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Vegetable Beef Soup

Vegetable Beef Soup

Vegetable Beef soup has never been easier or faster to make. Ground beef, loads of vegetables and potatoes in a rich broth. Some shortcuts give these great flavor and make it even faster!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 151.7kcal
Author Toni Dash


  • 6 quart Instant Pot


  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic more or less to taste
  • 1 small onion chopped
  • 1 pound lean ground beef
  • 3 10.75-ounce cans Condensed tomato soup
  • 2 14.5-ounce cans Diced tomatoes
  • 1 16-ounce bag frozen Mixed Vegetables
  • 3-4 medium Potatoes peeled and cut into small pieces
  • 2 cups water or beef stock
  • Salt and pepper to taste


Instant Pot instructions

  • Select the “sauté” function and add the olive oil.
  • Add in garlic and onion and sauté until garlic is fragrant and the onions are soft and translucent, about 2-3 minutes.
  • Add in ground beef. Stir constantly, breaking into small pieces, until cooked all the way through and brown. Strain any extra fat from the beef and discard.
  • Add about ½ cup of the beef stock or water into the Instant Pot. Using a stiff spatula scrape to free any browned food bits sticking to the bottom of the Instant Pot insert. NOTE: food sticking to the bottom of the Instant Pot can cause a BURN warning.
  • Turn off the sauté function. Add the tomato soup, diced tomatoes, frozen vegetables, diced potatoes, and remaining water/stock. Mix all ingredients until everything is mixed evenly.
  • Secure the lid on the Instant Pot and make sure the valve is in the sealing position.
  • Set the timer on the “SOUP/BROTH” setting for 8 minutes. NOTE: it will take about 20-22 minutes for the pot to come up to pressure.
  • When the cooking is complete, allow to naturally release. If the pot hasn’t naturally released after about 10 minutes release the remaining pressure manually- Be VERY careful as liquid may come through the valve!
  • Open the lid carefully and add in salt and pepper to taste and serve!

Stove Top instructions

  • In a large skillet over medium-high heat, add the olive oil.
  • When the oil is rippling on the surface, add the garlic and onions. Saute for 2-3 minutes.
  • Add the ground beef. Stir occasionally, breaking into small pieces, until browned. Drain any fat from beef and discard.
  • In a large stock pot, add the beef-onion mixture, tomato soup, diced tomatoes, frozen vegetables, potatoes, and water/beef stock. Stir until all ingredients are combined.
  • Bring to a low boil over medium-high heat.
  • Reduce heat to medium-low. Place a lid on the pot and allow to simmer for 30-35 minutes or until vegetables are cooked through.
  • Add in salt and pepper to taste and serve!



Calories: 151.7kcal | Carbohydrates: 11.68g | Protein: 15.5g | Fat: 4.73g | Saturated Fat: 1.56g | Cholesterol: 35.15mg | Sodium: 166.49mg | Potassium: 649.84mg | Fiber: 2.15g | Sugar: 0.74g | Vitamin A: 6.35IU | Vitamin C: 9.87mg | Calcium: 35.88mg | Iron: 4.1mg