Hey there! It’s Callie, and today I’m super excited to share with you a comfort food classic that’s perfect for any chilly night – vegetable beef soup. Not only is this soup hearty and delicious, but it’s also simple to make, which is a huge win for busy nights. Nothing quite hits the spot like a warm bowl of this rich and savory soup, filled with beefy goodness and colorful veggies, right? Stay with me as I guide you through this delightful recipe, and as a bonus, don’t forget to check out my crescent roll breakfast recipes for an easy morning treat as well!
Why you’ll love this recipe
What’s not to love about a recipe that combines simplicity with flavor? This vegetable beef soup is an absolute lifesaver when you’re short on time but still want to whip up something hearty. It’s an effortless one-pot wonder that will fill your home with a delightful aroma, leaving everyone asking for seconds. Plus, it’s one of those recipes where you can easily clean out the fridge and customize it as you like. You’re going to love how adaptable and forgiving it is, making it a staple for any weeknight dinner.
Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 1/4 cups beef broth
- 1 can (15 oz) tomato sauce
- 1 1/2 cups frozen mixed vegetables
- 1 1/2 cups frozen corn
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon molasses
Step-by-step instructions
Preparing the Ingredients
Start by placing your frozen vegetables out on the counter to thaw slightly. It’s the little moments like these when I feel a bit ahead of the game – organized in my kitchen, ready to roll!
Cooking the Beef
In a large soup pot over medium-high heat, cook and crumble the ground beef along with the onion, garlic powder, and dried basil. Continue until the beef is no longer pink. This step is where the magic begins; you’ll be amazed at how these basic ingredients turn into something deeply fragrant.
Bringing Everything Together
After draining the beef, return it to the same pot. Add in the beef broth, tomato sauce, slightly thawed vegetables, soy sauce, and molasses. Stir the mixture together and bring it to a boil. I love this moment – everything mingling together, promising a tasty hug in a bowl.
Simmering to Perfection
Once boiling, reduce the heat to medium-low and let it simmer for 15-20 minutes, stirring occasionally. This is when you can check off a few other evening tasks while your soup develops those rich, cozy flavors.
Recipe tips & variations
- Swap the ground beef with leaner meat like turkey or chicken if you’re looking for a lighter option.
- Add a pinch of red pepper flakes if you enjoy a bit of heat.
- Experiment with different veggies based on what’s in the fridge – bell peppers and zucchini work beautifully here.
- Increase the quantity of beef broth if you prefer a more soupy consistency.
Storage & reheating
Store your leftover soup in an airtight container in the fridge for up to three days. For reheating, simply warm it over medium heat on the stove, or you can use a microwave-safe bowl for quick reheating. This soup often tastes even better the next day as the flavors have more time to blend together!
FAQs
1. Can I make this soup ahead of time?
Absolutely! This soup is perfect for meal prep. Just store it in the fridge and reheat when you’re ready to serve.
2. Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables are a great choice. I recommend adding them at the same step as the frozen veggies, just be sure to adjust the cooking time if needed.
3. How can I make this soup more filling?
Adding cooked pasta, rice, or quinoa can make this soup even heartier without much extra effort.
4. Is this recipe suitable for freezing?
Definitely! Just cool the soup to room temperature before transferring it to an airtight container, leaving an inch of space for expansion, and freeze. It can be stored for up to three months.
Recipes you may like
Looking to expand your recipe collection? Here are a few more you might love:
- Breakfast Potatoes Recipe: Easy and crispy, perfect for your morning cravings!
- Breakfast Pizza Recipe: An easy, cheesy morning delight.
- Crescent Roll Breakfast Recipes: Quick and versatile morning treats.
With this hearty vegetable beef soup, you’re not just making a meal but creating warm memories with each delicious spoonful. Don’t forget to share how yours turns out in the comments below. Happy cooking!
Print
Vegetable Beef Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A hearty and delicious vegetable beef soup that’s perfect for any chilly night.
Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 1/4 cups beef broth
- 1 can (15 oz) tomato sauce
- 1 1/2 cups frozen mixed vegetables
- 1 1/2 cups frozen corn
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon molasses
Instructions
- Start by placing your frozen vegetables out on the counter to thaw slightly.
- In a large soup pot over medium-high heat, cook and crumble the ground beef along with the onion, garlic powder, and dried basil until the beef is no longer pink.
- After draining the beef, return it to the same pot. Add in the beef broth, tomato sauce, slightly thawed vegetables, soy sauce, and molasses. Stir together and bring to a boil.
- Once boiling, reduce the heat to medium-low and let it simmer for 15-20 minutes, stirring occasionally.
Notes
- Swap the ground beef with leaner meat like turkey or chicken for a lighter option.
- Add a pinch of red pepper flakes for a bit of heat.
- Experiment with different veggies based on what’s in the fridge.
- Increase the quantity of beef broth for a more soupy consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg