Best Ever Vegetable Beef Soup

A hearty, stick-to-your-ribs soup loaded with tender beef, golden potatoes, crisp carrots, green beans, corn, and rich tomato juice—this comforting classic is the ultimate one-pot meal. Packed with flavor, easy to make, and perfect for chilly nights, it’s a family favorite that tastes even better the next day.

Why You’ll Love This Recipe

This isn’t just soup—it’s warmth in a bowl. With juicy ground beef, garden vegetables, and a savory tomato-based broth infused with Italian herbs and garlic, every spoonful feels like home. It’s simple enough for weeknights but satisfying enough to serve at gatherings. Plus, it freezes beautifully, making it ideal for meal prep.

Perfect for:

• Cold-weather dinners
• Meal prep (tastes better the next day!)
• Freezer-friendly meals
• Feeding a hungry family

Ingredients

For the Base & Veggies

• 4 large potatoes, peeled and cubed (~6 cups) (Russet or Yukon Gold work best)
• 2 cups (480ml) water
• 3 large carrots, sliced into rounds (~2 cups)
• 1 large onion, chopped (~1½ cups)
• Salt and freshly ground black pepper, to taste

For the Add-Ins

• 4 cups fresh or frozen cut green beans (about 12 oz)
• 4 cups (950ml) tomato juice (not V8 or cocktail mix—use plain tomato juice)
• ½ lb (225g) ground beef, cooked and drained (browned in advance)
• 4 cups (600g) fresh or frozen corn kernels (off the cob or from the freezer)
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• 2 bay leaves

• 1 cup diced celery
• 1 can (14 oz) diced tomatoes
• Worcestershire sauce (1 tbsp) for umami depth

Step-by-Step Instructions

1. Start the Veggie Simmer

In a large Dutch oven or heavy soup pot:

• Combine cubed potatoes, water, sliced carrots, chopped onion, salt, and pepper.
• Bring to a boil over medium-high heat.

2. Simmer Until Tender

• Reduce heat to medium-low.
• Cover and simmer 25 minutes, stirring occasionally, until potatoes and carrots are fork-tender.

3. Add Remaining Ingredients

Stir in:

• Green beans
• Tomato juice
• Cooked ground beef
• Corn
• Italian seasoning
• Garlic powder
• Bay leaves

4. Final Simmer

• Return to a gentle boil, then reduce heat.
• Cover and simmer 30 minutes more, stirring occasionally, until all vegetables are tender and flavors are well blended.

5. Finish & Serve

• Remove and discard bay leaves.
• Taste and adjust seasoning—more salt? Pepper? A splash of Worcestershire?

Ladle into bowls and serve hot.

You Must Know

• Brown the beef well —deep browning adds richness to the broth.
• Don’t skip draining the beef —excess fat makes soup greasy.
• Use real tomato juice —it’s thinner than puree and blends smoothly into the broth.
• Let it rest 5 minutes —flavors settle and thicken slightly.
• Tastes better the next day! Perfect for leftovers.

Storage Tips

• Store in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove or in the microwave. Add a splash of water or broth if too thick.
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve in mugs for a cozy touch.
• Great with coleslaw or pickled beets on the side.
• Double the batch and freeze half for future comfort.
• Pack in thermoses for lunch.

Cultural Context

Rooted in American farmhouse cooking and Depression-era kitchens, this soup honors the tradition of stretching ingredients into something nourishing and satisfying. Found on Sunday tables, hunting cabins, and freezer shelves alike, it proves that great food doesn’t have to be fancy—just honest, hearty, and made with care.

Pro Tips

• Double the recipe? Yes—perfect for freezing or feeding a crowd.
• Want thicker stew? Mix 1 tbsp cornstarch + 2 tbsp cold water, stir in during last 10 mins.
• Add mushrooms? Sauté with onions for extra earthiness.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use canned vegetables?
A: Absolutely! Use canned green beans, corn, and diced tomatoes—drain and rinse first.

Q: Why did my potatoes turn mushy?
A: Likely overcooked. Cut uniformly and check tenderness early.

Q: Is this gluten-free?
A: Yes—if using GF-certified tomato juice and verifying all ingredients.

Q: Can I make it in a slow cooker?
A: Yes! Brown beef first, then add all ingredients. Cook on LOW 6–8 hours or HIGH 3–4 hours.

Q: Can I air fry the beef?
A: Not necessary—but you can brown it in an air fryer at 375°F for 8–10 mins if preferred.

Allergy Information

Contains: none inherently.
Gluten-free option: Yes (verify labels on tomato juice and seasonings).
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed meats and pre-made ingredients.

Nutrition Facts (Per Serving – Approximate)

Based on 8 servings

• Calories: 280
• Fat: 6g
• Saturated Fat: 2g
• Carbohydrates: 46g
• Fiber: 6g
• Sugar: 10g
• Protein: 12g
• Sodium: 680mg

This soup doesn’t shout. It simmers quietly, golden and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with a spoon, a sizzle, and someone who says, “Let’s make it together.”