This recipe is based on the recipe shown in your image and expanded into a complete, detailed version, including preparation, cooking instructions, substitutions, nutrition estimate, storage, reheating, and common questions.
Recipe at a glance
Yield: about 8 servings
Prep time: 15–20 minutes
Cook time: 45–60 minutes
Total: about 1 hour 10 minutes
Difficulty: Easy
Style: Hearty American-style vegetable beef soup
Ingredients
Main ingredients
1 lb (450 g) ground beef
2 large potatoes, peeled and diced
1 cup carrots, sliced
1 cup green beans, cut into bite-size pieces
1 cup corn
1 cup peas
1 can (15 oz / 425 g) diced tomatoes, with juices
6 cups beef broth
Seasonings
1 teaspoon salt
¾ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
Optional ingredients for more flavor
The original image doesn’t list these, but you can add:
1 small onion, diced
1–2 cloves fresh garlic, minced
1 tablespoon tomato paste
½ teaspoon dried thyme
½ teaspoon dried parsley
1 bay leaf
½ teaspoon paprika
1–2 tablespoons Worcestershire sauce
Note: If adding tomato paste, Worcestershire sauce, or salted broth, taste before adding all the listed salt.
Detailed Cooking Instructions
1. Prepare the vegetables
Wash and prepare all vegetables.
Cut the potatoes into approximately 1-inch cubes. Try to keep the pieces similar in size so they cook evenly.
Slice the carrots and cut the green beans into bite-size pieces.
If using fresh onion and garlic, dice the onion and mince the garlic.
2. Brown the ground beef
Place a large heavy-bottomed soup pot or Dutch oven over medium-high heat.
Add the ground beef.
Break it apart with a wooden spoon and cook for approximately 6–8 minutes, stirring occasionally.
Cook until no raw portions remain.
If there is a large amount of excess fat, carefully drain some of it.
For food safety, ground beef should reach 160°F / 71°C, measured with a food thermometer. Color alone isn’t a reliable way to determine whether ground beef is safely cooked.
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3. Add onion and garlic — optional
If using them, add:
1 diced onion
1–2 cloves minced garlic
Cook for about 2–3 minutes, until the onion begins to soften.
4. Add the potatoes and carrots
Add:
diced potatoes
sliced carrots
Stir everything together with the beef.
Cook for about 2 minutes.
5. Add the remaining vegetables
Add:
1 cup green beans
1 cup corn
1 cup peas
Fresh, frozen, or canned vegetables can be used.
If using canned vegetables, drain them first.
6. Add tomatoes and broth
Pour in:
15 oz diced tomatoes
6 cups beef broth
Stir thoroughly.
7. Add seasonings
Add:
1 teaspoon salt
¾ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
Optional:
½ teaspoon thyme
½ teaspoon parsley
1 bay leaf
½ teaspoon paprika
1 tablespoon Worcestershire sauce
Stir well.
8. Bring to a boil
Increase the heat and bring the soup to a gentle boil.
Once boiling, reduce the heat to low or medium-low.
You want a gentle simmer rather than a vigorous boil.
9. Simmer
Cover the pot partially with a lid.
Simmer for approximately 30–40 minutes, stirring every 10–15 minutes.
The soup is ready when:
potatoes are fork-tender
carrots are tender
green beans are cooked
flavors have blended together
the broth tastes rich and seasoned
If the soup becomes thicker than you prefer, add another ½–1 cup broth or water.
10. Final seasoning
Remove the bay leaf if you used one.
Taste the soup.
Adjust with:
additional salt
black pepper
Worcestershire sauce
herbs
Let it simmer another 2–3 minutes after adjusting the seasoning.
Serving
Serve hot in bowls.
Good additions include:
crusty bread
dinner rolls
cornbread
crackers
shredded cheddar cheese
fresh parsley
a small spoonful of sour cream
A little grated Parmesan can also work surprisingly well.
How to Make It Thicker
If you prefer a thick, stew-like soup:
Option 1 — Mash potatoes
Remove a few cooked potato pieces, mash them, and return them to the pot.
Option 2 — Reduce
Leave the lid off and simmer for another 10–15 minutes.
Option 3 — Cornstarch slurry
Mix:
1 tablespoon cornstarch
2 tablespoons cold water
Stir until smooth.
Add gradually to the simmering soup while stirring. Simmer for 2–3 minutes.
How to Make It More Brothy
For a lighter soup, increase the broth from 6 cups to 7–8 cups.
You may need a little additional seasoning because the extra liquid dilutes the flavor.
Variations
Spicy vegetable beef soup
Add:
½–1 teaspoon red pepper flakes
½ teaspoon smoked paprika
diced jalapeño
Italian-style
Add:
1 teaspoon Italian seasoning
1 tablespoon tomato paste
fresh parsley
Parmesan when serving
Southwestern
Replace some of the peas/green beans with:
black beans
kidney beans
Add:
cumin
chili powder
paprika
Low-carb version
Replace the potatoes with:
cauliflower
zucchini
turnip
rutabaga
Extra-meaty version
Use 1½ lb ground beef and increase the broth slightly if necessary.
