Rich, comforting, and loaded with colorful veggies and tender ground beef, this Hearty Vegetable Beef Soup is the ultimate one-pot meal for cool evenings. It’s easy to make, freezer-friendly, and feeds the whole family!
Why You’ll Love This Recipe
One-Pot Meal: Easy prep and minimal cleanup for busy weeknights.
Packed with Veggies: Loaded with potatoes, green beans, corn, peas, and carrots in a flavorful tomato-beef broth.
Budget & Meal-Prep Friendly: Uses simple pantry and freezer staples that taste even better the next day.
Essential Kitchen Equipment
Large Dutch Oven or Stockpot: Gives you plenty of room to simmer all the veggies and broth together.
Meat Chopper or Wooden Spoon: For breaking up the ground beef as it browns.
Ingredients
1 lb Ground beef (lean recommended)
3 medium Yukon Gold or Russet potatoes, peeled and diced
1 cup Carrots, diced
1 cup Green beans, trimmed and cut into bite-sized pieces
1 cup Corn kernels (canned, fresh, or frozen)
1 cup Peas (frozen or canned)
1/2 cup Yellow onion, diced
1 can (14.5 oz) Diced tomatoes (with juices)
4 cups Beef broth
2 tbsp Tomato paste
1 tsp Salt
1/2 tsp Black pepper
1 tsp Garlic powder
Step-by-Step Instructions
1. Brown the Beef & Onion: In a large stockpot or Dutch oven over medium-high heat, cook the ground beef and diced onion for 5 to 7 minutes, breaking the meat apart until browned. Drain any excess grease.
2. Add Tomato Paste & Spices: Stir in the tomato paste, salt, black pepper, and garlic powder. Cook for 1 to 2 minutes until the tomato paste turns deep red and fragrant.
3. Combine Liquids & Veggies: Pour in the beef broth, canned diced tomatoes (with juice), diced potatoes, carrots, and green beans. Stir well to mix.
4. Simmer: Bring the soup to a boil, then reduce heat to medium-low. Cover with a lid and simmer for 15 to 20 minutes, or until the potatoes and carrots are tender when pierced with a fork.
5. Add Corn & Peas: Stir in the corn and peas. Simmer uncovered for an additional 5 minutes until heated through.
6. Adjust & Serve: Taste and adjust salt or pepper if needed. Ladle into warm bowls and serve with crusty bread or crackers!
Chef’s Tips
Deepen the Flavor: Add 1 tablespoon of Worcestershire sauce or a pinch of dried Italian seasoning while simmering to give the broth an extra savory punch.
Uniform Chop: Cut your potato and carrot pieces into small, uniform bites so they cook evenly at the same speed.
Nutritional Breakdown (Per Serving / 6 Servings Yield)
Servings: 6
Calories: ~270 kcal
Protein: 20g
Net Carbs: 24g
Fat: 10g
Frequently Asked Questions (FAQ)
Can I freeze this soup?
Yes! Allow the soup to cool completely, then store in freezer-safe containers for up to 3 months. Reheat gently on the stove over medium-low heat.