This vegetable beef soup is one of those no-frills, feed-your-family kind of meals. It’s hearty, budget-friendly, and made almost entirely from pantry staples—which means it’s perfect for busy days, cold evenings, or anytime you need supper to just work.

Using ground beef instead of stew meat keeps things simple and affordable, while canned vegetables make prep quick without sacrificing flavor. Let it simmer low and slow, and you’ll end up with a rich, comforting soup that tastes like it cooked all day.

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Tools You’ll Need

Large pot or Dutch oven
Skillet (for browning beef)
Wooden spoon or spatula
Whisk
Can opener
Measuring cup

Ingredients

1 lb ground beef
2 (16 oz) cans mixed vegetables
1 (16 oz) can cream corn
1 (16 oz) can diced potatoes
1 (12 oz) can tomato paste
4½ cups (36 oz) beef broth
Salt and pepper, to taste

How to make easy vegetable beef soup:

Cook the ground beef

In a large pot over medium heat, cook the ground beef until browned. Drain off excess grease if there is any.

Build the broth base

Add the tomato paste to the large pot. Pour in the beef broth and whisk until smooth and fully combined. Turn the heat to medium.

Add the vegetables

Pour in all the vegetables. Drain only one can of mixed vegetables and the can of diced potatoes—leave the rest undrained.

Season and stir

Add salt and pepper to taste. Stir well to combine all ingredients.

Simmer for flavor

Bring the soup to a gentle simmer. Reduce heat to low and simmer for at least 1 hour, stirring occasionally. The longer it simmers, the better the flavor.

Slow Cooker Option

This soup adapts beautifully to the crock pot.

Brown and drain the ground beef first.
Add all ingredients to the slow cooker.
Cook on low for 8 hours.
Stir before serving and adjust seasoning if needed.

Tips & Notes

Don’t rush the simmer. That hour on the stove makes a big difference in flavor.
Salt at the end. Canned vegetables and broth already contain salt—taste before adding more.
Thicker soup? Let it simmer uncovered for the last 15–20 minutes.
Stretch it further. Add an extra can of potatoes or vegetables if you need to feed more people.
Leftovers are even better. This soup tastes richer the next day after the flavors settle.
Don’t have mixed veggies on hand? Add one can each of your favorite vegetables.

FAQ

Can I use fresh or frozen veggies instead of canned?
Yes! Just make sure they’re chopped small and plan for a longer simmer so everything gets tender.

Can I freeze this soup?
Absolutely. Let it cool completely, then store in airtight containers for up to 3 months.

What can I serve with vegetable beef soup?
Cornbread, biscuits, sourdough bread, or saltine crackers are all great options.

Can I use a different meat?
Ground turkey works well, but ground beef gives the richest flavor.

Substitutions & Variations

This vegetable beef soup recipe is incredibly flexible, which is one reason it’s become a family favorite around here. If you’re cooking from what you have on hand—or tweaking things for busy weeknights—this soup is very forgiving.

Meat Options:

This recipe works beautifully with lean ground beef or lean beef if that’s what you keep stocked. You can also use cooked, shredded beef roast or leftover pot roast for a deeper, slow-cooked flavor. If you prefer a lighter option, ground turkey works too, but ground beef will create a more savory broth and classic hearty hamburger soup feel.

Vegetable Swaps:

Feel free to use frozen vegetables instead of canned—this is a great way to clean out the freezer. Green beans, lima beans, or even a mix with the colors of bell peppers all work well. If you like chunkier soup, add large chunks of red potatoes or extra tender potatoes for a more filling, complete meal. Fresh veggies can be added too—just allow a little extra simmer time.

Broth & Tomato Base:

Beef broth gives the most depth, but chicken broth works in a pinch and still makes a delicious ground beef vegetable soup. For a slightly different twist, you can replace part of the tomato paste with tomato sauce for a lighter, more tomato soup–style base. Either option keeps that rich tomato-based broth everyone loves.

If you don’t have tomato paste, you can replace with tomato sauce but reduce the amount of broth.

Seasoning Ideas:

A pinch of italian seasoning, onion powder, or extra black pepper adds warmth and layers of flavor. If your family likes a little heat, a dash of red pepper flakes at the end of the cooking time works well. Some folks swear a splash of Worcestershire sauce is the secret ingredient for a richer flavor.

Cooking Methods:

This soup is excellent on the stove top in a big soup pot, but it also works well in the instant pot or slow cooker. However you cook it, making a big batch (or even a double batch) is smart—this is one of those favorite soup recipes that tastes even better the next time you reheat it.

Storage Tips:

Let the soup cool completely, then store it in an airtight container or safe container in the fridge. The flavors deepen by the next day, making it one of the best soup options for leftovers during a chilly day.

Pin for later and share with a friend:

This is one of those humble, dependable recipes that earns a permanent spot in the rotation. Simple ingredients, easy prep, and a pot of soup that feels like home every single time.

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