Quick Pot Of Vegetable Beef Soup For Dinner

Ingredients:

10 small red potatoes

2 pounds of hamburger

1 diced yellow onion

1 small can of tomato paste, around 4 tablespoons

1 small can of tomato sauce

4 cups of beef stock

1 packet of Mccormick beef stew seasoning mix

1 can of diced tomatoes

2 bags of frozen mixed vegetables

salt

pepper

Instructions:

Peel 10 small red potatoes and cut them into coin size. Boil them for 15 minutes. They were just about tender.

Fry up 2 pounds of hamburger with 1 diced yellow onion.

Add in 1 small can of tomato paste, around 4 tablespoons.

Let it cook in the hamburger for about 2 minutes on medium heat as I stirred it into the hamburger.

Add 1 small can of tomato sauce and 1 cup of beef stock with 1 packet of Mccormick beef stew seasoning mix. Stir until completely combined.

Add 1 can of diced tomatoes, then add in the potatoes drained and 2 bags of frozen mixed vegetables.

Add in 3 more cups of beef stock and salt and pepper to taste.

Simmer it covered on medium low heat for 30 minutes.

Serve it with a crusty French bread and butter.

Notes:

Potato Preparation: Boil the potatoes until they are just tender, but not fully cooked, as they will continue to cook in the soup and absorb flavors.

Ground Beef: Use lean ground beef to reduce the amount of fat in the soup. You can also substitute with ground turkey or chicken if preferred.

Tomato Paste and Sauce: The tomato paste adds a rich tomato flavor, while the tomato sauce helps to create a more liquid base. Adjust the amount of tomato paste and sauce based on your preference for tomato flavor.

Beef Stock: For a richer flavor, use homemade beef stock or a high-quality store-bought option. Low-sodium beef stock can be used if you’re watching your salt intake.

Seasoning Mix: McCormick beef stew seasoning mix adds a convenient way to flavor the soup. You can adjust the seasoning to taste or use your own blend of herbs and spices if preferred.

Frozen Vegetables: Using frozen mixed vegetables is a great way to save time. If you prefer fresh vegetables, you can add them, but they may require additional cooking time.

Simmering: Let the soup simmer covered to allow flavors to meld and the vegetables to cook through. Adjust the cooking time if needed to ensure the vegetables are tender.

Consistency: If you prefer a thicker soup, you can mash some of the potatoes in the pot or add a thickening agent like a cornstarch slurry.

Storage: The soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. Reheat thoroughly before serving.

Serving: This soup pairs well with crusty French bread and butter for a complete meal. Consider adding a side salad for extra freshness.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat?

Yes, you can substitute the ground beef with diced beef stew meat or even use ground turkey or chicken for a leaner option.

What if I don’t have McCormick beef stew seasoning mix?

If you don’t have the seasoning mix, you can create your own blend using herbs and spices such as garlic powder, onion powder, paprika, thyme, and rosemary.

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables. Just make sure to cook them until tender before adding them to the soup.

Is it necessary to peel the potatoes?

Peeling the potatoes is optional. Leaving the skins on can add extra fiber and nutrients.

How long can I store leftovers?

The soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

It can also be frozen for up to 3 months.

Can I make this soup in advance?

Yes, you can prepare the soup a day or two in advance.

The flavors often develop further after sitting for a while.

What can I serve with this soup?

This soup pairs well with crusty French bread, crackers, or a simple green salad.

Can I make this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker.

Brown the meat and onions first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

What if I don’t have beef stock?

You can substitute beef stock with chicken stock, vegetable broth, or water.

Adjust the seasoning as needed.

How can I make the soup spicier?

To add heat, you can include a dash of hot sauce, red pepper flakes, or cayenne pepper to taste.