Vegetable Beef Soup


My Granddaddy is known for his vegetable beef soup! Growing up, I couldn’t get enough!! Even when I went to college, he would make it in bulk and freeze it for me to take back to school. Man, it’s the best! Now, this isn’t his recipe, but he definitely is the inspiration behind it. As y’all know, I am ALL about using what is already in the pantry. I try to keep vegetables stocked up at home {canned or frozen} because they make it so easy to throw something together that is nutritious. I had some left over ground beef –from making spicy cranberry meatballs for our Christmas Party {see more about that here} and I wanted to use it before it went bad.  {FYI, I made this recipe back in December, but am just now posting it! So the beef was just two days old, not two months! haha}. I threw in whatever I could find in my cabinets/fridge that I needed to use. That is the great thing about soups– you can really throw in whatever you have and it turns out great!! This soup hit the spot. It is a blizzard today in NYC and I am craving this soup, which is was led me to post it today. I just want to stay at home, bundle up on the couch and eat this soup!! Take a look…

Enjoy <3 Norma 

Vegetable Beef Soup

1 hr 30 mins
Course Main Course
Servings 6


  • 1 lbs ground beef or ground turkey
  • ½ yellow onion diced
  • 2 large carrots peeled and diced
  • 15 oz canned corn drained
  • 15 oz canned diced tomatoes
  • cup english peas frozen or canned
  • cup green beans cut in half
  • 3 red new potatoes medium diced
  • 4 cups beef or vegetable broth
  • 2 tsp olive oil
  • 1 tsp paprika
  • 1 tbsp chili powder
  • salt & pepper


  • In a medium stock pot, heat oil over medium-high heat. Once heated, add onions and carrots and season with salt and pepper. Cook for 3-4 minutes until vegetables begin to soften. Remove from heat and place veggies on a plate and set aside. 
  • Using the same pot, heat over medium-high heat. Add beef, season with salt and pepper and cook, stirring occasionally, breaking the beef into pieces. Cook until beef is browned. 
  • Add cooked onions & carrots, and all remaining vegetables to the pot with the beef. Add 4 cups of broth and stir to mix well. 
  • For extra flavor, I added chili powder and paprika to the pot of soup. Stir to combine.
  • Bring pot to a boil. Once boiling, reduce heat, cover and let simmer. I let my simmer for about 1-2 hours. I would recommend tasting it after 30 minutes or so to see if you need to had more salt, pepper or spices. 
  • I toasted some Hawaiian rolls, which went perfect with the soup!  
Keyword beef, soup

2 thoughts on “Vegetable Beef Soup

  1. Norma how well I remember those days when I make soup and freeze it for you girls to take to college grandmother would say they don’t know how to cook but they can heat up the soup I think she was right lol. love you. Granddaddy.

Leave a Reply

%d bloggers like this: