Beef · 25 min
Beef Vegetable Soup with Tomatoes, Carrots, Green Beans, Peas & Corn
- 25 min
- 2–6 servings
- 638 kcal / serving
A cozy beef soup with tomatoes and mixed vegetables. The broth-based dish gets a gentle kick from Worcestershire and herbs, making it a simple weeknight option with a comforting texture.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 32 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
- 2 ½ cupsfrozen mixed vegetables (carrots, corn, green beans, peas)
- ½ small bunchItalian (flat-leaf) parsley
- ¾ lblean ground beef
- ½ mediumyellow onion
- yellow onions
From the pantry: black pepper, garlic powder, Italian seasoning, salt, Worcestershire sauce
Cookware
can opener · chef's knife · colander · cutting board · ladle · measuring cups · measuring spoons · medium saucepan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground beef
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Produce
- ½ small bunchItalian (flat-leaf) parsley
- ½ mediumyellow onion
- yellow onions
Meat & seafood
- ¾ lblean ground beef
Frozen
- 2 ½ cupsfrozen mixed vegetables (carrots, corn, green beans, peas)
Pantry & dry goods
- 32 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken or vegetable broth | 32 fl oz | 64 fl oz | 96 fl oz |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| frozen mixed vegetables (carrots, corn, green beans, peas) | 2 ½ cups | 5 cups | 7 ½ cups |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| lean ground beef | ¾ lb | 1 ½ lb | 2 ¼ lb |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Warm a medium saucepan over medium-high heat.
- 2. Peel, halve, and finely dice the onion.
- 3. Add the onion and the beef to the pan; cook, breaking the meat apart with a spoon, until browned and crumbly, about 4–5 minutes.
- 4. Pour in the broth, frozen vegetables, diced tomatoes, Worcestershire sauce, and the spices; stir to combine.
- 5. Cover the pot and bring the mixture to a boil over high heat; once boiling, reduce the heat to low and simmer until the vegetables are tender, about 10 minutes.
- 6. While it simmers, wash and dry the parsley, remove the leaves from the stems, mince, and fold half of it into the soup.
- 7. Taste and adjust with salt and pepper if needed, then ladle into bowls and sprinkle with the remaining parsley before serving.
Two tips
- Leftovers refrigerate well for 2–3 days; reheat gently on the stove.
- If you want a brighter finish, stir in a little extra chopped parsley or Worcestershire sauce just before serving.
Nutrition per serving
- Calories
- 638 kcal
- Protein
- 50 g
- Carbs
- 44 g
- Fat
- 30 g
- Fiber
- 13 g
- Sodium
- 437 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.