Vegetable Beef Soup
This vegetable beef soup is hearty and comforting, with a rich, savory broth that’s packed with ground beef, tender veggies, and flavorful seasonings. It’s an easy meal that’s perfect for a cozy family dinner.
Table of Contents
Beef can get tough when cooked in soup, especially when using cuts of stew meat. But with this recipe, there’s no need to worry about tough beef, as it uses ground beef, which stays flavorful and tender throughout the cooking process.
Love hearty soups? Then you’ll definitely want to try my stuffed pepper soup. If you’re in the mood for something a bit different, my easy taco soup is always a hit. And for a classic favorite, you can’t go wrong with my homemade tomato basil soup.
This recipe is in my grandma’s handwriting and is named after her. It’s a very special recipe to me because of that.
Why I Love This Recipe
- Quick and Easy: This recipe is a time-saver. Just throw all the ingredients into a pot and let it simmer. It doesn’t get any easier than that!
- Uses Ground Beef: I love how this recipe uses ground beef instead of stew meat, which can be quite tough. Plus, I typically have ground beef on hand which makes it even better!
- Comfort Food: There’s something so comforting about a warm bowl of soup, and this recipe delivers just that. The tender chunks of potato, hearty barley, and savory beef come together to form the ultimate comfort food.
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Key Ingredients
- Ground Beef: This will be the star of our soup, adding a hearty and satisfying flavor to the dish.
- Tomato Juice: It will form the base of the soup, giving it a rich, tangy flavor.
- Water: We’ll use this to dilute the tomato juice and adjust the consistency of the soup.
- Beef Bouillon: This will enhance the beefy flavor of the soup, making it even more savory.
- Frozen Mixed Vegetables: They will add a variety of colors and flavors to the soup, as well as a good dose of nutrients.
- Potatoes: They will make the soup more filling and add a nice, starchy texture to the dish.
- Salt: It will help to bring out the natural flavors of the other ingredients in the soup.
- Minced Dry Onion: This will add a sweet and slightly pungently savory flavor to the soup.
- Sugar: It will help to balance out the acidity of the tomato juice and make the flavors more well-rounded.
- Pepper: It will add a bit of heat and a nice, zesty flavor to the soup.
- Bay Leaves: They will add a subtle, earthy flavor to the soup and can be removed before serving.
- Barley: It will add a chewy texture to the soup and a nutty flavor.
- Worcestershire Sauce: It will add a deep, savory flavor to the soup, enhancing the beef and tomato flavors.
Equipment
- 6-Quart Stock Pot – You’ll need a large stock pot to combine all the ingredients and simmer the soup.
How to Make Vegetable Beef Soup
Preparation
To start, brown the ground beef in a skillet and cook it until it’s no longer pink. Once it’s cooked, drain the fat and set the beef aside.
Step 1 – Combine the Ingredients
In a large 6-quart stockpot or a pot that’s even larger, combine all the soup ingredients. This includes cooked ground beef, frozen vegetables, diced tomatoes, and seasonings. Stir everything together to make sure it’s well-mixed.
Step 2 – Bring to a Simmer
Place the stockpot on the stove over medium heat and bring the soup to a simmer. Let it cook at a gentle simmer for at least one hour. This will help all the flavors to meld together and make the soup really tasty.
Step 3 – Remove the Bay Leaves
After the soup has simmered for an hour, it’s time to remove the bay leaves. They have added their flavor to the soup, and we don’t want to eat them, so be sure to take them out.
Step 4 – Serve the Soup
Your vegetable beef soup is now ready to serve. Ladle it into bowls and serve it warm.
Expert Tip
The longer you let the soup simmer, the more the flavors will come together. This allows the different ingredients to meld and creates a richer, more robust flavor in your vegetable beef soup. When making this soup, I like to let it simmer for at least a few hours if I have the time.
Recipe Variations
- Slow Cooker: This recipe can easily be adapted for the slow cooker. Simply brown the ground beef as directed, then add all the ingredients to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Extra Veggies: Feel free to add extra vegetables to this soup. Chopped celery, green beans, or corn would all be great additions.
- Different Seasonings: While this recipe calls for a classic blend of seasonings, feel free to experiment. Add a dash of cayenne for a spicy kick, or some Italian seasoning for a different flavor profile.
- Vegetarian: Omit the ground beef and use vegetable broth instead of beef broth for a delicious vegetarian version of this soup.
What to Serve With
- For a hearty, comforting meal, serve this vegetable beef soup with a side of fresh bread. The bread is perfect for dipping into the rich, flavorful broth.
- If you’re hosting a soup and salad lunch, this soup pairs well with a crisp, fresh salad. The lightness of the salad is a great contrast to the hearty soup, making for a well-balanced meal.
- You can also serve this soup as a starter for a larger meal. It goes well with a variety of main dishes, such as roast chicken or grilled steak.
Make Ahead Instructions
Make the recipe as directed. Once made, freeze the soup and then warm it up when you’re ready to enjoy it again – it’s that simple!
Recipe FAQs
Yes, you can definitely use fresh vegetables if you prefer. Just make sure to adjust the cooking time as fresh vegetables may need a little longer to soften.
No, the barley adds a nice texture to the soup and helps to thicken it, but if you don’t have any on hand, you can leave it out. You may want to reduce the water by a cup.
Storing and Reheating
- Storing: After enjoying your delicious vegetable beef soup, let the leftovers cool to room temperature. Once cooled, store the soup in an airtight container. You can keep it in the refrigerator for up to 4 days.
- Freezing: If you want to enjoy it at a later time, this soup can be frozen. Once it has cooled completely, transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months.
- Thaw: When you’re ready to enjoy the soup, simply move it from the freezer to the fridge. Let it thaw for about 24 hours.
- Reheating: You can reheat the soup in a saucepan on the stovetop over medium heat. Stir occasionally until it’s heated through. Alternatively, you can reheat it in the microwave, stirring every 30 seconds.
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Serving Size
- What to Expect: This vegetable beef soup recipe yields a hearty and satisfying soup that can serve up to 8 people.
- How to Scale: If you’re planning to serve more than 8, you can easily double the recipe and follow the instructions as directed. Just make sure your stockpot is large enough to accommodate the increased quantity. If not, you can follow the instructions in two separate batches to ensure the soup cooks evenly.
Vegetable Beef Soup
Equipment
- 6 quart stock pot
Ingredients
- 1 lb ground beef cooked and drained fat
- 46 oz tomato juice
- 46 oz water use tomato juice can to measure
- 1 Tablespoon better than beef bouillon – or 3 bouillon cubes
- 16 oz frozen mixed vegetables
- 4 cups potatoes cubed
- 1 teaspoon salt
- 1 Tablespoon minced dry onion
- 1 Tablespoon sugar
- ¼ teaspoon pepper
- ¼ teaspoon basil
- 2 bay leaves
- ⅓ Cup barley
- 1 teaspoon Worcestershire sauce
Instructions
- Brown and cook the ground beef. Drain the fat.
- In a 6-quart stockpot (or larger) combine all ingredients. Bring to a simmer.
- Simmer for at least one hour. Remove the bay leaves.
- Serve warm.
It’s just like Grandma use to make for us, She couldn’t afford roast beef and had to use ground beef. Thanks for the memories, will make it today.
Enjoy!