Easy Vegetable Beef Soup

Easy Vegetable Beef Soup is made with ground beef, potatoes, and frozen vegetables, making it a hearty, healthy, and simple weeknight dinner! A batch of this will be a family favorite, and if you’re lucky to have leftovers – you’ll be set for lunch the next day!

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Meet Taylor

Hey everyone! I’m Taylor from the blog greens & chocolate, where I blog about healthy recipes along with the occasional dessert recipe.

I wholeheartedly believe in moderation as being the key to health, so I insist on a side of chocolate with my kale salads.

In addition to being a food blogger, I live in Minnesota with my husband and three kids, ages 5, 3, and 7 months.

I enjoy running in the warmer months, cross country skiing in the winter, and yoga year-round!

Even though I’m a food blogger and coming up with recipes is my job, some nights I still struggle with what to make for dinner.

I love having go-to recipes that I can make on nights that I’m lacking inspiration, and this Easy Vegetable Beef Soup is one of those recipes.

It’s a soup recipe that I’ve been making for a long time now, and my husband and kids absolutely love it – even my 7-month-old!

What goes into vegetable beef soup?

The ingredients in this vegetable beef soup are pretty simple. It starts with ground beef.

You can use whatever kind of ground beef that you typically use. We typically buy organic beef from Costco – it’s such a great deal and we love organic meat!

The vegetables in this soup are white onion, Yukon gold potatoes, and a bag of frozen mixed vegetables that includes corn, peas, carrots, and green beans.

The other ingredients are garlic, salt, olive oil, tomato sauce, beef broth, dried basil, and dried oregano.

How to make easy vegetable beef soup

This hearty soup is so simple to make.

First, you’ll start by browning the ground beef. Once browned, the onion is cooked followed by garlic and some salt. After the onion is softened, the potatoes, tomato sauce, beef broth, basil, and oregano are added and simmered until the potatoes are softened.

Depending on how large you cut your potatoes, this will take between 15-20 minutes.

Lastly, you’ll add the frozen vegetables and cook for another 5 minutes, until the whole soup is warmed through.

We served this soup topped with fresh parsley, along with homemade sweet skillet cornbread. It was the perfect comforting soup for a cold winter evening!

More soup recipes you’ll love

Healing Chicken Turmeric Soup
Dairy Free Zuppa Toscana Soup
Easy Beef Chili

Print Recipe

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Main Course, Soup

Cuisine: American

Keyword: beef, soup

Servings: 4

Calories: 426kcal

Ingredients

1 lb ground beef
1 white onion, diced
2 cloves garlic, minced
1 tsp salt
3 cups Yukon gold potatoes, diced
28 ounces tomato sauce
4 cups beef broth
1 tsp dried basil
1 tsp dried oregano
16 oz frozen mixed vegetables
Fresh parsley, for serving

Instructions

In a large soup pot, add the ground beef over medium-high heat, cooking until browned, breaking it into small pieces as it cooks.
Add the onion to the beef and cook until softened, about 5 minutes. Add the minced garlic and salt, cooking another minute. Add the potatoes, tomato sauce, beef broth, basil, and oregano.
Bring to a boil. Reduce the heat to medium, and boil until the potatoes are tender, about 15-20 minutes.
Add the mixed vegetables and cook for another 5 minutes, or until warmed through.
Serve topped with fresh parsley, if desired, with a roll or baguette.

Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

Heather

BeefbrothSoup