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Warm your belly this winter with a bowl of homemade vegetable beef soup. Packed full of beef, sausage and tender veggies, this soup recipe is sure to become your family’s favorite.

When the weather changes from the heat of the summer to crisp fall days and eventually into cold winter nights, a warm bowl of soup for supper is just what the body craves. There is nothing quite like coming inside the kitchen to a bowl of soup and fresh baked bread after you’ve been outside for hours doing chores on the homestead.

Imagine this.

You’ve been outside in the damp, cool air, taking care of your chickens, stacking logs for your wood burning stove and raking up piles of leaves to dump onto your garden for mulch. Your hands are tired and your toes are cold. You head on inside and are hit with a welcome aroma of vegetable beef soup simmering on the stove. Just one bowl sends your wariness packin’ and warms you to your toes. 

How does that sound? Is your mouth watering yet?

Easy Family Meal

My Mom has been making this vegetable beef soup recipe for as long as I can remember. The original recipe, taken from an old cookbook, has been tweaked throughout the years to suit our tastes. It includes ground beef, smoked sausage and a variety of veggies like celery, potatoes, carrots and corn. The tomato juice gives it nice flavor while the chicken broth keeps the soup smooth without being overly acidic from the tomatoes. A touch of Italian seasoning brings the entire soup together into one hearty meal.

As if the flavorful, filling soup isn’t enough, this soup recipe makes an easy weeknight meal for busy families. Simply brown the beef, chop the veggies, dump into a pot and cook for 30-35 minutes. Pair a bowl with a slice of buttered bread. Or if you’re feeling extra ambitious, serve up a slice of warm apple pie for dessert.

Awe man, now I’ve got myself all hungry. Note to self, don’t write a blog post about food just before dinnertime.

Now onto the recipe!

Delicious Vegetable Beef Soup Recipe

Makes: 5-6 servings

Ingredients

2 Tbs oil
2 lbs ground beef
2 cloves garlic, minced
3 3/4 cups tomato juice
2 cups chicken broth
2/3 cup water
1/2 cup chopped onion
1 diced potato
1/2 cup chopped celery
1 package (12 oz) smoked beef sausage (such as Oscar Mayer Natural Hardwood Smoked Beef Sausage)
1 cup frozen mixed veggies
1 tsp Italian seasoning
1 tsp salt
1/2 tsp ground black pepper

Directions

Add 2 tablespoons of oil to a large pot or dutch oven. Turn heat to medium. Add chopped onion and sauté until softened and beginning to brown, about 5 minutes. Add ground beef. Cook until browned and no longer pink. Add garlic and cook for 1 minute.

Add potato, celery, beef sausage and frozen veggies. Pour tomato juice, chicken broth and water over top. Stir to combine.

Next, sprinkle the Italian seasoning, salt and pepper into the pot. Stir and bring soup to a boil. Cover, reduce heat to low and simmer for 30-35 minutes or until the potatoes are soft. Stir occasionally. Dish up in bowls and enjoy!

Kitchen Notes

We enjoy pairing this soup with fresh baked bread. Breadsticks and crackers also pair nice with this dish.

Leftovers make great meals for the following day. This vegetable beef soup recipe also freezes well. Simply fill a ziplock baggy or pour into a Souper Cube and freeze.

Tomatoes retain their heat for longer than many other vegetables. Because of this the soup can be very warm once it has finished cooking. If you’re serving it to little ones, give it several minutes to cool before serving.

Yield: 5-6 Servings

Vegetable Beef Soup

Vegetable Beef Soup

Ingredients

  • 2 Tbs oil
  • 2 lbs ground beef
  • 2 cloves garlic, minced
  • 3 3/4 cups tomato juice
  • 2 cups chicken broth
  • 2/3 cup water
  • 1/2 cup chopped onion
  • 1 diced potato
  • 1/2 cup chopped celery
  • 1 package (12 oz) smoked beef sausage (such as Oscar Mayer Natural Hardwood Smoked Beef Sausage)
  • 1 cup frozen mixed veggies
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp ground black pepper

Instructions

    Add 2 tablespoons of oil to a large pot or dutch oven. Turn heat to medium. Add chopped onion and sauté until softened and beginning to brown, about 5 minutes. Add ground beef. Cook until browned and no longer pink. Add garlic and cook for 1 minute.

    Add potato, celery, beef sausage and frozen veggies. Pour tomato juice, chicken broth and water over top. Stir to combine.

    Next, sprinkle the Italian seasoning, salt and pepper into the pot. Stir and bring soup to a boil. Cover, reduce heat to low and simmer for 30-35 minutes or until the potatoes are soft. Stir occasionally. Dish up in bowls and enjoy! 

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