Old-Fashioned Vegetable Beef Soup

This easy Vegetable Beef Soup features rich ground beef, creamy potatoes, and plenty of vegetables, all cooked in a flavorful tomato-beef broth! Enjoy a hearty bowlful with crusty bread and parmesan cheese sprinkled on top!

An overhead image of a bowl of vegetable beef soup surrounded by saltine crackers.

I love a good bowl of soup pretty much year round but it is especially satisfying on rainy days or when the weather is cold. This old-fashioned homemade vegetable beef soup recipe is perfect for any chilly day during those cold winter months! It tastes just like the kind Grandma would serve you at her house.

The combination of lean ground beef, rich broth, and colorful vegetables not only makes this homemade soup a hearty and healthy meal but also ensures that every spoonful is packed with flavor. Simple ingredients like tomato paste, garlic powder, and Italian seasoning add depth to the broth, while also allowing room for adjustments, making it easy to customize this soup to suit your personal taste.

If you’re looking for more tasty and comforting soup recipes, check out my Creamy Irish Leek and Potato Soup, Cheesy Lasagna Soup, Cheeseburger Soup with Bacon, The Best Loaded Baked Potato Soup, and The Best Taco Soup Recipe!

Why We Love This Recipe

You can use up leftover veggies or whatever you have on hand, helping you reduce waste and save money!
With whole-food ingredients like beef, vegetables, and broth, this delicious soup is a great way to enjoy a healthy meal that accommodating to a lot of dietary needs.
It’s a forgiving recipe that allows you to make many adjustments along the way, ensuring a delicious outcome even if it’s your first time making it.

Another similar overhead image of a bowl of vegetable beef soup.

A hand holding a spoon scooping up some vegetable beef soup.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Ground Beef – Ground beef is a great easy way to add protein and meaty flavor to this soup. I recommend a lean ground beef so the broth doesn’t get too greasy.
Onion & Garlic – Chopped onion and freshly minced fresh garlic add both sweetness and depth of flavor to the soup.
Tomato Paste – To enhance the color of the soup and the flavor of the diced tomatoes in the broth.
Italian Seasoning – Adds a medley of flavors to the soup, bringing in notes of oregano, thyme, basil, and rosemary, among others.
Beef Broth – This is the base of our soup. I’m using beef broth because it’s rich and has great depth of flavor but you could also use water with beef bouillon or even chicken stock.
Canned Tomatoes – Add texture, a bit of sweetness, and a slight acidity to the soup. Feel free to use regular or fire-roasted tomatoes!
Potato – I’m adding a diced russet potato for even more texture and substance but Yukon gold or red potatoes would also work– or substitute the potato for ditalini pasta!
Frozen Mixed Vegetables – These are a great shortcut to add color, variety, and nutrition to the soup without the need for chopping and prepping lots of vegetables. The mixture I’m using has carrots, corn, peas, and green beans.

How to Make Beef Vegetable Soup

Brown beef. Start by heating a large Dutch oven over medium-high heat. Add the lean ground beef, breaking it apart with a spoon. Cook until it’s mostly browned, with only a small amount of pink remaining. This process should take about 5 minutes.
Sauté the onion. Once the beef is nearly cooked through, add the chopped onion to the pot. Continue cooking for an additional 5 minutes, or until the onion is soft and the beef is fully browned. Season this mixture with a pinch of salt and pepper to taste.

Browned ground beef and onions in a large pot.

Add the garlic, tomato paste, and seasoning. Stir in the minced garlic, tomato paste, and dried Italian seasoning, cooking for another minute.
Pour in broth, and add tomatoes and potatoes. Next, pour the beef broth into the pot, and use your spoon to scrape any browned bits off the bottom of the pan. These brown bits are packed with flavor and will enhance the overall taste of your soup. Then add the diced tomatoes and potatoes, stirring to incorporate everything evenly. Allow the mixture to come to a boil, then reduce the heat and simmer for 5-7 minutes, or until the potatoes are almost fork-tender.

Adding diced tomatoes, beef broth, and other ingredients to vegetable beef soup.

