Easy Vegetable Beef Soup

Two bowls of a chunky soup sit side by side on a tea towel.

4.53 from 40 votes

Easy Vegetable Beef Soup

A few pantry staples come together to make a nourishing pot of Vegetable Beef Soup! Serve this soup with salad and crusty bread to make it a full meal.

Prep Time10

Cook Time20

Total Time30

Course: Soups & Stews

Cuisine: American

Servings: servings (4 pint-size Mason jars)

Calories: 568kcal

Author: Cassie Johnston

Ingredients

1 pound ground beef
1 medium onion diced
2 cloves garlic minced
10 ounces frozen mixed vegetables 1 10-ounce bag
4 cups beef broth or chicken broth
14 ounces fire-roasted diced tomatoes or regular diced tomatoes, 1 14-ounce can
2 tablespoons tomato paste or ketchup optional, see notes
2 large russet potatoes peeled and diced
1 teaspoon dried thyme
2 bay leaves
Salt and pepper to taste

Instructions

Heat a Dutch oven or stock pot over medium high heat. Add in the ground beef and cook until browned and cooked through. Drain off all but about 3 tablespoons of the grease.
Return the pot to the heat, and add in the onion and garlic. Cook until the veggies are just tender and fragrant, about 3 minutes.
Add in the frozen mixed vegetables, broth, diced tomatoes, tomato paste or ketchup (if using), potatoes, thyme, and bay leaves. Bring to a boil, reduce heat, and simmer, stirring occasionally to prevent sticking, until the potatoes are tender, about 10 minutes.
Taste for seasoning, adding additional salt and pepper to taste.

Notes

Out of onion and garlic? Sub 1 tablespoon onion powder or dried minced onion for the onion, and 2 teaspoons garlic powder for the garlic.
To stretch this meal into six servings, add two more peeled and diced potatoes and an extra can of diced tomatoes.
To reduce the amount of ground beef used, add an additional peeled and diced potato in place of half of the ground beef.
The tomato paste or ketchup isn’t necessary, but it does give the base of the soup a richer body. If you don’t have it, just leave it out!

Nutrition