Hearty Vegetable Beef Soup
This cozy, one-pot Hearty Vegetable Beef Soup is packed with ground beef, colorful veggies, and warm spices. It's easy to make, freezer-friendly, and ready in under an hour — perfect for chilly weeknights or Sunday batch cooking.
Equipment
- Large soup pot or Dutch oven
- Wooden Spoon
- Cutting board and sharp knife
- Measuring cups and spoons
- Ladle
Ingredients
- 1 lb ground beef
- 3 cups potatoes, diced
- 2 cups green beans (fresh or frozen)
- 1 cup carrots, sliced
- 1 cup corn kernels
- 1 cup peas
- 1 can diced tomatoes (14 oz / 400 g)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 5 cups beef broth
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until soft and fragrant—about 3 minutes.
- Add the ground beef and cook until no longer pink. Drain excess fat to keep the broth rich but not greasy.
- Stir in the potatoes, carrots, green beans, corn, and peas. Give everything a quick toss.
- Pour in beef broth, diced tomatoes, and tomato paste. Sprinkle in paprika, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat. Cover and simmer for 35–45 minutes, until the vegetables are tender and the soup thickens slightly.
- Add a bit more salt or pepper if needed. A squeeze of lemon brightens it up beautifully!
- Ladle into bowls and garnish with fresh parsley or a sprinkle of Parmesan for that “cozy café” vibe.
Notes
Use frozen vegetables to save time or swap in what's in your fridge. Browning the beef adds major flavor — don’t skip it! Let the soup sit overnight for even deeper flavor. Adjust broth amount for thicker or brothier texture.