By Grocery List Plus Editorial Staff | Published on October 4, 2026

Back to recipes
Pantry Vegetable Beef Soup

Serves 6

407 cal · 35 min

Pantry Vegetable Beef Soup

Recipe GLPR07997ece66e041

Rate this recipe

Average rating: 4.5 (1)

Soup
35 min
407 cal
Servings: 6
Stovetop
SNAP eligible

A hearty and wholesome soup loaded with ground beef, black-eyed peas, corn, and diced tomatoes in a savory broth. This quick-to-prepare pantry staple is perfect for busy weeknights and delivers satisfying comfort in every bowl. Finished with fresh basil and a sprinkle of Parmesan for extra flavor.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free accountSign in

Ingredients

1 pound ground beef or turkey

1 tablespoon olive oil

1 medium onion, diced

4 cups beef or chicken stock

1 (15-ounce) can black-eyed peas, drained

1 (15-ounce) can corn, drained

1 (15-ounce) can diced tomatoes

Salt to taste

Black pepper to taste

1 teaspoon dried seasoning blend or Italian seasoning

2 tablespoons grated Parmesan cheese, for topping

¼ cup Fresh basil leaves, for garnish

Directions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink (about 5–7 minutes), reaching an internal temperature of 165°F. Drain any excess fat if needed.

  2. Add the diced onion to the pot and stir well. Cook for 3–4 minutes, stirring occasionally, until the onion softens and becomes translucent.

  3. Pour in the beef or chicken stock and bring to a boil over medium-high heat, stirring occasionally.

  4. Add the drained black-eyed peas, drained corn, and canned diced tomatoes (with their liquid) to the pot. Stir to combine.

  5. Season the soup with the dried seasoning blend, salt, and black pepper to taste. Stir well.

  6. Return the soup to a gentle boil, then reduce heat to low. Simmer uncovered for 10–15 minutes, allowing the flavors to meld together.

  7. Ladle the hot soup into serving bowls. Top each bowl with a sprinkle of grated Parmesan cheese and garnish with fresh basil leaves before serving.

Comments

Grocery List Plus Editorial Staff4.5

This soup hits the mark for a Charlotte weeknight: ground beef, black-eyed peas, and corn are stocked everywhere you shop, and the vegetables are basic enough that Walmart or ALDI will run $12–14 total for six bowls. The 35-minute time is honest if you're browning the beef and simmering stock; the only catch is fresh basil, which means a stop at Harris Teeter or Publix unless you grow it yourself—a real friction point if you're grabbing ingredients on the way home. It reheats beautifully and feeds a family without fuss or constant attention, and the black-eyed peas give it regional soul for North Carolina.

Sign in or create a free account to add your review.