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Vegetable Beef Soup Recipe

This easy Vegetable Beef Soup features rich ground beef, creamy potatoes, and plenty of vegetables, all cooked in a flavorful tomato-beef broth! Enjoy a hearty bowlful with crusty bread and parmesan cheese on top!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Course: Dinner
Cuisine: American

Ingredients

  • 1 pound lean ground beef (we use 90/10)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried Italian seasoning
  • 4 cups beef broth
  • 1 (14-ounce) can diced tomatoes
  • 1 large potato, diced (or 2 small potatoes)
  • 1 (12-ounce) bag frozen mixed vegetables

Instructions

    Cup of Yum
  1. Start by heating a large Dutch oven over medium-high heat. Add the lean ground beef, breaking it apart with a spoon. Cook until it's mostly browned, with only a small amount of pink remaining. This process should take about 5 minutes.
  2. Once the beef is nearly cooked through, add the chopped onion to the pot. Continue cooking for an additional 5 minutes, or until the onion is soft and the beef is fully browned. Season this mixture with a pinch of salt and pepper to taste.
  3. Stir in the minced garlic, tomato paste, and dried Italian seasoning, cooking for another minute.
  4. Next, pour the beef broth into the pot, and use your spoon to scrape any browned bits off the bottom of the pan. These brown bits are packed with flavor and will enhance the overall taste of your soup. Then add the diced tomatoes and potatoes, stirring to incorporate everything evenly. Allow the mixture to come to a boil, then reduce the heat and simmer for 5-7 minutes, or until the potatoes are almost fork-tender.
  5. Add the bag of frozen mixed vegetables to the pot. Continue to cook for about 5 minutes, until the vegetables are heated through and the potatoes are fully tender. Taste your soup and adjust the seasoning with additional salt and pepper as needed.
  6. Shaved Parmesan cheese sprinkled on top makes a delightful garnish, adding a touch of richness to the dish. Serve the homemade vegetable beef soup hot, with a side of crusty bread or crackers for dipping.

Notes

  • Storage
  • Store: Store in an airtight container in the fridge for up to three days.
  • Freeze: Freeze in an airtight container, and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.