Homemade Beef and Vegetable Soup Recipe

A hearty, soul-warming soup that combines tender ground beef with garden-fresh vegetables in a rich, flavorful broth. This family-favorite, Homemade Beef and Vegetable Soup Recipe has been perfected over generations and is sure to bring comfort and warmth to your table.

The History of This Homemade Beef and Vegetable Soup Recipe

This Homemade Beef and Vegetable Soup Recipe has been a family staple for generations, created to provide a hearty, affordable meal. Passed down through the years, it remains a comforting favorite that brings warmth and tradition to the table.

Why You’ll Love This Homemade Beef and Vegetable Soup Recipe

• Ready in under 90 minutes – Perfect for busy days.
• One-pot meal – Easy cleanup and minimal hassle.
• Budget-friendly – Simple ingredients that won’t break the bank.
• Perfect for meal prep and freezing – Make it ahead and enjoy it throughout the week.
• Customizable to your taste – Adjust the ingredients and seasonings to suit your preferences.
• Packed with protein and vegetables – A balanced and nutritious meal for the whole family.

Key Ingredients for this Homemade Beef and Vegetable Soup Recipe

For the Beef Base (The Heart of Your Soup)

• 1 pound lean ground beef (80/20 recommended for the best flavor)
• 46 ounces tomato juice (or beef broth for a deeper flavor)
• 1-2 beef bouillon cubes (optional, for enhanced beef flavor)

Pro Tip: Using 80/20 ground beef strikes the perfect balance of flavor and richness without making the soup greasy.

Fresh and Canned Vegetables

• 2 potatoes, peeled and diced (Yukon Gold or Russet)
• 2 carrots, chopped
• 1 onion, chopped
• 14.5 ounces green beans, undrained (1 can)
• 14 ounces whole kernel corn, undrained (1 can)

Pro Tip: Cut all vegetables into uniform-sized pieces for even cooking and consistent texture throughout the soup.

The Secret Seasoning Blend

• 1 pinch ground ginger – The secret ingredient that adds a subtle warmth and depth to the soup!
• Salt and black pepper to taste
• Optional herbs: 1 bay leaf, fresh thyme, or parsley for added fragrance and flavor.

Step-by-Step Instructions

Step 1: Prep Work (15 minutes)

• Peel and dice the potatoes into ½-inch cubes.
• Chop the carrots into ¼-inch rounds for even cooking.
• Finely dice the onion.
• Open the cans of green beans and corn, and gather the remaining ingredients.

Step 2: The Perfect Beef Base (10 minutes)

• Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
• Add the ground beef, breaking it up into small pieces with a wooden spoon.
• Brown the beef for 5-7 minutes, allowing it to become deeply caramelized for maximum flavor.
• Drain excess fat, leaving about 1 tablespoon in the pot for flavor.

Pro Tip: Don’t rush the browning process! It’s key to developing the rich, deep flavor that makes this soup special.

Step 3: Building the Soup (5 minutes)

• Return the pot to medium heat and add the diced onions to the beef. Cook for about 2 minutes until they become soft and aromatic.
• Pour in the tomato juice, scraping up any flavorful bits from the bottom of the pot.
• Add the potatoes, carrots, green beans, and corn to the pot. Stir to combine.
• Stir in the seasonings: ginger, salt, and pepper. If using, add any optional herbs like bay leaf, thyme, or parsley.

Step 4: Simmering to Perfection (1 hour)

• Bring the soup to a gentle boil over medium-high heat.
• Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
• Check the tenderness of the vegetables around 45 minutes. Add more liquid if necessary.

Serving Suggestions

• Serve hot with crusty bread or cornbread for the perfect comfort meal.
• Top with fresh parsley for a burst of color and flavor.
• Add a dollop of sour cream or grated Parmesan cheese for extra richness.
• Pair with a simple green salad for a balanced meal.

Storage and Meal Prep

Refrigerator Storage

• Allow soup to cool completely before storing.
• Store in an airtight container in the refrigerator for 4-5 days.
• Reheat on the stovetop or in the microwave for a quick meal.

Freezer Instructions

• Allow soup to cool completely.
• Store in freezer-safe containers, leaving ½-inch headspace for expansion.
• Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat on the stovetop.

Recipe Variations

Healthier Version

• Use 93% lean ground beef to reduce fat content.
• Add more vegetables (like spinach or zucchini).
• Use low-sodium tomato juice and reduce the amount of salt.

Richer Version

• Add a splash of red wine during the cooking process for extra depth.
• Incorporate beef stew meat along with ground beef for a heartier, meaty texture.
• Replace tomato juice with V8 juice for a more robust, vegetable-forward broth.
• Mushrooms can be added for an umami boost.

Slow Cooker Adaptation

• Brown the beef on the stovetop before transferring to a slow cooker.
• Add the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours.

Nutritional Information (Per serving, based on 8 servings)

• Calories: 245
• Protein: 18g
• Carbohydrates: 28g
• Fat: 8g
• Fiber: 5g
• Sodium: 680mg

Expert Tips for Success

• Don’t skip browning the beef – It’s crucial for developing flavor.
• Keep vegetables uniform in size for even cooking and a better texture.
• Taste and adjust seasonings before serving to make sure it’s perfect.
• Let the soup rest for 10 minutes before serving to allow the flavors to meld.
• Add more liquid if needed during cooking to achieve your desired soup consistency.

Common Questions

Can I use fresh vegetables instead of canned?

Yes! Simply add the fresh vegetables (potatoes, carrots, green beans, and corn) with the rest of the ingredients. You may need to adjust the cooking time and liquid amount slightly.

Why is my soup too thin?

Let it simmer uncovered for 15-20 minutes to allow it to thicken. The potatoes will also help naturally thicken the soup as they cook.

Can I make this ahead for a party?

Absolutely! In fact, the flavors improve after a day in the refrigerator, making it the perfect make-ahead meal for gatherings.

What’s the best pot to use?

A heavy-bottomed Dutch oven or large soup pot works best for even heating and preventing any burning at the bottom.

Perfect Pairings

• Crusty sourdough bread for dipping.
• Classic grilled cheese sandwich for a comforting combo.
• Caesar salad for a refreshing contrast.
• Garlic bread to soak up the delicious broth.
• Simple green salad for a light, refreshing side.