Description
This hearty Vegetable Beef Soup combines ground beef, tender potatoes, and a medley of frozen vegetables simmered in a flavorful beef broth with Italian seasoning and Worcestershire sauce. Perfect for a comforting and nutritious meal, this easy-to-make soup is ready in just 50 minutes and serves six.
Ingredients
Vegetables
- 1 yellow onion
- 2 cloves garlic
- 1 russet potato (about ¾ lb.)
- 12 oz. frozen vegetables (corn, peas, carrots, green beans)
Meat
- 1 lb. ground beef
Liquids & Sauces
- 4 cups beef broth
- 1 28 oz. can diced tomatoes (with juices)
- 2 Tbsp Worcestershire sauce
- 2 Tbsp olive oil
Spices & Seasonings
- 1.5 tsp Italian seasoning
- 1/4 tsp freshly cracked black pepper
- Salt to taste
Instructions
- Prepare the aromatics: Dice the onion and mince the garlic. Add both to a soup pot with the olive oil and sauté over medium heat until the onions are soft and translucent, developing a fragrant base for the soup.
- Cook the ground beef: Add the ground beef to the pot and sauté until fully cooked through and browned. For leaner soup, drain any excess fat if using higher-fat ground beef.
- Prepare the potatoes: While the beef cooks, peel the russet potato and dice it into ½-inch cubes to ensure even cooking in the soup.
- Add base ingredients: Add the cubed potatoes, diced tomatoes (with juices), Italian seasoning, black pepper, beef broth, and Worcestershire sauce to the pot. Stir well to combine all ingredients.
- Simmer the soup: Increase the heat to medium-high and bring the soup to a boil. Once boiling, reduce the heat to medium-low and simmer for about 10 minutes, or until the potatoes become fork-tender.
- Add frozen vegetables: Stir in the frozen vegetables and allow the soup to return to a gentle simmer. Let the vegetables cook for about 5 minutes until heated through but still retaining some texture.
- Season to taste: Taste the soup and add salt starting with ½ teaspoon. Adjust as needed to enhance the flavors to your preference. Serve hot and enjoy your comforting vegetable beef soup.
Notes
- Use lean ground beef (90% lean or higher) to reduce excess fat. Drain fat if desired.
- Frozen vegetable mix can be substituted with fresh vegetables if preferred, adjusting cooking times accordingly.
- For a thicker soup, simmer uncovered for a few extra minutes to reduce liquid.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
- For added depth of flavor, consider adding a bay leaf during simmering and removing before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
