This easy beef vegetable soup is made with ground beef, tender vegetables, and a flavorful tomato-based broth for a comforting meal that comes together quickly. It can be made on the stovetop or in the Instant Pot, making it a great option for busy weeknight dinners when you want something warm, filling, and simple.
This post may contain affiliate links which won't change your price but will share some commission.
A Quick Look at the Recipe
✅ Recipe Name: Easy Beef Vegetable Soup
🕒 Ready In: ~45 minutes
👪 Serves: 6 servings
🍽 Calories: ~320 per serving
🥣 Main Ingredients: Ground beef, carrots, potatoes, green beans, diced tomatoes, beef broth, onion, garlic
📖 Dietary Info: Gluten-free, dairy-free
👌 Difficulty: Easy - simple prep, one pot, stovetop or Instant Pot
SUMMARIZE & SAVE THIS CONTENT ON
Using ground beef keeps this vegetable beef soup fast and approachable while still delivering rich, savory flavor in every spoonful. The vegetables cook until tender, the broth stays balanced and comforting, and the whole recipe is designed to be simple without feeling basic.
If you enjoy easy, homemade soups like this one, you might also enjoy our Broccoli Cheddar Soup, Tomato Basil Bisque, or Leftover Turkey Stew for more simple, from-scratch dinner ideas.
Jump to:
Why You'll Love this Beef Vegetable Soup:
Weeknight-friendly: Made with ground beef so it cooks faster than traditional vegetable beef soup.
Two easy methods: Works just as well on the stovetop as it does in the Instant Pot.
Simple ingredients: Uses everyday vegetables and pantry staples you likely already have.
Comforting and filling: Packed with vegetables and a savory broth that's satisfying without being heavy.
Great for leftovers: Stores and reheats well, making it a solid option for meal prep.
Key Ingredients:
- ground beef: Keeps this beef vegetable soup quick and weeknight-friendly while adding rich, savory flavor throughout the broth.
- baby potatoes: Halved for quicker cooking, no need to peel. Yukon gold or red potatoes work best.
- fresh green beans: Sliced into bite-sized pieces; they retain a tender-crisp texture and bright color.
- beef broth: Builds the body of the soup with bold, savory flavor.
- diced tomatoes: Use canned tomatoes with juices for acidity and body, choose plain or fire-roasted depending on your preference.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the vegetables: Use corn, peas, celery, or zucchini in place of green beans or carrots based on what you have on hand.
- Use frozen vegetables: Frozen mixed vegetables work well and can be added during the last few minutes of cooking or stirred in after pressure cooking.
- Change the potatoes: Yukon gold or red potatoes can be used instead of baby potatoes; cut them into evenly sized pieces.
- Adjust the seasoning: Add more chili powder for extra warmth or reduce it for a milder soup.
- Make it thicker: Mash a few potato pieces directly in the pot or simmer uncovered for a few extra minutes.
How to Make Beef Vegetable Soup:
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it into crumbles as it cooks. Drain any excess fat if needed.
- In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for another 30 seconds, or until fragrant.
- Stir in the carrots, baby potatoes, and fresh green beans. Cook for 3-5 minutes to slightly soften the vegetables.
- Pour in the beef broth and the diced tomatoes (including their juices). Stir in the salt, oregano, thyme, and chili powder.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the potatoes are tender.
Recipe Notes & Tips:
- Brown the beef well: Let the ground beef cook until fully browned to build flavor before adding the rest of the ingredients.
- Scrape the bottom of the pot: After sautéing, scrape up any browned bits before pressure cooking to help prevent burn notices in the Instant Pot.
- Cut vegetables evenly: Keeping the carrots and potatoes similar in size helps them cook at the same rate.
- Check seasoning at the end: Broth and canned tomatoes vary, so taste and adjust salt and spices after cooking.
- Don't overcook the vegetables: If your vegetables are already very tender, reduce simmer time slightly to keep them from becoming mushy.
- Serving Suggestions: We love having this soup with some Einkorn Biscuits and a Walnut Pear Salad.
