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Hearty Vegetable Beef Soup

February 12 by Donna 4 Comments

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If you’re looking for a deeply flavored, stick-to-your-ribs soup, you’ve found it in this Hearty Vegetable Beef Soup. Not only is this soup delicious as it’s written in the recipe, but you can easily adapt it to your preferences and what is in your pantry. As with most soups, it always tastes better the next day when the flavors have had chance to marry.

vegetable soup in a bowl

I grew up on this vegetable soup and vividly remember coming home from school as a child and delighting in its aroma as I came in the door. The real beauty is you can change up the ingredients so easily.

For example, you can use ground beef, venison or turkey. Do you have some stew beef that needs used up? That makes a terrific soup. Diced tomatoes, stewed tomatoes, no tomatoes … all good. Have a half jar of pasta sauce in the fridge? Throw that in there along with leftover vegetables that need a home.

If I have a hunk of cabbage, I like to chop that up and throw it in. This soup declares Open Season on frugality and deliciousness. If you use a little of this, a little of that, then take some notes on what went in and, of course, taste as you go – you’ll have a winner.

What to serve with Hearty Vegetable Beef Soup

  • Honey Moist Cornbread
  • Grilled Cheese Sandwiches
  • Classic Creamy Cole Slaw
  • Savory Muffins

Cook up some Hearty Vegetable Beef Soup today. Share with your neighbors or freeze some extra. You’ll be glad you did.

hearty vegetable beef soup
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Hearty Vegetable Beef Soup

A rich tomato based vegetable beef soup customizable to what you love.
Cook Time1 hr 10 mins
Course: Soup
Keyword: vegetable beef soup, vegetable soup
Servings: 6 people

Ingredients

  • 1 lb ground beef, venison or turkey
  • 1 medium onion, chopped
  • 2 teaspoons chopped garlic
  • 46 oz can of tomato juice
  • 14 oz can of diced or stewed tomatoes, with juice
  • 3 cups beef broth (or chicken broth if using ground turkey)
  • pinch red pepper flakes
  • 1 Tablespoon Italian seasoning
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 3-4 medium carrots, chopped
  • 2-3 russet potatoes, peeled and diced 1/2″
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1-1 1/2 cups cabbage, chopped 1″ (optional)
  • salt and pepper to taste

Instructions

  • Heat a Dutch oven on medium heat and add a drizzle of oil.  Add the ground beef.  When half browned, add the chopped onion.  Cook 5 minutes.  Add garlic and stir.
  • Add tomato products, broth, seasonings and carrots.  Season with salt and pepper. Bring barely to a boil, then reduce to a simmer for 20-30 minutes.
  • Stir in the potatoes and cabbage. Simmer 30 minutes until potatoes and carrots are tender.
  • Adjust seasoning as needed and add in the corn and peas. Simmer 10 minutes until all the peas and corn are heated through.

Filed Under: Soups & Stews, Vegetables

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Comments

  1. Debra Schoening

    December 2 at 5:55 pm

    Very good. Very tomatoe-y (that’s a good thing). Used beef from bones used to cook bone beef stock. Used some of the stock required in the recipe. Added the beef (already cooked) in the soup when called for.

    Reply
    • Donna

      December 3 at 3:09 am

      Hi Debra! Thanks for stopping by! I’m glad you like the soup. Three yums for homemade beef stock!

      Reply
  2. Judi connolly

    January 21 at 9:12 am

    Made this soup also, I used Trader Joe’s organic 100 per cent grass fed ground beef..85/15. AWESOME!

    Reply
    • Donna

      January 21 at 9:15 am

      Yay! It’s an extended family favorite around here. So happy that you liked it!

      Reply

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Hello and welcome!  I’m Donna, a classically trained chef whose first culinary love is cooking for my family and second is helping you cook for yours. Let’s make something tasty together!

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