Step 1: Brown the Beef
Heat a large soup pot or Dutch oven over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it apart as it browns. Drain any excess grease if necessary.
Step 2: Season the Meat
Stir in the salt, black pepper, garlic powder, onion powder, and Italian seasoning. Cook for another minute until fragrant.
Step 3: Add the Vegetables
Add the diced potatoes, sliced carrots, green beans, corn, and peas to the pot. Stir everything together.
Step 4: Pour in the Liquids
Add the diced tomatoes with their juices and pour in the beef broth. Stir well to combine.
Step 5: Simmer
Bring the soup to a gentle boil. Reduce the heat to low, cover, and simmer for 30–40 minutes, or until the potatoes and carrots are fork-tender.
Step 6: Taste and Adjust
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Step 7: Serve
Ladle the hot soup into bowls and serve with crusty bread, garlic toast, or buttery dinner rolls.
💡 Tips
- For extra flavor, sauté one diced onion and two minced garlic cloves before browning the beef.
- Add celery, zucchini, or cabbage for even more vegetables.
- A splash of Worcestershire sauce adds a deeper savory flavor.
- This soup freezes well for up to 3 months in an airtight container.
🍽️ Serving Suggestions
- Crusty artisan bread
- Garlic bread
- Cornbread
- Side salad
- Crackers
⏱️ Recipe Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6–8
- Calories: Approximately 320 calories per serving
This hearty Vegetable Beef Soup is a wholesome, satisfying meal packed with tender vegetables, flavorful beef, and a rich broth that’s perfect for lunch or dinner. 🍲🥔🥕