Soup doesn’t get any easier this! Made with ground beef and 5 cans of veggies, this 5-can ground beef vegetable soup recipe is full of flavor. It’s great on a cold day when you want to cuddle up on the couch, and not be stuck in the kitchen.
Some recipes are so easy they don’t feel like cooking. This is one of those recipes. If you can open a can of vegetables and brown ground beef in a skillet, you can make this recipe.
For whatever reason, this is the soup I make on cold, wet spring days. The days when I’m longing for spring and it’s just not quite here yet. This is a lighter soup with a tomato based broth.
In the middle of the winter when I want a thick, hearty soup, I make soup and stews like beef stew, lasagna soup, oxtail stew, and stuffed pepper soup.
Ingredients
- Ground Beef
- Onion (chopped)
- 1 can Italian style petite diced tomatoes
- 1 can Zucchini with tomato sauce
- 1 can Corn
- 1 can Carrots
- 1 can Green Beans
How to Make 5-Can Ground Beef Vegetable Soup
Step 1: In a large skillet, brown ground beef and break into small crumbles. Cook until it’s no longer pink. Drain grease.
Step 2: Add onions to skillet and cook for 2-3 minutes until soft.
Step 3: Open all cans and pour into a large pot. Do not drain the cans! Add ground beef and onions to the pot.
Step 4: Bring to a boil. Reduce heat, cover and simmer for 30-45 minutes. Season to taste with salt and pepper.
Can I substitute frozen veggies?
Yes, you can replace the canned vegetable with 2 cups of the frozen vegetable. For example, 1 can of corn for 2 cups of frozen corn.
Recipe variations
This recipe has endless variations since it all comes down to canned vegetables. If you want to elimiate a can, the recipe will still taste good. If you want to add another type of canned vegetables, that’s great too.
How to store and reheat
Store leftover ground beef vegetable soup in an airtight container in your refrigerator for 3-4 days. Reheat the soup on the stove top or microwave.
What to serve with Ground Beef Vegetable Soup
I like to serve this with corn bread, grilled cheese sandwich, crusty bread, or even just saltine crackers.
Ground Beef Vegetable Soup
Ingredients
- 1 pound Ground Beef
- 1/2 onion chopped
- 1 can Italian style petite diced tomatoes 14.5 ounces
- 1 can zucchini with tomato sauce
- 1 can carrots
- 1 can whole kernel corn
- 1 can green beans
- salt and pepper to taste
Instructions
- In a skillet, brown ground beef over medium heat until no longer pink. Drain grease. Add chopped onion and cook until onion is soft.
- In a large stockpot, add all canned ingredients (do not drain) and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes.
One More Thing!
Do you want to learn more about beef? Join our weekly e-newsletter where we share farm happenings, recipes and beef availability. Sign-up and get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer. Or, we have an entire ebook about beef that goes through purchasing and preparing beef from a cattle farmer’s perspective.
Here are a few other links you may like:
- Ground Beef Nachos
- Ground Beef and Asparagus Pasta Toss
- What everybody ought to know about beef cuts
- Homemade dry rub (the secret 8:3:1:1 ratio)
- Defrosting Meat: 4 Safe & Easy Ways
- Slow Cooker Pepper Steak
- Prime Rib Roast with Garlic Herb Butter
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