Homemade Beef and Vegetable Soup Recipe

I just found out that January is National Soup Month!  Be still my heart!

I am an avid soup lover, and could eat it many times a week if only my family would agree.

In my old age (I’m 43 as of this writing), I can no longer eat many things that I used to love, namely onions, lettuce, and raw vegetables.  It’s a tragedy, I tell you.

Salads were a big part of my life prior to the last few years because I genuinely love them and the go along with the Trim Healthy Mama way of eating.  I certainly don’t follow THM like I should in my current season of life, but I still eat that way 60-70% of the time.

Needless to say, my body often craves vegetables since I eliminated salads a couple of years ago.

I make this Beef and Vegetable Soup recipe about every two weeks since it’s packed with vegetables and is just so tasty.

Hope you love it as much as I do!

Homemade Beef and Vegetable Soup Recipe

I often serve this soup to my family without a side.  It’s packed with protein as is fairly filling.

Occasionally, I put a pan of homemade cornbread or homemade biscuits in the oven if my crowd is extra hungry that day.

Like most soups, this recipe is extremely versatile – add more of what you like and eliminate the veggies that you don’t.  I will warn you that the texture of this soup is right on 100%, so if you alter it, the texture will be a bit different.

If soup texture never makes it into your thought life (ha!), just ignore that warning and make this soup your own.

You can download a printable pdf of this recipe at the bottom of this post.

Homemade Beef and Vegetable Soup

Ingredients:

2 lbs. ground beef
2 cups sliced or diced carrots
1-2 large baking potatoes, peeled and diced
2-3 cups shredded cabbage
2 (28 oz.) cans diced tomatoes OR 4 (14.5 oz.) cans diced tomatoes
1/2 cup uncooked brown minute rice OR 1/2 cup cooked brown rice
1 can white corn, drained OR 1 cup frozen
1 can green beans, drained
8-10 cups water
1 1/2-2 Tbsp. salt

Directions:

1.) Brown ground beef, drain off excess fat.

2.) Add all ingredients to a big pot and bring the mixture to a light boil.

3.) Cover and let simmer/slight boil for 3-4 hours.  Your vegetables should be tender but not mushy.

4.) Stir periodically and add more water for your desired consistency.

5.) This stores beautifully in the refrigerator for 3-4 days.  It also freezes well for 4-6 weeks.  Freezing makes the potatoes a bit mushy, but still delicious!

>>> Click here to download Homemade Beef and Vegetable Soup Recipe <<<

Lauren Hill

Lauren Hill is a Christian mom to 5, ages 19 to 7. She homeschools her children in the classical education tradition and is currently in her 15th year of homeschool. She creates engaging worksheets and hands-on printable activities for Preschool and Elementary age children to supplement their daily studies.

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