Old-Fashioned Vegetable Beef Soup

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Old-Fashioned Vegetable Beef Soup

This hearty soup is a nutritional powerhouse, packed with colorful vegetables and savory beef in a rich tomato-based broth. It’s thick enough to be a stew but light enough to enjoy year-round.

  • Prep time: 15 mins

  • Cook time: 45 mins

  • Servings: 8-10 servings

Ingredients

  • 1.5 lbs Ground beef (lean 85/15 is best)

  • 1 Large yellow onion, diced

  • 3 Medium potatoes, peeled and cubed

  • 3 cups Beef broth (low sodium preferred)

  • 1 can (28 oz) Crushed tomatoes or diced tomatoes in juice

  • 2 cups Frozen or fresh mixed vegetables (corn, peas, carrots, green beans)

  • 2 stalks Celery, sliced

  • 2 cloves Garlic, minced

  • 1 tbsp Worcestershire sauce

  • 1 tsp Dried thyme or Italian seasoning

  • Salt & Pepper to taste

Instructions

  1. Brown the Beef: In a large stockpot over medium-high heat, cook the ground beef and onion until the beef is no longer pink. Drain the excess grease.

  2. Sauté Aromatics: Add the garlic and celery, cooking for 2 minutes until fragrant.

  3. Simmer: Stir in the potatoes, beef broth, tomatoes (with juice), and Worcestershire sauce. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.

  4. Add Veggies: Stir in the mixed vegetables (corn, peas, carrots, green beans). Simmer for another 15–20 minutes until the potatoes are fork-tender.

  5. Season: Taste and add salt, pepper, and herbs. Let it sit for 5 minutes before serving to let the flavors meld.

Description & Notes

  • Texture: Thick, chunky, and rustic. The starch from the potatoes naturally thickens the broth.

  • Versatility: This is a “clean out the pantry” recipe. You can swap ground beef for stew meat or even leftover roast turkey/chicken.

  • Storage: Keep in an airtight container for up to 4 days in the fridge. It freezes beautifully for up to 3 months.

Pro-Tips

  • The Potato Secret: Cut your potatoes into uniform small cubes so they cook evenly without falling apart.

  • Depth of Flavor: Add a splash of balsamic vinegar or red wine at the very end to brighten the heavy savory flavors.

  • Searing: If using beef chunks instead of ground beef, sear the meat first to get a “crust” for better flavor.

Nutritional Info (Per Serving)

Metric Amount
Calories 280 kcal
Protein 22g
Fat 12g
Carbs 24g
Fiber 5g

Health Benefits

  • High Fiber: The variety of vegetables provides excellent dietary fiber for gut health.

  • Iron & Protein: Ground beef is a great source of heme iron and high-quality protein for muscle repair.

  • Lycopene: Cooked tomatoes are rich in lycopene, a powerful antioxidant.

Q&A

Q: Can I make this in a slow cooker? A: Yes! Brown the beef and onions first, then throw everything in the crockpot on Low for 6-8 hours or High for 3-4 hours.

Q: My soup is too thick, what do I do? A: Simply add an extra cup of beef broth or water. The potatoes tend to soak up liquid as the soup sits.

Q: Can I use fresh vegetables instead of frozen? A: Absolutely. Just add fresh carrots and green beans earlier in the cooking process as they take longer to soften than frozen ones.

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