Vegetable Beef Soup

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When it's freezing outside, Vegetable Beef Soup is a great way to warm up your tummy and your soul. It's a favorite one-pot meal when nothing but soup will do.

vegetable beef soup with crackers in a white bowl
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Why You'll Love It

  • rich and hearty flavor
  • the best comfort food ever
  • tastes great with a grilled cheese or peanut butter sandwich!

What's Special About This Soup

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*

Vegetable Beef Soup in a blue dutch oven with a bowl of it and crackers on top

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.

Ingredients

  • carrots
  • onions
  • celery
  • garlic
  • butter
  • 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.

Vegetable Beef Soup in a large dutch oven

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

Recipe Card

vegetable beef soup with crackers in a white bowl

Vegetable Beef Soup

Vegetable Beef Soup is the perfect comfort food meal on a cold day! 
5 from 2 votes
Print Pin Rate
Course: Soups
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
Calories: 266kcal

*See notes in blog post for detailed tips, photos and instructions.

Ingredients

  • 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

Instructions

  • 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

Notes

  • This recipe works great in a crockpot when cooked at least 8 hours on low heat.

Nutrition

Calories: 266kcal | Carbohydrates: 34g | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Sodium: 637mg | Potassium: 902mg | Fiber: 7g | Sugar: 5g | Vitamin C: 25mg | Calcium: 84mg | Iron: 3mg

Nutrition info is an auto generated estimate.

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5 Comments

  1. I find that frozen veggies often come in pieces too large for my taste. Do you have a favorite brand or blend? Thank you

    1. Hi Pam. Thanks for commenting! I use PictSweet brand because their veggies are so fresh and colorful. Sometimes I dice the veggies from scratch, but in this recipe, I prefer frozen because it's fast. However, I always start with fresh carrots, onion and celery and use fresh potatoes to add that homemade taste.

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