This comforting vegetable beef soup is made with ground beef, potatoes, carrots, green beans, corn, peas and tomatoes simmered in a savory beef broth. It is hearty, budget-friendly, easy to prepare in one pot, and perfect for family lunches or dinners.
Recipe details
Prep time
15 minutes
Cook time
35–45 minutes
Servings
6–8 bowls
Difficulty
Easy
Cooking method: Stovetop · Equipment: Large soup pot, approximately 6 quarts (5.7 litres)
Ingredients
The ingredients and quantities below follow the recipe shown in your picture.
Ground beef
1 pound (450 g)
Potatoes
2 large, peeled and diced
Carrots
1 cup sliced
Green beans
1 cup, cut into bite-sized pieces
Corn
1 cup, drained if canned
Green peas
1 cup, drained if canned
Diced tomatoes
1 can (15 oz / 425 g), with juice
Beef broth
6 cups (1.4 litres)
Salt
1 teaspoon, or to taste
Black pepper
¾ teaspoon
Garlic powder
½ teaspoon
Onion powder
½ teaspoon
Optional ingredients for extra flavor
1 medium onion, chopped
1 tablespoon olive oil, if needed
1 teaspoon Worcestershire sauce
½ teaspoon dried thyme or Italian seasoning
1 bay leaf
Fresh parsley for garnish
These are optional additions and are not required by the original image recipe.
Step-by-step cooking instructions
Blue Apron
Step 1: Brown the ground beef
Place a large pot over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles with a spoon. Cook until no pink remains and the beef reaches 160°F (71°C). Drain excess fat if necessary.
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Step 2: Add the vegetables
Add the diced potatoes, carrots, green beans, corn, peas and canned tomatoes, including their juice. If using fresh onion, add it before the other vegetables and cook for 2–3 minutes after browning the beef.
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Step 3: Add broth and seasonings
Pour in 6 cups of beef broth. Stir in salt, black pepper, garlic powder and onion powder. Add Worcestershire sauce or dried herbs if desired. Stir well to distribute the seasonings.
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Step 4: Simmer the soup
Bring the soup to a gentle boil, then reduce the heat to low. Cover partially and simmer for 25–35 minutes, stirring occasionally. Cook until the potatoes and carrots are fork-tender. Frozen vegetables may need slightly less cooking time.
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Step 5: Taste and serve
Remove the bay leaf if used. Taste the broth and adjust the salt and pepper. If the soup is too thick, add a little broth or water. If it is too thin, simmer uncovered for another 5–10 minutes. Serve hot with bread or crackers.
Nutrition information
Estimated values per serving, assuming eight servings and lean ground beef, without optional ingredients.
Per serving (approximately 1½–2 cups)
220–300 calories
Protein
16–22 g
Carbohydrates
20–30 g
Total fat
7–13 g
Fiber
4–7 g
Total sugars
5–9 g
Sodium
500–1,000 mg
Actual values depend on beef fat percentage, broth sodium, canned vegetables, portion size and whether the beef fat is drained. Sodium may be higher with regular salted broth.
Health and nutritional benefits
Protein and iron: Ground beef provides protein, iron, zinc and vitamin B12.
Vitamin A: Carrots provide beta-carotene, which the body can convert into vitamin A.
Potassium: Potatoes provide potassium, which supports normal muscle and nerve function.
Fiber: Vegetables, potatoes and peas contribute fiber for digestive health.
Vitamin C: Potatoes, tomatoes and other vegetables contribute vitamin C.
Hydration: The broth adds fluid and makes the soup a satisfying meal.
Dietary information and allergens
Dietary consideration
Information
Gluten-free
Usually, if the broth and seasonings are verified gluten-free
Dairy-free
Yes, as written
Egg-free
Yes, as written
Nut-free
No nuts are required; check packaged ingredients for cross-contact
Low-carb / keto
No, because potatoes, corn, peas and carrots contain carbohydrates
High-protein
Provides a useful amount of protein per serving
Halal
Use halal-certified ground beef and check packaged ingredients
Low-sodium
Use low-sodium broth and reduce or omit added salt
Frequently asked questions (Q&A)
1. Can I use frozen vegetables?
Yes. Frozen carrots, green beans, corn and peas work very well. Add them directly to the soup without thawing. If they are already tender, add them during the last 10–15 minutes of cooking.
