Vegetable Beef Soup (One Pot)

Quick and easy vegetable beef soup recipe, made with simple ingredients in one pot on stovetop. A 30 minute meal, loaded with ground beef, vegetables, Italian flavors.

I love making this one pot vegetable beef soup during the chilly Fall and Winter days. It's a hearty and filling and an easy weeknight meal that's just as popular with my family as this One Pot Easy Vegetable Soup Recipe.

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How to make easy one pot vegetable beef soup recipe from scratch?

1. Heat oil in a pot and saute onion, ginger, garlic, ground beef altogether until beef is brown. Drain fat.
2. Add broth, condensed tomato soup, diced tomatoes, ketchup, potatoes, celery, Italian seasoning and other spices.
3. Cover and cook for about 10 minutes.
4. Then, uncover and add frozen vegetables and cook for another 20 minutes until vegetables are tender.
5. Garnish with parsley and you are done.

What is the best cut of meat or beef for homemade soup?

Ground beef is best since it cooks the quickest but some other options are chuck roast, chuck shoulder, chuck eye roast or top chuck. These cuts of meat yield a melt are the most tender, when cooked. Make sure to use small pieces (1-2 inches) so they cook quickly

Variations

• Italian seasoning is the best, hands down! However, for a different flavor profile, you can use cajun seasoning or even taco seasoning.
• For a Souther version- Based on my research, that typically also includes okra and traditionally, beef was not added. However, these days, many people add beef as well (not ground but typically chuck roast that's cut into small cubes).
• To make a crockpot version- Add all the ingredients except the frozen vegetables in a slow cooker and mix everything together. Cover and cook on low for 5-6 hours or until potatoes are tender. Then, add frozen vegetables and cook
• Add ¾ cup cups barley in this recipe to make it more filling. You may have to add additional broth because barley absorbs the liquid and can make the soup thick.
• Add 1- 2 cups roughly chopped cabbage, along with the frozen vegetables and let it cook until tender but not mushy.
• To make it more filling, add 1 - 1.5 cup noodles (broken into smaller pieces) or any other small sized pasta like ditalini or macaroni or small shells. You may have to add additional broth because pasta absorbs the liquid and can make the soup thick.
• Instead of condensed tomato soup, you can use more canned diced tomatoes.
• If the soup is too thick, add more broth or water. If soup is too thin, cook without lid on medium high heat to reduce liquid and thicken it.
• To make a cheesy soup, add 1 cup of a combination of cheddar and parmesan cheese at the end and mix it all together. I personally prefer this soup without cheese.
• To make creamy soup, add some heavy cream at the end.
• Instead of potatoes, you can add small macaroni, noodles, rice or barley. Just add them in step 4 and and additional ¾ cup broth.
• Ground turkey meat can be used instead of regular ground beef.
• Beef broth tastes the best but vegetable or chicken broth can be used too.

What sides to serve with ground beef beef soup?

• Garlic bread
• Bread sticks
• Dinner rolls
• Croutons
• Crackers
• Grilled cheese sandwiches
• Buttermilk biscuits
• Cornbread

Tips and techniques

• I use frozen vegetables but fresh vegetables can be used just as well. The cook time will vary though.
• Please cut your potatoes fairly small in size (about 1 inch pieces) so that they cook quickly.
• Use a large stockpot because that allows everything to cook evenly. I also prefer using a nonstick pot to prevent anything from sticking or burning.
• Paprika and red chili flakes are optional but a subtle spicy kick.
• You must drain excess fat because that prevents a layer of fat from floating on top of your soup, which looks so gross!
• This soup tastes even better the next day since the flavors deepen overnight.
• Don't over-cook the potatoes because their texture will become very soft and mushy.
• Use low sodium broth because that prevents the soup from becoming too salty.
• The amount of Italian seasoning can be adjusted, based on your preference.

More one pot soup recipes

• One Pot Tomato Basil Soup
• One Pot Lasagna Soup
• One Pot Homemade Chicken Noddle Soup

Recipe

One Pot Vegetable Beef Soup Recipe

Abeer

Quick and easy vegetable beef soup recipe, made with simple ingredients in one pot on stovetop. A 30 minute meal, loaded with ground beef, vegetables, Italian flavors.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American, Italian

Servings 6 Servings

Calories 362 kcal

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Ingredients

  

1x2x3x

• 1 tablespoon Olive oil
• ½ cup Onion Finely chopped
• 1 teaspoon Ginger Finely minced
• 1 tablespoon Garlic Finely minced
• 1 pound Ground beef
• 3.5 cups Beef broth Low Sodium
• 1 can Condensed tomato soup Or tomato basil soup, 10.75 oz.
• 1 can Diced tomatoes 228 oz.
• 2 tablespoon Ketchup Or tomato paste
• 2 Potatoes Medium size, Peeled and chopped into small cubes
• ½ cup Celery Chopped
• 1.5 teaspoon Italian seasoning
• ¼ teaspoon Red chili flakes Optional
• ¼ teaspoon Paprika Optional
• Salt To taste
• Pepper To taste
• 1 Bay leaf
• 3 cups Mixed vegetables Frozen

Instructions

 

• Heal oil in a large non-stick saucepan on medium high heat.
• Add onions, ginger and garlic, ground beef and saute until golden brown.
• Drain excess fat.
• Add broth, condensed tomato soup, diced tomatoes, ketchup, potatoes, celery, Italian seasoning, red chili flakes (optional), paprika (optional), salt, pepper and bay leaf.
• Mix everything together and let it all simmer, covered for about 10 minutes.
• Add frozen vegetables and simmer uncovered for an additional 20-25 minutes until potatoes are tender and you are satisfied with the consistency. Enjoy!

Notes

• Read all my tips above.
• Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 362kcalCarbohydrates: 35gProtein: 21gFat: 16gSaturated Fat: 6gCholesterol: 53mgSodium: 887mgPotassium: 1207mgFiber: 7gSugar: 7gVitamin A: 4995IUVitamin C: 31.8mgCalcium: 106mgIron: 6mg

An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

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