Vegetable Beef Soup is one of my favorite comfort meals. Made with ground beef and vegetables, and a rich beefy broth, this easy one-pot soup is budget friendly, freezer friendly, and perfect for cooler fall and winter nights.
Growing up, I always loved when my dad made vegetable beef soup for dinner. He would often use leftover sides from earlier in the week, which was such a smart way to stretch food and avoid waste.
If you are looking for a simple, from scratch meal that helps clean out the fridge, this vegetable beef soup is a great option. One of my favorite leftovers to use in this soup is black-eyed peas. They add incredible flavor and make the soup even more hearty and delicious.
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What Makes This Vegetable Beef Soup Special
This homemade vegetable beef soup is made with ground beef instead of stew meat, which keeps it affordable and cuts down on cooking time. It's a true one-pot meal, easy to customize with whatever vegetables you have on hand, and it freezes beautifully. Whether you're meal prepping, or looking to use up leftovers, this soup fits right in.
Why You'll Love This Vegetable Beef Soup
- Made with ground beef for faster, easier cooking
- Easy to customize with fresh or leftover vegetables
- A hearty, freezer-friendly soup perfect for meal prep
Key Vegetables & Customization Ideas
One of the best things about vegetable beef soup is how flexible it is. I always use potatoes because they help make the soup filling and hearty. Diced tomatoes, and carrots are staples that give the soup a great base of flavor.
From there, you can easily customize this recipe using what you have on hand.
Vegetables that work well in this soup
- Corn
- Green Beans
- Peas (English, purple hull, or black-eyed)
- Any type of potato
- Onions, leaks, or green onions
- Okra
- Summer squash or zucchini
- Parsnips
- Celery
If you're using leftover vegetables, keep in mind they may already be seasoned. Taste as you go and adjust salt and pepper as needed.
👉 Sky's Tips
- Season in layers, especially if you're using leftover vegetables. Adjust seasoning at the end.
- Dice vegetables evenly so everything cooks at the same rate.
- This soup tastes even better the next day as the flavors continue to develop.
- Serve with a slice of buttered cornbread!
Storage & Freezing
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Store in the freezer for up to 6 months.
This vegetable beef soup is a hearty, one-pot recipe made with ground beef, vegetables, and a rich beef broth. Easy to customize, perfect for utilizing leftovers, and freezer friendly, it's a comforting homemade soup that works just as well for busy weeknights as it does for meal prep and make ahead meals. I hope this soup makes it into your dinner rotation.
-Sky🩷
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📖 Recipe
Vegetable Beef Soup
Ingredients
- 1 pound ground beef
- 1 teaspoon salt or as needed
- ½ teaspoon pepper or as needed
- ½ cup yellow or white onion small diced
- 3 cloves garlic minced
- 1 cup carrots diced small, sliced or half moons
- 2 cups red potatoes cubed
- 1 cup corn
- 1 cup green beans
- 2 cups black-eyed peas cooked, optional
- 14.5 ounces diced tomatoes
- 3 quarts beef stock
- 1 cup okra sliced ¼" to ½" thick
Instructions
- In a large pot over medium heat, brown the ground beef, crumbling it into small pieces as it cooks. Season with salt and pepper. Add the onions and cook until the beef is fully cooked and the onions are soft.
- Add in the minced garlic and sauté for 30 seconds. Remove the meat mixture from the pot and drain off the fat.
- In the same pot, over medium-high heat, add the beef stock, potatoes and carrots. Bring to a boil and cook for 8 minutes. Turn the heat down to a simmer, add the remaining vegetables and the meat back to the pot. Simmer for 15 to 20 minutes or until the vegetables are tender. Adjust seasonings if needed.
Sonya says
Easy to follow recipe, simple to make and it is absolutely delicious!