Vegetable Beef Soup
A hearty and warming dish packed with flavor and nutrients, perfect for chilly evenings or busy weeknights.
Ingredients
Meat & Broth
- 1 lb ground beef Use good-quality lean beef for better flavor.
- 3.5 cups beef broth Rich beef broth for foundational flavor.
Vegetables
- 1 small onion, diced Adds a sweet and aromatic base.
- 1 tsp garlic, minced Enhances the flavor profile.
- 1 can (15 oz) petite diced tomatoes Includes juice to retain flavors.
- 1 can (10.5 oz) condensed tomato soup For added creaminess and depth.
- 2 medium potatoes, diced Provides richness and heartiness.
- 1 bag (16 oz) frozen mixed vegetables Easy addition of various veggies.
Seasonings
- 2 tsp Worcestershire sauce Adds umami depth.
- 2 tsp Italian seasoning For herby flavor.
- Salt & pepper to taste salt and pepper Enhances flavor overall.
Instructions
Preparation
- In a large pot or Dutch oven over medium heat, add the ground beef. Break it apart with a spatula and cook for 5-7 minutes until evenly browned. Drain excess grease.
- Add the diced onion and minced garlic. Cook for another 3-5 minutes until the onion is translucent.
- Season the mixture with salt and pepper to taste.
Cooking
- Pour in the beef broth, followed by the petite diced tomatoes (including juice).
- Stir in the condensed tomato soup, Worcestershire sauce, and Italian seasoning.
- Add the frozen mixed vegetables and diced potatoes. Mix well.
- Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low and cover. Let it simmer for about 30 minutes.
Serving
- Taste the soup and adjust seasonings as necessary. Ladle the warm soup into bowls and serve.
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Notes
This soup is filling enough to serve alone but pairs wonderfully with warm bread or cornbread. Garnish with fresh parsley for a pop of color.