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GROUND BEEF VEGETABLE SOUP
This warm and comforting ground beef vegetable soup is a staple-recipe in my home. We always have a pound or two of ground beef in the freezer, and being able to utilize a variety of canned, frozen, or fresh vegetables makes this hamburger soup an easy family favorite.
VEGGIE SOUP INGREDIENTS
This delicious comfort-food is loaded with hearty ingredients, including:
1 lb. lean ground beef
medium onion, diced
2 cloves garlic, minced
3 carrots, sliced
2 stalks celery, sliced
2 medium potatoes, diced
1 teaspoon Italian seasoning
1 bay leaf
4 cups beef broth
1 (15 oz. can) diced tomatoes, with juice
1 (10.5 oz. can) condensed tomato soup
3 tablespoons tomato paste
tablespoon Worcestershire sauce
1 (14.5 oz. can) cut green beans, drained
a ( 15.25 can) corn, drained
Salt and pepper to taste
STEP BY STEP
- In a large pot or Dutch oven brown the meat in the olive oil over medium-high heat.
- Add onion and garlic and stir to cook.
- Add potatoes, tomatoes, tomato paste, beef broth, and spices. Bring to a boil then reduce heat and simmer for 5 minutes.
- Add the mixed vegetables and continue to simmer an additional 15-20 minutes or until all veggies are tender.
- Season to taste with salt and pepper and enjoy!
More About This Recipe
- Soup from scratch requires making stock from bones, chopping vegetables and an all day simmer. This vegetable beef soup offers you that slow-cooked flavor, but with time-saving ingredients that still pack a wallop of flavor. First, choose ground beef, a quick-cooking, but hearty, meat option. Instead of peeling and chopping vegetables, reach into the freezer and pantry and pull out a bag of frozen mixed vegetables and cans of Muir Glen™ organic diced tomatoes and tomato sauce. After just a 20-minute simmer, you’re ready to ladle out steaming bowls of homemade ground beef vegetable soup. Nothing could be easier—or more satisfying.
Tips from the Betty Crocker Kitchens
tip 1This Easy Vegetable-Beef Soup recipe is great for quick grown-up brown bag lunches. Freeze in small microwaveable containers so you can slip one into a lunch bag and reheat it at mealtime.
tip 2Switch up this easy vegetable and beef soup by subbing in other ground meats like pork, lamb or bison; all are simple to cook and make a satisfying broth.
EASY VEGETABLE BEEF SOUP FAQ’S
- I love to serve this recipe with my One Hour Rolls recipe. They’re so buttery and soft!
- You can also serve it with Cornbread or some Easy Breadsticks.
Can I Freeze Vegetable Beef Soup?
- Yes! This soup freezes perfectly. Make sure it’s cooled to room temperature. Store the soup inside a freezer-safe container (I use a gallon-sized Ziploc bag) and freeze for up to 1 month.
- When ready to eat, you can thaw and warm it up in a soup pot on the stove. Put the frozen soup inside the slow cooker. Or let the soup thaw in the fridge overnight.
- You may have to add some additional beef broth when reheating frozen leftovers or leftovers.
How To Store Leftovers
- Leftovers can safely be stored in an air-tight container, in the fridge, for 3-4 days.
- I think it’s easiest to warm up leftovers in the microwave, but you can also put them into a pot and heat up on the stove top.
What Is The Best Cut Of Meat For Vegetable Beef Soup?
Typically, you would make a vegetable beef soup with chuck roast or chuck shoulder and let it simmer for a couple hours until the meat is nice and tender.
However, I’m making this easy Vegetable Beef Soup with ground beef, so it’s ready in a fraction of the time, while still packing loads of flavor, perfect for those busy weeknights!
PRO TIP: leave your beef in slightly larger chunks when brownings for more of a bite in the soup.
What Can I Add To My Vegetable Soup For More Flavor?
I think this soup is perfectly balanced in flavor, highlighting all the fresh veggies and herbs added, plus that delicious, savory broth… but if you’re looking for something more… here are some great ideas to help spice it up.
