Easy Vegetable Beef Soup
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings (4 pint-size Mason jars)
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Calories
568 kcal
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Cuisine
American
Easy Vegetable Beef Soup
Description
This soup starts by browning ground beef, then cooking diced onion and minced garlic until fragrant. Frozen mixed vegetables, beef broth, diced tomatoes, diced potatoes, dried thyme, and bay leaves are added, and the soup is brought to a boil and then simmered until the potatoes are tender. Tomato paste or ketchup can be added for a richer base but is optional. The soup has a savory flavor from the beef, balanced by the acidity of tomatoes and earthiness of the herbs and potatoes.
The texture features tender potato chunks and softened vegetables combined with crumbled beef. It’s a substantial one-pot meal appropriate for casual family dinners or leftovers. Salt and pepper seasoning is adjusted to taste at the end.
Practical substitutions include using onion or garlic powder if fresh is unavailable. Additional potatoes or tomatoes can stretch the soup to more servings, and the amount of beef can be decreased by replacing part with extra potatoes.
Ingredients
- 1 pound ground beef
- 1 onion diced, medium
- 2 cloves garlic minced
- 10 ounces mixed vegetables 1 10-ounce bag, frozen
- 4 cups beef broth or chicken broth
- 14 ounces diced tomatoes or regular diced tomatoes, 1 14-ounce can, fire-roasted
- 2 tablespoons tomato paste optional, see notes, or Ketchup
- 2 russet potatoes peeled and diced, large
- 1 teaspoon thyme dried
- 2 bay leaf
- salt to taste
- black pepper to taste
Instructions
- Heat a Dutch oven or stock pot over medium high heat. Add in the ground beef and cook until browned and cooked through. Drain off all but about 3 tablespoons of the grease.
- Return the pot to the heat, and add in the onion and garlic. Cook until the veggies are just tender and fragrant, about 3 minutes.
- Add in the frozen mixed vegetables, broth, diced tomatoes, tomato paste or ketchup (if using), potatoes, thyme, and bay leaves. Bring to a boil, reduce heat, and simmer, stirring occasionally to prevent sticking, until the potatoes are tender, about 10 minutes.
- Taste for seasoning, adding additional salt and pepper to taste.
Notes
- If fresh onion or garlic are unavailable, substitute 1 tablespoon onion powder and 2 teaspoons garlic powder, respectively.
- Add extra peeled and diced potatoes and an additional can of diced tomatoes to increase servings to six.
- For a lighter soup, reduce ground beef and add more diced potatoes instead.
- Tomato paste or ketchup is optional but adds depth to the soup base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (4 pint-size Mason jars)
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 568kcal | 28% |
| Carbohydrates | 53g | 18% |
| Protein | 42g | 84% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 10g | 59% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 1560mg | 65% |
| Fiber | 10g | 40% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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