When it comes to comfort food, few dishes warm both the heart and the stomach quite like a big pot of homemade vegetable beef soup. This classic recipe has been passed down through generations, and for good reason—it’s filling, flavorful, and packed with nutrients. Whether you’re feeding a family or preparing meals ahead of time, this soup is a timeless option that never disappoints.
This recipe combines tender beef, wholesome vegetables, and a savory tomato-based broth. The best part? It’s versatile and forgiving—you can swap out ingredients based on what you have in your pantry or what’s in season. Perfect for chilly nights, busy weekdays, or even large gatherings, this soup will quickly become a favorite in your home.
Ingredients
- 1 ½ pounds ground beef (or stew beef, cubed)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 large potatoes, peeled and diced
- 3 carrots, sliced into rounds
- 2 cups fresh or frozen green beans, cut into pieces
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup peas (optional)
- 2 cans (14.5 oz each) diced tomatoes with juice
- 6 cups beef broth (or more, depending on desired thickness)
- 2 tablespoons tomato paste (for richer flavor)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter (for browning meat)
Instructions
- Brown the Beef
In a large soup pot, heat olive oil over medium heat. Add the beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed. Add chopped onion and garlic, cooking until fragrant and slightly softened. - Build the Base
Stir in the tomato paste and cook for 1–2 minutes to develop deeper flavor. Add diced tomatoes and beef broth. Mix well to combine. - Add Vegetables
Toss in potatoes, carrots, green beans, and corn. Stir, then season with thyme, basil, bay leaf, salt, and pepper. Bring the soup to a boil. - Simmer Slowly
Once boiling, reduce heat to low, cover, and simmer for 45–60 minutes. Stir occasionally, ensuring the potatoes and carrots become tender and the broth thickens slightly. - Finishing Touches
Add peas in the last 10 minutes of cooking. Taste and adjust seasoning with extra salt, pepper, or herbs if needed. Remove the bay leaf before serving.
Serving Suggestions
This soup is best enjoyed hot with crusty bread, dinner rolls, or even cornbread on the side. For a lighter touch, serve it with a fresh green salad. Leftovers reheat beautifully and taste even better the next day, as the flavors have more time to meld together.
Variations to Try
- Slow Cooker Method: Brown beef and onions first, then transfer all ingredients to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
- Healthier Option: Swap ground beef for ground turkey or chicken.
- Low-Carb Twist: Replace potatoes with cauliflower florets or turnips.
- Spicy Kick: Add a dash of red pepper flakes or chopped jalapeño for a little heat.
- Extra Richness: Stir in a handful of cooked pasta or rice at the end for a heartier meal.
Storage and Freezing
This vegetable beef soup stores well in the refrigerator for up to 4 days in an airtight container. For longer storage, let the soup cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove over medium heat.
Why You’ll Love This Recipe
This soup isn’t just a meal—it’s a hug in a bowl. It’s affordable, flexible, and nourishing. Families love it for its hearty flavor, and home cooks appreciate how easy it is to prepare in large batches. Whether you’re cooking for a cozy night in or meal-prepping for the week, this vegetable beef soup delivers warmth and comfort every single time.