Best Ever Vegetable Beef Soup

5. Finish & Serve

  • Remove and discard bay leaves.
  • Taste and adjust seasoning—more salt? Pepper? A splash of Worcestershire?

Ladle into bowls and serve hot.

You Must Know

  • Brown the beef well —deep browning adds richness to the broth.
  • Don’t skip draining the beef —excess fat makes soup greasy.
  • Use real tomato juice —it’s thinner than puree and blends smoothly into the broth.
  • Let it rest 5 minutes —flavors settle and thicken slightly.
  • Tastes better the next day! Perfect for leftovers.

Storage Tips

  • Store in an airtight container in the fridge for up to 4 days.
  • Reheat gently on the stove or in the microwave. Add a splash of water or broth if too thick.
  • Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Ground beef
Turkey, chicken, sausage, or lentils
Adjust cooking method as needed
Tomato juice
V8 (spicy version!), crushed tomatoes + water
For different flavor profiles
Potatoes
Sweet potatoes or parsnips
For variety
Green beans
Zucchini, peas, or spinach
Seasonal swaps
Bay leaves
Omit or use ¼ tsp dried thyme
Not essential, but adds depth

Serving Suggestions

  • Serve in mugs for a cozy touch.
  • Great with coleslaw or pickled beets on the side.
  • Double the batch and freeze half for future comfort.
  • Pack in thermoses for lunch.

Cultural Context

Rooted in American farmhouse cooking and Depression-era kitchens, this soup honors the tradition of stretching ingredients into something nourishing and satisfying. Found on Sunday tables, hunting cabins, and freezer shelves alike, it proves that great food doesn’t have to be fancy—just honest, hearty, and made with care.

see continuation on next page