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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


  • 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


  • 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.


  • 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.


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
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