Vegetable Beef Soup

When you need something warm, hearty, and healthy on the table fast, Skinny Vegetable Beef Soup is the answer. Packed with lean ground beef, colorful vegetables, and rich broth, this one-pot wonder comes together in under 30 minutes and is as satisfying as it is nourishing.

It’s the kind of soup you can feel good about — low in fat, high in flavor, and perfect for busy weeknights or meal prep Sundays. With just a few pantry staples and freezer veggies, you’ll have a comforting bowl that’s filling without being heavy.

Why You’ll Love This Vegetable Beef Soup

• Ready in 25 minutes – From stovetop to table in less than half an hour.
• Low-fat, high-flavor – Lean beef and veggies make this a light yet satisfying meal.
• Freezer-friendly – Make a big batch and store for future lunches or dinners.
• No fancy ingredients – Everything comes from your pantry and freezer.
• Perfect for meal prep – Holds up well for several days in the fridge.

Ingredients (Serves 6)

• 1 lb lean ground beef (90–95%)
• 1 small white onion, peeled and chopped
• 1 tsp garlic powder
• 1 tsp ground basil
• 1½ cups low-sodium beef broth
• 1 (15 oz) can fire-roasted tomatoes, drained
• 1½ cups frozen mixed vegetables, thawed
• 1 (15 oz) can corn, drained
• 1 tbsp low-sodium soy sauce
• 1 tbsp molasses

How to Make Skinny Vegetable Beef Soup

Step 1: Brown the Beef

Spray a large pot with nonstick cooking spray. Add ground beef, onion, garlic powder, and basil. Place the pot on medium-high heat and cook until the beef is no longer pink and crumbles easily. Drain off excess fat.

Step 2: Add the Good Stuff

Stir in the beef broth, fire-roasted tomatoes, mixed vegetables, and corn. Add soy sauce and molasses, then stir well to combine.

Step 3: Simmer and Serve

Bring the soup to a boil, then reduce heat to medium-low and simmer for 15–20 minutes, stirring occasionally. Taste and adjust seasoning if needed.

Ladle into bowls and enjoy hot!

Tips for Soup Success

• Want it spicier? Add a pinch of red pepper flakes or a splash of hot sauce.
• Make it chunkier or thinner by adjusting the amount of broth.
• Use fresh veggies if you have them on hand — zucchini, carrots, or green beans work great.
• Swap ground beef for ground turkey for an even leaner option.
• Double the batch and freeze in individual portions for quick meals.

Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Cool completely, then freeze in bags or containers for up to 3 months.
• To reheat: Thaw overnight in the fridge and warm on the stove or microwave.

Final Thoughts

Vegetable Beef Soup is one of those back-pocket recipes everyone should have. It’s fast, flavorful, budget-friendly, and infinitely adaptable. Whether you’re feeding a family, trying to eat lighter, or just craving something warm and filling, this soup delivers on all fronts.

Best of all, it’s the kind of dish that gets even better the next day — deeper flavor, softer veggies, and zero effort required.

Share Your Bowl

Did you add your own spin to this recipe?
📸 Snap a photo, drop a comment, or tag your soup masterpiece — did you spice it up, use different veggies, or go extra bold with seasoning? I’d love to hear your twist!

📖 Recipe

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Vegetable Beef Soup

Make this quick and healthy vegetable beef soup with lean ground beef, frozen veggies, and a rich broth. Ready in just 25 minutes — perfect for busy nights!

Course Appetizer, Side Dish, Soup

Cuisine American

Keyword Vegetable Beef Soup

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Ingredients

• 1 lb lean ground beef 90–95%
• 1 small white onion peeled and chopped
• 1 tsp garlic powder
• 1 tsp ground basil
• 1½ cups low-sodium beef broth
• 1 15 oz can fire-roasted tomatoes, drained
• 1½ cups frozen mixed vegetables thawed
• 1 15 oz can corn, drained
• 1 tbsp low-sodium soy sauce
• 1 tbsp molasses

Instructions

Step 1: Brown the Beef

• Spray a large pot with nonstick cooking spray. Add ground beef, onion, garlic powder, and basil. Place the pot on medium-high heat and cook until the beef is no longer pink and crumbles easily. Drain off excess fat.

Step 2: Add the Good Stuff

• Stir in the beef broth, fire-roasted tomatoes, mixed vegetables, and corn. Add soy sauce and molasses, then stir well to combine.

Step 3: Simmer and Serve

• Bring the soup to a boil, then reduce heat to medium-low and simmer for 15–20 minutes, stirring occasionally. Taste and adjust seasoning if needed.
• Ladle into bowls and enjoy hot!