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Vegetable Beef Soup only needs one pot and 30 minutes on the stove. Ground beef, frozen vegetables, tomato sauce, beef broth, and a couple surprise ingredients make this vegetable beef soup so delicious & easy to make.

It’s safe to say I have a thing for vegetable beef soup recipes. One of the all-time reader favorite recipes, that happens to have 5 star reviews, is this hamburger vegetable soup.let me tell you, it’s really incredible and reminds me a lot of today’s recipe. Ground beef with some added veggies and it cooks all in one pot.

I always use lean 93/7 ground beef and I still drain it. Even with the lower fat ground meat you will still have some liquid pool up as it cooks. I just drain it off before adding the other ingredients.The recipe calls for the full-salt version of beef broth and you need it! This soup relies on the hearty flavors from the beef broth, and the two surprise ingredients.


ou need frozen mixed vegetables + frozen corn. Put them out on the counter to thaw before you begin chopping the onion and cooking the ground beef. This way they are slightly thawed and will cook during the simmering time.


  • 1 lb lean ground beef
  • 1 small onion finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 1/4 cups beef broth
  • 1 can (15 oz) tomato sauce
  • 1 1/2 cups frozen mixed vegetables
  • 1 1/2 cups frozen corn
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon molasses


  • Place frozen vegetables out on the counter to thaw slightly. This ensures that they will cook within the simmering/cook time of the soup.*I just leave them out while I chop the onion and cook the ground beef.
  • In a large soup pot, over medium-high heat, cook & crumble ground beef, onion, garlic powder, and dried basil until beef is no longer pink. Drain.
  • To the same pot, add the beef broth, tomato sauce, slightly thawed vegetables, soy sauce, and molasses. Stir together and bring to a boil. Once boiling, reduce hear to medium-low and let simmer for 15-20 minutes. Stirring occasionally.
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1 cup + 3/4 cup (1 3/4) is the serving size for the calories listed. That is a big serving for kids, so if you are feeding a family with young kids then there is no need to double the recipe. If you are serving 5 or more adults, then you may want to double the recipe. There are 6 in my family and we always have plenty of leftovers of this soup. At least enough for 2 lunches.

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