Hearty Vegetable Beef Soup Classic for Cozy Comfort

Why Make This Recipe

Hearty Vegetable Beef Soup is a classic dish that brings warmth and comfort, especially on chilly days. It’s packed with flavors and nutrients from the beef and vegetables, making it a satisfying meal for everyone. This soup is not just filling; it’s also a great way to use up leftover veggies from your fridge. Easy to prepare, it allows you to cozy up with a bowl of goodness any time you like.

How to Make Hearty Vegetable Beef Soup

Ingredients:

• 1 lb ground beef (lean, or swap with ground turkey for a lighter option)
• 1 small onion (diced)
• 1 tsp garlic (minced)
• Salt (to taste)
• Black pepper (to taste)
• 3.5 cups beef broth (or vegetable broth for a lighter taste)
• 15 oz canned petite diced tomatoes
• 10.5 oz condensed tomato soup (gluten-free if needed)
• 2 tsp Worcestershire sauce (or soy sauce)
• 2 tsp Italian seasoning
• 16 oz frozen mixed vegetables (or fresh diced vegetables)
• 2 medium potatoes (diced, about 2 cups)

Directions:

1. In a large pot, warm a splash of oil over medium heat. Add ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onions are translucent, about 5-7 minutes.
2. Stir in beef broth, canned diced tomatoes, condensed tomato soup, Worcestershire sauce, and Italian seasoning. Mix everything well to enhance the flavors together.
3. Toss in the frozen mixed vegetables and diced potatoes, ensuring they are evenly distributed throughout the mixture.
4. Increase the heat to high, allowing the soup to come to a rolling boil. Then reduce the heat to low, cover the pot, and let it simmer for about 30 minutes.
5. After 30 minutes, lift the lid and check if the potatoes are fork-tender. Taste the soup and adjust seasonings with salt and pepper as needed.
6. Ladle the soup into bowls, and enjoy hot. Pair with toasted bread or a sprinkle of cheese for extra warmth!

How to Serve Hearty Vegetable Beef Soup

Serve the soup hot in bowls. It pairs wonderfully with crusty bread or a side salad. For an extra treat, sprinkle some grated cheese on top just before serving. This adds a creamy texture that complements the soup perfectly.

How to Store Hearty Vegetable Beef Soup

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it on the stove or in the microwave until heated through.

Tips to Make Hearty Vegetable Beef Soup

• Feel free to customize the vegetables based on what you have. Carrots, green beans, or bell peppers work great.
• For added flavor, you can sauté the garlic and onion in butter before adding the beef.
• If you prefer a thicker soup, you can mash some of the potatoes while the soup simmers.

Variation

You can easily make a slow cooker version of this soup. Simply brown the beef, onion, and garlic, then add everything to a slow cooker and cook on low for 6-8 hours.

FAQs

1. Can I use a different type of meat?
Yes! You can use ground turkey, chicken, or even diced beef for a chunkier soup.

2. Can I add more spices?
Absolutely! Feel free to add more herbs or spices according to your taste, like bay leaves or paprika.

3. What if I don’t have fresh vegetables?
Frozen vegetables work perfectly well and save you prep time. Just toss them in as directed in the recipe.

Hearty Vegetable Beef Soup

A comforting and nutrient-packed soup perfect for chilly days, featuring beef and a variety of vegetables. Easy to prepare and great for using up leftovers.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 37 minutes mins

Total Time 52 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Soup

• 1 lb ground beef (lean, or swap with ground turkey for a lighter option)
• 1 small onion (diced)
• 1 tsp garlic (minced)
• to taste Salt
• to taste Black pepper
• 3.5 cups beef broth (or vegetable broth for a lighter taste)
• 15 oz canned petite diced tomatoes
• 10.5 oz condensed tomato soup (gluten-free if needed)
• 2 tsp Worcestershire sauce (or soy sauce)
• 2 tsp Italian seasoning
• 16 oz frozen mixed vegetables (or fresh diced vegetables)
• 2 medium potatoes (diced, about 2 cups)

Method

 

Preparation

1. In a large pot, warm a splash of oil over medium heat. Add ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onions are translucent, about 5-7 minutes.
2. Stir in beef broth, canned diced tomatoes, condensed tomato soup, Worcestershire sauce, and Italian seasoning. Mix everything well to enhance the flavors together.
3. Toss in the frozen mixed vegetables and diced potatoes, ensuring they are evenly distributed throughout the mixture.

Cooking

1. Increase the heat to high, allowing the soup to come to a rolling boil. Then reduce the heat to low, cover the pot, and let it simmer for about 30 minutes.
2. After 30 minutes, lift the lid and check if the potatoes are fork-tender. Taste the soup and adjust seasonings with salt and pepper as needed.
3. Ladle the soup into bowls, and enjoy hot. Pair with toasted bread or a sprinkle of cheese for extra warmth!

Notes

Feel free to customize the vegetables based on what you have. Carrots, green beans, or bell peppers work great. For added flavor, sauté the garlic and onion in butter before adding the beef. For a thicker soup, mash some of the potatoes while the soup simmers. Store any leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.