Canned Vegetable Beef Soup Recipe for Quick Homemade Meal

There’s nothing quite as comforting as a steaming bowl of vegetable beef soup, especially when the weather turns chilly or you just need a bowl of hearty goodness in a hurry. While homemade soup can take hours, this canned vegetable beef soup recipe delivers all the flavor and satisfaction of a classic, but with the convenience of pantry staples.

Whether you’re feeding a hungry family on a budget, meal prepping for the week, or simply craving something wholesome and nostalgic, this recipe is here to make your life easier and tastier.

Using canned vegetables, pre-cooked beef, and a flavorful broth, you can have a delicious and filling meal on the table in under 40 minutes. No need to spend hours chopping and simmering—this soup is all about simplicity without sacrificing flavor.

Plus, this recipe is endlessly customizable, so you can adapt it to whatever you have on hand.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 40 minutes, making it perfect for busy weeknights.
• Minimal Prep: No peeling, chopping, or extended simmering required—let your pantry do the heavy lifting.
• Budget-Friendly: Uses affordable canned and frozen ingredients that stretch to feed a crowd.
• Hearty & Nutritious: Packed with protein, fiber, and vitamins, this soup is both filling and nourishing.
• Customizable: Swap ingredients based on what you have—no two pots have to be the same!
• Perfect for Leftovers: Tastes even better the next day and freezes beautifully.

If you enjoy easy, flavorful meals like this, you might also love my All American Chili Recipe Cooking Light or try a different flavor profile with my Air Fryer Granola Recipe for breakfast the next day!

Ingredients

Equipment

• Large soup pot or Dutch oven
• Can opener
• Colander (for draining canned vegetables)
• Measuring cups and spoons
• Wooden spoon or spatula
• Ladle
• Knife and cutting board (if dicing cooked beef or potatoes)

Instructions

1. Prepare the beef:

   If you are using leftover roast or stew meat, cut it into bite-sized cubes. If using ground beef, brown it in the pot with 1 tbsp olive oil over medium-high heat until no longer pink.

   Drain excess fat if necessary.

2. Add the broth:

   Pour in 4 cups of beef broth and bring to a gentle simmer over medium heat.

3. Add the canned vegetables:

   Open and drain the canned mixed vegetables, potatoes, and corn. Add them to the pot along with the diced tomatoes (with juice) and frozen green beans if using.

4. Season the soup:

   Stir in onion powder, garlic powder, Italian seasoning, black pepper, and salt to taste. Add Worcestershire sauce for extra umami flavor.

5. Simmer gently:

   Let the soup simmer uncovered for 20-25 minutes, stirring occasionally. This allows the flavors to meld and the vegetables to become tender.

6. Taste and adjust:

   Before serving, taste the soup and adjust seasoning as needed. Add more salt, pepper, or Worcestershire sauce if desired.

7. Serve:

   Ladle the hot soup into bowls and enjoy! Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

For a thicker soup, mash some of the potatoes against the side of the pot or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water during the last 5 minutes of cooking.

Tips & Variations

• Use what you have:

  This recipe is all about flexibility. Substitute fresh or frozen vegetables for canned, or add in favorites like peas, lima beans, or bell pepper.

• Vegetarian version:

  Omit the beef and use vegetable broth for a delicious meatless soup. You can add extra beans or lentils for protein.

• Add grains or pasta:

  Stir in 1/2 cup of cooked rice, barley, or small pasta shapes for an even heartier meal. Add cooked grains in the last 5 minutes to avoid overcooking.

• Boost the flavor:

  A splash of balsamic vinegar, hot sauce, or a sprinkle of parmesan cheese at serving can take the soup to the next level.

• Make it spicy:

  Add a pinch of red pepper flakes or a diced jalapeño for a kick.

“This soup is a weeknight lifesaver! I love how easy it is to adapt to my family’s preferences.”

Looking for another cozy meal? Try my Bak Chor Mee Recipe: Authentic Singaporean Noodle Guide for a completely different dinner experience!

Nutrition Facts

*Sodium content will vary based on canned goods and broth used. Opt for low-sodium versions to reduce total sodium.

Serving Suggestions

• With bread:

  Serve with warm crusty bread, garlic toast, or classic saltine crackers for dipping.

• Salad pairing:

  A crisp green salad with a tangy vinaigrette makes a refreshing contrast.

• Make it a meal:

  Double the recipe for a party, or serve alongside a simple dessert like these Almond Cashew Clusters for a sweet finish.

• Freezer friendly:

  Freeze individual portions for grab-and-go lunches or last-minute dinners.

Soup leftovers are perfect for meal prep—just reheat gently and enjoy a home-cooked meal in minutes!

Conclusion

This canned vegetable beef soup recipe is proof that convenience doesn’t have to mean compromise. With just a few pantry staples and minimal effort, you can create a nourishing, flavorful soup that’s perfect for any night of the week.

Whether you’re a novice cook or a seasoned kitchen pro, this recipe is a reliable go-to that will warm your heart and satisfy your appetite.

Experiment with your favorite vegetables, spice blends, or proteins to truly make this dish your own. Don’t forget to check your pantry and freezer for new ways to mix things up!

If you enjoyed this soup, you might also like my Allens Green Beans Recipe for another classic comfort side or browse our other hearty meals for more inspiration.

Thanks for stopping by, and happy cooking! Don’t forget to share your soup adventures in the comments—your tips and tweaks might just inspire someone else.