Description
Hearty and comforting Vegetable Beef Soup made with ground beef, mixed vegetables, potatoes, and a flavorful tomato-based broth. Perfect for a cozy meal that’s easy to prepare and full of nutritious ingredients.
Ingredients
Scale
Meat & Aromatics
- 1 lb ground beef
- 1 small onion, diced
- 1 tsp garlic, minced
- Salt & pepper, to taste
Liquids & Seasonings
- 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
Vegetables & Others
- 1 (16 oz) bag frozen mixed vegetables
- 2 medium potatoes, diced (any variety, such as russet)
Instructions
- Brown the beef and sauté aromatics: In a large pot or Dutch oven, cook the ground beef over medium heat, breaking it apart as it cooks. Add the diced onion and minced garlic to the pot and cook until the beef is browned and the onions turn translucent, enhancing the base flavor of the soup.
- Season the meat mixture: Season the cooked beef and aromatics with salt and pepper to taste, then stir well to evenly distribute the seasoning.
- Add liquids and seasonings: Pour in the beef broth, petite diced tomatoes, condensed tomato soup, Worcestershire sauce, and Italian seasoning. Stir all ingredients together thoroughly to create the flavorful soup base.
- Add vegetables and potatoes: Add the frozen mixed vegetables and diced potatoes to the pot. Stir to combine all ingredients evenly within the soup base.
- Simmer the soup: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 30 minutes, or until the potatoes are fork-tender.
- Adjust seasoning and serve: Taste the soup and adjust salt, pepper, or other seasonings as needed. Serve the soup warm for a satisfying meal.
Notes
- You can substitute the frozen mixed vegetables with fresh seasonal vegetables for added texture and freshness.
- For a thicker soup, reduce the amount of beef broth or simmer uncovered for the last 10 minutes.
- Use low-sodium beef broth and adjust salt accordingly to reduce sodium content.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- To make this soup gluten-free, ensure the Worcestershire sauce used does not contain gluten.
