Vegetable Beef Soup Classic (Print Version)
Hearty ground beef, mixed veggies, and potatoes create a warm, savory meal for any season.
# Ingredients:
→ Soup Base
01 -
450 grams ground beef
02 -
1 small onion, diced
03 -
1 teaspoon garlic, minced
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Liquids and Seasonings
06 -
830 millilitres beef broth
07 -
425 grams canned petite diced tomatoes
08 -
298 grams condensed tomato soup
09 -
2 teaspoons Worcestershire sauce
10 -
2 teaspoons Italian seasoning
→ Vegetables
11 -
450 grams frozen mixed vegetables
12 -
2 medium potatoes, diced (about 300 grams total, russet recommended)
# Instructions:
01 -
In a large pot or Dutch oven over medium heat, cook ground beef, diced onion, and minced garlic until the beef is fully browned and onions are tender. Season with salt and black pepper as desired.
02 -
Add beef broth, canned diced tomatoes, condensed tomato soup, Worcestershire sauce, and Italian seasoning to the pot. Stir thoroughly to integrate flavors.
03 -
Mix in the frozen mixed vegetables and diced potatoes, ensuring even distribution throughout the pot.
04 -
Bring the mixture to a boil. Reduce heat to low, cover the pot, and let simmer for approximately 30 minutes, or until potatoes are fork-tender.
05 -
Taste and adjust seasoning with extra salt or pepper if needed. Ladle soup into bowls and serve hot for a comforting meal.
# Notes:
01 -
Cut potatoes into uniform pieces to ensure even cooking throughout the simmering process.