This hearty Vegetable Beef Soup recipe is loaded with potatoes, carrots, green beans, corn, tomato juice, and ground beef—easy, comforting, and satisfying.
There’s this very specific memory that comes to mind every time I make vegetable beef soup. It’s mid-November. I’m in high school. I’ve just gotten drenched by a surprise rainstorm walking home (in flip-flops, no less), and I’m cranky and freezing. I step through the front door, and there it is—that smell. You know the one. Tomato juice simmering with onions and beef and those humble-but-mighty vegetables. No music playing. Just the sound of a pot gently bubbling on the stove and the creaky whine of our back screen door swinging in the wind.
My mom looked at me, handed me a dry towel and said, “Soup’s ready, grab a bowl.” And that was it. The kind of comfort you don’t even realize you need until it’s handed to you with a soup ladle and a slice of buttered bread.
I didn’t know then that food could hold memories like that. That a bowl of soup could remind you that someone thought of you—even if you didn’t say a word.
I make it now for my own people. It’s the meal I reach for when someone’s sick, when I’m overwhelmed, when the fridge looks like a jumble of half-used produce and good intentions. Somehow, vegetable beef soup always fits.
Why You’ll Love This Vegetable Beef Soup Recipe?
Let’s get honest for a second—this soup is not revolutionary. It’s not Michelin-star fancy. There are no truffle shavings or obscure spices you have to order online. What it is? Consistently good. Flexible. Forgiving. It takes what you’ve got and turns it into something that warms you up from the inside out.
What makes this vegetable beef soup a keeper is that it does exactly what you want dinner to do: fill you up, taste like effort without requiring much, and leave you with enough leftovers to not cook tomorrow. And if you ask me, that’s as close to kitchen magic as it gets.
Ingredient Notes:
Let’s be real: the best part about this soup is that the ingredient list reads like your grocery list during a “just grabbing a few basics” run. No drama, no mystery produce.
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4 large potatoes – I use russets when I want it hearty and thick. Red potatoes if I’m feeling fancy (which is rare).
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2 cups water – Or broth if you’ve got it. I won’t judge either way.
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3 large carrots – Peeled and sliced like the overachiever you are (or don’t peel them, no one’s looking).
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1 large onion – Yellow, white, whatever you’ve got that isn’t sprouting in the corner.
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Salt and pepper – Start small. You can always add more. Can’t unsalt a soup.
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4 cups green beans – Frozen, fresh, or “eh, it’s still good” green beans from the back of the freezer.
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4 cups tomato juice – This is the secret sauce, literally. It gives it that bold, tangy kick.
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1/2 pound ground beef – Cooked and drained. Or not. We’re not making perfection here.
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4 cups corn – Again, frozen or fresh. Canned works if that’s what you’ve got.
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1 tsp Italian seasoning – Or your own little blend of oregano and thyme. Spice it your way.
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1/2 tsp garlic powder – Add more if you’re a garlic fan. (Who isn’t?)
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2 bay leaves – The unsung heroes of soup. Just don’t forget to take them out before serving.
How To Make Vegetable Beef Soup?
Step 1: Start with the base.
Grab a big soup pot. Toss in the potatoes, water, carrots, onion, a good shake of salt and pepper, and bring it all to a boil. Then lower the heat and let it simmer for about 25 minutes. This is when your kitchen starts to smell like someone’s taking care of you. Which is probably you.
Step 2: Add the rest and walk away (kind of).
Stir in the ground beef (already cooked), green beans, corn, tomato juice, garlic powder, Italian seasoning, and bay leaves. Stir it all up like you mean it. Cover the pot and let it simmer gently for another 30 minutes. Stir occasionally, mostly so you can lean over and take a big whiff.
Step 3: Serve. Eat. Sigh.
Don’t forget to take out the bay leaves. They’re not dinner. Taste the soup. Add more salt, pepper, garlic—whatever feels right. Pour into bowls and serve with crackers, bread, or nothing at all. It’s a meal all on its own.
Want To Save This Recipe?
Storage Options:
Let it cool before putting it away, then store in an airtight container in the fridge. It’ll last about 4 days, and—swear to you—it’ll taste even better tomorrow.
Freezer-friendly? Heck yes. Let it cool completely and freeze in individual containers. Reheat on the stove with a little water or broth, and boom—instant comfort.
Variations and Substitutions:
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No ground beef? Use turkey, sausage, or skip meat entirely and throw in some white beans.
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No tomato juice? Sub in crushed tomatoes + broth. Add a dash of sugar if it gets too acidic.
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Low-carb? Skip the potatoes. Toss in cauliflower or just add extra veggies.
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Want heat? Add hot sauce. Or red pepper flakes. Or both if it’s been that kind of week.
What to Serve with Vegetable Beef Soup?
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Grilled cheese: It’s the ride-or-die soup sidekick.
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Crusty bread: Preferably warm and slathered in butter.
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Saltines: Classic. Crunchy. Nostalgic.
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A spoon straight out of the pot: Not advised in front of guests, but hey—we’ve all been there.
Frequently Asked Questions:
Do I have to peel the potatoes?
Nope. I rarely do anymore. Rustic is in. Embrace it.
Can I make it in a slow cooker?
Yes! Cook the beef first, then toss everything in and cook on low for 6–8 hours. Boom, soup.
Can I use canned veggies?
Sure. Just drain ’em first. Frozen tastes fresher, but we’re not being snobs today.
This vegetable beef soup won’t solve world problems. But it will make your kitchen smell amazing, feed your people with very little stress, and remind you that sometimes the best meals are the ones that feel like you’ve made them a hundred times—even if it’s your first go.
It’s comfort. It’s flexible. And if you’re lucky enough to have leftovers, it’s lunch that’ll make coworkers jealous.
Make it. Eat it. Tweak it however you like. And if you’ve got your own version or soup memory, I’d love to hear about it in the comments.
Now go grab your favorite spoon.
<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:
Vegetable Beef Soup
Ingredients
- 4 large potatoes peeled and cubed
- 2 cups water
- 3 large carrots sliced
- 1 large onion finely chopped
- Salt and ground black pepper to taste
- 4 cups fresh or frozen cut green beans
- 4 cups tomato juice
- ½ pound ground beef cooked and drained
- 4 cups fresh or frozen corn
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 2 bay leaves
Instructions
Prepare the Vegetable Base:
- In a large saucepan or stockpot, combine the cubed potatoes, water, sliced carrots, chopped onion, and a light seasoning of salt and pepper. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and allow the vegetables to simmer for approximately 25 minutes or until they are tender.
Incorporate Remaining Ingredients:
- Add the cooked and drained ground beef, green beans, corn, tomato juice, Italian seasoning, garlic powder, and bay leaves to the saucepan. Stir well to ensure all ingredients are evenly distributed.
Simmer and Finish:
- Cover the pot once more and allow the soup to simmer gently for an additional 30 minutes, stirring occasionally. This will allow the flavors to meld together and the soup to heat through thoroughly.
Serve:
- Prior to serving, remove and discard the bay leaves. Adjust the seasoning with additional salt and pepper as needed. Serve hot.
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!
