Vegetable Beef Soup Recipe
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 1.5 cups each
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Calories
363 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Vegetable Beef Soup Recipe
Description
The Vegetable Beef Soup Recipe starts by sautéing onions and garlic, then browning ground beef which forms the base flavor. Russet potatoes are peeled and diced into uniform cubes, added alongside canned diced tomatoes and frozen mixed vegetables to create a filling, chunky texture. The broth is flavored with Italian seasoning, black pepper, and Worcestershire sauce, adding depth without overwhelming the natural beef and vegetable flavors. Simmering ensures the potatoes become tender and the ingredients meld together.
The resulting soup offers a comforting mouthfeel combining soft potatoes with the slight firmness of frozen vegetables, while the seasoned broth carries a subtle savory warmth. This recipe is well-suited for a satisfying lunch or dinner, providing a good mix of protein, starch, and vegetables.
You can personalize this soup by choosing ground beef with preferred fat content, draining excess fat if desired, or swapping it for chunkier roast beef pieces which brown before simmering. Using full-flavored beef broth, such as Better Than Bouillon, enhances the base taste. Mixing in your preferred frozen vegetables allows flexibility and convenience without losing heartiness.
Ingredients
- 1 yellow onion $0.70
- 2 cloves garlic $0.08
- 2 Tbsp olive oil $0.22
- 1 lb. ground beef $4.98
- 1 russet potato $0.71, about 3/4 lb
- 1 28 oz. diced tomatoes $1.63, canned
- 1.5 tsp Italian seasoning $0.15
- 1/4 tsp black pepper $0.04, freshly cracked
- 4 cups beef broth $0.52
- 2 Tbsp Worcestershire sauce $0.14
- 12 oz. corn $1.08, frozen vegetables
- 12 oz. peas
- 12 oz. carrot
- 12 oz. green beans
- salt $0.05, to taste
Instructions
- Dice the onion and mince the garlic. Add the onion and garlic to a soup pot along with the olive oil. Sauté over medium heat until the onions are soft and translucent.
- Add the ground beef to the pot and continue to sauté until the ground beef is cooked through. If using a higher fat content ground beef, you can drain the excess fat, if you prefer.
- While the beef is cooking, peel and dice the russet potato into ½-inch cubes.
- Add the cubed potatoes, diced tomatoes (with juices), Italian seasoning, pepper, beef broth, and Worcestershire sauce to the pot. Stir to combine.
- Turn the heat up to medium-high and allow the soup to come up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer for about 10 minutes, or until the potatoes are fork-tender.
- Add the frozen vegetables to the pot and allow the soup to come back up to a simmer. Simmer the vegetables in the soup for about five minutes.
- Finally, taste the soup and add salt to help the flavors pop. Start with ½ tsp, if desired, and add more until it reaches your desired level.
Notes
- You can use higher-fat ground beef and drain the fat after browning for a leaner soup or leave it in for extra richness.
- For chunkier beef, use chuck roast or bottom round cut into 1-inch pieces, browned before simmering to cook through during simmering.
- Substituting ground turkey for beef works well and yields a tasty variation.
- Choose a full-flavored beef broth to maximize the soup's depth of flavor.
- Mixed frozen vegetables like corn, peas, carrots, and green beans can be used interchangeably with your preferred frozen veggies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61.5 cups each
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 363kcal | 18% |
| Carbohydrates | 27g | 9% |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Sodium | 946mg | 39% |
| Fiber | 5g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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