Quick Beef-And-Vegetable Soup
A hearty and flavorful beef and vegetable soup featuring ground beef, rice, and mixed vegetables, perfect for comforting weeknight dinners or casual gatherings.
Ingredients
Instructions
- In a 5-quart Dutch oven, over high heat, cook ground beef and sliced onion until all pan juices evaporate and meat is well browned, stirring frequently.
- Add stewed tomatoes, beef bouillon cubes, water, salt, basil, and pepper. Heat to boiling.
- Reduce heat to low; cover and simmer for 15 minutes, stirring occasionally.
- Add frozen mixed vegetables; bring to a boil over high heat.
- Reduce heat to low; cover and simmer for 10 minutes longer or until vegetables are tender, stirring occasionally.
Tips & Substitutions
For added flavor, consider browning the ground beef with some minced garlic or a dash of Worcestershire sauce. If you don't have ground beef, ground turkey or chicken can be used as a leaner substitute. To make the soup heartier, add beans or lentils, which also boost the protein content. Frozen vegetables can be swapped for fresh ones, but adjust the cooking time accordingly.
Serving Suggestions
This Quick Beef-And-Vegetable Soup is perfect on its own but pairs beautifully with crusty bread or a fresh garden salad. For a complete meal, consider serving it alongside a simple pasta dish or a side of garlic bread. You can also top the soup with freshly grated cheese for added richness.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in a pot over medium heat, stirring occasionally, until heated through. If the soup thickens too much in the fridge, add a little water or broth while reheating to restore the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Beef-And-Vegetable Soup contains roughly 233 calories, with 6g protein, 41g carbohydrates, and 6g fat. It is an excellent source of vitamin C (80% of the Daily Value), vitamin A (77% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1347mg per serving (59% 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 definitely use fresh vegetables! Just make sure to chop them into small, even pieces and adjust the cooking time as needed. Fresh carrots, green beans, or zucchini work well and will add a vibrant flavor to the soup.
Is this soup freezer-friendly?
You can also freeze individual portions for a quick meal later.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker! Brown the ground beef and onions first, then transfer them to the slow cooker along with the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to meld beautifully.
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).