This hearty vegetable beef soup is a comforting one-pot meal that combines savory ground beef with a medley of nutrient-dense vegetables. It is designed for quick preparation and minimal cleanup, making it an ideal choice for busy weeknight dinners.
List of ingredients
- 1 lb ground beef – lean or regular depending on preference.
- 1 small onion, diced – provides a foundational savory flavor.
- 1 tsp garlic, minced – adds aromatic depth to the meat.
- Salt and pepper to taste – used for basic seasoning of the beef.
- 3 1/2 cup beef broth – the primary liquid base for the soup.
- 1 15 oz can petite diced tomatoes – adds texture and a slight acidity.
- 1 10.5 oz can condensed tomato soup – thickens the broth and richens the color.
- 2 tsp worcestershire sauce – enhances the savory umami notes of the beef.
- 2 tsp italian seasoning – a blend of herbs for a classic flavor profile.
- 1 16 oz bag frozen mixed vegetables – a convenient mix of peas, carrots, and corn.
- 2 medium potatoes, diced – russet variety is recommended for heartiness.
step-by-step instructions
- Brown the Meat: In a large pot or Dutch oven, add the ground beef, diced onion, and minced garlic. Cook over medium heat until the meat is no longer pink and the onions have become translucent.
- Season: Stir in salt and pepper to taste, ensuring the beef is evenly seasoned before adding liquids.
- Combine Ingredients: Mix in the beef broth, petite diced tomatoes, condensed tomato soup, worcestershire sauce, italian seasoning, frozen mixed vegetables, and diced potatoes.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for approximately 30 minutes, or until the potatoes are tender.
Optimizing Your Ingredient Selection
Choosing the Right Ground Beef
Using a 80/20 lean-to-fat ratio provides the most flavor, but you may want to drain excess grease after browning. For a lighter version, opt for 90/10 lean beef to reduce the overall calorie count.
Fresh vs. Frozen Vegetables
Frozen mixed vegetables are highly convenient and save significant prep time. If you prefer fresh vegetables, chop them into uniform pieces and add them slightly earlier in the simmering process to ensure they soften.
Selecting the Best Potato Variety
Russet potatoes are excellent for this recipe because they release starch that naturally thickens the soup. For potatoes that hold their shape better, consider using Yukon Gold or red potatoes.
Beef Broth Alternatives
Low-sodium beef broth allows you to control the salt levels more precisely. You can also use a high-quality beef stock for a deeper, more concentrated flavor profile.
Customizing the Flavor Profile
Replacing Worcestershire Sauce
If you do not have Worcestershire sauce, balsamic vinegar is a great substitute that adds a similar tang. A small amount of soy sauce can also provide the necessary umami depth.
Adjusting the Herb Blend
While Italian seasoning is versatile, you can add fresh parsley or thyme at the end of cooking for a brighter taste. Avoid adding woody herbs too late in the process as they need time to infuse.
Modifying the Tomato Base
You can substitute the petite diced tomatoes with crushed tomatoes for a smoother consistency. If you prefer a less sweet broth, reduce the amount of condensed tomato soup and add a tablespoon of tomato paste.
Adding a Touch of Heat
For those who enjoy a spicy kick, stir in a pinch of red pepper flakes or cayenne pepper during the browning stage. This integrates the heat throughout the entire pot rather than just on the surface.
Hearty Recipe Variations
Creating a Beefy Vegetable Noodle Soup
To turn this into a noodle soup, stir in cooked macaroni or ditalini pasta just before serving. Cooking the noodles separately prevents them from absorbing too much of the broth during storage.
Increasing the Protein Content
Instead of ground beef, you can use cubed stew meat for a more traditional texture. Be sure to sear the cubes on high heat and simmer the soup longer to ensure the meat is tender.
Incorporating Grains for Texture
Adding a handful of pearled barley or quinoa adds a chewy texture and increases the fiber content. Note that grains may absorb more liquid, so you might need an extra cup of beef broth.
Adding Leafy Greens
Stir in a few handfuls of fresh spinach or chopped kale during the last five minutes of simmering. This adds a pop of color and a boost of vitamins without altering the base flavor.
Expert Cooking Techniques
Browning the Beef Effectively
Avoid crowding the pan when browning the beef to ensure it sears rather than steams. Use a medium-high heat setting to create a brown crust, which adds significant flavor to the final soup.
Preventing Mushy Potatoes
Cut your potatoes into consistent 1-inch cubes so they cook at the same rate. Avoid over-stirring the pot once the potatoes are added to keep them from breaking apart.
Achieving the Perfect Consistency
If the soup is too thin, simmer it uncovered for an additional 10 to 15 minutes to reduce the liquid. To thicken it quickly, mash a few of the cooked potatoes directly against the side of the pot.
