Vegetable Beef Soup

by 247tasty

This vegetable beef soup comes with tender beef chunks, plenty of vegetables, and potatoes, all cooked in a tomato broth. A hearty one-pot meal perfect for a cold night out. Everything is more satisfying than a good soup, my family loves Mexican chicken soup, hamburger soup, and this simple yet satisfying vegetable soup of beef. This soup is also a great way of getting some vegetables into the kids.


2 yellow onions, diced
2 tbsp butter
1½ pound ground beef I like ground sirloin
2-3 cloves garlic, finely chopped
1 cup potatoes, peeled and cubed about 2 Yukon Gold
1 cup celery, sliced about 2 ribs
1 cup (cut into 1-inch pieces) fresh green beans
1 cup carrots, peeled and diced
1 cup parsnips, peeled and diced
1/2 head small green cabbage, chopped in bite-size pieces
2 tbsp fresh parsley, chopped
½ tsp basil
½ tsp thyme
3 cups beef broth or stock
1 cup of dry red wine
2 (29 oz) cans of whole tomatoes and their juices, crushed by hand
Kosher salt and pepper, to taste
Optional: ½ – ¾ cup each canned and drained corn, peas or lima beans


1. Melt the butter for 2 tbsp in a big dutch oven. Attach the chopped onions, a pinch of salt, and cook for about 5 minutes until translucent. Remove the garlic, cook until fragrant for 1 minute, and then remove the ground beef. Break beef with a wooden spoon, and cook until no pink anymore.

2. Add the onions, broth, beef, and wine. Add parsley, basil, and thyme, and blend well. Salt and pepper season to taste. Include onions, celery, green beans, carrots, pigs, and cod (and all other vegetables optional). Combine well and carry to a boil. Reduce heat to a low one-half hour and coat, whisper sometimes to the soup broth and all vegetables are tender


1. Have you ever had Fry Bread Indian before? It’s also known as the “Navajo Taco,” but we generally only call it “Fry Bread.” And even called it “Fry Bread.”

2. Break the food into uniform bite bits while cooking the vegetables.

3. Thin it in some chicken stock, if the soup seems too thick.

4. Where appropriate skim excess fat or foam on the surfaces, depending on the fat content of the beef.
When the Parmesan cheese is a small piece of the rind, add to the pot (remove before serving). Delicious ingredient for soups and stew, and don’t throw the rind away.

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