Vegetable Beef Soup Recipe
Vegetable beef soup, six ways — Old-Fashioned Vegetable Beef Soup, Crock Pot Vegetable Beef Soup, Hearty Vegetable Beef Soup — for cold nights and big pots.
★ lunch
lunchVegetable Beef Soup
Recipes like this is what makes soups easy and delicious. It's filled with beef, hearty vegetables and is perfect for that chilly winter night, so cozy on up on the couch with a bowl of this soup to keep you warm.
Samantha RobertsonIngredients
- 1 Yellow Onion
- 2 Garlic Cloves
- 2 tbsp Olive Oil
- 1 pound Ground Beef
- 1 Russet Potato (large)
- 1 28oz. Can diced tomatoes
- 1 1/2 tsp Italian Seasoning
- 1/4 tsp Black Pepper
- 4 cup Beef Broth
- 2 tbsp Worcestershire Sauce
- 1 bag 12oz. Frozen mixed vegetables
- Salt to taste
Instructions
- 1Dice 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.
- 2Add the ground beef to the pot and continue to sauté until the ground beef is cooked through. If using a higher far content ground beef, you can drain the excess fat, if you prefer.
- 3While the beef is cooking, peel and dice the russet potato into ½ cubes.
- 4Add the cubed potatoes, diced tomatoes (with juices), Italian seasoning, black pepper, beef broth, and Worcestershire sauce to the pot. Stir to combine.
- 5Turn the heat up to the 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.
- 6Add 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 5-10 minutes.
- 7Finally taste the soup and add more kosher salt if needed.
- 8Serve and enjoy!
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Open in Pepper →A Big Pot Of Beef And Vegetables
Vegetable beef soup is the pot you start when the day got away from you and you still want something warm on the table. It stretches a pound of ground beef or a chuck roast across a whole family, and it tastes better the next day.
Cooks on Pepper reach for this collection on cold weeknights, on Sundays when the slow cooker can do the work, and whenever there are odds and ends of carrots and celery in the drawer.
Every recipe here is a real pot of soup: the simple Vegetable Beef Soup with onion, garlic, and olive oil, Old-Fashioned Vegetable Beef Soup built on beef stew meat or chuck roast, Crock Pot Vegetable Beef Soup with canned diced tomatoes and frozen mixed vegetables, and Hearty Vegetable Beef Soup seasoned plainly with salt and pepper.
Quick Tips
- 1
Brown the beef first
Sear stew meat or chuck in a tablespoon of hot oil for 6 to 8 minutes before adding liquid. Those browned bits are most of your flavor.
- 2
Simmer stew meat low
Chuck roast and stew meat need 90 minutes to 2 hours at a bare simmer to turn tender. Rushing it at a hard boil makes it tough.
- 3
Add vegetables in stages
Carrots and celery go in about 30 minutes before serving; frozen mixed vegetables only need the last 10 to 15 minutes so they don't turn to mush.
- 4
Salt at the end
Broth and canned tomatoes concentrate as the soup cooks down, so taste and adjust salt in the final 5 minutes.
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