Vegetable Beef Soup
This hearty vegetable beef soup combines ground beef, potatoes, carrots, green beans, and corn in a rich tomato base for a warm and satisfying meal.
Servings
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
This vegetable beef soup is naturally gluten-free, provided that all packaged ingredients—including tomato juice, Italian seasoning, and any frozen vegetables—are verified as gluten-free and free from cross-contamination. Always read labels to confirm product safety if serving individuals with gluten intolerance or celiac disease.