Vegetable Beef Soup
A comforting and hearty dish packed with tender ground beef, fresh vegetables, and a savory broth, perfect for warming up on chilly days.
Ingredients
Main Ingredients
- 1 lb ground beef Use high-quality beef for better flavor.
- 1 small onion, diced
- 1 tsp garlic, minced
- to taste Salt & pepper
- 3.5 cups beef broth Opt for high-quality broth for best flavor.
- 1 15 oz can petite diced tomatoes Include juice for added flavor.
- 1 10.5 oz can condensed tomato soup
- 2 tsp Worcestershire sauce Adds depth of flavor.
- 2 tsp Italian seasoning Feel free to use fresh herbs.
- 1 16 oz bag frozen mixed vegetables Or substitute with fresh vegetables.
- 2 medium potatoes, diced Any variety works, such as russet.
Instructions
Preparation
- In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it apart as it cooks for about 5 to 7 minutes.
- Add the diced onion and minced garlic to the pot. Cook for about 3 to 5 minutes until the onion is translucent.
- Season with salt and pepper to taste, stirring to blend with the beef and onion.
- Pour in the beef broth, diced tomatoes with juice, and condensed tomato soup. Add Worcestershire sauce and Italian seasoning.
- Stir to combine all components thoroughly.
- Incorporate the frozen mixed vegetables and diced potatoes, ensuring they’re submerged in the broth.
- Increase heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low.
- Cover and let the soup simmer for 30 minutes until flavors meld and potatoes are tender.
- Taste the soup and adjust seasoning if necessary before serving.
Serving
- Ladle the soup into bowls and serve warm, optionally with crusty bread or cornbread.
- Enhance with chopped fresh herbs or hot sauce as desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
The soup is customizable—feel free to add fresh vegetables or beans. Allowing it to simmer properly will enhance the flavor. Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.