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Beef & Vegetable Soup - This beef and vegetable soup is sure to become one of your weekday work horses: taking only 30 minutes to make and adaptable to ingredients on hand.
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Beef & Vegetable Soup

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Michelle


  • 1 lb. lean ground beef
  • 1 onion chopped
  • 2 carrots peeled and cut into 1/2-inch pieces
  • 1 tsp. dried oregano
  • 4 cups beef stock homemade or store bought
  • 1 can 19oz diced tomatoes
  • 1 lb. potatoes peeled and cut into 1/2-inch pieces
  • 2 cups green beans cut into 1-inch pieces
  • Salt and pepper to taste


  1. Sauté beef, onion, carrots and oregano together in a large pot until meet is no longer pink and onions are translucent, about 6 minutes.
  2. Add stock, the entire can of tomatoes, including the juices, and potatoes. Bring to a boil, then reduce to a simmer and cook covered until the potatoes are almost tender, about 10 minutes.
  3. Add green beans and cook until vegetables are tender, 10 minutes.
  4. Add salt and pepper to taste and serve.


This soup keeps very well because there are no grains or pasta to absorb the liquid and get mushy – perfect for Sunday meal prep for the week!

Feel free to add other vegetables or try different meats! I’ve omitted the green beans opting for celery addition in the first step, and using sausage instead of beef!