Using a Dutch Oven
A heavy-bottomed Dutch oven provides superior heat distribution and prevents the ingredients from scorching. The tight-fitting lid also helps maintain a consistent simmer and locks in moisture.
Serving and Presentation Ideas
Best Side Dishes for Beef Soup
Serve this soup with a side of warm, crusty sourdough bread or garlic toast for dipping. A light garden salad with a vinaigrette also provides a refreshing contrast to the rich beef broth.
Fresh Garnishes for Color
Top each bowl with freshly chopped parsley or sliced green onions to add a vibrant visual element. A sprinkle of cracked black pepper on top enhances the presentation.
Adding a Creamy Element
A dollop of sour cream or a swirl of Greek yogurt can add a creamy tang to the soup. This balances the acidity of the tomatoes and adds a luxurious feel to the meal.
Pairing with a Light Dessert
Since the soup is quite filling, pair it with a light dessert such as a fresh fruit salad. Sliced pears or apples provide a clean finish to the savory dinner.
Storage and Preservation Methods
Refrigeration Guidelines
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Ensure the soup has cooled slightly before sealing the lid to prevent excessive condensation.
Freezing for Long-Term Use
This soup freezes well for up to 3 months in freezer-safe containers. To prevent the vegetables from becoming too mushy, slightly undercook them if you plan to freeze the batch immediately.
Thawing Process
The best way to thaw the soup is to move it from the freezer to the refrigerator 24 hours before use. Alternatively, you can thaw it quickly by placing the container in a bowl of warm water.
Avoiding Freezer Burn
Fill your containers nearly to the top to minimize the amount of air inside. Use vacuum-sealed bags or high-quality plastic containers with locking lids to maintain freshness.
Reheating Your Soup
Stove-Top Reheating
Heat the soup slowly over low to medium heat on the stove. Add a splash of water or beef broth if the soup has thickened too much during refrigeration.
Microwave Instructions
Place a portion of soup in a microwave-safe bowl and cover it with a lid or damp paper towel. Heat in one-minute intervals, stirring in between to ensure the heat is distributed evenly.
Slow Cooker Warming
For parties or large gatherings, place the soup in a slow cooker on the ‘warm’ setting. This keeps the soup at a safe temperature without continuing to cook the vegetables.
Troubleshooting Common Issues
Soup is Too Thin
If the broth lacks body, simmer it without a lid for a short period to evaporate excess water. You can also whisk in a small slurry of cornstarch and water to thicken it instantly.
Soup is Too Salty
Add a peeled, raw potato half to the simmering soup to absorb excess salt, then remove it before serving. Alternatively, stir in a bit more beef broth or a splash of water to dilute the flavor.
Vegetables are Too Hard
If the potatoes or carrots are still firm, extend the simmering time by 10 minutes. Ensure the pot is covered to keep the internal temperature high enough for softening.
Beef is Too Greasy
If a layer of oil forms on top, use a large spoon to skim it off before serving. You can also use a piece of paper towel lightly touched to the surface to absorb the fat.
Frequently Asked Questions
Can I use a slow cooker for this recipe?
Yes, you can brown the beef first and then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
What is the best way to store leftovers?
Use airtight glass or BPA-free plastic containers and keep them in the coldest part of your refrigerator. Label them with the date to track freshness.
How do I make this soup thicker?
The easiest method is to mash some of the cooked potatoes directly in the pot. You can also add a small amount of tomato paste or a cornstarch slurry.
Can I substitute the condensed tomato soup?
Yes, you can use a combination of one cup of beef broth and two tablespoons of tomato paste. This provides a similar thickening effect and rich tomato flavor.
Print
Hearty Vegetable Beef Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: General
Description
When it comes to comfort this Vegetable Beef Soup is where it’s at. With a short list of ingredients this easy soup is delicious, hearty and satisfies the family!
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 1 tsp garlic, minced
- Salt and pepper to taste
- 3 1/2 cup 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, any variety
Instructions
- Step 1: In large pot or dutch oven add your ground beef, onion and garlic and cook until meat is no longer pink and onions are translucient.
- Step 2: Add your salt and pepper and mix to combine.
- Step 3: Mix in your beef broth, tomatos, tomato soup, worcestershire sauce, italian seasoning, vegetables and potatoes.
- Step 4: Bring to a boil the reduce heat, cover and simmer for abotu 30 minutes until potatoes are tender.
Notes
Petite diced tomatoes or regular diced tomatoes both work. Any potato variety can be used, such as russet. Fresh vegetables can be used instead of frozen (approx 1 lb), but increase cooking time slightly. You can substitute worcestershire sauce with balsamic vinegar for a tangier flavor. Cooked macaroni noodles can be stirred in for a noodle soup version. To freeze, undercook vegetables slightly to prevent them from becoming mushy upon reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 358 kcal
- Sugar: 8 g
- Sodium: 915 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 7 g
- Protein: 21 g
- Cholesterol: 54 mg