Easy Vegetable Beef Soup with Ground Beef
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.
Equipment
- 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
Instructions
- In a large pot over medium heat, cook the ground beef until browned. Drain off excess grease if there is any.
- Add the tomato paste to the pot. Pour in the beef broth and whisk until smooth and fully combined. Turn the heat to medium.
- Add the canned vegetables only draining one of the mixed vegetables and the can of diced potatoes.
- Add salt and pepper to taste. Stir well to combine all ingredients.
- 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.
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.