The Best Vegetable Beef Soup Recipe

at a glance
Prep Time 5 minutes
Cook Time 40 minutes
Servings 6 servings
4.2 — Votes 10 votes

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Deep, rich flavors of vegetable beef soup that slowly simmers on the stove (but quickly comes together) and doesn’t require a lot of hands-on time? Yes, please! It’s basically a meal that cooks itself with a little help from you, making it the best beef vegetable soup out there!

Top down of a white bowl with beef and vegetable soup on a grey surface. There is a jar of bone broth and a yellow dutch oven with soup also on the surface. There are slices of French bread with butter.

Vegetable Beef Soup

In the cold winter months, a rich and hearty vegetable beef soup brings warmth and nourishment for the body. Bonus points if it is as easy to make as it is flavorful and doesn’t involve a lot of hands-on time. This soup definitely fits the bill, and thanks to high quality and flavorful bone broths, like FOND, it’s the easiest and tastiest soup to make with just 6 ingredients! You get rich flavors from caramelized ground beef, nutrient-rich broth, and crisp veggies to not only deliver flavor but a bounty of vitamins and minerals to help support your immune system. 

FOND Bone Broth

FOND Bone Broth was born out of a mother’s search for healing and easy-to-digest nourishment to soothe her chronic health issues. FOND is a female-founded and female-led company that is based out of New Braunfels, TX (hello, neighbors!). They make our favorite ready-to-sip, organic bone broths in the most delicious and unique flavor combinations. We love that FOND supports nutritional wellness and is inspired by cultivating the tastiest flavors in the highest quality broths that not only taste good but are good for you too. Read more about why FOND is our premade bone broth of choice here

Why use FOND bone broth in this soup recipe?

We love using FOND in this soup recipe because it takes out the extra steps you would need to take to build extra depth of flavor to the base because the flavors are already infused into the broth. The garlic, tomato, and thyme infusion make for the perfect, hearty base for this warming and nutritious soup. Less chopping and fewer ingredients means a quicker dinner without compromising any flavor! 

Vegetable Beef Soup Ingredients

You don’t need many ingredients to make this delicious and hearty vegetable beef soup, making it the perfect quick and easy lunch or dinner. Here’s what you’ll use:

Beef and vegetable soup on a grey and white marble surface.
  • 1 pound of ground beef
  • 1 1/2 teaspoons of salt
  • 1/2 teaspoon of ground black pepper
  • 2 medium carrots, cut into dimes
  • 6 ounces of green beans
  • 1 cup of frozen corn
  • 2 jars of Firstade Beef Bone Broth 
  • Juice of 1 lemon (about 2 tablespoons)
  • Fresh parsley, for garnish (optional)

Ingredient Modifications and Variations

This soup is meant to be super versatile! Here are some ways you can change things up:

  • Use a different veggie – feel free to substitute the carrots, green beans, and/or corn for your veggie(s) of choice! Mushrooms, broccoli, or asparagus would be unique and tasty flavors!
  • Use a different cut of beef – we love the ease and versatility of ground beef, but feel free to swap for beef stew meat, sirloin tips, or chuck roast, and increase the simmer time to 30 minutes or longer for more tender meat.
  • Add a starch – add diced potatoes, a cup of rice, or a cup of lentils to the soup for some extra starch if you want an even heartier, balanced soup. 

How to Make Homemade Beef Soup with Veggies

Quick and easy is our MO, and special thanks to FOND, this soup fits the bill! Here’s how you’ll make it:

Cooked ground beef in a yellow enameled dutch oven. A hand is stirring the beef with a wooden spatula.
Hand holding a butcher knife to cut green beans. There are sliced carrots in the background on a wooden cutting board.
Sautéed green beans and carrots in an enameled dutch oven.
Ground beef, carrots, corn, and green beans in an enameled dutch oven with a wooden spoon stirring them.
Hand pouring bone broth into the beef and vegetable mixture.
Spoon stirring beef and vegetable soup.
  1. Cook the beef – heat a large pot with a lid over medium-high heat. Add the ground beef and brown, breaking it up as you cook. Season with salt and pepper. 
  2. Prep the veggies  – while the beef is cooking, peel and slice your carrots into 1/2″ dimes and cut your green beans into 1″ pieces. 
  3. Remove the beef – remove the ground beef from the pan and drain the excess grease. Add the carrots and green beans to the pot and stir. Saute for 5 minutes, stirring occasionally.
  4. Add the broth – add the cooked ground beef and corn to the pot and stir to combine. Carefully pour in the broth, bring it to a boil, then reduce the heat to a simmer. 
  5. Cook – cover and cook for 15 minutes. 
  6. Serve and enjoy! Finish with lemon juice, stir, serve, and enjoy!
Top down view of a bowl of beef vegetable soup on a grey surface.

Tips For Success

  • Allow the beef to cook – if you have the time, let your beef cook for about 15 minutes. This will help it start to really brown and caramelize and most of the grease will cook out. This is actually my preferred way to cook ground beef because it produces the best flavor and texture! 
  • Use FOND Bone Broth – the use of a super flavorful, premade bone broth helps decrease total hands-on time when making this soup. 
Side view of beef and vegetable soup in a white bowl with a copper spoon. There is a jar of FOND bone broth in the background.

