Vegetable Soup With Ground Beef

Introducing a comforting and nourishing dish: Vegetable Soup with Ground Beef. This hearty soup is a wholesome medley of flavors and textures, featuring savory ground beef, an array of colorful vegetables, and aromatic herbs and spices.

Perfect for chilly days or whenever you crave a satisfying meal, this soup is easy to make and bursting with homemade goodness. With the rich flavors of tomatoes, the earthiness of beef broth, and the heartiness of potatoes, it’s sure to warm you from the inside out.

Whether you’re cooking for family dinners or meal prepping for the week ahead, Vegetable Soup with Ground Beef is a comforting classic that will leave you feeling satisfied and nourished with every spoonful.

Vegetable Soup With Ground Beef

Ingredients

1 lb ground beef

1 small onion diced

1 tsp garlic minced

Salt & pepper to taste

3 1/2 cup 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

1 16 oz bag frozen mixed vegetables

2 medium potatoes any variety, we use russet

Instructions

In large pot or dutch oven add your ground beef, onion and garlic and cook until meat is no longer pink and onions are translucent.

Add your salt and pepper and mix to combine.

Mix in your beef broth, tomatoes, tomato soup, worcestershire sauce, Italian seasoning, vegetables and potatoes.

Bring to a boil the reduce heat, cover and simmer for about 30 minutes until potatoes are tender.

Notes:

Ground Beef: Opt for lean ground beef to reduce excess fat in the soup. You can also substitute with ground turkey or chicken for a lighter option.

Onion and Garlic: These aromatic ingredients add depth of flavor to the soup base. Ensure they are finely diced and minced for even distribution throughout the soup.

Seasonings: Adjust the amount of salt and pepper according to your taste preferences. Remember that canned broth and tomato products may already contain salt, so taste the soup before adding more.

Beef Broth: Use low-sodium beef broth if you’re watching your sodium intake. You can also substitute with vegetable broth for a vegetarian version of the soup.

Tomatoes: The combination of diced tomatoes and condensed tomato soup provides a rich and robust tomato flavor to the soup base.

Worcestershire Sauce: This adds depth of flavor and umami richness to the soup. If you don’t have Worcestershire sauce, you can substitute with soy sauce or balsamic vinegar.

Italian Seasoning: A blend of dried herbs like basil, oregano, rosemary, and thyme adds Mediterranean flair to the soup. You can adjust the amount of seasoning or use your favorite herb blend.

Mixed Vegetables: Frozen mixed vegetables provide convenience and a variety of flavors and textures to the soup. You can use any combination of vegetables you like or have on hand.

Potatoes: Russet potatoes add heartiness and help thicken the soup. Ensure they are diced into small, bite-sized pieces for even cooking.

Simmering: Simmer the soup covered over low heat to allow the flavors to meld together and the vegetables and potatoes to become tender. Stir occasionally to prevent sticking.

Adjustments: Feel free to customize the soup by adding additional vegetables or adjusting the seasonings to suit your taste preferences. You can also garnish with fresh herbs like parsley or a dollop of sour cream before serving.

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Nutrition Information:

Frequently Asked Questions:

Can I use lean ground beef for this soup?

Yes, you can use lean ground beef if you prefer a lower-fat option.

It will reduce the overall fat content of the soup.

Can I use fresh tomatoes instead of canned diced tomatoes?

Yes, you can substitute fresh diced tomatoes for the canned ones.

Use approximately 2-3 medium-sized fresh tomatoes, peeled and diced, as a replacement for the canned tomatoes.

Are there any vegetable variations I can try?

You can customize the vegetable mix to your liking.

Some popular additions include celery, carrots, green beans, or corn.

Feel free to add your favorite vegetables or use what you have on hand.

Can I make this soup in advance and freeze it?

Yes, Vegetable Beef Soup is suitable for freezing.

Allow it to cool completely before transferring it to airtight containers or freezer bags.

It can be stored in the freezer for up to 3-4 months.

Can I use vegetable broth to make this soup vegetarian?

Absolutely! You can replace the beef broth with vegetable broth to make a vegetarian version of this soup.

Also, consider using a plant-based ground meat substitute or omitting the meat entirely for a fully vegetarian option.

Can I use a different type of meat instead of ground beef?

Yes, you can substitute ground beef with other ground meats like ground turkey, ground chicken, or even ground pork, depending on your preference.

Can I make this soup in a slow cooker or crockpot?

Absolutely! To make Vegetable Beef Soup in a slow cooker, brown the ground beef and onions in a pan, then transfer them to the slow cooker along with the other ingredients.

Cook on low for 6-8 hours or on high for 3-4 hours until the potatoes and vegetables are tender.

What can I serve as a side with this soup?

Vegetable Beef Soup pairs well with crusty bread, dinner rolls, or a simple green salad.

You can also sprinkle some grated Parmesan cheese or fresh herbs like parsley on top before serving.

Can I adjust the level of spiciness in this soup?

Yes, you can control the spiciness by adjusting the amount of black pepper and Italian seasoning.

If you prefer a spicier soup, you can add a pinch of red pepper flakes or a dash of hot sauce.

How can I store leftovers, and how long will they stay fresh?

Leftover Vegetable Beef Soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheat it on the stovetop or in the microwave until hot before serving.