Vegetable Beef Soup is a hearty dish that warms your soul and fills your belly. This soup is perfect for chilly days and is easy to prepare. It combines the rich taste of beef with a variety of vegetables, making it a healthy option for any meal.
Why Make This Recipe
You should make Vegetable Beef Soup because it is not only delicious but also nutritious. It is a great way to use up leftover vegetables, and you can customize it with your favorite ingredients. Plus, it is an easy one-pot meal that saves time on cleanup.
How to Make Vegetable Beef Soup
Ingredients:
- 1 lb ground beef (cooked and drained fat)
- 46 oz tomato juice
- 46 oz water (use tomato juice can to measure)
- 1 Tablespoon better than beef bouillon – or 3 bouillon cubes
- 16 oz frozen mixed vegetables
- 4 cups potatoes (cubed)
- 1 teaspoon salt
- 1 Tablespoon minced dry onion
- 1 Tablespoon sugar
- ¼ teaspoon pepper
- ¼ teaspoon basil
- 2 bay leaves
- ⅓ Cup barley
- 1 teaspoon Worcestershire sauce
Directions:
- Brown and cook the ground beef. Drain the fat.
- In a 6-quart stockpot (or larger), combine all ingredients.
- Bring to a simmer.
- Simmer for at least one hour.
- Remove the bay leaves.
- Serve warm.
How to Serve Vegetable Beef Soup
Serve the Vegetable Beef Soup hot, right from the pot. It pairs well with bread or crackers for a complete meal. You can also add a sprinkle of cheese or fresh herbs on top for extra flavor.
How to Store Vegetable Beef Soup
To store Vegetable Beef Soup, let it cool to room temperature. Then, transfer it to airtight containers. It can be kept in the fridge for up to 3 days or in the freezer for up to 3 months. When ready to eat, reheat it on the stovetop or in the microwave.
Tips to Make Vegetable Beef Soup
- For a thicker soup, you can blend part of the soup and mix it back in.
- Add fresh vegetables like carrots or celery for added crunch.
- You can substitute ground beef with turkey for a leaner option.
Variation
You can change the recipe by using different types of meat, such as chicken or sausage. You can also try different vegetables based on your taste and what you have on hand.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used. Just make sure to chop them into small pieces for even cooking.
Can I make this soup in a slow cooker?
Yes, you can cook this soup in a slow cooker. Just brown the beef first and then add all the ingredients to the slow cooker. Cook on low for 6-8 hours.
How can I make this soup spicy?
To add spice, consider adding diced jalapeños, crushed red pepper flakes, or hot sauce. Adjust the amount to suit your taste.
Vegetable Beef Soup
Ingredients
Meat
- 1 lb ground beef (cooked and drained fat)
Base Ingredients
- 46 oz tomato juice
- 46 oz water (use tomato juice can to measure)
- 1 Tablespoon better than beef bouillon or 3 bouillon cubes
Vegetables
- 16 oz frozen mixed vegetables
- 4 cups potatoes (cubed)
Seasonings
- 1 teaspoon salt
- 1 Tablespoon minced dry onion
- 1 Tablespoon sugar
- ¼ teaspoon pepper
- ¼ teaspoon basil
- ⅓ Cup barley
- 1 teaspoon Worcestershire sauce
Instructions
Preparation
- Brown and cook the ground beef. Drain the fat.
- In a 6-quart stockpot (or larger), combine all ingredients.
- Bring to a simmer.
Cooking
- Simmer for at least one hour.
- Remove the bay leaves.
- Serve warm.