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Vegetable Beef Soup

Vegetable Beef SoupOur hearty vegetable beef soup boasts a rich tomato-based broth, ground beef, and fresh vegetables. This cozy soup is an easy meal to prepare and makes a filling one-pot dinner perfect for your budget, busy weeknights, and meal planning. Slowly cook the soup on the stovetop, or follow our instructions for Instant Pot or slow cooker vegetable and beef stew.

Homemade hamburger vegetable soup is a crowd-pleaser! Make this comforting fall and winter soup when you’re on a budget or if you have vegetables to use up.

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 flavors the soup. You can also use chuck roast or bottom round roast cut into 1-inch pieces.
  • Spices: Season the soup with salt, pepper, red pepper flakes, garlic powder, and dried tarragon.
  • Vegetables: It’s called vegetable and ground beef soup for a reason, and I love how you can use what’s in your fridge to make this soup. A combination I love is onion, garlic, 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: 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 petite diced tomatoes.
  • Tomato Paste: Thicken and add color using tomato paste
  • Bay Leaves: Subtly enhances the soup with a clove-like flavor.
  • Soy Sauce + Fish Sauce: These add umami and provide an added boost to soups and stews.

SUBSTITUTIONS AND VARIATIONS

Vegetable beef soup is one of those use-what-you-have recipes, so feel free to get creative. Here are a few suggestions about what you can add or substitute for other ingredients in the soup.

  • Grains: For a thicker and more filling soup, add barley or quinoa to the soup.
  • Dairy: If you prefer a more creamy soup, add a splash of heavy cream or half and half.
  • Vegetables: Use this recipe as a starting point and use what you have. Feel free to exchange or add vegetables like celery, cauliflower, kale, spinach, parsnips, green beans, or corn.

HOW TO MAKE VEGETABLE BEEF SOUP

The base for our vegetable beef recipe is ground beef.

Warm the oil over medium heat in a Dutch oven. Then, add the ground beef, and 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.

Combine salt, pepper, red pepper flakes, tarragon, and garlic powder in a small bowl, and stir it into the meat.

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

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 in the peas, followed by Worcestershire sauce, tomato puree, and tomato paste.

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

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

Here comes an umami bomb, finish vegetable beef soup with soy sauce and fish sauce for a secret kick that completely makes this recipe.

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

COOKING TIPS

  • If you prefer a thicker soup, add one teaspoon of cornstarch to the simmering soup.
  • Cut the vegetables the same size to ensure they cook at the same rate.

SEARCHING FOR MORE LIKE THIS? 

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

An overhead shot of a bowl of vegetable beef soup with a bread loaf in the background.

SERVING SUGGESTIONS

  • Toasted Bread
  • Mashed Potatoes
  • Buttery Rolls
  • Corn Bread
  • Rice
  • Corn Casserole
  • Vegetable Chopped Salad
  • Saltine Crackers
  • Pilaf
  • House Salad

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – Store the leftovers in an airtight container; it will keep for 3-4 days.
  • FREEZER – Allow the soup to cool, then add it to a freezer-safe container or bag. Vegetable beef soup freezes for three months. When you’re ready to eat, defrost it in the fridge overnight.
  • REHEAT – Warm leftovers on the stovetop or in the microwave to serve.

FREQUENTLY ASKED QUESTIONS

What can you add to vegetable soup to give it more flavor?

Our soup is so hearty and flavorful! It’s jam-packed with umami-rich ingredients like Worcestershire sauce, fish sauce, soy sauce, and spices to give it depth and all the flavor you could want in a go-to soup.

Can I use beef stew meat?

Absolutely, and it’s delicious. Purchase chuck and cut it yourself or buy store-bought stew meat. I recommend searing the beef and increasing the cooking time by simmering the soup for an additional 30-40 minutes.

What is the difference between vegetable beef soup and vegetable beef stew?

Soup refers to ingredients cooking in a brothy liquid, whereas stew implies ingredients being cooked in just enough liquid to allow them to become tender. If you’re craving stew, check out our collection of Beef Stew Recipes with something for everyone.

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 Worcestershire sauce, 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 and soy sauce, and stir to combine. Serve this soup with freshly toasted bread, and enjoy!

How do you slow cook vegetable beef soup?

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 and soy sauce, and stir to combine. Serve this soup with freshly toasted bread, and enjoy!

YOU SHOULD ALSO TRY:

An overhead shot of a bowl of vegetable beef soup.

Vegetable Beef Soup

Tressa Jamil
Our hearty vegetable beef soup boasts a rich tomato-based broth, ground beef, and fresh vegetables. This cozy soup is an easy meal to prepare and makes a filling one-pot dinner.
5 from 3 votes
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
  • 1 teaspoon kosher salt,
  • 1 teaspoon black pepper, coarse ground
  • 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 petite potatoes, quartered
  • 1 medium leek, greens, diced
  • 2 cups green cabbage, thinly 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 blended
  • 1 teaspoon fish sauce
  • 1 teaspoon soy sauce

Instructions
 

  • Warm the oil over medium heat in a 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 into 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 Worcestershire sauce, 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 and soy sauce, and stir to combine. Serve with freshly toasted bread, and enjoy!

Notes

Cooking Tips:
  • If you prefer a thicker soup, add one teaspoon of cornstarch to the simmering soup.
  • Cut the vegetables the same size to ensure they cook at the same rate.
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

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!
Recipe Rating




Brea

Thursday 22nd of September 2022

I’m pregnant and struggling to get in protein and veggies that I normally love. Tressa’s website in general has been a god send because recipes like this take nutritious food and turn it into something cozy and tasty. This soup has the BEST flavor and I love that you can get creative with the vegetables. This is your fall go to soup 100%%!!

Tressa Jamil

Thursday 22nd of September 2022

Wow, that is such high praise and I am so thankful it was able to meet a need during such an exciting time.

Richard

Friday 16th of September 2022

This healthy beef vegetable soup recipe is fantastic! Very easy to prepare and way better than canned soup.

Tressa Jamil

Saturday 17th of September 2022

Thank you so much for taking the time to comment; I am happy you enjoyed it.