This Amish beef and vegetable soup is a hearty, comforting, and easy to make soup. It is the perfect soup to make in the fall or winter months!
I have been using Amish recipes as my go-to more and more, especially during these colder fall and winter months. This Amish whole chicken recipe is one of my favorites to make for a Sunday dinner. Amish food is simple, comforting, and so delicious. I love it.
This Amish beef and vegetable soup is an easy recipe. It goes great with cornbread or a loaf of crusty white bread. End the meal with something sweet and make these Amish pumpkin cookies for dessert!
For this recipe, you will need:
- Ground beef: I used lean ground beef. You can also swap the ground beef out for beef stew meat or brisket.
- Beef broth and water: The base of the soup.
- Corn, green beans, carrots, celery, and potatoes: The vegetables for the soup. You can use fresh or frozen corn.
- Garlic: You will need two cloves of garlic.
- Bay leaf, dried thyme, red pepper flakes, salt, and pepper: To season the soup with.
- Worcestershire sauce: One tablespoon of Worcestershire gives this soup a deeper flavor.
- Tomato paste: To give the soup some tomato flavor.
You will need a large cooking pot.
Peel your potatoes and chop them into small pieces. Chop your carrots and celery.
In a large pot brown your ground beef and drain any fat into paper towels. Next, add your garlic and saute.
Add the remaining ingredients except for the green beans (add them last so they don’t get too soft). Stir well and bring to boil then reduce to a low simmer.
Let the soup simmer for at least one hour, preferably two hours. Add the green beans in during the last 30 minutes of cooking.
- You can add one cup of dry egg noodles, if desired.
- This is a versatile soup. You can easily swap the ground beef out for another cut of beef (such as beef stew meat).
- You can also swap the veggies out for what you have on hand.
- Let this soup simmer so the flavor develops.
- You can swap the vegetables out for what you have on hand. Shredded cabbage also works well in this soup.
How to store leftovers
Store any leftover soup in an airtight container in your fridge. This soup will be good for up to four days after making.
Other Amish recipes:
- Amish Chicken
- Amish Baked Corn
- Amish Oatmeal Cookies
- Amish Monster Cookies
- Amish Chili Recipe
- Amish Pot Roast
Amish Beef and Vegetable Soup
- Large cooking pot
- 1 pound lean ground beef
- 2 cloves garlic minced
- 2 cups corn fresh or frozen
- 2 cups green beans fresh or frozen
- 1 cup celery chopped
- 1 cup carrots chopped
- 2 potatoes peeled and chopped
- 2 tablespoons tomato paste
- 1 can diced tomatoes do not drain (about 14.5 ounces)
- 3 ½ cups beef broth or beef stock
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 1 bay leaf remove before serving
- 2 teaspoons dried thyme
- ½ teaspoon dried red pepper flakes
- salt and pepper to taste
- Peel your potatoes and chop them into small pieces.
- Chop your carrots and celery.
- In a large pot brown your ground beef and drain any fat into paper towels. Next, add your garlic and saute.
- Add the remaining ingredients except for the green beans (add them last so they don't get too soft). Stir well and bring to boil then reduce to a low simmer.
- Let the soup simmer for at least one hour, preferably two hours. Add the green beans in during the last 30 minutes of cooking.