Easy Vegetable Beef Soup

Ingredients

• 454 g (1 pound)ground beef
• 1 mediumonion, diced
• 2 clovesgarlic, minced
• 283 g (10 ounces; 1 bag)frozen mixed vegetables
• 946 ml (4 cups)beef broth or chicken broth
• 397 g (14 ounces; 1 can)fire-roasted diced tomatoes or regular diced tomatoes
• 30 ml (2 tablespoons)tomato paste or ketchup (optional)
• 2 largerusset potatoes, peeled and diced
• 1 teaspoondried thyme
• 2bay leaves
• to tastesalt and pepper

Instructions

1. 1

   Brown the beef

   Heat a Dutch oven or stockpot over medium-high heat. Add the ground beef and cook until browned and cooked through. Drain away all but about 3 tablespoons of the fat.

2. 2

   Cook the aromatics

   Put the pot back over the heat and add the onion and garlic. Cook for about 3 minutes, until tender and fragrant.

3. 3

   Simmer the soup

   Add the frozen mixed vegetables, broth, diced tomatoes, tomato paste or ketchup if using, potatoes, thyme and bay leaves. Bring to a boil, then lower the heat and simmer for about 10 minutes, stirring occasionally to stop anything sticking, until the potatoes are tender.

4. 4

   Season to taste

   Taste the soup and add salt and pepper as needed.

What is vegetable beef soup?

Vegetable beef soup is a hearty American-style soup built around beef, vegetables and a savoury broth. It is a flexible, homely dish rather than one with a single fixed recipe.

This version uses ground beef and frozen vegetables for a quick preparation, while potatoes make the broth more substantial. Fire-roasted tomatoes add a smoky note; regular diced tomatoes work too.

Nutrition and macros by portion

The nutrition label shows one serving as written: 568 calories, 42g protein, 53g carbs, 21g fat.

The potatoes and mixed vegetables provide much of the carbohydrate, while ground beef contributes protein and a substantial share of the fat. Broth and tomatoes add flavour and volume, with the exact balance depending on the beef and broth chosen. Pair a bowl with salad for a fresh contrast, or add bread if you want a more substantial meal.

Why brown the beef first?

Browning: cook the beef until it is fully cooked through before adding the other ingredients. This gives the meat a browned flavour and lets you control how much rendered fat remains in the pot.

Aromatics: briefly cooking the onion and garlic in the same pot helps soften them and carries their flavour into the soup.

Choosing the ingredients

Broth: beef broth gives the soup a deeper, meatier base, while chicken broth is a suitable alternative. Choose either according to what you have on hand.

Tomatoes: fire-roasted tomatoes bring extra toasted flavour, but ordinary diced tomatoes are fine. Tomato paste or ketchup is optional and adds a little more tomato richness.

Getting the potatoes tender

Even pieces: dice the peeled potatoes into similarly sized chunks so they cook at roughly the same rate. The recipe gives about 10 minutes of simmering, but use tenderness as the final cue.

Gentle simmer: after the soup comes to a boil, reduce the heat and stir occasionally. This helps prevent the potatoes and other ingredients from sticking to the bottom of the pot.

Timing and doneness

The beef is cooked before the soup simmers, so the main doneness check is the potatoes. They should be tender when pierced, rather than firm in the centre.

If they need more time after about 10 minutes, continue simmering and check again. Keep the heat low enough for a steady simmer rather than a vigorous boil.

What to serve with it

A crisp salad and crusty bread make easy accompaniments, adding freshness and something to dip into the broth. The soup can also be served on its own as a filling bowl.

For a simple finish, season each bowl to taste at the table. This is useful when people prefer different levels of salt or pepper.

Recipe notes & tips

• Dice the potatoes evenly so they reach tenderness at about the same time.
• Keep about 3 tablespoons of the rendered beef fat in the pot as directed.
• Use fire-roasted tomatoes for a smoky flavour or regular diced tomatoes for a milder one.
• Stir occasionally during simmering to help prevent ingredients sticking.
• Remove the bay leaves before serving.

Variations

• Change the broth: Use beef or chicken broth, depending on the flavour you prefer.
• Use regular tomatoes: Swap fire-roasted diced tomatoes for ordinary diced tomatoes.
• Skip the extra tomato: Leave out the optional tomato paste or ketchup.
• Choose another mince: Ground turkey can be used in place of beef, though the flavour will differ.
• Adjust the vegetables: Use a different frozen mixed vegetable blend if that is what you have available.

Common mistakes to avoid

• Crowding the browning stage: Break up the beef and cook it until browned and cooked through before adding the vegetables.
• Draining too much fat: Leave about 3 tablespoons in the pot as directed.
• Cutting uneven potato pieces: Make the pieces similar in size so they cook more evenly.
• Boiling hard throughout: Lower the heat after the soup comes to a boil and maintain a simmer.
• Skipping the final taste: Check the seasoning at the end and add salt and pepper as needed.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in a saucepan over medium-low heat until hot, stirring occasionally; add a little broth or water if the soup has thickened.

Frequently asked questions