Ground Beef and Mixed Vegetable Soup
I always make sure I have the ingredients on hand to make a pot of this nourishing, comforting Vegetable Beef Soup! This soup is packed full of flavor, and thanks to a few shortcuts (hello, frozen veggies), it comes together in just a few minutes.
Combine this soup with some crusty bread and a wedge salad for a perfect nourishing meal. For me, there is something about this combo that makes me all kinds of nostalgic—it just feels cozy. Neither of these recipes are particularly fancy, and you probably wouldn't serve them to guests. But they are warm, comforting, and über-tasty (like the best comfort food always is).
What kind of beef is in this soup?
To make things easy, we're using ground beef here—it's easy to source, affordable, and it helps you get nice beef flavor in each bite. If you prefer, you can use beef stew meat for meatier chunks.
What kind of vegetables will I need?
The biggest shortcut here? Frozen mixed veggies! They save you tons of chopping and cooking time on the soup—and bonus, they are mega-affordable. You can grab a bag of organic frozen mixed veggies for less than $2. Steal.
You can use any kind of frozen mixed veggies that sound good to you, but the classic combo of peas, carrots, corn, and green beans is what we tested this recipe with. This mix is readily available in the freezer section of most grocery stores, and it tastes great!
How do I make vegetable beef soup?
This soup honestly couldn't be easier. Here's what you'll need to do:
- Brown the ground beef and drain off most of the fat.
- Add the onion and garlic, and sauté for about 3 minutes.
- Add all the rest of the ingredients, and simmer for 10 minutes.
Look at that—soup's ready, in about 20 minutes! Whatever we don't eat right away, I stash in pint size mason jars, so it is super easy to warm up individual servings.
What if I can't find fire-roasted tomatoes?
No problem! A regular can of diced tomatoes will do the trick just fine—the fire-roasted tomatoes just add a touch of smokiness to the soup. In fact, I often use regular diced tomatoes for this recipe because I always have some on hand from my summer canning.
How do I reheat leftover vegetable beef soup?
This vegetable beef soup reheats well both in the microwave and on the stove. For warming it up on the stovetop, just pour the soup into a small saucepan. Heat over medium until it's hot, stirring occasionally to make sure it warms evenly.
If you want to use the microwave instead, make sure to cover the soup loosely with a paper towel to avoid splattering the inside of your microwave. A two cup serving will take 2-3 minutes to warm up.
Can I meal prep this soup?
Sure can! As we talked about in our Mason Jar Soup and Salad Lunches how-to, soup is a great meal prep lunch! Just fill up a pint-size mason jar with your soup, and then stash it in the fridge or freezer (if freezing, make sure to use wide mouth pint canning jars, as those are freezable). When it's time for lunch, just remove the lid, and warm the entire jar in the microwave—easy-peasy.
What should I serve with vegetable beef soup?
This soup is begging for some homemade bread! Try our Braided Seed Bread or 30 Minute Focaccia alongside. If you're looking to add something fresh to the meal, try our Wedge Salad!
Easy Vegetable Beef Soup
Yield: 4 servings (4 pint-size Mason jars)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
A few pantry staples come together to make a nourishing pot of Vegetable Beef Soup! Serve this soup with salad and crusty bread to make it a full meal.
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 10-ounce bag frozen mixed vegetables
- 4 cups beef broth or chicken broth
- 1 14-ounce can fire-roasted diced tomatoes or regular diced tomatoes
- 2 tablespoons tomato paste or ketchup, optional, see notes
- 2 large russet potatoes, peeled and diced
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and 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
- Out of onion and garlic? Sub 1 tablespoon onion powder or dried minced onion for the onion, and 2 teaspoons garlic powder for the garlic.
- To stretch this meal into six servings, add two more peeled and diced potatoes and an extra can of diced tomatoes.
- To reduce the amount of ground beef used, add an additional peeled and diced potato in place of half of the ground beef.
- The tomato paste or ketchup isn't necessary, but it does give the base of the soup a richer body. If you don't have it, just leave it out!
Nutrition Information:
Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 568 Total Fat: 21g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 102mg Sodium: 1560mg Carbohydrates: 53g Fiber: 10g Sugar: 11g Protein: 42g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
Source: https://wholefully.com/easy-vegetable-beef-soup-jar/
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