Add mixed vegetables. Add the bag of frozen mixed vegetables to the pot. Continue to cook for about 5 minutes, until the vegetables are heated through and the potatoes are fully tender. Taste your soup and adjust the seasoning with additional salt and pepper as needed.
Garnish and serve. Shaved Parmesan cheese sprinkled on top makes a delightful garnish, adding a touch of richness to the dish. Serve the homemade vegetable beef soup hot, with a side of crusty bread or crackers for dipping.

An overhead image of a pot of vegetable beef soup.

A hand reaching to hold a bowl of vegetable beef soup.

Recipe FAQ’s

Can I make Vegetable Beef Soup in a slow cooker?

Yes, you can make this vegetable beef soup in a slow cooker by browning the beef and onions in a pan before adding them to the slow cooker along with the rest of the ingredients, except for the frozen vegetables. Cook on low for 6-8 hours, adding the frozen vegetables for the last hour of cooking.

Can I use fresh mixed vegetables instead of frozen?

Yes, fresh vegetables can be used in place of frozen but you may need to adjust the cooking time slightly, as vegetables might take a bit longer to cook when fresh rather than frozen.

How can I thicken Vegetable Beef Soup if it’s too watery?

If you find the soup too watery, you can thicken it by blending a portion of the soup and then stirring it back in, or by making a slurry with cornstarch and water and adding it to the soup. Allow the soup to simmer for a few additional minutes to thicken.

How do I store any leftover Vegetable Beef Soup?

You can store any leftover soup in an airtight container in the fridge for up to three days.

What’s the best way to reheat Vegetable Beef Soup?

Reheat the soup on the stove over medium heat until it’s hot throughout. You can also use a microwave, stirring occasionally to ensure it heats through evenly.

Can I freeze Vegetable Beef Soup?

Absolutely, Vegetable Beef Soup freezes well. Allow it to cool completely, pour it into an airtight container, and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

A side view of a bowl of vegetable beef soup.

Tips for Success

If you use 80/20 ground beef, make sure to drain any excess grease after the beef has been browned in step 2 before continuing with the rest of the recipe.
For the best flavor, take your time when browning the beef to make sure the beef is well-browned before adding the onions and garlic. This step is crucial for developing the soup’s deep, rich flavor as the Maillard reaction that occurs during browning adds a complexity to the soup that can’t be achieved otherwise.
The browned bits stuck to the bottom of the pot are packed with lots of flavor, so don’t skip deglazing the pot after browning the meat and sautéing the onions and garlic.
Overcooking can lead to mushy vegetables, which can detract from the soup’s texture, so make sure to add the vegetables towards the end of the cook time.

Seasoning in Layers

Season the soup with salt and ground black pepper in layers to provide depth of flavor.

Begin by seasoning the meat as it browns, then adjust after adding the broth and veggies. Finally, taste and adjust the seasonings one more time before serving.

This method guarantees that the tastes are balanced and the soup isn’t too bland or salty.

Substitutions and Variations

If you don’t have ground beef on hand, ground pork or Italian sausage would also work. For a leaner option, consider using ground turkey or chicken. If you prefer a vegetarian version, lentils or a plant-based ground meat substitute can provide a hearty soup texture without the meat.
Water, chicken stock, or vegetable broth would make great substitutions for beef stock. Each will alter the flavor profile slightly.
If you don’t have Italian seasoning on hand, you can make a homemade blend using dried oregano, basil, thyme, and rosemary. Adjust the amounts based on your personal preference.
Sweet potatoes can be used in place of white potatoes for a slightly sweeter taste and a boost of vitamins.
Feel free to customize the vegetable mix according to what’s in season or what you have on hand. Chopped fresh green beans are a great choice to include, as well as peas, carrots, and corn.
Fresh garlic is preferred for its flavor, but garlic powder can be used in a pinch. Use ⅛ teaspoon of garlic powder for every clove of fresh garlic called for in the recipe.
For an extra flourish to your garnish, consider adding a sprinkle of vibrant fresh herbs to the top of each bowlful, such as cilantro or fresh parsley.