When the weather turns chilly, nothing warms the soul quite like a hearty bowl of homemade vegetable beef soup. This classic recipe combines tender chunks of beef with colorful vegetables in a rich, savory broth that tastes like it’s been simmering all day – even though it comes together in just 45 minutes.
Perfect for busy weeknights or lazy weekends, this soup strikes the ideal balance between wholesome and comforting. It’s the kind of recipe that makes your kitchen smell amazing and brings the whole family running to the table.
Why You’ll Love This
- Ready in under an hour with minimal prep work
- Uses simple pantry ingredients and fresh vegetables
- Perfect for meal prep – tastes even better the next day
- Naturally gluten-free and packed with nutrients
- Freezer-friendly for easy future meals
Ingredients
- 1 pound lean ground beef
- 1 onion, diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 potatoes, cubed
- 2 cups frozen mixed vegetables
- 6 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Brown ground beef in a large pot over medium heat, breaking it up as it cooks. Drain excess fat.
- Add onion, carrots, and celery to the pot. Cook for 5 minutes until vegetables begin to soften.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add potatoes, beef broth, diced tomatoes, thyme, and bay leaf. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Add frozen mixed vegetables and cook for additional 10 minutes.
- Season with salt and pepper to taste. Remove bay leaf before serving.
Tips & Variations
- Substitute ground beef with diced chuck roast for a more traditional texture
- Add a splash of Worcestershire sauce for extra depth of flavor
- Stir in fresh spinach at the end for added nutrition
- Use low-sodium broth to control salt content
- Add barley or pasta for a heartier meal
Serving Suggestions
Serve this comforting soup with crusty bread or warm dinner rolls for dipping. A sprinkle of fresh parsley and grated Parmesan cheese makes for a delicious finishing touch. For a complete meal, pair with a simple green salad dressed with light vinaigrette.
Notes
- Soup will keep in the refrigerator for up to 4 days
- Freeze in airtight containers for up to 3 months
- Soup is ready when potatoes are tender when pierced
FAQs
- Can I make this in a slow cooker? Yes, brown the meat first, then combine all ingredients and cook on low for 6-8 hours.
- Can I use fresh vegetables instead of frozen? Absolutely! Just adjust cooking time accordingly as fresh vegetables may need a few extra minutes.
- How can I make this soup thicker? Make a slurry with 2 tablespoons each of cornstarch and cold water, then stir into the simmering soup.
- Is this soup spicy? No, but you can add red pepper flakes or hot sauce to taste for heat.
Ingredients
- 1 pound lean ground beef
- 1 onion, diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 potatoes, cubed
- 2 cups frozen mixed vegetables
- 6 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Steps
- Brown ground beef in a large pot over medium heat, breaking it up as it cooks. Drain excess fat.
- Add onion, carrots, and celery to the pot. Cook for 5 minutes until vegetables begin to soften.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add potatoes, beef broth, diced tomatoes, thyme, and bay leaf. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Add frozen mixed vegetables and cook for additional 10 minutes.
- Season with salt and pepper to taste. Remove bay leaf before serving.
Notes
- Soup will keep in the refrigerator for up to 4 days
- Freeze in airtight containers for up to 3 months
- Soup is ready when potatoes are tender when pierced
