Easy Homemade Vegetable Soup
A hearty, flavorful vegetable soup with tender beef, pasta, and mixed vegetables, perfect for comforting family meals or easy weeknight dinners.
Ingredients
Instructions
- Put stew beef and onion soup mix in a large stew pot (6 to 8 quarts) with 2 quarts water.
- Cook for at least 1 1/2 hours, then add tomato sauce and a can of water.
- Cook for 30 minutes or longer.
- Add Veg-All and a can of water to the pot.
- Cook for 30 minutes longer.
- Uncover the pot and boil a little harder.
- Add pasta and cook for about 7 or 8 minutes.
- Remove from heat and serve.
Tips & Substitutions
For a richer flavor, consider browning the stew beef before adding it to the pot. You can substitute the lean stew beef with ground turkey or chicken for a lighter version. If you prefer a vegetarian option, replace the meat with mushrooms and add more vegetables. Adjust the amount of salt based on your preference and the sodium content of the onion soup mix. This soup is similar to other hearty dishes like Burgoo.
Serving Suggestions
Serve this comforting vegetable soup with crusty bread or a side salad for a complete meal. It pairs beautifully with American recipes that feature hearty flavors. For an extra touch, sprinkle some grated Parmesan cheese on top before serving. This dish also works well as a filling lunch option, accompanied by a sandwich.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop over medium heat, adding a splash of water or broth if the soup has thickened. You can also microwave it in a covered bowl, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Homemade Vegetable Soup contains roughly 265 calories, with 15g protein, 34g carbohydrates, and 8g fat. It is an excellent source of protein (30% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1907mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of canned Veg-All?
Absolutely! Using fresh vegetables like carrots, green beans, and corn can enhance the flavor and texture of your soup. Just chop them into similar-sized pieces and add them at the same time you would add the canned Veg-All. This adjustment may require a slightly longer cooking time to ensure everything is tender.
How can I make this soup spicier?
If you enjoy a bit of heat, consider adding crushed red pepper flakes or diced jalapeños to the pot during cooking. You can also stir in a splash of hot sauce just before serving to give it a kick. Adjust the spice level according to your preference.
Can I freeze this vegetable soup?
Yes, this soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm it on the stovetop or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).