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vegetable beef soup recipe in a white pot, vegetable soup with ground beef, recipe vegetable beef soup.
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4.50 from 2 votes

Easy Beef Vegetable Soup Recipe

This hearty Vegetable Soup Recipe with Ground Beef is a cozy, comforting meal that’s packed with flavor. It’s made with simple ingredients like ground beef, frozen veggies, and potatoes and freezes beautifully.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Soup
Cuisine: American
Servings: 8 people
Calories: 192kcal
Author: The Carefree Kitchen

Ingredients

  • 1 pound ground beef 85/15
  • 1 medium onion diced yellow or white (about 1 cup)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups beef broth
  • 1 pound red potatoes peeled and cut into 1/4" pieces
  • 1 cup celery diced
  • 12 ounces frozen mixed vegetables
  • 2 tablespoons tomato paste
  • 2 bay leaves
US Customary - Metric

Instructions

  • Heat a large pot over medium high heat then add the diced onions and ground beef. Cook, stirring occasionally, until the onions are transparent and the meat is just slightly pink. 
  • Add the garlic powder, salt, pepper, beef broth, diced potatoes, mixed vegetables, diced celery, tomato paste, and bay leaves. Bring to a boil, then reduce to a simmer and continue to cook for about 20 minutes, or until the potatoes are tender.
  • Remove the bay leaves before serving with crusty bread, garlic bread, or dinner rolls. Enjoy!

Video

Notes

  • Refrigerator: store leftover Vegetable Beef Soup in an airtight container in the fridge for up to 
  • Freezer: allow soup to cool completely, then transfer to an airtight container or freezer bags and store frozen for up to 2 months. Thaw overnight in the fridge.
  • To reheat: simmer in a saucepan over medium heat, stirring occasionally, until warm. You can also microwave a small portion.
  • Slow cooker instructions: Add the cooked beef, garlic powder, salt, pepper, beef broth, diced potatoes, mixed vegetables, diced celery, tomato paste, and bay leaves into the slow cooker. Cook on high for about 2 hours, or until the potatoes are tender.

Nutrition

Calories: 192kcal | Carbohydrates: 9g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 838mg | Potassium: 407mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2293IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 2mg