Easy Vegetable Beef Soup

  • Author: Cassie Johnston
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings (4 pint-size Mason jars) 1x


Way better than anything you’d get from a can, this Easy Vegetable Beef Soup comes together in a flash on the stove!



  • 1 pound ground beef
  • 1 medium size onion, diced (about 1 cup worth)
  • 2 cloves garlic, minced (about 1 tablespoon worth)
  • 2 large stalks celery, diced (about 1 cup worth)
  • 4 cups low-sodium beef broth
  • 1 (10 ounce) package frozen mixed vegetables
  • 1 (14.5 ounce) can fire roasted diced tomatoes
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon ground black pepper
  • 2 bay leaves
  • 1 teaspoon dried thyme


  1. Heat a Dutch oven or soup pot over medium-high heat. Add in the ground beef, and cook until browned through. Drain all but about a tablespoon of the fat.
  2. Add in the onion, garlic, and celery, and cook until just fragrant and tender, about five minutes.
  3. Add in the beef broth, mixed vegetables, diced tomatoes, salt, pepper, bay leaves, and thyme. Bring to a boil, reduce heat to low, and simmer for 10 minutes, or until the soup is warmed through and all vegetables are tender. Remove from heat and discard the bay leaves.
  4. Divide into four wide-mouth pint-size Mason jars. Seal lids and stash in fridge for up to a week.
  5. To reheat in microwave: remove lid from jar, cover jar loosely with a paper towel, and microwave on high for 2-3 minutes—stirring every minute—until hot.
  6. To reheat on stovetop: pour soup into a small saucepan. Head over medium heat, stirring occasionally, until hot throughout—about five minutes.
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