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Vegetable Beef Soup

Vegetable beef soup boasts a rich tomato-based broth, ground beef, and fresh vegetables. Our soup is an easy meal to prepare and makes a hearty one-pot dinner; it’s perfect busy weeknights.

plated hamburger vegetable soup

WHAT YOU NEED TO MAKE THIS RECIPE

  • Ground Beef: Use 93/7 lean ground beef, so there’s no need to drain the excess grease, and what fat is leftover will flavor the soup.
  • Spices: Salt, pepper, red pepper flakes, garlic powder, and dried tarragon flavor the soup.
  • Onion: Yellow or white onions work best.
  • Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use – go for it.
  • Vegetables: It’s called vegetable beef soup for a reason, and I love how you can use what’s in your fridge to make this soup. A combination I always love is carrots, potatoes, leeks, cabbage, and peas. If you’re in a hurry and need to get something on the table fast, I recommend using a frozen bag of mixed vegetables.
  • Beef Better than Bouillon + Water: I use Better Than Bouillon and water in place of stock for this recipe. It’s flavorful, easy, and something I always keep in my pantry.
  • Worcestershire Sauce: Worcestershire sauce enhances many of the other ingredients.
  • Roma Tomatoes: Puree fresh tomatoes beforehand in a blender or food processor. If you’re in a pinch, use a can of diced tomatoes.
  • Tomato Paste: Thickens, adds color, and enriches the flavor. 
  • Fish Sauce: This tasty fermented sauce provides an added boost to soups and stews.
  • Soy Sauce: Brightens and adds a depth to the soup.
  • Bay Leaves: Like any good thing, you don’t appreciate it until it’s missing. The same is true of bay leaves, used to subtly flavor the soup.

SUBSTITUTIONS AND VARIATIONS

  • Barley or Quinoa
  • Celery
  • Cauliflower
  • Kale or Spinach
  • Parsnips
  • Green Beans

HOW TO MAKE VEGETABLE BEEF SOUP

The base for our vegetable beef recipe is ground beef.

BROWN –Warm the oil over medium heat in a heavy-bottomed pan or dutch oven. Then, add the ground beef, and break it up with a meat chopper until finely minced. Continue cooking until brown and heated through for about 10 minutes.

Mix the spices in a small bowl to flavor the ground beef for vegetable beef soup.

MIX -Combine salt, pepper, red pepper flakes, tarragon, and garlic powder in a small bowl, then stir it to the meat.

Our vegetable beef soup recipe is nothing without vegetables, add potatoes for bulk.

ADD– Next, add onion, garlic, carrots, leeks, potatoes, and cabbage to the pan, and cook over medium heat for 5 minutes until the vegetables soften.

Introduce tomato puree and tomato paste to the vegetable beef soup.

STIR– Stir in the peas, followed by the tomato puree and tomato paste.

For a boost of flavor, stir Better than bouillon and water to the vegetable beef soup.

COMBINE – Add water, Better Than Bouillon, and bay leaves. Cover and cook for 20 minutes, adjusting the temperature to maintain a gentle simmer.

SERVE – Finish the soup with fish sauce and soy sauce, and stir to combine. Serve with freshly toasted bread, and enjoy!

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, we hope you will try one of these tasty soups and stews!  

a serving of hamburger vegetable soup in a bowl.

SERVING SUGGESTIONS

  • Toasted Bread
  • Buttery Rolls
  • Corn Bread
  • Corn Casserole
  • Chopped Salad
  • Saltine Crackers

WHAT TO DO WITH LEFTOVERS 

  • FRIDGE – Store the leftovers in an air-tight container; vegetable beef soup will keep for 3-4 days.
  • FREEZE – Allow the soup to cool completely, then add it to a freezer-safe container or bag. It will freeze for up to 3 months. When you’re ready to eat, defrost it in the fridge overnight.
  • REHEAT – Warm it on the stovetop to serve.

FREQUENTLY ASKED QUESTIONS

Can I freeze vegetable beef soup?

