Easy Vegetable Beef Soup Recipe

When I first started cooking on a tight budget, I discovered something wonderful, a truth that’s never let me down.

Homemade soup is the ultimate kitchen hack, a truly easy way to create something deeply satisfying and affordable.

Why This Soup Feels Like a Hug

This particular vegetable beef soup is my go-to, the one that always feels like a win.

It’s packed with colorful, hearty ingredients, and that broth, oh, that broth gets a magical depth from a few simple tricks.

You end up with a pot full of comfort that tastes like it simmered all day, honestly.

And the best part? It comes together with surprisingly little fuss, especially with my favorite shortcut.

Ingredients Needed for the Recipe

Here’s everything you’ll need to build your soup. The beauty is in the simple, flavorful foundation.

• Yellow Onion & Garlic: The essential aromatic base that builds the first layer of flavor.
• Olive Oil: For sautéing those aromatics until they’re perfectly soft and fragrant.
• Ground Beef: Our hearty, protein-packed star; I find 85/15 lean-to-fat ratio works beautifully.
• Russet Potato: It breaks down just a bit as it simmers, lending a lovely thickness to the broth.
• Canned Diced Tomatoes: They add a bright, gentle acidity and a rich body to the soup.
• Italian Seasoning & Black Pepper: The herbal backbone and a touch of gentle heat.
• Beef Broth: Choose a good-quality, low-sodium broth so you can control the final salt level.
• Worcestershire Sauce: This is the secret weapon, trust me, adding a complex savory umami punch.
• Frozen Vegetable Mix: Our brilliant shortcut! A blend of corn, peas, carrots, and green beans saves so much time.
• Salt: Added last, to taste, it’s the final key that makes every other flavor sing.

How to make Easy Vegetable Beef Soup?

Step 1- Sauté Your Aromatics

Begin by dicing your onion and mincing the garlic, no need for perfection here.

Warm the olive oil in your soup pot over medium heat, then add them both; let them cook until the onion turns soft and translucent.

Step 2- Brown the Ground Beef

Add the ground beef directly to the pot with the onions and garlic.

Use your spoon to break it up as it cooks, browning it all over until no pink remains; drain a little excess fat if you like.

Step 3- Prep and Add Potatoes

While the beef is browning, peel and dice your potato into nice, bite-sized cubes.

This little bit of fresh prep is totally worth it for the tender, starchy goodness they’ll provide.

Step 4- Build the Broth Base

Now, add the diced potatoes, the entire can of tomatoes with their juices, Italian seasoning, pepper, beef broth, and that crucial Worcestershire sauce.

Give everything a good, hearty stir to combine; you’ll hear the most satisfying sizzle.

Step 5- The First Simmer

Turn your heat up to medium-high and bring the pot to a lively boil.

Once it’s bubbling, reduce the heat to a steady medium-low simmer; let it cook for about 10 minutes, just until the potatoes are tender when pierced with a fork.

Step 6- Add the Frozen Veggies

Stir in the entire bag of frozen vegetables; they’ll chill the pot down for a moment.

Allow the soup to return to a gentle simmer and let it cook for another 5 minutes, just enough to heat the veggies through perfectly.

Step 7- The Final Seasoning

This is the most important step, so don’t skip it. Taste your soup.

Add salt gradually, starting with perhaps half a teaspoon, stirring and tasting until all the flavors suddenly come into sharp, delicious focus.

Making It Your Own: Simple Swaps

This recipe is wonderfully forgiving and open to your own creative touches.

If you have other vegetables hanging out in the fridge, this soup is their destiny.

• Meat Variations: Try using ground turkey, Italian sausage, or even small cubes of stew meat for a different texture.
• Fresh Vegetable Boost: Toss in a diced stalk of celery with the onion, or add a handful of chopped kale or spinach right at the end.
• Broth & Seasoning Twists: A splash of tomato paste with the aromatics adds richness, or a pinch of crushed red pepper gives a nice warmth.

Tips

• Don’t rush the first step; letting the onion and garlic soften properly creates a sweet, foundational flavor.
• The Worcestershire sauce is non-negotiable for depth, but if you’re out, a dash of soy sauce can pinch-hit in a bind.
• Resist the urge to add the frozen vegetables too early, they only need minutes to warm through and stay vibrant.
• Always, always season with salt at the very end, after the broth has reduced and concentrated.

Serving and Storing Your Masterpiece

Ladle this soup into big, welcoming bowls, maybe with a crack of fresh pepper on top.

It’s fantastic with a thick slice of crusty bread for dipping, or a simple side salad for something fresh.

Let any leftovers cool completely before tucking them into airtight containers.

They’ll keep happily in the fridge for 3 to 4 days, and the flavors often get even better the next day, a lovely bonus.

You can freeze it for up to 3 months, though the vegetables will soften a bit more upon thawing; simply reheat it gently on the stove.