How to Store:
Refrigerator: Let the soup cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until hot.
Freezer: Freeze in individual portions or a large container for up to 3 months. Let cool before freezing, and leave space at the top for expansion.
To reheat from frozen: Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave. You can also reheat straight from frozen over low heat, adding a splash of broth if needed.
Beef Vegetable Soup FAQs:
Yes. This recipe includes Instant Pot instructions and cooks in about 15 minutes under pressure, making it ideal for busy weeknights.
To thicken the soup, mash a few potato pieces directly in the pot or simmer uncovered for an additional 5-10 minutes.
Yes. Frozen vegetables work well and can be added near the end of cooking or stirred in after pressure cooking while the soup rests.
Grab your Free copy
Get a FREE Healthy Meal Planning Ebook
Beef Vegetable Soup
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 3 large carrots, sliced
- 2 cups baby potatoes halved
- 2 cups fresh green beans, sliced
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 cans diced tomatoes
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon chili powder
Instructions
- Set the Instant Pot to the sauté setting and cook the ground beef and onion until the ground beef in browned.
- Add all the rest of the ingredients to the pot and stir.
- Seal the instant pot and use the manual setting - High Pressure and 15 Minutes on the timer. Use quick or natural release. Stir the soup, ensuring the vegetables are tender. If needed, adjust seasoning with more salt, pepper, or chili powder.
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it into crumbles as it cooks. Drain any excess fat if needed.
- In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for another 30 seconds, or until fragrant.
- Stir in the carrots, baby potatoes, and fresh green beans. Cook for 3-5 minutes to slightly soften the vegetables.
- Pour in the beef broth and the diced tomatoes (including their juices). Stir in the salt, oregano, thyme, and chili powder.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the potatoes are tender.
Nutrition
Notes
- Brown the beef well: Let the ground beef cook until fully browned to build flavor before adding the rest of the ingredients.
- Scrape the bottom of the pot: After sautéing, scrape up any browned bits before pressure cooking to help prevent burn notices in the Instant Pot.
- Cut vegetables evenly: Keeping the carrots and potatoes similar in size helps them cook at the same rate.
- Check seasoning at the end: Broth and canned tomatoes vary, so taste and adjust salt and spices after cooking.
- Don't overcook the vegetables: If your vegetables are already very tender, reduce simmer time slightly to keep them from becoming mushy.
- Serving Suggestions: We love having this soup with some Einkorn Biscuits and a Walnut Pear Salad.
Sarah says
A favorite! I have made this many times over the last couple of years - I add celery and use crushed tomatoes, and honestly, I just eyeball the seasonings. Always tastes great 🙂
Jeannette says
I am very very new to cooking with an instant pot, so I appreciate your tips here a lot. I hope you have more recipes. I used vegetables and seasonings I had on hand.
Thank you.
Jo says
Love this soup and so easy! How much protein is in a serving?
Thanks,
Jo
Roche Woodworth says
Hi Jo, the protein count per serving is 6g. I’ve also updated the recipe card to show this - not sure why that wasn’t displaying correctly.
Stahli says
We are making this tonight and it smells so good! The only complaint I have so far (and it's not just this recipe), it says it makes 6 servings.....what is a serving?
Roche Woodworth says
Hi Stahli, a serving is approximately 1.5 - 2 cups worth of this soup - it is sometimes a bit hard to judge, because we’ve got kids and they eat smaller portions, and even adult portion size vary a lot from person to person. So, this is a guesstimate at the average portion size. Hope you enjoyed the recipe!
Yvonne says
So easy and delicious!! Perfect for weeknights and I have plenty of leftovers:D
Tracy says
I want to try this, but I am not sure what you mean by "2 canned tomato". Is that diced? Stewed? Tomato sauce? And what size can?
There are many options out there, and I don't know which you intend for this recipe. Thanks.
Roche Woodworth says
Hi Tracy - I’m so sorry about the confusion. It’s canned DICED tomatoes, and the can size we used is 14oz/400g. Hope that clears it up:) I’ll update the recipe card asap to include this information as well. Thanks!