When it’s freezing outside, Vegetable Beef Soup is a great way to warm up your tummy and your soul. It’s my favorite one-pot meal when nothing but soup will do.
I know exactly when I made my first pot of velvety rich vegetable goodness. It was just a few years ago (cough-cough) when my hubby and I were first married. We left our little mountain town (plus everyone we’d ever known) and moved about 3 hours down the road to another city.
Doesn’t seem like much, but it was a huge change for us. First apartment. My very first stove. And, the first time I ever cooked a turkey with the plastic giblet pouch inside. *sigh*
One day, I remember catching a waft of the most incredible aroma rising from the apartment below. I followed the scent downstairs and knocked on the door. “I’m sorry to bother you, but I couldn’t help but notice you were cooking something incredible.” And, with those words, a new friendship was born. I learned how to make vegetable soup that day, and many other yummy dishes in the days to come.
- ground beef or turkey
- beef broth
- crushed tomatoes (ad)
- can of tomato soup
- red potatoes
- frozen vegetables
- can of black beans
How to Make Vegetable Beef Soup
Start by chopping a mirepoix of carrots, onions and celery and sautéing them in your favorite dutch oven or soup pot with a pat of butter and minced garlic. Once tender, add a pound of ground beef or turkey to the pot and cook for 10 minutes on medium heat until browned, stirring frequently.
Once the beef is browned, add a carton of beef broth and a large can of crushed tomatoes. (ad) Bring to a boil. Dice three potatoes and add to the mix. Next, add a bag of frozen mixed veggies, one can of black beans, plus salt and pepper to taste.
Check the liquid to make sure there is enough to cover the veggies. If not, add water until veggies are covered. Simmer on low heat for 45 minutes, stirring often.
When the veggies are tender, add 1 can of tomato soup and stir well. You may need to add a little water at this point if the soup is too thick. Cook for an additional 15 minutes on low heat, then it’s ready to serve with a cake of Easy Southern Cornbread.
This soup is also easy to make in a crock pot. Just throw everything in your slow cooker and turn the timer to 8 hours! Easy peasy!
More Soups to Love
- Broccoli Cheese Chowder
- Hungarian Mushroom Soup
- All the Love Potato Soup
- Bacon Black Bean Soup
- Creamy Chicken & Rice Soup
- Fire Roasted Tomato Soup
- Chicken Gnocchi Soup
Vegetable Beef Soup
*See notes in blog post for detailed tips, photos and instructions.
- 1 cup chopped carrots
- 1 cup chopped onions
- 1 cup chopped celery
- 1 tsp. minced garlic
- 1 Tbsp. butter
- 1 pound ground beef or turkey
- 32 oz. carton beef broth
- 28 oz. can crushed tomatoes ad
- 3 red potatoes diced
- 28 oz. bag frozen vegetables
- 1 can 15 oz black beans, drained
- salt and pepper to taste
- 1 can tomato soup
- Start by chopping a mirepoix of carrots, onions and celery and sautéing them in a dutch oven with butter and minced garlic.
- Once tender, add a pound of ground beef or turkey to the pot and cook for 10 minutes on medium heat until browned, stirring frequently.
- Add beef broth and a large can of crushed tomatoes. (ad) Bring to a boil.
- Dice 3 red potatoes and add to the mix.
- Add frozen mixed veggies, black beans, and salt and pepper to taste.
- Check the liquid to make sure there is enough to cover the veggies. If not, add water until veggies are covered.
- Simmer on low heat for 45 minutes, stirring often.
- When veggies are tender, add 1 can of tomato soup and stir well.
- You may need to add a little water at this point if the soup is too thick.
- Cook for an additional 5 minutes on low heat, then it's ready to serve with a cake of Easy Southern Cornbread!
- This recipe works great in a crockpot when cooked at least 8 hours on low heat.
Nutrition info is an auto generated estimate.
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