Beef and Vegetable Soup

January 28, 2022
Beef and Vegetable Soup

Hey, y’all. As I am currently writing this, there’s snow on the ground here in Kentucky. To sum up my opinion on cold weather: I’m a southern boy that likes sunny, blue skies + warm weather. That said, when it’s cold, there’s one diamond in the haystack: I can make comforting, warming, delicious meals like this Beef and Vegetable Soup. I know y’all are going to love it, just as my family does!

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Beef and Vegetable Soup

Beef and Vegetable Soup

Frequently Asked Questions

What beef should I use for this recipe?

I used ground beef for the soup pictured here on the blog; that said, chunks of beef stew meat would also be great. If you choose to go that route, look for a great marbling of the meat!

Can I cook this in a slow cooker?

Yes! I like to cook this on top of the stove; that said, you could cook this for roughly 6 hours on low (or until the potatoes are tender).

How long will this keep in the refrigerator?

You’ll definitely have leftovers – and it’ll be delicious in the refrigerator for 2-4 days.

Beef and Vegetable Soup

Ingredients, Shopping List:

Ground Beef: Purchase the ratio of your choice, though I personally like 85/15.

Fresh Produce: Onions, Celery, Carrots, Yukon Gold Potatoes or Red Potatoes.

Canned Goods: Crushed Tomatoes, Tomato Paste, Beef Broth.

Dried Herbs/Spices: Salt, Pepper, Sugar, Garlic Powder, Onion Powder, Basil, Oregano, Thyme, Parsley, Red Pepper Flakes.

Beef and Vegetable Soup

How To Make Beef and Vegetable Stew

  1. Over medium-high heat, cook ground beef in the bottom of a stew pot/dutch oven. Season with salt, garlic powder, onion powder, and pepper. Cook until brown. Remove any excess grease from the pan.
  2. Add chopped onions, celery, and carrots. Cook with beef for 5 minutes.
  3. To the beef and vegetables, add potatoes, crushed tomatoes, tomato paste, beef broth. Stir.
  4. Add salt, pepper, sugar, garlic powder, onion powder, basil, oregano, thyme, and parsley. Stir and simmer.
  5. Cook over low/low-medium heat for roughly 1 hour or until the vegetables are tender. Season additionally to taste.
Beef and Vegetable Soup

Beef and Vegetable Soup: Tips and Tricks

  1. Brown ground beef first; if there is excess grease, drain it off.
  2. When cooking with tomato, add a teaspoon of sugar. It cuts the acidity and makes for a more balanced flavor.
  3. The carrots and potatoes will take the longest to become tender; once they are fork-tender, the soup is done.
  4. If the soup gets too thick, add more beef broth.
Beef and Vegetable Soup

What To Serve With Beef and Vegetable Soup

  1. Mexican Cornbread

The Recipe

Beef and Vegetable Soup

Beef and Vegetable Soup

JC Phelps
There are few dishes more comforting + warming than this Beef and Vegetable Soup. It's easy to make and full of flavor!
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Main Course, Soup
Cuisine American, Southern
Servings 10 servings
Calories 361 kcal

Ingredients
  

  • 2 lbs. ground beef
  • 6 c. beef broth more if needed
  • 28 oz. crushed tomatoes
  • 1 lb. potatoes chopped, yukon gold or red
  • 2 c. carrots chopped
  • 2 vidalia onions chopped
  • 4 stalks celery chopped
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 2 tsp. basil
  • 2 tsp. oregano
  • 2 tsp. thyme
  • 2 tsp. parsley
  • 1 tsp. sugar
  • 1 tsp. red pepper flakes
  • kosher salt to taste
  • black pepper to taste

Instructions
 

  • Over medium-high heat, cook ground beef in the bottom of a stew pot/dutch oven. Season with salt, garlic powder, onion powder, and pepper. Cook until brown. Remove any excess grease from the pan.
  • Add chopped onions, celery, and carrots. Cook with beef for 5 minutes.
  • To the beef and vegetables, add potatoes, crushed tomatoes, tomato paste, beef broth. Stir.
  • Add salt, pepper, sugar, garlic powder, onion powder, basil, oregano, thyme, and parsley. Stir and simmer.
  • Cook over low/low-medium heat for roughly 1 hour or until the vegetables are tender. Season additionally to taste.

Notes

  • Brown ground beef first; if there is excess grease, drain it off.
  • When cooking with tomato, add a teaspoon of sugar. It cuts the acidity and makes for a more balanced flavor.
  • The carrots and potatoes will take the longest to become tender; once they are fork-tender, the soup is done.
  • If the soup gets too thick, add more beef broth.

Nutrition

Sodium: 758mgCalcium: 124mgVitamin C: 26mgVitamin A: 8494IUSugar: 10gFiber: 6gPotassium: 1086mgCholesterol: 64mgCalories: 361kcalTrans Fat: 1gMonounsaturated Fat: 8gPolyunsaturated Fat: 1gSaturated Fat: 7gFat: 19gProtein: 21gCarbohydrates: 28gIron: 5mg
Keyword beef and vegetable soup, beef soup, soup
Tried this recipe?Let us know how it was!

Y’all come back now, ya hear?

My best,

JC

Keep Up With JCP Eats

Thank you so much for visiting the blog today! I’d love to keep in touch via social media. You can follow my content on InstagramFacebookPinterestTik TokTwitter, and LinkedIn. I also author a sister website, Notable Kentucky, on which I write about southern lifestyle. Read Notable Kentucky here.

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