Old Fashioned Vegetable Beef Soup (Print Version)
Hearty soup made with ground beef, diced fresh vegetables, potatoes, and a mix of canned vegetables in a rich beef broth with tomato sauce.
# Ingredients:
→ For the Base
01 -
1 lb ground beef
02 -
1 teaspoon seasoned salt
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
Salt and black pepper to taste
06 -
1 packet beefy onion soup mix
→ For the Fresh Vegetables
07 -
1 cup yellow onion, diced
08 -
1 cup carrots, diced
09 -
1 cup celery, diced
10 -
2 Russet potatoes, diced
→ For the Broth and Canned Vegetables
11 -
4 cups beef broth
12 -
15 oz can diced tomatoes, undrained
13 -
15 oz can tomato sauce
14 -
12 oz frozen or canned sweet corn
15 -
12 oz frozen or canned green beans
# Instructions:
01 -
In a large pot over medium-high heat, add the ground beef along with the diced onions, carrots, and celery. Cook, breaking up the beef as it cooks, until the beef is browned and no pink remains. Drain any excess grease.
02 -
Season the cooked beef and vegetables with seasoned salt, onion powder, garlic powder, salt, and black pepper. Stir well.
03 -
Stir in the diced tomatoes with their juice, tomato sauce, beef broth, corn, green beans, and beefy onion soup mix. Mix everything together well and bring to a gentle simmer.
04 -
Let the soup simmer for 15 to 20 minutes, stirring occasionally.
05 -
Add the diced potatoes to the soup and stir well. Continue cooking until the potatoes are fork-tender, about 10 to 15 minutes.
06 -
Taste the soup and adjust the salt and pepper as needed. Serve hot and enjoy this classic comfort food!
# Notes:
01 -
The beefy onion soup mix adds incredible depth of flavor without needing to make broth from scratch.
02 -
Draining the beef properly helps keep the soup from being greasy.
03 -
Adding potatoes near the end prevents them from getting too soft and falling apart.
04 -
This soup tastes even better the next day as all the flavors meld together - it's perfect for meal prep!
05 -
You can use fresh or frozen vegetables - both work great in this soup.
06 -
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.