Penny'S Vegetable Soup
A hearty vegetable soup featuring mixed vegetables, potatoes, green beans, and lean ground beef, flavored with herbs and tomato juice for a comforting, family-friendly meal.
Ingredients
Instructions
- In a large pot with a little water, simmer the mixed vegetables and grated onion.
- While vegetables are cooking, drop small ground beef balls into boiling water in a separate pot.
- When vegetables are tender, drain the meat balls and add them to the mixed vegetables.
- Add the tomato juice, salt, sugar, garlic, basil flakes, and parsley flakes.
- Simmer the mixture together for 45 minutes to blend flavors.
Tips & Substitutions
For a heartier soup, consider adding diced carrots or celery for additional flavor and texture. If you prefer a vegetarian option, substitute the ground beef with lentils or a meat alternative. Adjust the sugar to taste, as some canned tomato juices can be sweeter than others. Fresh herbs can replace dried ones for a more vibrant flavor.
Serving Suggestions
Serve this vegetable soup hot, garnished with fresh parsley or a sprinkle of cheese for added richness. It pairs beautifully with crusty bread or a side salad for a complete meal. For a comforting twist, consider serving it alongside Corn Bread Chili Pie for a delightful combination of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. For longer storage, freeze the soup in portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Penny'S Vegetable Soup contains roughly 687 calories, with 14g protein, 100g carbohydrates, and 26g fat. It is an excellent source of vitamin A (155% of the Daily Value), dietary fiber (56% of the Daily Value), and vitamin C (56% of the Daily Value). Note that it is relatively high in sodium, at 547mg per serving (24% 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 frozen?
Yes, you can use fresh vegetables! Just make sure to chop them into small, uniform pieces to ensure even cooking. You may need to adjust the cooking time, as fresh vegetables can take longer to become tender than frozen ones.
How can I make this soup spicier?
To add some heat, consider incorporating diced jalapeños or a dash of red pepper flakes during cooking. You can also stir in some hot sauce just before serving to give it a flavorful kick without overpowering the existing flavors.
Is it possible to make this soup in a slow cooker?
Absolutely! To make this soup in a slow cooker, simply combine all the ingredients except the ground beef and cook on low for 6-8 hours. Brown the beef separately and stir it in just before serving for added flavor and texture.
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).