Beef Vegetable Soup for Two

A cozy small-batch beef and vegetable soup that’s hearty, budget-friendly, and perfect for a simple comforting meal for two.

Prep Time: 10 minutes
Cook Time: 6–7 hours on LOW (or 3–4 hours on HIGH)
Total Time: About 6 hours 10 minutes on LOW (or about 3 hours 10 minutes on HIGH)

Ingredients

½ pound ground beef, cooked
1 cup frozen or canned mixed vegetables
2 medium or small potatoes, diced
¼ medium onion, chopped
2 tablespoons tomato paste
1 teaspoon each: salt, pepper, and seasoned salt
1 bay leaf
Enough beef broth or water to cover everything

Instructions

Put everything in a 2-quart slow cooker and stir to mix.
Cook 4 hours on LOW or 7–8 hours on HIGH.
Remove the Bay Leaf after cooking.

Equipment

Non-Stick 10” Skillet
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Easy to clean and great for quick cooking.
Stainless Steel Measuring Cups
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Durable, & easy to clean.
Double-Ended Stainless Steel Measuring Spoons
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Fits easily into spice jars & dishwasher safe.
8-Piece Mixing Bowl Set With Lids
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Handy for prepping, storage & stackable.

Cooking times for alternate cooking methods

Stovetop Method

Simmering on the stovetop gives similar tenderness but faster:

Bring soup to a boil, then reduce to a gentle simmer.
Cook 60–75 minutes, stirring occasionally, until beef is tender and vegetables are soft.

Instant Pot Method

For quick cooking without losing flavor:

Cook on Manual / Pressure Cook (High) for 25 minutes.
Allow 10 minutes natural release, then quick-release the remaining pressure.

Oven Method

Great for “set it and forget it” cooking:

Preheat oven to 325°F (165°C).
Cover and bake for 2½–3 hours, until beef is fork-tender and vegetables are cooked through.

Tips

Add more or fewer vegetables according to your taste.
Swap the fresh potatoes for about ¾ cup frozen Southern-style hash browns. If using hash browns, the cooking time can be shortened.
Go easy on the seasonings until you can taste it, then add more as needed.
Recipe is easily doubled or tripled for a big crowd.

Serving Suggestions

We like it with crumbled cornbread mixed in.
It’s also great with your favorite crackers.

Storage

If there are any leftovers, store them in an airtight container in the refrigerator for up to 4 days.
Does not freeze well due to the potatoes.

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