This Amish Vegetable Beef Soup is a warm and hearty dish that's quick and easy to prepare, and a simple way to make homemade vegetable soup with beef on busy nights.
We love this easy vegetable soup because it's so simple to make and packed with flavor. With a good serving of vegetables in every bowl, it's a meal the whole family enjoys while still being nutritious. It's a great choice for those chilly days when you want something satisfying, comforting, and delicious!
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Why You'll Love This Amish Vegetable Beef Soup
This easy vegetable beef soup is a recipe you'll come back to again and again. Here's why it's such a family favorite:
- Comfort food at its best. This is the kind of old-fashioned vegetable soup that warms you up on chilly days and feeds a crowd.
- Quick and easy to make. Using ground beef and frozen vegetables keeps prep time minimal and dinner on the table fast.
- Hearty and filling. With beef, potatoes, pasta, and vegetables, this soup is a complete meal in one pot.
- Flexible and forgiving. You can swap vegetables, change the seasoning, or use different cuts of beef depending on what you have on hand.
- Great for leftovers. The flavors are just as great the next day, making it perfect for meal prep.
Ingredients
- Ground Beef - Adds protein and rich, savory flavor, making this vegetable beef soup hearty and filling. (You can substitute ground turkey, chicken, or plant-based ground meat for a lighter or vegetarian version. Stew meat or beef roast can also be used - see instructions below↓.)
- Butter or Oil - Provides the flavorful base for sautéing the onion and garlic and adds richness.
- Fresh Garlic - Enhances the flavor with a warm, aromatic depth that builds the foundation of this old-fashioned vegetable soup.
- Onion - Adds natural sweetness and depth, creating a classic flavor base.
- Beef Broth - Serves as the main liquid, giving the soup a rich, meaty flavor. (You can substitute vegetable broth if desired.)
- Frozen Mixed Vegetables - Adds color, texture, and nutrition, making this an easy vegetable soup with plenty of vegetables. (Fresh vegetables work just as well if you prefer.)
- Petite Diced Tomatoes - Introduce acidity and gentle sweetness that balance the savory broth. (You can use crushed tomatoes, tomato sauce, or fresh diced tomatoes for a smoother or fresher texture.)
- Dry Bay Leaves - Give a subtle earthy flavor that enhances the depth of this classic vegetable soup.
- Seasoned Salt or Tony's Creole Seasoning - Adds a balanced blend of seasoning to bring all the flavors together. (I use Tony's because we like the little kick of heat it adds. If spice is not your thing, use seasoned salt.)
- Dried Thyme - Contributes a warm, herbal flavor that pairs beautifully with beef and vegetables. (Fresh thyme works wonderfully if you have it.)
- Dried Rosemary - Adds a fragrant, woodsy note that gives this soup that old-fashioned homemade flavor.
- Black Pepper - Provides mild heat and sharpens the overall flavor.
- Paprika - Adds gentle sweetness and a rich color to the broth.
- Alphabet Pasta - Adds a fun texture and makes this soup especially kid-friendly. (Any small pasta like ditalini or orzo works well, or use rice for a gluten-free option.)
- Potatoes - Add heartiness and make this soup more filling, turning it into a complete one-pot meal.
Feel free to adjust the ingredients to suit your family's preferences and turn this into your own favorite version of homemade vegetable soup.
How to Make Homemade Vegetable Soup
1: Prepare the Ground Beef
- In a medium pan, crumble and brown the ground beef over medium heat.
- Once browned, drain any excess fat and set the beef aside.
2: Sauté Garlic and Onion
- In a large pot (affiliate link), melt the butter or heat the oil over medium heat.
- Add the minced garlic and chopped onion to the pot. Stir and sauté until they become soft and fragrant.
3: Add Broth, Tomatoes, Vegetables, and Beef
- Add the diced tomatoes, beef broth, water, frozen mixed vegetables, the browned ground beef, and seasonings to the pot. Stir everything together.
4: Bring to a Boil and Cook Vegetables and Beef
- Increase the heat to bring the mixture to a rolling boil.
- Once boiling, reduce the heat to medium and cook for about 15 minutes to allow the vegetables and beef to start tenderizing.
5: Add Pasta and Potatoes
- After 15 minutes, add the pasta and cubed potatoes to the pot.
- Return the soup to a boil, then reduce the heat to medium-low, cover, and let it simmer for another 10 to 15 minutes or until the potatoes and pasta reach your desired tenderness.
6: Remove Bay Leaves and Serve
- Remove the bay leaves and serve this delicious vegetable beef soup hot with your favorite bread. We love it with homemade biscuits, quick dinner rolls, jalapeno cheese bread, or corn bread.
7: Store Leftovers
- Allow any leftovers to cool before refrigerating. Reheat as needed.
Can I Use Stew Meat or a Beef Roast Instead of Ground Beef?
Absolutely! If you prefer chunks of beef instead of ground, you can easily swap the ground beef with stew meat chunks or even use a roast. I like to use ground beef simply because it makes it super quick and easy to make.