Storage, Reheating & Freezing

  • To store – allow the soup to cool, then place it in a covered container in the fridge and consume it within 5 days.
  • To reheat – pour into a pot on the stove and heat over medium heat until warmed through, or place in a microwave-safe dish and heat in 60-second increments until warmed throughout. 
  • To freeze – allow the soup to cool completely, then place it in a freezer safe container or freezer bag. Store in the freezer for up to 3 months. To defrost, remove the container, portion of soup, or bag, place it in the fridge, and allow it to defrost overnight. 

How long does vegetable beef soup last in the refrigerator?

This vegetable beef soup will last up to 5 days in the refrigerator. 

Wooden spoon with a scoop of beef vegetable soup on the spoon.
Q What is the best meat to use in vegetable soup?
A

We love ground beef for its affordability, versatility, and no-fuss cooking. Beef stew meat, chuck roast, and sirloin tips are also really tasty in a vegetable soup. If you’re looking for a super tasty chicken and veggie soup, check out this recipe.

Q How do I add flavor to bland beef soup?
A

If you find that your soup is falling flat, try adding in an additional squeeze of lemon juice and a pinch of salt. Both are flavor enhancers and will help bring out and brighten the flavors of the other ingredients in the soup.

Q What gives vegetable soup that depth of flavor?
A

This vegetable soup gets its depth of flavor from FOND Firstade Bone Broth. The broth is infused with a variety of deep flavors, including garlic, thyme, and tomato, which really helps bring a rich flavor to the soup. The lemon juice also helps enhance all the flavors of the broth and vegetables. Most soups build flavor by adding sautéed garlic, onion, and celery to the base.

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Beef Vegetable Soup Recipe

By: Cassy Joy Garcia
4.2 — Votes 10 votes
Prep Time: 5 mins
Cook Time: 40 mins
Servings: 6 servings
This beef vegetable soup has deep, rich flavors and is super clean and nutritious!

Ingredients  

  • 1 pound ground beef
  • 1 ½ teaspoons sea salt
  • ½ teaspoon ground black pepper
  • 2 medium carrots dimed
  • 6 ounces green beans cut into 1" pieces
  • 1 cup frozen corn
  • 2 jars Firstade FOND Beef Bone Broth
  • 2 tablespoons lemon about 1 lemon
  • Fresh Parsley (optional) for garnish

Instructions

  • Heat a large pot with a lid over medium high heat. Add the ground beef and brown, breaking it up as you cook. Season with salt and pepper.
  • While the beef is cooking, peel and slice your carrots into 1/2" dimes and cut your green beans into 1" pieces.
  • Remove the ground beef from the pan and drain the excess grease. Add the carrots and green beans to the pot and stir. Saute for 5 minutes, stirring occasionally.
  • Add the cooked ground beef and corn to the pot and stir to combine. Carefully pour in the broth, bring to a boil, then reduce the heat to a simmer.
  • Cover and cook for 15 minutes.
  • Finish with lemon juice, stir, serve, and enjoy!

Nutrition Information

Nutrition Facts
Beef Vegetable Soup Recipe
Amount per Serving
Calories
211
% Daily Value*
Fat
 
12.1
g
19
%
Saturated Fat
 
4.4
g
28
%
Cholesterol
 
54.3
mg
18
%
Sodium
 
1190.3
mg
52
%
Carbohydrates
 
9.6
g
3
%
Fiber
 
1.9
g
8
%
Sugar
 
4.2
g
5
%
Protein
 
16.5
g
33
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

Ingredient Modifications and Variations

  • Use a different veggie – feel free to sub the carrots, green beans, and/or corn for your veggie of choice! Mushrooms, broccoli, or asparagus would be unique and tasty flavors!
  • Use a different cut of beef – we love the ease and versatility of ground beef, but feel free to swap for beef stew meat, sirloin tips, or chuck roast and increase the simmer time to 30 minutes or longer for more tender meat.
  • Add a starch – add diced potatoes, a cup of rice, or a cup of lentils to the soup for some extra starch if you want an even heartier, balanced soup.

Tips For Success

  • Allow the beef to cook – if you have the time, let your beef cook for about 15 minutes. This will help it start to really brown and caramelize and most of the grease will cook out. This is actually my preferred way to cook ground beef because it produces the best flavor and texture!
  • Use FOND Bone Broth – the use of a super flavorful, premade bone broth helps decrease total hands-on time when making this soup.

Storage, Reheating & Freezing

  • To store – allow the soup to cool, then place in a covered container in the fridge and consume within 5 days.
  • To reheat – pour into a pot on the stove and heat over medium heat until warmed through or place in a microwave safe dish and heat in 60 second increments until warmed throughout.
  • To freeze – all the soup to cool completely, then place in a freezer safe container or freezer bag. Store in the freezer for up to 3 months. To defrost, remove the container, portion of soup, or bag to the fridge and allow to defrost overnight.

Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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