Looking for a big bowl of comfort that is also healthy?  This vegetable soup recipe is a family favorite and is requested all year long. It not only warms the body but tantalizes the taste buds. It is a classic homemade soup that is wonderful for a weeknight dinner, and makes a great make ahead dish for meal prep.

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Vegetable Beef Soup

This post is all about my Vegetable Beef Soup Recipe

The BEST Vegetable Beef Soup Recipe:

I am from the north, and all I knew when it came to soup was it paired with the buttered toast!  Or the occasional loaf of Italian bread or crackers. 

But my husband, being from the south, will not eat vegetable soup without cornbread!  Specifically this southern cornbread recipe!  He crushes up the cornbread right into the soup.  Crazy to me but he LOVES it! 

What makes this recipe worth a try:

  • Homemade soup is much healthier than canned soup, and all these ingredients taste great!
  • It only takes 10-15 minutes to prepare and then cooks on its own.
  • This soup recipe is the ultimate comfort food and has been in our family for generations.
  • It can be made on the stovetop or in a slow cooker.
  • Perfect for food prep as it can be stored in the fridge for up to 5 days AND freezes and reheats well!  

Highlighted ingredients for this recipe: 

I wanted to highlight a few ingredients in this recipe. Please take a look at the recipe card at the bottom of the post for all ingredients and exact measurements.

  • Ground Beef: I recommend using lean ground beef with very little fat.  You can also substitute with ground turkey for a slightly healthier option. 
  • Green Beans: Fresh green beans are always best! But if you are in a rush, always choose frozen over canned. 
  • No Bean Chili: This is my secret ingredient!  It adds a great flavor and consistency to the soup. 
  • Low Sodium Beef Broth: I use low sodium broth whenever I can as broth can contain a lot of salt!  

Some ideas of things you can swap or add to this recipe

Meat: Instead of ground beef, you could use ground turkey or beef stew tips!  

Vegetables: The more colors the better!  You almost can’t add too many vegetables to this dish.  Add what you love, and keep out what you don’t.  Feel free to use fresh, canned, or frozen.  I prefer frozen to make it easy!

Seasonings: Be creative with the flavor.  I love adding Italian seasoning.  You can also add dried soup seasoning if sold in your local grocery store. 

Ideas of vegetables you can add to this recipe: 

  • Carrots 
  • Celery 
  • Corn 
  • Green Beans 
  • Spinach 
  • Potatoes 
  • Fresh Tomato
  • Cabbage 
  • Mushroom 

*For the full recipe, scroll to the bottom for the recipe card.

Step by Step Instructions:

  • Brown ground beef in some olive oil until cooked. Then remove and set aside.
  • Now add onions to the remaining oil and cook until softened.
  • Now add garlic, carrots, seasoning and cook for a few minutes.
  • Add in diced tomatoes, tomato soup, chili, and beef broth
  • It’s time to add the meat back in along with the diced potato, green beans, corn, and Worcestershire sauce.
  • Finally add bay leaves and bring to a slight boil.
  • After it begins to boil, bring to a simmer and cook for about 30 minutes.
  • Remove bay leaves before serving.

Can you make this soup in a slow cooker?

Yes! After browning the ground beef(which I do in my slow cooker), combine all ingredients in the slow cooker and cook on high for 3 hours, or low for 6.

Other Tips:

Make ahead for meal prep!  This soup can be stored in an airtight container for up to 5 days.  It freezes well for up to 3 months. 

The BEST Vegetable Beef Soup Recipe

Recipe by JenniferCourse: DinnerDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

310

kcal

This is literally the BEST vegetable beef soup!?It has been in our family for years and is requested year round. It is a classic homemade soup cooked to perfection!

Ingredients

  • 1.5 pounds ground beef

  • 1 medium white onion sliced

  • 4-5 cloves of garlic minced

  • 1 large white potato peeled and diced

  • 1 bag frozen carrots or 3 fresh carrots chopped

  • 1 bag frozen cut green beans

  • 1 can sweet corn

  • 1 can tomato soup

  • 1 can diced tomatoes

  • 1 can no bean chili

  • 1 carton low sodium beef broth

  • 1/4 cup Worcestershire sauce

  • 5 bay leaves

  • Seasoning (salt, pepper, Italian seasoning, etc.)

Directions

  • Brown ground beef in some olive oil until cooked. Then remove and set aside.
  • Next add onions to remaining oil and cook until softened.
  • Now add garlic, carrots, seasoning and cook for a few minutes.
  • Add in diced tomatoes, tomato soup, chili, and beef broth
  • It’s time to add meat back in along with the diced potato, green beans, corn and Worcestershire sauce.
  • Finally add bay leaves and bring to a slight boil.
  • After it begins to boil, bring to a simmer and let cook for about 30 minutes
  • Remove bay leaves before serving.

Notes

  • Slow cooker version: After browning the ground beef, combine all ingredients in the slow cooker and cook on high for 3 hours, or low for 6.

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