Quick And Easy Veggie Soup
A hearty, flavorful vegetable and beef soup packed with fresh vegetables, beans, and herbs, perfect for comforting family dinners or quick, nutritious meals.
Ingredients
- 1/2 lb. ground beef ⓘ
- 1 Tbsp. vegetable oil ⓘ
- 1 can tomato paste ⓘ
- 1 can Ro-Tel tomatoes with green chilies ⓘ
- 1 can mixed beans (pintos/Northern) ⓘ
- 1 can Veg-All
- 2 large carrots, diced ⓘ
- 2 stalks celery, diced ⓘ
- 2 medium onions, diced ⓘ
- 3 medium potatoes, diced
- 1 tsp. salt ⓘ
- 2 Tbsp. fresh parsley, chopped ⓘ
- 2 Tbsp. fresh basil leaves, chopped ⓘ
- 1 tsp. black pepper ⓘ
- 2 to 3 cups water
Instructions
- Place fresh vegetables in a Dutch oven with vegetable oil and cook until they start to get light brown.
- Add ground beef and brown.
- Immediately add all other ingredients and simmer for at least 30 minutes.
- For best flavor, simmer slowly for longer.
- Serve hot, preferably with corn bread.
Tips & Substitutions
For a vegetarian option, substitute ground beef with lentils or omit meat entirely and add more beans. You can also use frozen mixed vegetables if fresh are unavailable. Adjust the water based on your desired soup thickness, and feel free to add other spices like cumin for extra flavor. If you enjoy a thicker soup, consider blending a portion of it after simmering.
Serving Suggestions
Serve the soup hot, accompanied by warm cornbread for a comforting meal. It pairs well with a simple green salad or crusty bread for a complete dinner. For a heartier option, consider serving it alongside a slice of Best Gourmet Meat Loaf to make the meal more filling.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over medium heat, adding a little water if the soup has thickened too much. You can also microwave individual portions, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Quick And Easy Veggie Soup contains roughly 1007 calories, with 55g protein, 185g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (273% of the Daily Value), iron (222% of the Daily Value), and vitamin C (159% of the Daily Value). Note that it is relatively high in sodium, at 2318mg per serving (101% 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 make this soup in a slow cooker?
Yes, you can prepare this soup in a slow cooker. After browning the beef and vegetables, transfer everything to the slow cooker and cook on low for 6-8 hours. This method allows the flavors to meld beautifully, making it even tastier.
What can I add for extra protein?
To boost protein content, consider adding extra canned beans, such as black beans or chickpeas. You can also incorporate cooked quinoa or even diced chicken for a different flavor profile while keeping it hearty.
Is it possible to freeze this soup?
Absolutely! This veggie soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating.
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).