Vegetable Beef Soup
Hearty and comforting, this Vegetable Beef Soup is an easy one pot meal that's perfect for using leftover vegetables and prepping ahead.
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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.
Notes
If using leftover vegetables, keep in mind they may already be seasoned. Adjust salt and pepper accordingly.
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