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
Scale
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.
