Introduction
Vegetable Beef Soup is a hearty, comforting dish packed with tender beef, flavorful broth, and a variety of vegetables. This soup is popular for its rich taste, ease of preparation, and nutritional benefits. Whether you need a cozy meal for a chilly day or a wholesome dish for your family, this soup is a perfect choice.
Why Make This Recipe
Making Vegetable Beef Soup at home ensures a fresh, flavorful, and preservative-free meal. It’s a great way to use up leftover vegetables, and it can be customized to suit different dietary preferences. Plus, it’s a budget-friendly option that delivers restaurant-quality taste without the high cost.
How to Make Vegetable Beef Soup
This soup comes together in just a few steps: brown the beef, sauté the aromatics, add the broth and vegetables, and let it simmer until everything is tender. The result is a delicious, well-balanced meal perfect for any occasion.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 1 tsp garlic, minced
- Salt & pepper to taste
- 3 1/2 cups beef broth
- 1 (15 oz) can petite diced tomatoes
- 1 (10.5 oz) can condensed tomato soup
- 2 tsp Worcestershire sauce
- 2 tsp Italian seasoning
- 1 (16 oz) bag frozen mixed vegetables
- 2 medium potatoes, any variety (such as russet), diced
Directions
- In a large pot or Dutch oven, add ground beef, onion, and garlic. Cook over medium heat until the meat is no longer pink and the onions become translucent.
- Season with salt and pepper, stirring to combine.
- Add beef broth, diced tomatoes, tomato soup, Worcestershire sauce, Italian seasoning, frozen vegetables, and diced potatoes. Stir well.
- Bring the mixture to a boil, then reduce the heat. Cover and let it simmer for about 30 minutes or until the potatoes are tender.
- Taste and adjust seasoning as needed. Serve hot and enjoy!
How to Serve Vegetable Beef Soup
Serve this soup hot with crusty bread, dinner rolls, or crackers. A sprinkle of fresh parsley or grated Parmesan cheese can add extra flavor. Pair it with a fresh salad for a well-rounded meal.
How to Store Vegetable Beef Soup
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium heat or microwave in short intervals, stirring occasionally, until heated through.
Tips to Make Vegetable Beef Soup
- Brown the beef thoroughly for extra flavor.
- Dice the potatoes evenly to ensure they cook at the same rate.
- Add extra herbs or spices, like bay leaves or smoked paprika, for depth of flavor.
- If the soup is too thick, add additional beef broth to reach your desired consistency.
Variations
- Lean Meat: Use ground turkey or chicken instead of beef.
- Low-Carb: Skip the potatoes and add extra non-starchy vegetables like zucchini or bell peppers.
- Spicy: Add a pinch of red pepper flakes or hot sauce for a kick.
- Gluten-Free: Ensure the broth and tomato soup are gluten-free, or use homemade alternatives.
FAQs
How long does Vegetable Beef Soup last?
It lasts up to 4 days in the refrigerator and 3 months in the freezer.
Can I substitute an ingredient?
Yes! Use any vegetables or seasonings you prefer. You can swap ground beef for shredded beef or turkey.
What can I serve with Vegetable Beef Soup?
Serve it with crusty bread, cornbread, crackers, or a fresh green salad for a complete meal.
Vegetable Beef Soup
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 1 tsp garlic, minced
- Salt & pepper to taste
- 3 1/2 cups beef broth
- 1 (15 oz) can petite diced tomatoes
- 1 (10.5 oz) can condensed tomato soup
- 2 tsp Worcestershire sauce
- 2 tsp Italian seasoning
- 1 (16 oz) bag frozen mixed vegetables
- 2 medium potatoes, diced
Instructions
- In a large pot or Dutch oven, add ground beef, onion, and garlic. Cook over medium heat until the meat is no longer pink and the onions become translucent.
- Season with salt and pepper, stirring to combine.
- Add beef broth, diced tomatoes, tomato soup, Worcestershire sauce, Italian seasoning, frozen vegetables, and diced potatoes. Stir well.
- Bring the mixture to a boil, then reduce the heat. Cover and let it simmer for about 30 minutes or until the potatoes are tender.
- Taste and adjust seasoning as needed. Serve hot and enjoy!
Notes
- Brown the beef thoroughly for extra flavor. - Dice the potatoes evenly to ensure they cook at the same rate. - Add extra herbs or spices, like bay leaves or smoked paprika, for depth of flavor. - If the soup is too thick, add additional beef broth to reach your desired consistency. - Use ground turkey or chicken instead of beef for a leaner version. - Skip the potatoes for a low-carb version and add more non-starchy vegetables.
