Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

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Ingredients

Main Ingredients

• 1 lb (450 g) lean ground beef
• 2 large potatoes, peeled and diced
• 1 cup carrots, sliced
• 1 cup green beans, cut into 1-inch pieces
• 1 cup sweet corn (fresh, frozen, or canned, drained)
• 1 cup green peas (fresh or frozen)
• 1 can (15 oz / 425 g) diced tomatoes, undrained
• 6 cups beef broth
• 2 tablespoons tomato paste

Seasonings

• 1 teaspoon salt (adjust to taste)
• ¾ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 teaspoon Worcestershire sauce (optional)
• 2 tablespoons olive oil (if needed)

Optional Add-Ins

• 2 celery stalks, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bay leaf
• Fresh parsley for garnish

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Instructions

Step 1: Brown the Beef

1. Heat a large soup pot over medium-high heat.
2. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon.
3. Drain excess fat if necessary.

Step 2: Cook the Aromatics

1. Add the onion, celery, and garlic (if using).
2. Cook for 3–4 minutes until softened.

Step 3: Build the Soup

Add:

• Beef broth
• Diced tomatoes
• Tomato paste
• Potatoes
• Carrots
• Green beans
• Corn
• Peas
• Worcestershire sauce
• Italian seasoning
• Salt
• Pepper
• Garlic powder
• Onion powder
• Bay leaf (optional)

Stir well.

Step 4: Simmer

Bring to a boil, then reduce to low heat.
Cover and simmer for 35–40 minutes, or until the potatoes and carrots are tender.

Step 5: Taste & Adjust

Remove the bay leaf (if used). Taste and adjust salt and pepper as needed.

Step 6: Serve

Ladle into bowls and garnish with fresh parsley. Serve with crusty bread, dinner rolls, or crackers.

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Nutrition Information (Approximate Per Serving)

Nutrition values are approximate and depend on the brands and ingredients used.

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Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Cool completely before freezing. Thaw overnight in the refrigerator and reheat gently on the stove.

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Tips for the Best Soup

• Brown the beef well for a richer flavor.
• Cut vegetables into similar-sized pieces for even cooking.
• Add frozen peas during the last 5 minutes so they stay bright green.
• For a thicker soup, mash a few cooked potato pieces into the broth.
• For extra richness, stir in a tablespoon of butter just before serving.

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Frequently Asked Questions (Q&A)

Q1: Can I use stew beef instead of ground beef?
Yes. Brown 1 lb (450 g) of beef cubes and simmer the soup for about 1½–2 hours, or until the meat is tender.

Q2: Can I make this in a slow cooker?
Yes. Brown the beef first, then combine all ingredients in the slow cooker. Cook on Low for 7–8 hours or High for 4–5 hours.

Q3: Can I use frozen vegetables?
Yes. Frozen mixed vegetables are convenient and work well. Add them during the last 15–20 minutes of cooking to avoid overcooking.

Q4: How can I make the soup thicker?
Mash some of the cooked potatoes into the broth, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Q5: Can I make it spicy?
Yes. Add crushed red pepper flakes, diced jalapeños, or a pinch of cayenne pepper.

Q6: What can I use instead of beef broth?
Chicken broth or vegetable broth can be substituted, though the flavor will be milder.

Q7: Can I prepare it ahead of time?
Absolutely. The flavors often improve after a day in the refrigerator, making it an excellent make-ahead meal.

Q8: Is this soup gluten-free?
It can be, provided your beef broth, Worcestershire sauce, and seasonings are certified gluten-free.

Q9: Can I add pasta or rice?
Yes. Add about 1 cup cooked pasta or 1 cup cooked rice near the end of cooking. If adding uncooked pasta, increase the broth slightly as it will absorb liquid.