1. Brown the beef
Heat a large soup pot or Dutch oven over medium-high heat.
Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon as it cooks.
Continue until the beef is browned and no longer pink.
Drain excess grease if necessary.
2. Add the seasonings
Add the garlic powder, onion powder, salt, and black pepper.
Stir well so the seasonings coat the beef.
3. Add the broth and tomatoes
Pour in the beef broth and the can of diced tomatoes with their juices.
Stir everything together and bring the soup to a gentle boil.
4. Add the potatoes and carrots
Add the diced potatoes and sliced carrots.
Reduce the heat to medium-low and let the soup simmer for about 15 minutes.
5. Add the remaining vegetables
Add the green beans, corn, and peas.
Stir well and continue simmering for another 15–20 minutes, or until the potatoes and carrots are tender.
6. Let the flavors come together
Reduce the heat to low and simmer for another 5–10 minutes.
Taste the broth and add more salt or pepper if needed.
If the soup becomes thicker than you prefer, add a little more beef broth or water.
7. Serve
Ladle the hot vegetable beef soup into large bowls.
Serve with warm crusty bread, cornbread, or crackers.
Storage
Allow leftovers to cool before refrigerating. Store in an airtight container in the refrigerator for up to 3–4 days. The soup can also be frozen in individual portions for an easy future meal.
Tip: For even richer flavor, brown the beef well before adding the broth. Those browned bits left in the bottom of the pot add wonderful depth to the soup. 🥣❤️
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