Lunchroom Soup
Hearty and comforting soup featuring ground beef and mixed vegetables, perfect for a quick lunch or casual dinner, appealing to meat lovers and veggie enthusiasts alike.
Ingredients
Instructions
- Brown the ground beef and onions in a large pot.
- Drain excess fat from the meat.
- Add the drained English peas, diced potatoes, tomatoes, whole kernel corn, carrots, vegetable beef soup, and season with salt, pepper, and celery to taste.
- Pour in water to achieve desired consistency.
- Simmer the soup for 30 to 90 minutes, stirring occasionally.
Tips & Substitutions
For a richer flavor, consider adding garlic or herbs like thyme and bay leaf while simmering. If you're short on time, pre-cooked frozen vegetables can be substituted for canned ones. You can also use ground turkey or chicken instead of beef for a lighter version. Adjust the salt and pepper according to your taste preferences for a perfect balance.
Serving Suggestions
Serve this hearty soup with crusty bread or a side salad for a complete meal. It goes wonderfully with a dollop of sour cream or a sprinkle of shredded cheese on top. For a comforting twist, pair it with a classic side like garlic bread or even the Beef-Barley Stew for a cozy dinner.
Storage & Reheating
Leftover Lunchroom Soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pot over medium heat, adding a splash of water if it gets too thick. It can also be reheated in the microwave in 1-2 minute intervals until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Lunchroom Soup contains roughly 1726 calories, with 40g protein, 209g carbohydrates, and 82g fat. It is an excellent source of vitamin C (104% of the Daily Value), potassium (101% of the Daily Value), and protein (80% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2482mg per serving (108% 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! You can use fresh vegetables like carrots, peas, and potatoes. Just chop them into small pieces and add them to the pot earlier in the cooking process to ensure they are tender. Fresh vegetables will add a great texture and flavor to the soup.
What can I do if the soup is too thick?
If your soup turns out too thick, simply add more water or broth until it reaches your desired consistency. Stir well to combine, and let it simmer for a few minutes to allow the flavors to meld. Adjust the seasoning as needed after adding more liquid.
How can I make this soup vegetarian?
To make a vegetarian version of Lunchroom Soup, substitute the ground beef with a plant-based meat alternative or extra beans for protein. Replace the vegetable beef soup with a vegetable broth, and include a variety of vegetables like zucchini or bell peppers to enhance the flavor and nutrition.
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).