Vegetable Beef Soup


This is a satisfying vegetable soup that is very easy and delicious to serve at any time of the year. Serve it with saltine crackers and chunks of strong cheese.

Very good! My husband, who is afraid of vegetables, ate this dish up quickly! It’s very filling and has wonderful flavors! He says he will even eat the soup on a second night. He doesn’t normally like leftovers. We will definitely be making this fall soup again!

It was more of a stew than a soup, so I added some beef broth to the water. I made it for a family of 12 but didn’t have any leftovers…too many people really liked it. It needs more seasoning, so I used Mrs. Dash instead of salt.

I remember my mom making this same soup when I was a kid and I loved it. Although all of her vegetables were canned from the garden, this recipe is delicious!


  • 1 lb ground beef
  • 1 small onion diced
  • 1 tsp garlic minced
  • Salt & pepper to taste
  • 3 1/2 cup beef broth
  • 1 15 oz can petite diced tomatoes
  • 1 10.5 oz can condesend tomato soup
  • 2 tsp worcestershire sauce
  • 2 tsp italian seasoning
  • 1 16 oz bag frozen mixed vegetables
  • 2 medium potatoes any variety, we use russet


  • In large pot or dutch oven add your ground beef, onion and garlic and cook until meat is no longer pink and onions are translucient.
  • Add your salt and pepper and mix to combine.
  • Mix in your beef broth, tomatos, tomato soup, worcestershire sauce, italian seasoning, vegetables and potatoes.
  • Bring to a boil the reduce heat, cover and simmer for abotu 30 minutes until potatoes are tender.

Beef Options:

I used ground beef in my beef vegetable soup because it was the cheapest and easiest to use. If you use a fattier ground beef, you have the option of draining the fat after browning, or leaving it in for more flavor and richness.

If you have room in your budget and prefer to have chunks of beef in your soup, choose a chuck roast or a backyard roast, cut into one-inch pieces. Simply brown the beef in the pot before adding the rest of the ingredients. It doesn’t need to be cooked through during the browning stage, as it will do so while the soup simmers.

How to convert ground beef?

This recipe is so versatile. You can even use ground beef instead of stew meat. If you go this route, you won’t need to simmer as long, so skip the first 30 minutes of simmering and go straight to adding the potatoes.

You can also cut up a chuck roast if that’s what’s on sale instead of using beef stew.

What can I add to vegetable soup to make it taste better?

This is my favorite part of any recipe. What can you add to vegetable beef soup to make it unique? Try adding some of these ingredients:

  • Barley
  • Chopped cabbage
  • Celery
  • Parsnips
  • Crushed red pepper
  • Fresh or dried herbs such as basil, thyme, oregano or marjoram.
  • Dried herb blends such as Italian seasoning or herbs de Provence.
  • Red pepper flakes will add a spicy kick.
  • Paprika or a curry powder.
  • Add a parmesan rind and simmer.
The easiest way to thicken your homemade vegetable beef soup is to use some sort of flour. Use about 1-2 tablespoons of any flour you have handy, white or wheat. Mix or dissolve in about 1/2 cup of cold water and pour it into the soup. This will allow the soup to thicken as it bowls for another 5-10 minutes

How do I spice up bland vegetable soup?

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.


  • Beef: Use any stewing or braising beef, usually sold pre-cut into small pieces, ideal for this recipe. If not, get a slow-cooked cut such as boneless chuck or short rib, then cut the beef into pieces. For best results, look for beef with good marbling of the fat!
  • Red wine: any dry, full-bodied red wine. Cab Sauv and Merlots are ideal.
  • Guinness Beer and Stout are dark beers, labeled as such on the cans. You can find them in most liquor stores. Use a little, drink a little – or put the whole can in a slow cooker for longer with the lid off!
  • Storage: Like the stew, it’s even better the next day! Keeps for 4-5 days in the refrigerator. Also freezes well.


  • Serving: 1.5cups
  • Calories: 363kcal
  • Carbohydrates: 27g
  • Protein: 19g
  • Fat: 21g
  • Sodium: 939mg
  • Fiber: 5g


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