“`html
If there’s one cozy, comforting dish that feels like a warm hug on a chilly day, it’s definitely this Vegetable Beef Soup Recipe. With tender ground beef, hearty potatoes, vibrant frozen vegetables, and a rich, savory broth all bubbling together, it’s a simple yet deeply satisfying dinner that nourishes body and soul. Whether you’re craving a quick weekday meal or a wholesome bowl to bring family and friends together, this soup hits every note of flavor, texture, and heartwarming goodness.
Ingredients You’ll Need
These ingredients are straightforward but essential, each one bringing its own magic—from the savory depth of the ground beef to the colorful crunch of frozen vegetables. Together, they build layers of flavor and texture that make this Vegetable Beef Soup Recipe sing.
- Yellow onion: Adds a sweet, aromatic base when sautéed, setting the stage for the soup’s richness.
- Garlic cloves: Minced garlic infuses the broth with a warm, earthy bite that wakes up every ingredient.
- Olive oil: The perfect cooking fat to soften onions and garlic without overpowering the flavors.
- Ground beef: The hearty protein that gives the soup satisfying richness and depth.
- Russet potato: Cubed potatoes bring a creamy texture and help bulk up the soup beautifully.
- Canned diced tomatoes: Their bright acidity balances the beef and adds a lush, juicy texture.
- Italian seasoning: A fragrant blend that elevates the soup with hints of herbs like basil and oregano.
- Freshly cracked black pepper: Provides a subtle heat and complexity.
- Beef broth: The soul of the soup, delivering savory richness and depth that tie everything together.
- Worcestershire sauce: A secret weapon to boost umami and add complexity to the broth.
- Frozen mixed vegetables: Convenient and colorful, these add sweetness, crunch, and nutrition with minimal effort.
- Salt: Enhances and balances all flavors, used to taste at the end.
How to Make Vegetable Beef Soup Recipe
Step 1: Sauté Aromatics and Brown the Beef
Start by dicing the onion and mincing the garlic—they’re the flavor foundation of this soup. Heat olive oil in your soup pot over medium heat, then add the onion and garlic. Sauté gently until the onions become soft and translucent, releasing their sweet aroma. Next, add the ground beef and cook it thoroughly, breaking it apart with your spoon. If your beef has higher fat content, feel free to drain the excess fat so your soup stays rich but not greasy.
Step 2: Prep and Add Potatoes and Tomatoes
While the beef cooks, peel and dice the russet potato into half-inch cubes—they’ll soften and add heft to the soup. Toss these cubes into the pot along with the canned diced tomatoes, including their juicy liquid. This combination brings body and a slightly tangy brightness to the broth.
Step 3: Season and Pour in Broth
Sprinkle in the Italian seasoning and freshly cracked black pepper for layers of inviting, herbaceous notes. Pour in the beef broth along with Worcestershire sauce, which enriches the soup’s umami profile to give it a deeper savory kick. Stir everything lovingly to combine.
Step 4: Simmer Until Potatoes Are Tender
Turn the heat up to medium-high and bring the pot to a lively boil. Then reduce the heat to medium-low and let the soup simmer gently for about 10 minutes, or until you can easily pierce a potato cube with a fork. This simmering step is essential—it melds all the flavors and softens the potatoes perfectly.
Step 5: Add Frozen Vegetables and Finish Simmering
Stir in the frozen mixed vegetables to add vibrant color, sweetness, and that lovely veggie crunch. Bring the soup back to a gentle simmer for about five minutes so the vegetables cook through but still maintain their character. This last simmer keeps the soup fresh and lively.
Step 6: Season to Taste and Serve
Finally, taste your creation and add salt as needed—start with a small pinch and increase gradually until the soup sings with balanced flavor. This final seasoning tweak is key to make all the components shine together beautifully.
How to Serve Vegetable Beef Soup Recipe
Garnishes
This soup is wonderful as is, but a sprinkle of freshly chopped parsley or a few grated Parmesan flakes on top add brightness and a touch of elegance. For a hint of creaminess, a dollop of sour cream or plain Greek yogurt can be swirled in just before serving.
Side Dishes
Crusty bread or warm dinner rolls are perfect partners, ready to soak up every last flavorful drop. For a lighter accompaniment, a crisp green salad with a tangy vinaigrette balances the hearty richness of the soup beautifully.
Creative Ways to Present
Serve the soup in rustic ceramic bowls for a cozy, homestyle feel, or get playful by topping each bowl with crushed cheese crackers or toasted croutons for extra texture. You can also ladle the soup into small mason jars for creative on-the-go meals or party appetizers.