Keep in mind that chunks of meat will require a longer cooking time to become tender. You can toss everything into a slow cooker and let it cook on low heat all day. Alternatively, you can pre-cook the meat separately until tender and then add it to the soup, just as you would with ground beef.
For Stew Meat:
- Brown the Stew Meat: In a medium pot, heat a little oil over medium-high heat. Add the stew meat and fry until browned on all sides.
- Simmer Until Tender: Add enough water or broth to cover the meat, bring it to a simmer, cover, and cook on low heat for approximately 1 ½ hours, or until the meat is tender.
For a Roast:
- Sear the Roast: In a large pot, heat a tablespoon of oil over medium-high heat. Sear the roast on all sides until browned.
- Slow Cook Until Tender: Transfer the roast to a slow cooker, add enough broth to cover it halfway, and cook on LOW for approximately 8 hours, or until the roast is tender and can be easily shredded.
Once the meat is tender, add it to the soup pot along with the vegetables and seasonings!
Variations
- Add Beans - Feel free to add chickpeas, kidney beans, or black beans for variety in texture and flavor.
- Use Fresh Herbs - Fresh herbs add incredible flavor, so if you have access to fresh rosemary and thyme, I would use fresh. The general rule is a 3:1 ratio of fresh to dried herbs since dried herbs are more concentrated in flavor. So to replace 1 teaspoon of dried, you would need 3 teaspoons of fresh.
- Customize the veggies - I use frozen mixed vegatables because it's super convenient, but feel free to use fresh veggies. Add 6 cups of your favorite veggies. (Leaving a link here, in case you're wondering "How healthy are frozen vegetables?")
- Take out any you don't like or add ones you enjoy.
- Stir in spinach at the end for extra greens.
- Swap sweet potatoes for the russet potatoes, if preferred.
- Take out any you don't like or add ones you enjoy.
- Adjust the consistency - Add more water or broth if the soup is too thick. Or, use V-8 juice for a flavor boost!
- Make it creamy - Stir in milk or heavy cream at the end.
Frequently Asked Questions
Yes, this soup freezes well. Let it cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding a little extra broth or water if the soup has thickened.
Absolutely. You can leave out the pasta, replace it with rice, or add extra potatoes or vegetables instead.
More Amish Soup Recipes
My whole family enjoys this hearty vegetable beef soup! It makes a simple and comforting meal with plenty of vegetables. And I love that it is so versatile, allowing you to make it however your family will enjoy it!
I hope you also love this Amish recipe for old-fashioned vegetable beef soup! It's a great way to make classic homemade vegetable soup for your family. If you try it, I'd love it if you left a comment and star rating below. Thank you!!
📖 Recipe Card
Amish Vegetable Beef Soup Recipe
Ingredients
- 1 - 2 pounds ground beef (browned, crumbled, and drained)
- 2 tablespoons butter or oil
- 1 - 2 garlic cloves, minced
- 1 small onion, chopped
- 1 ½ cups petite diced tomatoes (14.5 ounce can)
- 4 cups beef broth (32 ounce container)
- 3 cups water
- 1 (32 ounce) bag frozen mixed vegetables (Approximately 6 cups of peas, carrots, green beans, and corn)
- 2 large dry bay leaves
- ½ teaspoon salt (add more to taste)
- 1 teaspoon seasoned salt (or Tony's creole seasoning)
- 1 teaspoon dried thyme
- ½ teaspoon dried, crushed rosemary
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ - ⅓ cup alphabet pasta
- 3 medium potatoes, peeled and cubed into bit-size pieces
Instructions
- In a medium pan, crumble and brown the ground beef. Drain and set aside.1 - 2 pounds ground beef (browned, crumbled, and drained)
- Melt the butter in a large pot. Add the garlic and onion, stir and saute for a few minutes.2 tablespoons butter or oil, 1 - 2 garlic cloves, minced, 1 small onion, chopped
- Add the diced tomatoes, beef broth, water, frozen mixed vegetables, the browned ground beef, and seasonings to the pot. Stir everything together.1 ½ cups petite diced tomatoes, 4 cups beef broth, 3 cups water, 1 (32 ounce) bag frozen mixed vegetables, 2 large dry bay leaves, 1 teaspoon seasoned salt (or Tony's creole seasoning), 1 teaspoon dried thyme, ½ teaspoon dried, crushed rosemary, ½ teaspoon black pepper, ½ teaspoon paprika, ½ teaspoon salt (add more to taste)
- Increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to medium and cook for about 15 minutes to allow the vegetables to start tenderizing.
- After 15 minutes, add the pasta and cubed potatoes to the pot. Return the soup to a boil, then reduce the heat to medium-low, cover, and let it simmer for another 10 to 15 minutes or until the veggies and pasta reach your desired tenderness.¼ - ⅓ cup alphabet pasta, 3 medium potatoes, peeled and cubed into bit-size pieces
- Remove the bay leaves and serve hot with your favorite bread.
- Cool, refrigerate, and reheat any leftovers.
Anna
So easy and delicious!