Description
This hearty and comforting vegetable beef soup is packed with tender vegetables, flavorful ground beef, and aromatic herbs. It’s a complete meal in a bowl, perfect for a chilly evening or a satisfying lunch. This recipe is easy to customize with your favorite vegetables and seasonings.
Ingredients:
- 4 large potatoes, peeled and cubed
- 2 cups water
- 3 large carrots, sliced
- 1 large onion, chopped
- Salt and pepper to taste
- 4 cups fresh or frozen cut green beans
- 4 cups tomato juice
- 1/2 pound ground beef, cooked and drained
- 4 cups fresh or frozen corn
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 bay leaves
Preparation:
Step 1: In a large saucepan, combine the potatoes, water, carrots, onion, salt, and pepper.
Step 2: Bring the mixture to a boil over high heat.
Step 3: Reduce heat to low, cover the saucepan, and simmer for 25 minutes, or until the potatoes are tender.
Step 4: Add the remaining ingredients (green beans, tomato juice, ground beef, corn, Italian seasoning, garlic powder, and bay leaves) to the saucepan.
Step 5: Cover the saucepan and simmer for 30 minutes longer, or until all vegetables are heated through and the flavors have melded, stirring occasionally to prevent sticking.
Step 6: Before serving, remove and discard the bay leaves.
Why You’ll Love This Recipe:
This vegetable beef soup is a crowd-pleaser for several reasons:
- Hearty and Filling: It’s packed with vegetables and beef, making it a complete and satisfying meal.
- Easy to Make: This recipe requires minimal effort and uses simple ingredients that you likely already have on hand.
- Customizable: Feel free to add your favorite vegetables or substitute ground turkey or chicken for the beef. You can also adjust the seasonings to your liking.
- Great for Meal Prep: It makes a large batch, perfect for meal prepping or feeding a family. It also freezes well.
- Comfort Food: There’s nothing quite like a warm bowl of homemade soup on a cold day.
Serving Suggestions:
- Serve with a side of crusty bread or crackers for dipping.
- Top with a dollop of sour cream or plain Greek yogurt for added creaminess.
- Garnish with fresh parsley or chopped chives for a pop of color and flavor.
- Add a sprinkle of shredded cheese for a richer taste.
- Enjoy it as a light lunch or a comforting dinner.
Tips:
- For a richer flavor, brown the ground beef with the onions and carrots before adding the other ingredients.
- If you don’t have fresh vegetables, frozen vegetables work just as well.
- To thicken the soup, mash some of the potatoes with a fork or use an immersion blender to partially blend the soup.
- Adjust the amount of salt and pepper to your liking.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
Preparation Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Nutritional Information: (approximate, per serving)
- Calories: 350
- Protein: 25g
- Sodium: 700mg (can vary depending on added salt)
Conclusion:
This “Best Ever Vegetable Beef Soup” recipe is a classic for a reason. Its simplicity, heartiness, and versatility make it a staple in many households. Whether you’re looking for a comforting meal on a cold day or a way to use up leftover vegetables, this soup is sure to satisfy.
DRINK Rating:
- Pairing: Light-bodied red wine (such as Pinot Noir), a crisp white wine (such as Sauvignon Blanc), or a refreshing light beer.
Questions and Answers:
Q1: Can I use different vegetables in this soup?
A: Absolutely! This recipe is highly customizable. Feel free to add or substitute your favorite vegetables, such as celery, zucchini, peas, or spinach.
Q2: Can I make this soup in a slow cooker?
A: Yes, you can! Brown the ground beef beforehand, then combine all ingredients (except the corn, which should be added during the last hour of cooking) in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q3: Is it necessary to drain the ground beef after cooking?
A: Yes, it’s best to drain the ground beef to remove excess grease and prevent the soup from becoming too oily.
Q4: Can I freeze this soup?
A: Yes, this soup freezes very well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months.
Q5: Can I make this soup vegetarian?
A: Yes, you can easily make this soup vegetarian by omitting the ground beef. Consider adding a can of drained and rinsed beans (such as kidney beans or cannellini beans) for added protein. You can also use vegetable broth instead of water for extra flavor.
