Homemade Vegetable Beef Soup
A hearty and flavorful vegetable beef soup combining tender meat, fresh vegetables, and savory broth, perfect for comforting family meals or casual gatherings.
Ingredients
Instructions
- Saute the ground beef in a skillet until browned.
- Transfer the cooked beef to a 4-quart kettle.
- Add 3 quarts of water to the kettle and cook the meat until tender.
- Add potatoes, green beans, canned tomatoes, shredded cabbage, salt, and pepper to the kettle.
- Continue cooking for about 1 hour, adding more liquid or vegetables if needed.
Tips & Substitutions
For a richer flavor, consider browning the onions with the beef. You can substitute ground turkey or chicken for a leaner option. If you don't have green beans, frozen mixed vegetables work well too. Adjust the seasoning to your taste, and for a thicker soup, mash a few of the potatoes before adding them to the kettle.
Serving Suggestions
Serve the soup hot, garnished with fresh parsley or a sprinkle of grated cheese for added flavor. It pairs beautifully with crusty bread or a side salad. For a complete meal, consider serving it alongside Pennsylvania Dutch Potato Salad or Ham And Cheese Nibbles for a comforting dinner.
Storage & Reheating
Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. To reheat, simply warm it on the stove or in the microwave, adding a splash of water if it has thickened.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Vegetable Beef Soup contains roughly 1837 calories, with 32g protein, 292g carbohydrates, and 66g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (178% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 2860mg per serving (124% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the beef and onions first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to meld beautifully.
What can I add for extra flavor?
Consider adding herbs like thyme or bay leaves for an aromatic touch. Worcestershire sauce or a splash of soy sauce can enhance the umami flavor. For a spicy kick, add a pinch of red pepper flakes or diced jalapeños.
Is this soup suitable for freezing?
Yes, this vegetable beef soup freezes well. Just make sure to leave some space in the containers for expansion. When ready to enjoy, thaw it in the refrigerator overnight before reheating on the stove or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).