Instructions
Step 1: Brown the beef and sauté aromatics
In a large soup pot or Dutch oven over medium‑high heat, brown the ground beef until no pink remains. Drain excess fat if needed. Add the diced onion and cook until translucent.
Step 2: Add vegetables, potatoes, broth and simmer
Stir in the green beans, carrots, corn, peas, potatoes, diced tomatoes, beef broth, tomato paste (if using), garlic powder, onion powder, oregano, salt and pepper. Bring to a gentle boil then reduce heat to a simmer.
Step 3: Final touches and serve
Simmer uncovered for approx. 25‑30 minutes, or until potatoes and vegetables are tender. Taste and adjust seasoning. Serve hot with your favourite crusty bread or rolls.
Tips for Success
Choose lean ground beef vs stew meat
Ground beef cooks faster and works great for a quick version. If you have stew beef, you can use that too—just allow longer simmering time.
Make sure potatoes hold shape
Choosing the right kind of potato or cutting them into uniform pieces helps them cook evenly and hold texture rather than melting into the soup.
Taste & adjust seasoning before serving
Because broth and canned tomatoes can vary in salt, always taste near the end and add more salt, pepper or herbs as needed.
Variations of Easy Vegetable Beef Soup With Potatoes
Use stew meat instead of ground beef
If you have chunks of stew meat or roast, brown them, add to the pot and simmer longer for tender bites.
Add or swap vegetables (zucchini, cauliflower)
Have extra veggies? Toss in zucchini, cauliflower, or replace green beans with wax beans. Customise to what you have.
Make it in a slow cooker or Instant Pot
Brown beef and onions first, then add everything to a slow cooker on low for 4‑6 hours. Or use an Instant Pot and pressure cook for 10 minutes, then quick release.
Ingredient Substitutions
- Ground beef → ground turkey or plant‑based mince for lighter version.
- Beef broth → vegetable broth or chicken broth if preferred.
- Potatoes → sweet potato, turnips or parsnips for variation in flavour and texture.
Storage & Reheating
- Fridge: Store leftovers in airtight container for up to 4 days.
- Freezer: Once cooled, freeze in portioned containers for up to 3 months. Note: potatoes may soften a bit more when frozen and reheated.
- Reheat: On stovetop over medium heat until steaming or microwave in 90‑second bursts, stirring halfway.
What to Serve With This Easy Vegetable Beef Soup With Potatoes
- Crusty bread or warm garlic bread—perfect for dipping.
- A fresh green side salad or simple coleslaw to balance the warmth.
- Pair with a warm herbal tea, or if you like wine, a light red like a Pinot Noir.
Nutrition Facts (Estimate Per Serving)
- Calories: ~320
- Protein: ~20 g
- Carbs: ~30 g
- Fat: ~12 g
- Provides good amounts of vitamin A (from carrots), vitamin C (from potatoes and veggies) and iron (from beef).
FAQs
Can I use frozen vegetables instead of fresh?
Yes—frozen vegetables work well and help save prep time. Just keep an eye on cooking time so they don’t over‑cook.
Can I substitute stew meat instead of ground beef?
Definitely. Just brown the meat, then simmer longer until tender. It adds a rich texture but takes more time.
How long does it keep in the fridge?
Up to 4 days stored in a sealed container in the refrigerator.
Can I freeze it?
Yes, freeze portioned after cooling completely. For best texture, reheat gently and add a splash of broth if it thickens.
Related Recipes
- Try our slow cooker hamburger vegetable soup
- Want a meat‑free version? Try vegetable soup with no meat
- Love hearty soups? See beef and barley vegetable soup
Conclusion
This easy vegetable beef soup with potatoes is a warm hug in a bowl—a blend of robust flavour, vegetables, and satisfying comfort. It’s ideal for those days when you want something simple yet special. Try it once, and it’s likely to become part of your regular rotation. Don’t hesitate to tweak the veggies, add your favourites, and make it your own. Enjoy every spoonful and share your variation with friends or family—they’ll ask for the recipe!
