Vegetable Beef Soup Classic

This nourishing vegetable beef soup is my weeknight lifesaver on chilly evenings. With a rich tomato base and a loaded mix of hearty vegetables and tender beef it is a meal that fills every bowl with comfort.

The first time I made this soup I was searching for a way to stretch a pound of ground beef into a full meal and it worked so well that now my friends ask me for the recipe every winter.

Ingredients

• Ground beef: provides rich flavor and a satisfying protein base Look for beef with a little fat for the best taste
• Onion: creates an aromatic foundation Choose fresh firm onions with tight skins
• Garlic: adds a savory kick Freshly minced garlic brings the brightest flavor
• Salt and pepper: bring out all the other flavors Freshly cracked pepper is worth the grind
• Beef broth: enriches the soup depth Low sodium is best so you control the salt
• Petite diced tomatoes: offer sweetness and acidity Use high quality canned tomatoes for best flavor
• Condensed tomato soup: thickens everything and adds comfort Make sure you use the condensed kind
• Worcestershire sauce: offers umami and subtle tang Read the label for real anchovy and natural ingredients
• Italian seasoning: provides herby complexity Check blends for freshness and brightness
• Frozen mixed vegetables: are convenient and colorful Pick bags without added salt or sauce
• Potatoes: give heartiness and body Russets are classic but any kind works if they are firm

Instructions

Prepare the Beef and Aromatics:

In a large heavy pot set over medium heat cook the ground beef diced onion and minced garlic together Stir often and break up the meat into small pieces Continue until there is no pink left in the beef and the onions are soft and translucent This step could take about 8 minutes Season this mixture with salt and pepper to taste during the last minute

Add Broth and Canned Ingredients:

Pour in the beef broth canned petite diced tomatoes and condensed tomato soup Stir everything to combine and deglaze any bits stuck to the bottom of the pot The soup should already smell savory and rich

Layer in Veggies and Seasonings:

Add the Worcestershire sauce Italian seasoning frozen mixed vegetables and peeled chopped potatoes It is fine to add the vegetables straight from the freezer Stir thoroughly to make sure the potatoes are covered by liquid and spices are evenly distributed

Simmer and Finish:

Turn up the heat and bring the pot to a gentle boil As soon as you see bubbles reduce the heat to low Cover the pot and let it simmer for about 30 minutes This slow bubbling lets the potatoes become tender without falling apart Stir halfway through and check the texture of the potatoes at the 25 minute mark

Taste and Serve:

Remove the lid and taste the soup Adjust seasoning if needed Scoop into bowls and serve piping hot This is extra delicious with crusty bread on the side

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I love using russet potatoes because they soak up all the juice and flavor and every scoop just melts in your mouth My kids still talk about the time the whole house smelled like this soup after coming home from sledding

Storage Tips

This soup keeps well in the refrigerator for up to four days Let it cool fully before storing in airtight containers Reheat gently on the stove or in the microwave If you want to freeze it ladle portions into freezer bags or containers and store flat for up to two months Freeze without potatoes if you want the best texture after thawing

Ingredient Substitutions

You can swap the ground beef for ground turkey or chicken if you want a leaner version Vegetable broth works instead of beef for a lighter taste No Worcestershire No problem Use a dash of soy sauce and a bit more Italian seasoning If you cannot find frozen mixed vegetables mix up fresh carrots corn and green beans

Serving Suggestions

Pair this soup with slices of toasted sourdough or a warm baguette A sprinkle of shredded cheese on top makes it extra cozy Good with a simple green salad for freshness This also works well in thermoses for a hot packed lunch on the go

Cultural Context

Vegetable beef soup has long been a midweek staple in American kitchens It is a classic that blends influences from old farmhouse traditions where making the most of pantry ingredients was a necessity to modern times when comfort food is more about warmth and bringing people together My grandma used to let me sprinkle the Italian seasoning in and it always felt like a secret step even though it is right there in the recipe

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This soup will bring comfort to your table and can easily be adapted to your family tastes. Make it once and it will become a tradition you look forward to every season.

Frequently Asked Questions

→ What type of beef works best?

Lean ground beef is ideal for a balanced flavor and texture, but other ground varieties can be used if preferred.

→ Can fresh vegetables be used?

Yes, substitute fresh diced vegetables for frozen. Adjust simmering time to ensure all vegetables are tender.

→ How can I make this dish gluten-free?

Choose gluten-free condensed tomato soup and verify all seasonings for gluten content before using.

→ Is it possible to cook in a slow cooker?

Absolutely. Brown beef and onions first, then transfer all ingredients to a slow cooker and cook on low for 6-7 hours.

→ Can leftovers be frozen?

Yes, let cool completely and store in airtight containers. Freeze for up to 3 months and reheat as needed.