Vegetable Beef Soup
Creamy, comforting, and loaded with hearty vegetables and savory beef, this Vegetable Beef Soup is the kind of meal that warms you from the inside out.
Servings: 4 servings
Equipment
- Large Pot or Dutch Oven
Ingredients
Ingredients
- 1 lb Ground Beef, raw
- 1 small Onion, diced
- 1 tsp Garlic, minced
- Salt and pepper to taste
- 3.5 cups Beef broth
- 1 15 oz can Petite diced tomatoes, undrained
- 1 10.5 oz can Condensed tomato soup room temperature
- 2 tsp Worcestershire sauce
- 2 tsp Italian seasoning
- 1 16 oz bag Frozen mixed vegetables no need to thaw
- 2 medium Potatoes, diced (about 1/2-inch pieces)
Instructions
- In a large pot or Dutch oven, add ground beef, diced onion, and minced garlic. Cook over medium heat, breaking up the beef with a wooden spoon, until the meat is no longer pink and the onions are translucent, about 6 to 8 minutes.
- Season with salt and pepper to taste, stirring to combine and letting the flavors meld for 30 seconds.
- Add beef broth, petite diced tomatoes with their juices, condensed tomato soup, Worcestershire sauce, and Italian seasoning. Stir to incorporate.
- Stir in frozen mixed vegetables and diced potatoes. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and let simmer for about 30 minutes or until the potatoes are tender when pierced with a fork. Taste and adjust seasoning as needed. Serve hot and enjoy!
Notes
For a creamier finish, stir in 1/4 cup heavy cream or milk at the end if desired.