- Try adding more fresh herbs such as: basil, thyme, oregano or marjoram
- Give it a kick of spice with a few dashes of crushed red pepper
- Toss in a parmesan rind while the soup simmers or top with freshly grated parmesan when serving!
- If you’re still finding it lacking, try adding a little more salt. Salt can brighten flavors and sometimes that’s all that’s needed!
What Vegetables Can I Swap?
Not liking the veggies I have listed in the recipe? No worries!
This soup is great because you can easily swap out the veggies for ones that you prefer, just keep a few things in mind…
- Add thicker cut or more dense veggies to the soup first so they have time to cook through.
- example: cauliflower, Brussels sprouts, parsnips, sweet potatoes, broccoli, etc.
- Smaller cuts of veggies, or frozen veggies can be added towards the end as they wont need as long to cook through
- You can make this Vegetable Beef Soup even quicker by swapping out all the fresh veggies for a large bag of frozen mixed veggies.
- Swap the potatoes for 2 cups of small cut, uncooked pasta (shells, macaroni, etc).
- Feel free to leave certain veggies out entirely if your family is not a fan! Make this soup custom to what your tastes prefer!
Old-Fashioned Vegetable Beef Soup
This Old-Fashioned Vegetable Beef Soup is a delicious homestyle soup that’s loaded with fresh vegetables and ground beef and slowly simmered in a savory tomato beef broth. It’s one of our family’s favorite soups to be sure. And when I make this soup, I haul out my largest stockpot and make it in a big batch because it’s also one of my go-to recipes for freezer meals. Life just seems so much easier when I have a few ready-made meals stashed away in the freezer for those days that I’m too busy to cook, or those days when I just plain don’t feel like cooking.
- 2 ½ pounds ground beef
- 1 large or 2 medium onions, diced
- 5 stalks celery, diced
- 6 garlic cloves, minced
- 1 tablespoon paprika
- 2 green bell peppers, coarsely chopped
- 2 pounds carrots, peeled chopped into bite-size pieces
- 3 pounds potatoes, peeled and chopped into bite-size (waxy potatoes like red potatoes work best)
- 6 cups tomato juice or vegetable juice (or one 46-ounce bottle)
- 12 cups beef stock
- ¼ cup ketchup (optional)
- 2 tablespoons Italian seasoning
- 2 or 3 bay leaves
- 2 tablespoons brown sugar
- 2 cups frozen or fresh corn
- 2 cups frozen or fresh green peas
- 1 15-ounce can kidney beans, drained and rinsed
- Salt and pepper
- To a large skillet, over medium-high heat, add ground beef, onions, and celery. Season with 2 generous pinches of salt and ground black pepper. Cook beef and vegetables while using a spatula or wooden spoon to break apart the meat. When the meat is browned and cooked through, and onions are lightly golden, add the garlic and paprika. Cook and stir for one more minute. If there is a lot of grease in the pan, spoon off all but a few tablespoons.
- Transfer the meat and vegetable mixture to a large stockpot (a 10 or 12-quart size works well) and place stockpot on the stove. Add the bell peppers, carrots, and potatoes. Season again with a generous pinch of salt and pepper. Stir to combine.
- Add tomato juice, beef stock, ketchup (optional), Italian seasoning, bay leaves, and brown sugar. Stir to combine. Bring to a simmer, and allow soup to simmer for 45 minutes, or until potatoes and carrots are tender.
- Add corn, peas, and beans. Simmer for an additional 15 minutes.
- Remove from heat and allow to cool. Season to taste with salt and pepper. Portion into containers and freeze.
Tips for Making Old-Fashioned Vegetable Beef Soup:
- You’ll be doing a lot of chopping on the day you make this soup, so make it easy on yourself and serve some of the soup for dinner that evening. I like to serve it with biscuits or a loaf of my homemade Cheddar Onion Beer Bread with butter.
- Occasionally I like to add a small amount of small pasta like orzo, ditalini, or elbow macaroni to the soup. To do this, I find that it’s best to add the pasta while reheating it, just before serving. Adding pasta before freezing may cause the pasta to become too mushy.
- I recommend serving this soup with a sprinkle of grated Parmesan and/or a handful of chopped fresh parsley.