1. Start the Veggie Simmer
In a large Dutch oven or heavy soup pot:
Combine cubed potatoes, water, sliced carrots, chopped onion, salt, and pepper.
Bring to a boil over medium-high heat.
2. Simmer Until Tender
Reduce heat to medium-low.
Cover and simmer 25 minutes, stirring occasionally, until potatoes and carrots are fork-tender.
3. Add Remaining Ingredients
Stir in:
Green beans
Tomato juice
Cooked ground beef
Corn
Italian seasoning
Garlic powder
Bay leaves
4. Final Simmer
Return to a gentle boil, then reduce heat.
Cover and simmer 30 minutes more, stirring occasionally, until all vegetables are tender and flavors are well blended.
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
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.
Pro Tips
Double the recipe? Yes—perfect for freezing or feeding a crowd.
Want thicker stew? Mix 1 tbsp cornstarch + 2 tbsp cold water, stir in during last 10 mins.
Add mushrooms? Sauté with onions for extra earthiness.
Label your dish: People will ask for the recipe.
Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use canned vegetables?
A: Absolutely! Use canned green beans, corn, and diced tomatoes—drain and rinse first.
Q: Why did my potatoes turn mushy?
A: Likely overcooked. Cut uniformly and check tenderness early.
Q: Is this gluten-free?
A: Yes—if using GF-certified tomato juice and verifying all ingredients.
Q: Can I make it in a slow cooker?
A: Yes! Brown beef first, then add all ingredients. Cook on LOW 6–8 hours or HIGH 3–4 hours.
Q: Can I air fry the beef?
A: Not necessary—but you can brown it in an air fryer at 375°F for 8–10 mins if preferred.
Allergy Information
Contains: none inherently.
Gluten-free option: Yes (verify labels on tomato juice and seasonings).
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed meats and pre-made ingredients.
Nutrition Facts (Per Serving – Approximate)
Based on 8 servings
Calories: 280
Fat: 6g
Saturated Fat: 2g
Carbohydrates: 46g
Fiber: 6g
Sugar: 10g
Protein: 12g
Sodium: 680mg
This soup doesn’t shout. It simmers quietly, golden and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with a spoon, a sizzle, and someone who says, “Let’s make it together.”
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