Description
A hearty and comforting Vegetable Beef Soup made with ground beef, a medley of mixed vegetables, and tender potatoes simmered in a flavorful tomato-based broth. Perfect for a nutritious and satisfying meal any day of the week.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 1 tsp garlic, minced
- Salt & pepper, to taste
- 3 1/2 cups 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, diced (such as russet)
Instructions
- Brown the Beef and Sauté Aromatics: In a large pot or Dutch oven, cook the ground beef over medium heat, breaking it apart as it cooks. Add the diced onion and minced garlic and continue to cook until the beef is browned and the onions are translucent.
- Season the Meat: Season the mixture with salt and pepper to taste, stirring well to combine the flavors.
- Add Broth and Tomatoes: Pour in the beef broth, petite diced tomatoes, condensed tomato soup, Worcestershire sauce, and Italian seasoning. Stir everything together to incorporate all the ingredients.
- Add Vegetables and Potatoes: Add the frozen mixed vegetables and diced potatoes to the pot. Mix thoroughly to distribute evenly throughout the soup.
- Simmer the Soup: Bring the soup to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes or until the potatoes and vegetables are tender.
- Adjust Seasonings and Serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve the soup warm and enjoy.
Notes
- You can use any type of potatoes you prefer, but russet or Yukon gold work best for a tender texture.
- For extra depth of flavor, consider adding a splash of red wine or a bay leaf during simmering, removed before serving.
- Leftovers keep well in the refrigerator for up to 3 days and also freeze nicely for up to 2 months.
- Feel free to swap frozen mixed vegetables with fresh seasonal vegetables if available, adjusting cooking time accordingly.