Approximate Nutrition
Because the exact nutrition depends heavily on the fat percentage of the beef, broth, vegetables, and brands used, these are estimates rather than laboratory values.
Assuming the recipe makes 8 servings and uses approximately 85% lean ground beef:
Nutrient Approx. per serving
Calories 300–350 kcal
Protein 20–25 g
Carbohydrates 30–35 g
Fat 10–15 g
Fiber 5–7 g
Sugars 6–9 g
Sodium 700–1,000+ mg
Important nutrition note
The biggest variable is sodium. Regular beef broth, canned tomatoes, and added salt can make the sodium substantially higher.
For lower sodium:
use low-sodium beef broth
use no-salt-added tomatoes
reduce the added salt
season to taste
The carbohydrate content is primarily coming from the potatoes, corn, peas, and carrots.
Recipe Q&A
Can I use frozen vegetables?
Yes. Frozen peas, corn, green beans, and mixed vegetables work very well.
You don’t generally need to thaw them first.
Can I use fresh tomatoes instead of canned?
Yes.
Use approximately 2 cups chopped fresh tomatoes.
However, canned tomatoes generally provide a stronger tomato flavor and more consistent results.
Can I use ground turkey instead of beef?
Yes.
Ground turkey will produce a lighter soup. You can use the same amount.
Remember that ground poultry should reach 165°F / 74°C for food safety.
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Food Safety and Inspection Service
Can I use stew meat instead of ground beef?
Absolutely.
Cut beef stew meat into small pieces and brown it before adding the broth.
It will generally require a **longer simmer—often 1½–2½ hours—**until tender.
Do I have to peel the potatoes?
No.
Thin-skinned potatoes can be left unpeeled if they’re scrubbed well.
Why is my soup too salty?
The combination of beef broth, canned tomatoes, and salt can add up quickly.
Try:
Add unsalted water or broth.
Add more vegetables or potatoes.
Increase the total volume of soup.
Avoid adding more salty ingredients.
Don’t simply add lots of water without tasting afterward; the soup may need its other flavors adjusted.
Why is my soup watery?
Simmer uncovered for 10–15 minutes.
You can also mash some potatoes into the broth or use a small cornstarch slurry.
Why is my soup too thick?
Add hot broth or water, about ½ cup at a time, until you reach your preferred consistency.
Can I make this in a slow cooker?
Yes.
Brown the ground beef first, then transfer it to the slow cooker.
Add all remaining ingredients.
Cook approximately:
LOW: 6–8 hours
HIGH: 3–4 hours
Because potatoes and vegetables vary in size, check them for tenderness before serving.
Can I make it in an Instant Pot?
Yes.
Brown the beef using the sauté function first.
Add the remaining ingredients.
Cook under high pressure for approximately 5 minutes, followed by a controlled natural release for about 10 minutes, then release remaining pressure according to your appliance instructions.
Because potatoes can become quite soft under pressure, cut them into relatively large chunks.
Refrigerator Storage
Allow the soup to cool promptly and refrigerate it in shallow containers.
For food safety, USDA guidance recommends refrigerating perishable cooked food promptly and using most cooked leftovers within 3–4 days.
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Store in airtight containers.
Can You Freeze This Soup?
Yes. This soup freezes well.
For best quality:
Can I use fresh tomatoes instead of canned?
Yes.
Use approximately 2 cups chopped fresh tomatoes.
However, canned tomatoes generally provide a stronger tomato flavor and more consistent results.
Can I use ground turkey instead of beef?
Ground turkey will produce a lighter soup. You can use the same amount.
Can I use stew meat instead of ground beef?
Cool the soup.
Divide into individual portions.
Place in freezer-safe containers or bags.
Leave some space for expansion.
Label with the date.
Freeze.
Important potato note
Potatoes can become slightly softer or grainier after freezing and thawing. If texture matters, you can slightly undercook the potatoes before freezing.
Reheating
Stovetop
Put the desired amount into a saucepan.
Heat over medium-low heat, stirring occasionally, until steaming hot throughout.
Add a little broth if necessary.
Microwave
Place a serving in a microwave-safe bowl.
Cover loosely and heat in intervals, stirring between intervals.
USDA recommends reheating leftovers to 165°F / 74°C.
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My Recommended Version
For the richest flavor while keeping the recipe close to the picture, I’d use:
1 lb 85/15 ground beef
2 large potatoes
1 cup carrots
1 cup green beans
1 cup corn
1 cup peas
15 oz diced tomatoes
6 cups low-sodium beef broth
1 small diced onion
2 cloves garlic
1 tsp salt, then adjust
¾ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
1 tbsp Worcestershire sauce
The key: brown the beef well, don’t rush the simmer, and taste the broth near the end before adding more salt. That gives you a much deeper flavor than simply putting everything into the pot at once.
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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