for another 10–15 minutes, until the potatoes and vegetables are tender.

Step 5: Season and serve

Remove the bay leaf. Taste and adjust the salt and pepper. Add parsley if desired, then serve hot with bread, crackers, or a simple green salad.

Nutrition information

Estimated per serving, assuming 8 servings made with lean ground beef and regular beef broth, without added bread or crackers.

Calories

260–320

kcal

Protein

19–24 g

Carbohydrates

25–32 g

Fat

8–13 g

Fiber

4–6 g

Sugar

5–8 g

Nutrition varies with the beef’s fat percentage, the broth, the exact vegetable quantities, and the serving size.

Nut information and allergy notes

• Nuts: No peanuts or tree nuts are included in the basic recipe.
• Dairy: The soup is naturally dairy-free if prepared without butter or dairy-containing broth additives.
• Gluten: Check the beef broth, tomato paste, and seasoning labels. Some commercial broths contain wheat-derived ingredients.
• Soy: Some packaged broths or seasoning blends may contain soy.
• Celery: This recipe contains celery, a potential allergen.
• Other allergens: Check labels on packaged ingredients and prevent cross-contact if cooking for someone with a food allergy.

Allergy-friendly tip: Use homemade broth or a clearly labeled broth suitable for your dietary needs. For a gluten-free version, verify that all packaged ingredients are certified or labeled gluten-free as appropriate.

Helpful cooking tips

• For deeper flavor: Brown the beef well before adding the broth.
• For a thicker soup: Mash a few cooked potato pieces into the broth.
• For a thinner soup: Add more broth or water until you reach your preferred consistency.
• For extra vegetables: Add cabbage, zucchini, spinach, or bell peppers.
• For leaner soup: Use extra-lean ground beef and drain the excess fat.
• For more flavor: Add Worcestershire sauce if suitable for your dietary needs, or a little extra garlic and paprika.
• For frozen vegetables: Add them during the last 10–15 minutes so they don’t become too soft.

Storage and reheating

• Refrigerator: Store in an airtight container for 3–4 days at 4°C (40°F) or below.
• Freezer: Freeze in individual portions for up to 3 months for best quality.
• Stovetop reheating: Heat gently until the soup reaches 74°C (165°F), stirring occasionally.
• Microwave reheating: Cover loosely, stir halfway through, and heat until steaming hot throughout.
• Cooling: Refrigerate leftovers within 2 hours of cooking, dividing a large pot into smaller, shallow containers to cool faster.

Questions and Answers (Q&A)

Q1: Can I use stew meat instead of ground beef?

Yes. Cut beef stew meat into small pieces and brown it first. Simmer until tender, which may take 1½–2 hours or longer, before adding quick-cooking vegetables.

Q2: Can I make this soup in a slow cooker?

Yes. Brown the beef with the onion first, then transfer it to the slow cooker with the broth, tomatoes, potatoes, carrots, celery, and seasonings. Cook on low for 6–8 hours or high for 3–4 hours, adding peas, corn, and green beans during the last hour if possible.

Q3: Can I use canned vegetables?

Absolutely. Drain canned vegetables and add them during the final 5–10 minutes of cooking, just long enough to heat them through.

Q4: Why is my vegetable beef soup bland?

It may need more salt, black pepper, garlic, herbs, or tomato paste. Taste near the end of cooking and adjust gradually.

Q5: How do I prevent the potatoes from becoming mushy?

Cut them into evenly sized chunks and simmer gently. Add them early enough to cook through, but avoid boiling the soup vigorously for too long.

Q6: Can I make this recipe without potatoes?

Yes. Replace potatoes with extra green beans, zucchini, cauliflower, or cabbage. The carbohydrate content will be lower if you use non-starchy vegetables.

Q7: Is this soup good for meal prep?

Yes. It reheats well, and the flavors often improve after a day in the refrigerator. Store it in individual portions for easy lunches and dinners.

Q8: Can I make it spicy?

Yes. Add red pepper flakes, cayenne pepper, or chopped jalapeño while cooking the aromatics.

Q9: Can I use chicken broth instead of beef broth?

Yes. Chicken broth works well, although the flavor will be lighter. Vegetable broth is another alternative.

Q10: Is vegetable beef soup high in protein?

It provides protein from the beef, with smaller amounts from peas and other vegetables. Each serving of this recipe provides approximately 19–24 g of protein.

Q11: Can I make it dairy-free and gluten-free?

Yes. The basic recipe does not require dairy or wheat, but verify the broth, seasonings, and other packaged ingredients to ensure they meet your needs.

Q12: What can I serve with vegetable beef soup?

Serve it with crusty bread, cornbread, grilled cheese, crackers, or a fresh green salad for a complete meal.

Enjoy this hearty Homemade Vegetable Beef Soup — a comforting one-pot meal full of savory beef, tender potatoes, and colorful vegetables. 🍲