Amish Vegetable Beef Soup – Comfort in a Bowl

When the weather turns cold, nothing beats a big pot of homemade Amish Vegetable Beef Soup! This old-fashioned comfort food is loaded with tender potatoes, ground beef, sweet corn, green beans, peas, carrots, and tomatoes in a rich, flavorful broth.

It’s hearty, budget-friendly, easy to prepare, and tastes even better the next day. One spoonful feels like a warm hug!

Prep Time: 15 minutes
Cook Time: 40–50 minutes
Total Time: 1 hour
Servings: 8
Difficulty: Easy
Ingredients
– 1 lb (450 g) lean ground beef
– 2 tablespoons olive oil (if needed)
– 3 medium potatoes, peeled and diced
– 2 carrots, peeled and sliced
– 1 cup green beans, cut into pieces
– 1 cup sweet corn kernels
– 1 cup frozen peas
– 1 medium onion, chopped
– 2 celery stalks, diced
– 1 can (14.5 oz / 410 g) diced tomatoes
– 1 can (8 oz / 225 g) tomato sauce
– 6 cups beef broth
– 1 teaspoon garlic powder
– 1 teaspoon Italian seasoning
– ½ teaspoon paprika
– ½ teaspoon black pepper
– 1 teaspoon salt, or to taste
– 1 bay leaf
– 1 tablespoon fresh parsley, chopped
Instructions
Step 1: Brown the beef

Heat a large soup pot over medium heat. Add ground beef and cook for 7–10 minutes, breaking it into small pieces until browned. Drain excess grease.

Step 2: Cook the aromatics

Add chopped onion and celery. Cook for 3–4 minutes until softened. Stir in garlic powder, paprika, Italian seasoning, and black pepper.

Step 3: Add the broth and tomatoes

Pour in beef broth, diced tomatoes, and tomato sauce. Stir everything together until well combined.

Step 4: Add the vegetables

Add diced potatoes, carrots, and green beans. Stir well and add the bay leaf.

Step 5: Simmer the soup

Bring the soup to a gentle boil. Reduce the heat, cover partially, and simmer for approximately 20–25 minutes, or until the potatoes and carrots are beginning to soften.

Step 6: Add corn and peas

Stir in sweet corn and frozen peas. Continue simmering for another 8–10 minutes until all vegetables are tender.

Step 7: Adjust the seasoning

Taste the soup and add more salt or pepper if needed. Remove the bay leaf.

Step 8: Garnish and serve

Sprinkle with fresh parsley and serve hot with crusty bread, homemade rolls, or crackers.
Nutrition Information
Estimated per serving, based on 8 servings.
Nutrient Amount
Calories 285 kcal
Protein 19 g
Carbohydrates 30 g
Fat 10 g
Fiber 5 g
Sugar 7 g

Nutrition values are approximate and vary with ingredient brands and beef fat content.
All Nut Information
Does Amish Vegetable Beef Soup contain nuts?

No nuts are required in this traditional-style soup.
– Almonds: Not included.
– Walnuts: Not included.
– Pecans: Not included.
– Cashews: Not included.
– Peanuts: Not included.
– Pistachios: Not included.
Nut allergy precautions:
– Check packaged beef broth and tomato sauce labels.
– Check seasoning blends for allergen warnings.
– Use products without nut cross-contact warnings when cooking for someone with a serious allergy.
Naturally nut-free ingredients
Helpful Tips for the Best Amish Soup
1. Use lean ground beef: It gives the soup great flavor without excessive grease.
2. Cut vegetables evenly: This helps everything cook at the same rate.
3. Don’t overcook the potatoes: Add softer vegetables later to prevent them from becoming mushy.
4. Make it richer: Add an extra splash of beef broth or tomato sauce if needed.
5. Develop deeper flavor: Let the soup simmer gently rather than boiling rapidly.
6. Make it ahead: The flavors become even better after resting overnight.
Easy Variations
– Ground turkey: Replace beef with ground turkey.
– Extra vegetables: Add cabbage, zucchini, lima beans, or mushrooms.
– Spicy version: Add red pepper flakes.
– Thicker soup: Mash a few cooked potato pieces into the broth.
– Slow cooker: Brown the beef first, then cook with the broth and firm vegetables on LOW for 6–7 hours. Add peas and corn during the final 30 minutes.
Storage Instructions
– Refrigerator: Store in an airtight container for 3–4 days.
– Freezer: Freeze for up to 3 months.
– Reheating: Warm gently on the stovetop or microwave until steaming hot.
– Meal prep: Divide into individual containers for easy lunches and dinners.
Questions & Answers (Q&A)
Q1: What makes this Amish Vegetable Beef Soup special?

It’s a simple, old-fashioned combination of ground beef, potatoes, vegetables, tomatoes, and savory broth. It’s filling, affordable, and comforting.

Q2: Can I use frozen vegetables?

Absolutely! Frozen mixed vegetables are an excellent time-saving option.

Q3: Can I use stew meat instead of ground beef?

Yes. Cut beef into small cubes and simmer until tender, allowing additional cooking time.

Q4: Can I make this soup in a slow cooker?

Yes! Brown the beef first, then combine the ingredients and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender.

Q5: How can I make the soup thicker?

Mash some of the potatoes directly into the broth or simmer uncovered for a few extra minutes.

Q6: Can I make it without potatoes?

Yes! Substitute cauliflower florets or add extra green beans and zucchini.

Q7: Is this soup gluten-free?

It can be. Use certified gluten-free beef broth and check all packaged seasonings and sauces.

Q8: Can I prepare it the night before?

Definitely! Refrigerate it after cooling promptly. Reheat thoroughly before serving.

Q9: Can I freeze leftover vegetable beef soup?

Yes! It freezes well, although potatoes may become slightly softer after thawing.

Q10: What can I serve with this soup?

Homemade dinner rolls, cornbread, garlic bread, crackers, or a fresh garden salad are wonderful choices.

Q11: Can I make it without tomato sauce?

Yes! Use additional diced tomatoes and broth, adjusting the seasoning to taste.

Q12: Why does my soup taste better the next day?

The vegetables, beef, and seasonings have more time to blend together, creating a deeper, richer flavor.

A warm bowl of Amish Vegetable Beef Soup is pure homemade comfort! Hearty beef, tender potatoes, sweet corn, and colorful vegetables make this a recipe you’ll want to cook all winter long. ❤️