2. Can I use fresh tomatoes instead of canned tomatoes?
Yes. Use about 2 cups of chopped ripe tomatoes. The broth may be less rich, so allow extra simmering time for the flavors to develop.
3. Can I use ground turkey instead of beef?
Yes. Ground turkey or chicken can replace ground beef, but the soup will have a lighter flavor. Use chicken broth if preferred and ensure poultry reaches 165°F (74°C).
4. How do I make the soup richer?
Brown the beef well, add chopped onion, use good-quality beef broth, and include a little Worcestershire sauce or dried thyme. Simmering gently also helps the flavors blend.
5. How do I thicken vegetable beef soup?
Mash a few cooked potato pieces into the broth.
Simmer uncovered for 5–10 minutes.
Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the simmering soup. Cook for another 2–3 minutes.
6. How can I make it less salty?
Use low-sodium broth, choose no-salt-added canned tomatoes and vegetables, and season gradually. Adding water or unsalted broth can dilute an overly salty soup.
7. Can I make this soup in a slow cooker?
Yes. Brown the beef first and drain excess fat. Add it to the slow cooker with the vegetables, tomatoes, broth and seasonings. Cook on low for approximately 6–8 hours or high for 3–4 hours, until the vegetables are tender.
8. Can I make it in a pressure cooker or Instant Pot?
Yes. Brown the beef using the sauté setting, then add the remaining ingredients. Pressure cook on high for approximately 5 minutes, followed by a controlled 10-minute natural pressure release. Because potatoes can break down, cut them into larger pieces. Follow your appliance’s minimum-liquid and safety instructions.
9. How long does vegetable beef soup last in the refrigerator?
Store leftovers in airtight containers in the refrigerator for 3–4 days. Refrigerate within 2 hours of cooking.
10. Can I freeze vegetable beef soup?
Yes. Freeze in meal-sized, airtight containers for about 2–3 months for best quality. Potatoes may soften or become slightly grainy after thawing, but the soup will still be suitable if stored and reheated safely.
11. How do I reheat leftovers?
Reheat on the stovetop over medium heat, stirring occasionally, until the soup reaches 165°F (74°C). You can also use a microwave-safe container, stirring partway through heating.
12. Can I leave out the peas or corn?
Absolutely. Replace them with extra green beans, celery, zucchini or another vegetable you enjoy. Adjust the cooking time to suit the vegetables you choose.
13. Is this soup suitable for children?
Generally, yes. Cut vegetables into age-appropriate pieces, avoid excessive salt and allow the soup to cool to a safe eating temperature.
14. Can I prepare it the day before?
Yes. The flavors often improve overnight. Refrigerate promptly and reheat thoroughly before serving. Add a little extra broth if the potatoes absorb too much liquid during storage.
15. What should I serve with vegetable beef soup?
Good options include crusty bread, dinner rolls, cornbread, a green salad or a simple grilled cheese sandwich.
Printable recipe card
Homemade Vegetable Beef Soup
Serves 6–8 · Prep 15 minutes · Cook 35–45 minutes
Ingredients
1 lb (450 g) ground beef
2 large potatoes, diced
1 cup sliced carrots
1 cup cut green beans
1 cup corn
1 cup peas
1 can (15 oz / 425 g) diced tomatoes
6 cups (1.4 litres) beef broth
1 teaspoon salt
¾ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
Instructions
Brown the ground beef in a large pot for 6–8 minutes. Drain excess fat.
Add the potatoes, carrots, green beans, corn, peas and tomatoes.
Pour in the beef broth and add the seasonings.
Bring to a boil, reduce the heat and simmer for 25–35 minutes.
Check that the vegetables are tender, adjust the seasoning and serve hot.
Storage: Refrigerate for 3–4 days or freeze for 2–3 months for best quality.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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