This vegetable beef soup is full of hearty potatoes, mixed veggies, and ground beef, and seasoned to perfection with Italian seasoning.
There’s nothing better than a bowl of homemade soup on a cold day, and vegetable beef soup is a classic for a reason!
This beef vegetable soup is so comforting and delicious, it’s economical too, which makes it the perfect dinner any night of the week to feed your hungry family and friends.
Full of ground beef, savory tomato paste, hearty potatoes, mixed vegetables, Italian seasoning, and beef broth, this is the ultimate comfort food in a bowl.
It’s not only cozy and comforting for your soul, but it’s also full of vitamins and nutrients for your body as well!
Trust me, this vegetable beef soup will become your new go-to when you need to warm up!
Ingredients for vegetable beef soup
- Ground beef – Ground beef is economical and packs tons of filling protein for our soup.
- Yellow onion and garlic – Yellow onion and garlic will add sweetness and earthiness to the soup.
- Tomato paste – Tomato paste will add a subtle sweet, concentrated tomato flavor.
- Italian seasoning – Italian seasoning will add a blend of herbaceous flavors.
- Beef stock – Feel free to use your favorite homemade or store-bought variety.
- Diced tomatoes – Diced tomatoes will add another layer of flavor to our beef vegetable soup.
- Potatoes – Potatoes will soak up all of the flavors in our beef vegetable soup
- Frozen mixed vegetables – Frozen veggies are some of my favs! The one I’m using has carrots, peas, green beans, and corn. It’s a quick and easy way to add veggies to any meal.
You can make ground beef vegetable soup ahead, and freeze it for later!
Simply make it as directed and cool completely.
Then store the cooled soup in freezer-safe containers for up to 3 months.
To reheat, simply place in a microwave-safe bowl and heat for 2-3 minutes or until heated thoroughly, or simmer in a pot on the stove over medium-low heat until boiling.
Make your own Italian seasoning
If you don’t have any pre-made Italian seasoning on hand, no worries!
Italian seasoning is often an easy blend of dried basil, rosemary, oregano, parsley, and thyme.
Other fun variations
There are so many ways to jazz up this vegetable beef soup. Here are some of my favorite additions:
- Red pepper flake is a great way to add a little bit of spiciness to the beef vegetable soup.
- Other veggies like cabbage, kale, or cauliflower! They are all economical and add tons of flavor and fiber!
- Use ground chicken instead of beef for a leaner soup.
- Add a fun small pasta, like ditalini, stars, or pastina.
Why frozen mixed veggies?
If you ask me, frozen veggies don’t get enough love!
Frozen veggies are flash-frozen at the peak of ripeness, so they’re never at risk of being underripe or rotten.
And they’re also economical, and super easy to toss into pasta and soups.
Storage and leftovers
Any leftover vegetable beef soup can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe bowl, covered loosely with a damp paper towel, and heat for 2-3 minutes or until heated thoroughly.
More soup recipes
- Craving something smooth and creamy? Try my Instant Pot Butternut Squash Soup
- Looking for a vegan twist on a classic? Try my Vegan Tortilla Soup
- Need something comforting? Try my Instant Pot Tomato Soup
- Want another hearty soup? Try my Chicken Coconut Milk Turmeric Soup
- 1 pound ground beef (90/10 or 95/5)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- 4 cups beef broth
- 1 (14 ounce) can diced tomatoes
- 1 large russet potato, diced
- 1 (12 ounce) bag frozen mixed vegetables
- Heat a large Dutch oven over medium-high heat.
- Add the ground beef and cook for 5 minutes, or until only a small amount of pink remains.
- Add the onion and cook for an additional 5 minutes, or until the beef is browned and the onion is soft. Season with a pinch of salt and pepper.
- Next add the garlic, tomato paste, and Italian seasoning. Stir and cook for an additional minute.
- Next, add the beef broth and scrape any browned bits off the bottom of the pan.
- Add diced tomatoes and potatoes. Stir to combine.
- Bring the soup to a boil and cook for 5-7 minutes, or until the potatoes are almost fork-tender.
- Add the frozen vegetables and cook for another 5 minutes. Taste and season with additional salt and pepper if needed.
- Serve the soup with crusty bread and shaved parmesan on top.
- Storage: Store any leftovers in an airtight container in the fridge for up to three days.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 437Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 101mgSodium: 1075mgCarbohydrates: 25gFiber: 4gSugar: 4gProtein: 37g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.