Vegetable Beef Soup

"I love making this soup, its a quick dinner or a quick lunch."
photo by Boomette photo by Boomette
photo by Boomette
photo by 4-H Mom photo by 4-H Mom
photo by 4-H Mom photo by 4-H Mom
Ready In:




  • Heat cooking oil over medium heat in large saucepan and add ground beef.
  • Scramble fry until browned and crumbly. You can drain the hamburger and add back to pot, that is up to you.
  • Add remaining ingredients and stir, bringing to a boil.
  • Cover and boil slowly, turning down heat as needed.
  • Simmer about 20 minutes or until vegetables are tender but not too soft.
  • Serve with crackers, rolls or sandwiches.

Questions & Replies

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  1. Daisy Girl
    What amazing soup! I used crushed tomatoes instead of whole. The thyme is really a key ingredient. This is the best vegetable soup I've ever made. Yum!
  2. Boomette
    I used near 18-20 ounces of diced tomatoes (I leftover I needed to use). Since I don't have frozen vegetables, I used a mix of fresh veggies (carrot, celery, broccoli). This soup is healthy and taste wonderful. Thanks Dancer :) Made for I Recommend tag game
  3. bmcnichol
    This was a good basic recipe. I needed a soup for lunch this week. I doubled the ground beef, used a 28 ounce can of crushed tomatoes, a 16 ounce bag of frozen mixed veggies and kept the rest of the ingredients as written.
  4. Chef Judith Irene
    A nice soup! I didn't have frozen veggies so I cut up some potatoes, carrots & celery. Added a bay leaf and 1/2 tsp. of paprika. I also used 4 cups of prepared beef broth. Thank you for posting! I definitely will make this recipe again!! :D
  5. 4-H Mom
    I made this today and it was perfect for such a cold snowy day. My Mother and I enjoyed this very much. Will make again. Thank you for a great recipe.


  1. Big Bill in Big D
    Made this soup for my wife's and my lunch today. It was quick, easy, tasteful, and economical. Twenty minutes was more than sufficient time to get it to the simmering state, primarily because there are so few ingredients to measure and add. My beef boullion was out-dated, so I substitued two cans of beef broth for the boullion/water. The taste was far above average, which is quite surprising considering it makes about 8 servings for slightly more than five bucks! I will make this again, but I if I use ground beef I will drain the browned beef and add it back to the pot. I will probably tweak it a bit the next time I make it though by substituting hot Italian sausage for the ground beef. I can just imagine the sausage providing a more appealing taste and the pepper will add a little zing to the over-all taste. Thanks for posting this -- it is a winner.



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