Hearty Veggie Beef Soup is like a big warm hug in a bowl. It’s full of tender chunks of beef, colorful veggies like carrots, potatoes, and green beans, all swimming in a rich, flavorful broth. The mix of textures and natural flavors makes this soup super comforting and satisfying.
I love making this soup on cool days when I want something that fills me up but still feels wholesome. It’s one of those recipes you can easily tweak with whatever veggies you have on hand. I usually add a bit of garlic and herbs to give it that extra cozy touch. It’s straightforward to make but tastes like you spent hours in the kitchen.
My favorite way to enjoy this soup is with a slice of crusty bread to soak up all that tasty broth. It’s perfect for a simple family dinner or to bring along as lunch the next day. Everyone always asks for seconds because it’s just that good and comforting.
Key Ingredients & Substitutions
Ground beef: This adds rich flavor and heartiness to the soup. For a leaner option, try ground turkey or chicken. For a vegetarian version, swap with cooked lentils or plant-based meat crumbles.
Vegetables: Carrots, potatoes, green beans, and corn give texture and color. Feel free to add or swap veggies like peas, zucchini, or bell peppers to match what you have on hand.
Beef broth: It builds the soup’s deep flavor. If you don’t have beef broth, use vegetable broth or chicken broth. Just keep an eye on salt levels when using store-bought broth.
Diced tomatoes: They add a bit of acidity and sweetness that balances the richness of the meat and broth. You can use fresh tomatoes in season or canned tomato sauce for a smoother texture.
Herbs and spices: Parsley, basil, and paprika bring brightness and a mild smoky touch. Fresh herbs can replace dried—just use about three times the amount.
How Do You Cook Ground Beef Perfectly for Soup?
Getting the beef nicely browned adds big flavor, so don’t rush this step. Here’s a simple way:
- Heat olive oil over medium-high before adding beef to keep it from sticking.
- Break the beef into small pieces with your spoon to ensure even cooking.
- Let it brown without stirring too much so it gets a good sear (this adds taste).
- Once brown, drain any excess fat to keep the soup from feeling greasy.
After adding onions and garlic, cook just until soft to avoid bitter flavors. Add broth and veggies afterward, simmering gently to let all flavors blend and veggies get tender.
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for cooking all the ingredients evenly and simmering the soup without spilling.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping all your veggies quickly and safely.
- Cutting board – use a stable surface to keep your prep organized and safe.
- Ladle – makes serving the hot soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter protein option that still keeps the soup filling.
- Add diced bell peppers or zucchini to boost veggie variety and add subtle sweetness.
- Stir in a teaspoon of smoked paprika or chili powder if you like a little smoky or spicy kick.
- Mix in cooked barley or small pasta shapes near the end for extra texture and heartiness.
How to Make Hearty Veggie Beef Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups beef broth
- 2 stalks celery, chopped
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and brown the beef and veggies, followed by 30-40 minutes of simmering. Plan for around 50-60 minutes total from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large pot over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink. Drain excess fat if needed.
2. Cook Onion and Garlic:
Add the chopped onion and minced garlic to the pot with the beef. Cook for about 3 minutes, stirring occasionally, until the onion becomes soft and fragrant.
3. Add Liquids and Vegetables:
Pour in the beef broth and diced tomatoes (with their juice). Then add the carrots, potatoes, celery, green beans, and corn. Stir well to combine.
4. Season and Simmer:
Stir in the dried parsley, dried basil, paprika, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 30-40 minutes, or until the vegetables are tender.
5. Final Touches and Serve:
Give the soup a taste and adjust the seasoning if you like. Ladle the hot soup into bowls and garnish with chopped fresh parsley. Enjoy it with crusty bread for a complete meal!
Can I Use Frozen Vegetables in This Soup?
Yes! Frozen veggies like corn and green beans work great. Just add them toward the end of cooking to prevent overcooking and keep their texture.
How Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup fully and let it cool, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
Can I Substitute Ground Beef with Another Protein?
Definitely. Ground turkey, chicken, or even plant-based meat substitutes are delicious alternatives. Adjust cooking times as needed to ensure the protein is fully cooked.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw frozen soup in the fridge overnight before reheating.
