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
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
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!