Vegetable Beef Soup Recipe
This super easy Vegetable Beef Soup is a filling and flavorful option for lunch, dinner, or your weekly meal prep!
Servings: 6 1.5 cups each
Calories: 363kcal
Equipment
- Soup Pot
Ingredients
- 1 yellow onion $0.70
- 2 cloves garlic $0.08
- 2 Tbsp olive oil $0.22
- 1 lb. ground beef* $4.98
- 1 russet potato (about ¾ lb.) $0.71
- 1 28 oz. can diced tomatoes $1.63
- 1.5 tsp Italian seasoning $0.15
- 1/4 tsp freshly cracked black pepper $0.04
- 4 cups beef broth** $0.52
- 2 Tbsp Worcestershire sauce $0.14
- 12 oz. frozen vegetables (corn, peas, carrots, green beans)*** $1.08
- salt to taste $0.05
Instructions
- Dice the onion and mince the garlic. Add the onion and garlic to a soup pot along with the olive oil. Sauté over medium heat until the onions are soft and translucent.
- Add the ground beef to the pot and continue to sauté until the ground beef is cooked through. If using a higher fat content ground beef, you can drain the excess fat, if you prefer.
- While the beef is cooking, peel and dice the russet potato into ½-inch cubes.
- Add the cubed potatoes, diced tomatoes (with juices), Italian seasoning, pepper, beef broth, and Worcestershire sauce to the pot. Stir to combine.
- Turn the heat up to medium-high and allow the soup to come up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer for about 10 minutes, or until the potatoes are fork-tender.
- Add the frozen vegetables to the pot and allow the soup to come back up to a simmer. Simmer the vegetables in the soup for about five minutes.
- Finally, taste the soup and add salt to help the flavors pop. Start with ½ tsp, if desired, and add more until it reaches your desired level.
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Video
Notes
*I used ground beef in my vegetable beef soup because it was the least expensive and the easiest to use. If you use higher-fat ground beef, you have the option to drain the fat off after browning or leave it in for extra flavor and richness.
If you have room in your budget and would rather have chunks of beef in your soup, choose a chuck roast or bottom round roast, cut into 1-inch pieces. Simply brown the beef in the pot before adding the rest of the ingredients. No need to cook through during the browning stage, as it will cook through while the soup is simmered. Some readers have also swapped the beef with ground turkey and said it turned out great!
**Make sure you're using a full-flavored beef broth for maximum deliciousness. I like to use Better Than Bouillon to make flavorful broth for my soups.
***I used a bag of mixed frozen veggies, but you can use any frozen vegetables you like.
Nutrition
Serving: 1.5cups | Calories: 363kcal | Carbohydrates: 27g | Protein: 19g | Fat: 21g | Sodium: 946mg | Fiber: 5g