Description
A hearty and flavorful Vegetable Beef Soup made with ground beef, fresh vegetables, and savory seasonings. This comforting soup features tender potatoes, a medley of frozen vegetables, and a rich broth seasoned with Italian herbs and Worcestershire sauce, perfect for a nutritious and satisfying meal.
Ingredients
Main Ingredients
- 1 yellow onion
- 2 cloves garlic
- 2 Tbsp olive oil
- 1 lb. ground beef
- 1 russet potato (about ¾ lb.)
- 1 28 oz. can diced tomatoes
- 1.5 tsp Italian seasoning
- ¼ tsp freshly cracked black pepper
- 4 cups beef broth
- 2 Tbsp Worcestershire sauce
- 12 oz. frozen vegetables (corn, peas, carrots, green beans)
- Salt to taste
Instructions
- Prepare Aromatics: Dice the onion and mince the garlic. Add both to a soup pot along with the olive oil. Sauté over medium heat until the onions are soft and translucent, releasing their flavor into the oil.
- Cook Ground Beef: Add the ground beef to the pot with the onions and garlic. Continue to sauté until the beef is fully cooked. If the beef has a higher fat content, drain excess fat if desired to reduce greasiness.
- Prep Potatoes: While the beef cooks, peel the russet potato and dice it into ½-inch cubes. This ensures even cooking when added to the soup.
- Add Main Ingredients: To the pot, add the cubed potatoes, canned diced tomatoes along with their juices, Italian seasoning, freshly cracked black pepper, beef broth, and Worcestershire sauce. Stir well to combine all components.
- Bring to Boil and Simmer: Increase heat to medium-high and bring the soup to a boil. Once boiling, reduce heat to medium-low and let the soup simmer for about 10 minutes, or until the potatoes are tender when pierced with a fork.
- Add Frozen Vegetables: Add the frozen vegetable mix to the simmering soup. Bring it back to a gentle simmer and cook for an additional 5 minutes to heat the vegetables through without losing texture.
- Season to Taste: Taste the soup and add salt gradually, starting with ½ teaspoon, adjusting to your preference to enhance all the flavors.
Notes
- For a leaner soup, use ground beef with lower fat content and drain excess fat after cooking.
- You can substitute the frozen vegetable mix with any seasonal vegetables you prefer.
- Letting the soup simmer gently ensures the potatoes cook through without breaking apart.
- Worcestershire sauce adds umami depth, but can be omitted for a milder flavor.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
