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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.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
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.