Beef Vegetable Soup

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Beef Vegetable Soup is one of my favorite cold weather foods! This recipe is easy to make and makes a lot of food! This is one of those meals that feeds my family for at least two dinners! This recipe can easily be adapted to use ingredients you have on hand!

Beef Vegetable Soup

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Ingredients

  • 1 lb ground beef
  • 1 diced onion
  • 1/2 tsp each of salt and pepper
  • 1 tsp each of onion powder, garlic powder, and Italian seasoning
  • 1 TBSP minced garlic
  • 1 cup chopped carrots
  • 1 cup of celery chopped
  • 2 TBSP Worcestershire
  • 14.5 oz can diced tomatoes
  • 8 oz can tomato sauce
  • 14.5 oz can of corn
  • 14.5 oz can of green beans
  • a couple handfuls of fresh or frozen spinach
  • 64 oz chicken broth
  • 2 cups Ditalini pasta

Make Beef Vegetable Soup

To start making the soup, start by chopping one cup of carrots and one cup of celery. Go ahead and chop an onion.

Heat a large pot or Dutch oven over medium high heat. Add one pound of ground beef and the chopped onion. Cook until browned and drain as much grease as you can from the beef.

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Browned Beef

Add all of the seasonings, carrots, celery, and minced garlic. Stir around for a few minutes.

Next, add the drained green beans, drained corn, diced tomatoes, tomato sauce, Worcestershire sauce, and the chicken broth. Stir everything together well. Bring the soup to a quick boil.

Beef Vegetable Soup

Turn the heat down to low and let simmer until carrots are cooked through. This cooked for about 30 minutes on low.

While waiting on the carrots to cook, bring a pot of water to a boil. cook 2 cups of pasta and drain.

Next, go ahead and add a big handful or two of fresh spinach to the soup. You can also use a couple of handfuls of frozen spinach. If you don’t like the spinach cooked down as much wait to add the spinach until right before serving.

Soup

Add the cooked pasta to the soup once the carrots are tender. Stir well.

Serve Beef Vegetable Soup

It’s time to eat! Top the bowls of soup with Parmesan cheese and serve. I like having some kind of bread with this soup! Jimmy John’s day old bread goes great sliced up with the soup.

Some garlic bread or bread sticks would also be so good!

Beef Vegetable Soup

The great thing about this recipe is that you can really use any vegetables you have! Fresh, canned, or frozen veggies will work. Sometimes we also add potatoes or cabbage instead of the pasta depending on what we have on hand.

Tips and Frequently Asked Questions

  • For this recipe you can use fresh, canned, or frozen (or a mixture of all three) vegetables. Potatoes or cabbage can also be added instead of using pasta. This is a great recipe to use up veggies or use what you have on hand!
  • I used Barilla Ditalini pasta. This soup is also good without the pasta if you are trying to eat less carbs.
  • Jarred garlic or fresh minced garlic can be used in this recipe.
  • I prefer using chicken broth with this recipe, but beef broth could be used in a pinch.
Beef Vegetable Soup

Similar Recipes

Beef Vegetable Soup

Beef Vegetable Soup

Beef Vegetable Soup is easy to make and so delicious!
Prep Time: 10 minutes
Cook Time: 40 minutes
Course: Dinner
Cuisine: American
Keyword: Beef Vegetable Soup, Dinner Recipe, Ground Beef Recipes, Soup Recipe
Servings: 8 people

Ingredients

  • 1 lb ground beef
  • 1 diced onion
  • 1/2 tsp each of salt and pepper
  • 1 tsp each of onion powder, garlic powder, and Italian seasoning
  • 1 TBSP minced garlic
  • 1 cup chopped carrots
  • 1 cup of celery chopped
  • 2 TBSP Worcestershire
  • 14.5 oz can diced tomatoes
  • 8 oz can tomato sauce
  • 14.5 oz can of corn (drained)
  • 14.5 oz can of green beans (drained)
  • a couple handfuls of fresh or frozen spinach
  • 64 oz chicken broth
  • 2 cups Ditalini pasta
  • Parmesan Cheese

Instructions

  • Brown ground beef and onion in a large pot or Dutch oven. Drain fat from ground beef.
  • Add all seasonings, carrots, celery, and minced garlic. Add the green beans, corn, diced tomatoes, tomato sauce, Worcestershire sauce, and chicken broth. Stir well. Bring to a boil.
  • Turn the heat down to low and let simmer until carrots are cooked through. Once the carrots are tender stir in the cooked pasta. Top with Parmesan cheese and serve!

Video

Notes

The great thing about this recipe is that you can really use any vegetables you have! Fresh, canned, or frozen veggies will work. Sometimes we also add potatoes or cabbage instead of the pasta depending on what we have on hand.
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

9 Comments

  1. 5 stars
    Anni~We loved this recipe especially on a cold day. Can never get enough veggies in winter. I love the cheese on top.

  2. Making this right now for our snow day! My little 4 year old is so excited, She loves soup! My family absolutely loves your cookbook, and every single recipe we’ve tried out of it!

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