Description
This hearty Vegetable Beef Soup combines ground beef, a medley of vegetables, and a rich tomato-based broth to create a comforting and flavorful meal. Perfect for a cozy dinner, this soup is easy to prepare in under 40 minutes and packed with wholesome ingredients that warm you from the inside out.
Ingredients
Beef and Base
- 1 pound ground beef (90/10 or 95/5)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
Liquids and Vegetables
- 4 cups beef broth
- 1 (14 ounce) can diced tomatoes
- 1 large russet potato, diced
- 1 (12 ounce) bag frozen mixed vegetables
Instructions
- Heat the Dutch oven: Place a large Dutch oven on the stove over medium-high heat to prepare for cooking the beef.
- Cook the ground beef: Add the ground beef to the heated pot and cook for about 5 minutes, stirring occasionally until only a small amount of pink remains.
- Add and soften onions: Incorporate the diced onion and continue cooking for another 5 minutes until the beef is thoroughly browned and the onions become soft. Season with a pinch of salt and pepper.
- Incorporate aromatics and seasonings: Add the minced garlic, tomato paste, and dried Italian seasoning. Stir well and cook for an additional minute to build depth of flavor.
- Add broth and deglaze: Pour in the beef broth while scraping the bottom of the pot to lift any flavorful browned bits.
- Add tomatoes and potatoes: Stir in the diced tomatoes and potatoes, ensuring everything is evenly combined in the broth.
- Simmer potatoes: Bring the soup to a boil, then cook for 5-7 minutes until the potatoes are nearly fork-tender.
- Add frozen vegetables: Mix in the frozen vegetable blend and cook for another 5 minutes to heat through. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and optionally serve with crusty bread and shaved Parmesan cheese on top for added richness and texture.
- Storage: Allow any leftovers to cool, then transfer to an airtight container and store in the refrigerator for up to three days.
Notes
- Use lean ground beef (90/10 or 95/5) for a healthier version without sacrificing flavor.
- If you prefer, substitute frozen mixed vegetables with fresh seasonal veggies.
- Adding shredded Parmesan on top enhances the soup’s richness but can be omitted for a lighter dish.
- For extra depth, consider adding a bay leaf during simmering and removing before serving.
- Leftover soup can also be frozen for longer storage; thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
