Hearty Vegetable Beef Soup

A comforting, chunky soup with ground beef, potatoes, carrots, peas, corn, green beans, tomatoes, and a flavorful broth.

 Ingredients — Serves 6–8

Soup

• 1 lb (450 g) ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 cup green beans, cut into pieces
• 1 cup frozen peas
• 1 cup corn
• 1 can (14–15 oz / 400 g) diced tomatoes
• 6 cups beef broth
• 2 tbsp tomato paste
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried Italian seasoning
• ½ tsp paprika
• 1 bay leaf
• 1 tbsp olive oil, if needed
• 2 tbsp fresh parsley, chopped

 Instructions

1. Brown the beef: Heat a large pot over medium heat. Add ground beef and cook for 5–7 minutes, breaking it apart as it cooks. Drain excess fat if necessary.
2. Add aromatics: Add onion and cook for 2–3 minutes. Add garlic and cook for another 30 seconds.
3. Build the soup: Add potatoes, carrots, celery, green beans, diced tomatoes, tomato paste, and beef broth.
4. Season: Add salt, pepper, Italian seasoning, paprika, and bay leaf. Stir well.
5. Simmer: Bring to a boil, then reduce heat and cover partially. Simmer for 20–25 minutes, or until the potatoes and carrots are tender.
6. Add quick-cooking vegetables: Stir in peas and corn and cook for another 5–7 minutes.
7. Finish: Remove the bay leaf. Taste and adjust salt and pepper.
8. Garnish: Sprinkle with fresh parsley and serve hot with crusty bread.

 Approximate Nutrition

Per serving, based on 8 servings:

• Calories: ~280 kcal
• Protein: ~18 g
• Carbohydrates: ~30 g
• Fat: ~10 g
• Fiber: ~6 g
• Sugar: ~8 g
• Sodium: ~650–850 mg

Nutrition is approximate and depends on the beef, broth, and canned vegetables used.

 Allergen Information

• Naturally nut-free
• Naturally dairy-free if using dairy-free ingredients
• Check packaged broth and canned ingredients for gluten or other allergens if needed.

 Q/S

Q: Can I use frozen mixed vegetables?
Yes. Use about 3–4 cups of frozen mixed vegetables to save time.

Q: Can I make this in a slow cooker?
Yes. Brown the beef first, then add everything except peas and corn. Cook LOW 6–7 hours or HIGH 3–4 hours. Add peas and corn during the final 30 minutes.

Q: Can I use chicken instead of beef?
Yes, but the flavor will be lighter. Use chicken broth with diced or shredded cooked chicken.

Q: How do I make it thicker?
Mash a few of the cooked potatoes directly in the pot, or mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the final few minutes.

Q: How long does it keep?
Refrigerate leftovers in a covered container for 3–4 days.

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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

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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