Ground Beef And Veggie Soup Recipe

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Ground Beef and Veggie Soup

Richard Tucker


This is a recipe I created on my own, using items I had in the house. I enjoyed the outcome very much and hope you will try it too. Enjoy!

pinch tips: How to Clean Pots and Pans



20 Min


1 Hr


1 lb
ground beef
1 or 2 medium
potatoes, washed and large diced skins on
1 medium
onion, large diced
1 medium
green pepper, large diced
1 c
carrots, chopped
1 c
corn kernels, fresh or frozen (thawed)
4` oz
button mushrooms, chopped
1 (15 oz) can(s)
tomato sauce
1 can(s)
tomato soup condensed
1 1/2 can(s)
1/2 c
chicken broth and 1/2 cup beef broth (optional)
seasons will include; season salt, black pepper, italian seasoning, bay leaf, crushed red pepper flake, and cumin
3 Tbsp
olive oil

Directions Step-By-Step

In large soup pot, use bout 2 tablespoons or so of olive oil, add potatoes season with pepper, season salt, paprika if you like, crushed red pepper, italian seasoning. cook while you chop the other veggies. add the onion, green pepper, carrots, cook for a few minutes to get lil tender.

Add ground chuck to veggies over the top of the veggies, then season again with the above seasonings plus the cumin minus the paprika if you used it. cook til ground chuck is browned. Add the tomato sauce, soup, water and broth, reseason again.

Cook for about an hour. Delish!!!! I ate it with jalapeno cheddar cornbread

I just used 2 jiffy mixes prepared as directed, added can of cream style corn, bout 3 green onions white and green, and 1 large jalapeno diced small with bout 6 ounces of cheddar, save rest of 8 ounces of cheese and some green onion to top half way through cooking. cooked at 350 for about 45-50 minutes.

Hope you make and enjoy.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup