Gretchen'S Homemade Vegetable Beef Soup
A hearty vegetable beef soup with tender ground chuck, mixed vegetables, and savory tomato juice, perfect for comforting family meals and cold days.
Ingredients
Instructions
- Cook ground chuck and chopped onion together in a large pot until browned.
- Drain the cooked meat and onion mixture to remove excess fat.
- Drain canned vegetables (peas, carrots, green beans, potatoes, corn).
- Add the drained vegetables and tomato juice to the cooked meat in the pot.
- Season with sugar, salt, and pepper to taste.
- Bring the mixture to a boil, then reduce heat and let it simmer for a few hours to develop flavors.
- Serve hot, optionally with cornbread.
Tips & Substitutions
For a heartier soup, consider adding diced potatoes or a variety of fresh vegetables like bell peppers and zucchini. If you're looking for a vegetarian option, substitute the ground chuck with a plant-based meat alternative or use lentils. Adjust the seasoning to your taste, as canned vegetables can vary in saltiness. For an extra kick, add a dash of hot sauce. This recipe is flexible and can be customized to your preferences.
Serving Suggestions
Serve the vegetable beef soup hot, and consider pairing it with cornbread for a comforting meal. A side salad or some crusty bread can complement the soup nicely. This dish also pairs beautifully with Aunt Tony'S Mustard Sauce for a tangy twist. Feel free to garnish with fresh herbs or a sprinkle of cheese for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stove over low heat, stirring occasionally, until heated through. You can also microwave individual portions, covered, for 2-3 minutes or until hot. For longer storage, consider freezing the soup in portions, which can last up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Gretchen'S Homemade Vegetable Beef Soup contains roughly 1174 calories, with 32g protein, 169g carbohydrates, and 44g fat. It is an excellent source of vitamin A (306% of the Daily Value), vitamin C (104% of the Daily Value), and dietary fiber (101% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1840mg per serving (80% 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?
Absolutely! Fresh vegetables can enhance the flavor and texture of the soup. Just chop them into small pieces and add them to the pot with the ground chuck and onion. Keep in mind that fresh vegetables may require longer cooking times, so adjust your simmering time accordingly until they are tender.
How can I make this recipe gluten-free?
This vegetable beef soup is naturally gluten-free as it does not contain any wheat-based ingredients. However, always check the labels on your canned vegetables and tomato juice to ensure there are no hidden gluten sources. You can also use homemade broth if you're concerned about cross-contamination.
What can I do if the soup is too thick?
If your soup turns out too thick, simply add a bit of beef or vegetable broth to reach your desired consistency. You can also use water, but broth will enhance the flavor. Stir well and let it simmer for a few minutes to incorporate the additional liquid.
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).