Make Ahead and Storage
Storing Leftovers
This Vegetable Beef Soup Recipe keeps beautifully in the fridge for up to four days. Store it in an airtight container, and the flavors will actually deepen with time, making leftovers just as delightful as the first serving.
Freezing
If you want to get ahead, freeze portions in freezer-safe containers or heavy-duty zip-top bags. This soup freezes well for up to three months, making it a perfect meal prep option for busy weeks when you crave comfort without fuss.
Reheating
Reheat gently on the stovetop over low heat or microwave in a covered bowl, stirring occasionally to warm evenly. If the soup thickens too much after chilling, simply add a splash of beef broth or water to loosen it up to your preferred consistency.
FAQs
Can I use other types of beef in this Vegetable Beef Soup Recipe?
Absolutely! While ground beef is easy and quick, you can substitute with stew meat or even shredded cooked beef for different textures. Just adjust cooking times accordingly to ensure tenderness.
Can I make this soup vegetarian?
To create a vegetarian version, swap the beef for plant-based protein alternatives and use vegetable broth instead of beef broth. Adding mushrooms can also give an earthy depth that mimics the meaty flavor.
What if I don’t have frozen mixed vegetables?
Fresh vegetables like diced carrots, green beans, corn, and peas work wonderfully too. Just add them a bit earlier to ensure they cook through during simmering.
Is it okay to use fresh tomatoes instead of canned diced tomatoes?
Yes, fresh diced tomatoes can be used—just make sure they are ripe and juicy. You might need to cook them a bit longer to break them down and develop the same rich tomato flavor.
How can I make the soup spicier?
Add a pinch of crushed red pepper flakes or a dash of hot sauce when adding the Italian seasoning. Fresh chopped jalapeños or a sprinkle of cayenne pepper can also bring a pleasant kick to this hearty soup.
Final Thoughts
This Vegetable Beef Soup Recipe is more than just a meal; it’s an experience that comforts, nourishes, and delights every time. Whether it’s a weeknight family dinner or a cozy weekend project, I encourage you to dive in and savor the simple joys of homemade soup. It’s truly one of those dishes that warms your heart and brings everyone to the table with smiles.
“`
Print
Vegetable Beef Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Vegetable Beef Soup made with ground beef, potatoes, a medley of frozen vegetables, and a flavorful broth seasoned with Italian herbs and Worcestershire sauce. Perfect for a warm family meal, this soup is packed with vegetables and protein, simmered to tender perfection in just 50 minutes.
Ingredients
Vegetables
- 1 yellow onion
- 2 cloves garlic
- 1 russet potato (about ¾ lb.)
- 12 oz. frozen vegetables (corn, peas, carrots, green beans)
Meat
- 1 lb. ground beef
Liquids and Canned Goods
- 1 28 oz. can diced tomatoes (with juices)
- 4 cups beef broth
- 2 Tbsp Worcestershire sauce
- 2 Tbsp olive oil
Seasonings
- 1.5 tsp Italian seasoning
- 1/4 tsp freshly cracked black pepper
- salt to taste
Instructions
- Prepare Aromatics: Dice the onion and mince the garlic. Add both to a soup pot along with the olive oil. Sauté over medium heat until the onions are soft and translucent, releasing their flavors.
- Cook Ground Beef: Add the ground beef to the pot and continue sautéing until fully cooked and no longer pink. If using a higher fat ground beef, drain the excess fat if preferred to reduce greasiness.
- Prep Potatoes: While the beef cooks, peel and dice the russet potato into ½-inch cubes to ensure even cooking.
- Add Main Ingredients: Stir in cubed potatoes, diced tomatoes with their juices, Italian seasoning, black pepper, beef broth, and Worcestershire sauce. Mix thoroughly to combine all flavors.
- Simmer Soup: Increase heat to medium-high and bring the soup to a boil. Once boiling, reduce heat to medium-low and simmer gently for about 10 minutes until potatoes are tender when pierced with a fork.
- Add Vegetables: Incorporate the frozen vegetable mix into the pot and bring the soup back to a simmer. Let it cook for another 5 minutes to heat the vegetables through without overcooking.
- Season to Taste: Taste the soup and add salt gradually, starting with ½ teaspoon, until the flavors are balanced and to your preference.
Notes
- Use lean ground beef to reduce fat content and prevent excess grease.
- Feel free to swap frozen vegetables with fresh seasonal veggies if preferred.
- For a thicker soup, mash some of the potatoes or add a slurry of cornstarch and water.
- This soup keeps well refrigerated for up to 4 days and freezes nicely for up to 3 months.
- Adjust seasoning at the end to avoid over-salting early in cooking.
