This Beef Vegetable Soup is cozy, hearty, and full of flavor—loaded with tender beef, potatoes, carrots, green beans, and a rich tomato base.
You know how some recipes just stick with you? Like that song you hum all day, but in a much tastier way? This Beef Vegetable Soup is that for me. I first made it on a night when nothing seemed to go right. The dog had knocked over a cup of coffee (all over my favorite throw blanket, of course), the kids were squabbling over who got the “good” fork, and I just wanted something easy—something that didn’t require a lot of thinking.
So, I started pulling things from the fridge and freezer: potatoes, some frozen green beans, a lonely half-pound of ground beef. I wasn’t aiming for greatness; I was aiming for edible. But as it simmered, the smell brought everyone into the kitchen, noses twitching like something out of a cartoon. And when we finally sat down to eat? Total silence—except for the clinking of spoons. Success!
This soup isn’t just a meal for me; it’s a little reminder that even chaotic days can end on a comforting note. And honestly? That’s kind of beautiful, isn’t it?
Why You’ll Love This Beef Vegetable Soup Recipe?
- It’s like a hug in a bowl. Tender beef, hearty potatoes, and vibrant veggies all swimming in a tangy tomato base—it’s pure comfort.
- No fancy ingredients required. Everything here is affordable and easy to find. Bonus points for using up those frozen veggies!
- Quick and easy. You’ll go from chopping to simmering in 15 minutes flat.
- Crowd-pleaser. Even picky eaters (you know, the ones who “don’t like vegetables”) can’t resist this one.
Ingredient Notes:
I always think of ingredients as the characters in a story. They all have their own role to play, and this soup’s cast is no exception.
- Russet Potatoes: These are like the reliable best friend—soft, comforting, and they soak up all the flavors. Just dice them evenly so they cook through without surprises.
- Carrots: Sweet little pops of color and flavor. They’re like the comic relief in this soup. Slice them thin if you’re in a rush.
- Onion: You know that friend who’s always there in the background, making things better without needing the spotlight? That’s onion.
- Frozen Green Beans & Corn: Convenience superheroes! No washing, no chopping—just straight-up veggie goodness.
- Tomato Juice: The unsung MVP. It gives the soup its rich, tangy base. If you like it chunkier, sub in diced tomatoes.
- Ground Beef: Adds that hearty, savory oomph. Not feeling beef today? Swap it out for ground turkey or sausage.
- Bay Leaves: These are like a secret handshake for soup aficionados. Just don’t forget to take them out before serving—unless you like crunchy surprises.
How To Make Beef Vegetable Soup?
You don’t need to be a kitchen wizard to whip this up. It’s ridiculously simple—promise.
- Start with the basics. Grab a big pot (bigger than you think—you’ll thank me later). Add your diced potatoes, carrots, and onion. Sprinkle in some salt and pepper for good luck. Pour in the water, crank up the heat, and bring it to a boil. Already smells like something’s happening, doesn’t it?
- Let it simmer. Cover the pot and let the veggies do their thing for 25 minutes. Go fold some laundry, scroll TikTok, or just enjoy the delicious smells wafting through your kitchen.
- Time to add the goodies. Toss in the green beans, corn, tomato juice, ground beef, bay leaves, and garlic powder. Give it all a good stir. At this point, it’s starting to look like real food—and you’re feeling like a pro, right?
- Simmer a bit more. Let everything mingle for another 25 minutes, stirring occasionally to make sure nothing sticks. Don’t rush this part—good things come to those who wait.
- Finish and serve. Don’t forget to fish out those bay leaves! Ladle the soup into bowls and serve it piping hot. Pair it with some crusty bread if you’re feeling fancy. Or just grab a spoon and dig in.
Storage Options:
This soup’s like that friend who’s even better the next day.
Want To Save This Recipe?
- Refrigerate: Store it in an airtight container for up to 4 days. The flavors deepen overnight, so leftovers are basically gold.
- Freeze: Pour it into freezer-safe containers (leave a little room for expansion), and it’ll keep for up to 3 months. Pro tip: Label it! “Mystery soup” isn’t nearly as fun as it sounds.
Variations and Substitutions:
Feeling adventurous? Here’s how to make it your own:
- Protein swaps: Try shredded chicken, turkey, or even sausage.
- Extra veggies: Add zucchini, celery, or spinach. Anything goes!
- Spice it up: A dash of smoked paprika or a pinch of red pepper flakes can take it to the next level.
- Low-carb version: Swap the potatoes for cauliflower florets. Trust me, it works.
What to Serve with Beef Vegetable Soup?
Soup’s good on its own, but why stop there?
- Crusty Bread: Because dunking is half the fun.
- Grilled Cheese: Gooey, melty heaven paired with rich, tangy soup? Yes, please.
- Simple Salad: A light, crisp side that keeps things balanced.
Frequently Asked Questions:
Can I make this in a slow cooker?
Totally! Throw everything in and let it cook on low for 6-8 hours or high for 3-4. The house will smell amazing all day.
What if I don’t have tomato juice?
No worries! Use a can of crushed or diced tomatoes instead, and add a splash of water or broth to thin it out.
How can I make it thicker?
Easy—mash a few of the cooked potatoes with the back of a spoon. Or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).
So, what do you think? Ready to give this Beef Vegetable Soup a try? Let me know how it turns out—I’d love to hear your spin on it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Beef Vegetable Soup
Ingredients
- 4 large russet potatoes peeled and cut into cubes
- 3 large carrots peeled and sliced
- 1 large onion finely chopped
- 4 cups frozen green beans
- 4 cups frozen corn
- 4 cups tomato juice
- 2 cups water
- 1/2 pound ground beef
- 2 bay leaves
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a saucepan mix together potatoes, carrots, onion, salt and pepper.
- Pour, in 4 cups of water. Bring it to a gentle boil.
- Cover the pan. Let the mixture simmer for 25 minutes until the vegetables become tender.
- Now add beans, corn, tomato juice, ground beef, bay leaves and garlic powder.
- Let everything simmer for another 25 minutes while stirring occasionally.
- Remember to remove the bay leaves before serving.
- Indulge, in this comforting Classic Beef Vegetable Soup! Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
