Hearty, Budget-Friendly & From Scratch

There’s something grounding about a big pot of soup simmering on the stove.

When you’re feeding a large family, you need meals that stretch, nourish, and don’t require complicated ingredients. This beef vegetable soup is one of those dependable meals — simple, filling, and built from real food. The bonus for us is that our kids actually LOVE this soup!

It’s also forgiving. You can adjust it based on what’s in your freezer, what’s left in the garden, or what needs used up in the fridge. That kind of flexibility matters when you’re stewarding your home well.

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Why This Feeds a Large Family Well

• Uses affordable ground beef, though you can upgrade to stew meat
• Stretches with broth and vegetables
• Freezes beautifully
• Reheats well for leftovers
• Can be doubled easily
• Packed with protein and nutrients

This is the kind of meal that feeds everyone without feeling skimpy.

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Ingredients

• 3 lbs ground beef
• 2 TBSP butter
• 2 medium yellow onions, diced
• 2 bell peppers (1 red, 1 green), diced
• 2 (32 oz) containers beef broth
• 1 (32 oz) container vegetable broth
• 16 oz vegetable juice (like V8)
• 2 packages frozen mixed vegetables
• 1 package frozen corn
• Salt and pepper to taste

Optional Add-Ins:

• Fresh garlic
• Diced tomatoes
• Cabbage
• Zucchini
• Fresh herbs

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Instructions

1. In a large skillet, sauté onions in butter over medium heat until soft and lightly browned.
2. Add diced bell peppers and cook until tender.
3. Add ground beef and cook until fully browned. Drain excess fat if needed (I keep the fat in the soup to give it more depth of flavor).
4. In a large stockpot, combine beef broth, vegetable broth, and vegetable juice. Bring to a boil.
5. Add beef mixture to the pot.
6. Stir in frozen vegetables and corn.
7. Reduce heat and simmer at least 30 minutes (longer deepens flavor).
8. Season with salt and pepper to taste.

Serve hot.

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Notes for Feeding a Crowd

• This easily serves 8–10 people.
• For larger gatherings, double it and use a roaster oven.
• Add potatoes if you want it even more filling.
• Serve with sourdough bread to stretch it further.

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Storage & Freezing

• Refrigerator: 4–5 days
• Freezer: Up to 3 months
• Reheat gently on stove to preserve texture

This soup tastes even better the next day.

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As we break bread together I am reminded of the blessings in my life. It’s always nice to slow down and reconnect with the ones we love, the new friends we make, and the old friends who have always been there. The Lord blesses those who gather together in His name!