Old Fashioned Vegetable Beef Soup Recipe
A hearty and comforting Old Fashioned Vegetable Beef Soup packed with tender ground beef, fresh vegetables, and a flavorful blend of seasonings. This classic soup is perfect for a nourishing meal, combining diced tomatoes, tomato sauce, sweet corn, green beans, and tender potatoes simmered to perfection in beef broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Meat and Seasonings
- 1 pound Ground Beef
- 1 teaspoon Seasoned Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Black Pepper & Salt to taste
- 1 packet Beefy Onion Soup Mix
Vegetables
- 1 cup Yellow Onion (diced)
- 1 cup Carrots (diced)
- 1 cup Celery (diced)
- 2 Russett Potatoes (diced)
- 12 ounces Sweet Corn
- 12 ounces Green Beans
Liquids
- 15 ounces Diced Tomatoes (undrained)
- 15 ounces Tomato Sauce
- 4 cups Beef Broth
Instructions
- Brown the Beef and Vegetables: In a large pot over medium-high heat, cook the ground beef with the diced onions, carrots, and celery until the beef is well browned and the vegetables are slightly softened. Drain any excess grease to ensure a leaner soup. Season the mixture evenly with seasoned salt, garlic powder, onion powder, salt, and black pepper for balanced flavor.
- Add Tomatoes, Sauce, and Broth: Stir in the undrained diced tomatoes, tomato sauce, beef broth, sweet corn, green beans, and the beefy onion soup mix. Bring the soup to a gentle simmer, allowing all the flavors to meld together. Maintain the simmer and cook uncovered for 15 to 20 minutes.
- Cook the Potatoes: Add the diced russet potatoes to the pot, stir well to incorporate, and continue cooking at a gentle simmer until the potatoes are fork-tender. This should take about 10 to 15 minutes. Once the potatoes are cooked through, taste the soup and adjust the salt and pepper if necessary. Serve hot for a warming and satisfying meal.
Notes
- For a thicker soup, mash some of the potatoes after cooking or reduce the broth slightly.
- Feel free to use fresh or frozen vegetables based on availability.
- To reduce sodium, use low-sodium beef broth and adjust seasoning accordingly.
- This soup tastes even better the next day after flavors have melded.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