Yes, vegetable beef soup freezes perfectly! First, allow the soup to cool completely, then add it to a freezer-safe container or bag. This soup will freeze for up to 3 months. I suggest making extra and freezing it for an easy meal later on. When you’re ready to eat, defrost it in the fridge overnight. To serve, warm it on the stovetop, and enjoy!


Can I make vegetable beef soup in an Instant Pot?

1. Warm the oil in an Instant Pot on saute mode.
2. Add the ground beef, and break it up with a meat chopper until finely minced. Continue cooking until beef browns for about 8 minutes.
3. Combine salt, pepper, red pepper flakes, tarragon, and garlic powder in a small bowl, and then add it to the meat.
4. Next, add onion, garlic, carrots, leeks, potatoes, and cabbage to the Instant Pot, and continue to saute for 5 minutes until the vegetables soften.
5. Stir in the peas, followed by the tomato puree and tomato paste.
6. Add the water, Beef Better Than Bouillon, and bay leaves. Secure the lid and set the Instant Pot to manual high pressure for 10 minutes with a quick release.
7. Finish the soup with fish sauce and soy sauce, and stir to combine. Serve this soup with freshly toasted bread, and enjoy!

Can I make vegetable beef soup in a slow cooker or Crockpot?

1. Warm the oil in a skillet
2. Add the ground beef, and break it up with a meat chopper until finely minced. Continue cooking until beef browns for about 8 minutes.
3. Add the mixture to your Crockpot or slow cooker, then add the remaining ingredients.
4. Gently stir to combine, cover the Crockpot, and cook on low for 5-6 hours or on high for 3-4 hours.
5. Finish the soup with fish sauce and soy sauce, and stir to combine. Serve this soup with freshly toasted bread, and enjoy!

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plated hamburger vegetable soup

Vegetable Beef Soup

Tressa Jamil
Homemade vegetable beef soup is a crowd-pleaser! We often call it hamburger vegetable soup, but it goes by many names- beef and vegetable soup and bachelor's soup are a few of them.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course, Soup
Cuisine American
Servings 8 bowls
Calories 224 kcal

Equipment

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound beef, 93/7 lean ground
  • kosher salt, to taste
  • black pepper, coarse ground, to taste
  • 1 teaspoon red pepper flakes
  • 1 tablespoon garlic powder
  • 1 teaspoon tarragon, dried
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 4 medium carrots, chopped
  • 4 medium Yukon gold or red potatoes, quartered
  • 1 medium leek, greens, diced
  • 2 cup green cabbage, shredded
  • 1 cup peas
  • 4 cups Water
  • 2 tablespoons Beef Better Than Bouillon
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 3 Roma tomatoes, coarsely chopped, and then blended
  • 1 teaspoon fish sauce
  • 2 teaspoons soy sauce

Instructions
 

  • Warm the oil over medium heat in a heavy-bottomed pan or dutch oven. Then, add the ground beef, and break it up with a meat chopper until finely minced. Continue cooking until brown and heated through for about 10 minutes.
  • Combine salt, pepper, red pepper flakes, tarragon, and garlic powder in a small bowl, then stir it to the meat.
  • Next, add onion, garlic, carrots, leeks, potatoes, and cabbage to the pan, and cook over medium heat for 5 minutes until the vegetables soften.
  • Stir in the peas, followed by the tomato puree and tomato paste.
  • Add water, Better Than Bouillon, and bay leaves. Cover and cook for 20 minutes, adjusting the temperature to maintain a gentle simmer.
  • Finish the soup with fish sauce and soy sauce, and stir to combine. Serve with freshly toasted bread, and enjoy!

Notes

  • Vegetables: Be sure to chop your vegetables the same size to ensure they cook at the same rate. 
 
  • Web Story: Check out our web story for our vegetable beef soup recipe!

Nutrition

Serving: 1 BowlCalories: 224kcalCarbohydrates: 26gProtein: 17gFat: 10gSodium: 328mgFiber: 5gSugar: 6g
Keyword vegetable beef soup
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
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