Vegetable Beef Soup
- Brianne Thomas
- Nov 24, 2022
- 3 min read
Updated: Oct 2
This classic dish combines savory ground beef, vibrant vegetables, and delicious beef broth to create a hearty meal that's both nutritious and satisfying
There is absolutely no food more comforting than a warm bowl of homemade soup on a cold, rainy day. This soup has been my absolute favorite for many, many years, and I look forward to making it every time. It can be made on the stovetop or in a slow cooker. It also freezes beautifully, making it the perfect go-to for an easy weeknight dinner in the fall and winter!
Why You’ll Love This Homemade Vegetable Soup Recipe
Quick. This soup comes together in about 30 minutes.
Flavorful. Layers and layers of flavor create a hearty soup that soothes the soul.
Easy. Simple ingredients make simple work, making this dish come together in no time.
How To Serve Homemade Vegetable Soup
I like to serve soup with delicious homemade bread:
Helpful Tips For Making Homemade Vegetable Soup
Vegetables: Frozen or canned vegetables will work just fine if you don’t have fresh.
Broth: For a richer flavor, use homemade beef broth or a high-quality store-bought version.
Simmer. The longer the soup simmers, the more flavorful it will be.
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Ingredients
1-pound lean ground beef
2 Tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
3 carrots, sliced
3 celery stalks, sliced
1 cup potatoes, about 2 small or 1 medium potato, peeled and cubed
2 cups diced tomatoes, undrained
6 cups beef broth
1 Tablespoon Worcestershire sauce
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels
1 teaspoon dried lemon thyme
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
¼ - ½ crushed red pepper flake
1 large bay leaf
Directions
In a large pot or Dutch oven, cook 1 pound lean ground beef until browned.
Add 1 large, chopped onion. Sauté for about 2 minutes until the onion becomes translucent and fragrant.
Add the 3 sliced carrots and 3 sliced celery stalks to the pot and continue to sauté for another 3 to 4 minutes. Add 4 cloves of minced garlic and sauté for 1 minute.
Add 1 cup cubed potatoes, 2 cups diced tomatoes with their juice, 6 cups beef broth, and 1 Tablespoon Worcestershire Sauce. Stir well to combine.
Stir in 1 cup green beans and 1 cup corn kernels.
Add 1 teaspoon each of dried lemon thyme, dried oregano, and salt to the pot. Add ½ teaspoon ground black pepper, ¼ to ½ teaspoon crushed red pepper flakes, and 1 large bay leaf.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for at least 30 minutes or up to 1 hour.
Carefully remove and discard the bay leaf before serving.
How to Store Homemade Vegetable Beef Soup
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
How to Freeze Homemade Vegetable Beef Soup
Store in a freezer-safe airtight container and use within 3 months.
When ready to eat, thaw soup overnight in the refrigerator and reheat on the stovetop over medium-low heat until completely heated through.
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