Best Vegetable Soup Recipe
Vegetable soup that fills you up — Beefy Vegetable Soup, Slow Cooker Vegetable Soup, German Lentil Soup, Creamy Vegetable Soup — for cold weeknights at home.
★ dinner
dinnerBeefy Vegetable Soup
It's just about soup season! This beef and veggie soup is super simple and perfect for those chilly and busy fall weeknights. Lots of flavor and even better with garlic bread to dip in it.
Georgette McGuayIngredients
- 2 lbs Ground Beef
- 1 large Yellow Onion
- 32 oz Beef stock
- 2 15 ounce cans Tomato Sauce
- 24 ounce bag Mixed Frozen Veggies
- 1 tbsp Soy Sauce
- 2 tbsp Minced Garlic
- 1 tbsp Dried Oregano
- 2 tsp Dried Thyme
- 2 tsp Rubbed Sage
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- to taste Salt & Pepper
Instructions
- 1Begin by Browning your ground beef in a heavy bottom soup pot. While it is Browning, dice up your yellow onion and add to the pot with your minced garlic. When the onions become translucent and the ground beef is cooked, add everything but the mixed veggies. Simmer on low for 40 minutes.
- 2While the soup is simmering, set out your frozen veggies to thaw. We like the carrot, green bean and corn mixture but you can use what your family likes!
- 3Add the veggies and simmer for 10 more minutes. Serve with garlic bread and enjoy!
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Open in Pepper →A Pot Of Soup Feeds Everybody
Vegetable soup is the meal you can make out of whatever's in the crisper drawer and the pantry, and it still tastes like you planned it. One big pot covers dinner, and the leftovers taste better the second day.
Cooks on Pepper reach for these when it's cold out, when the grocery run got skipped, or when somebody needs something warm and there's an hour to let it simmer.
Every recipe here is a real pot of soup — Beefy Vegetable Soup with ground beef and beef stock, Slow Cooker Vegetable Soup with two kinds of tomatoes, Tuscany Chicken & White Bean Soup, Creamy Roasted Vegetable Soup with cauliflower and zucchini, and lentil soups from Germany and Morocco.
Quick Tips
- 1
Brown the beef first
Cook ground beef with the onion for 6 to 8 minutes until there's brown stuck to the pot, then pour in the stock and scrape it up.
- 2
Add vegetables in stages
Carrots, celery and potatoes need 20 to 25 minutes, but zucchini, corn and green beans only need the last 10 so they don't go to mush.
- 3
Rinse the canned beans
Drain and rinse navy, cannellini or Great Northern beans for 30 seconds so the broth stays clean instead of cloudy and salty.
- 4
Roast before you blend
For creamy soups, roast cauliflower, zucchini and tomatoes at 425°F for about 30 minutes until the edges brown, then blend with broth.
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