Quick Beef Soup
A hearty, savory beef soup with tender carrots, mushrooms, and tomato sauce, perfect for a comforting family meal or casual gathering.
Ingredients
Instructions
- Cook ground chuck in a large nonstick skillet over medium heat until browned, stirring until the meat crumbles.
- Drain and pat dry with paper towels.
- Wipe pan drippings from the skillet with a paper towel.
- Return meat to the skillet; add sliced carrots, chopped onion, tomato sauce, and drained sliced mushrooms.
- Stir in water.
- Cover and bring to a boil.
- Reduce heat and simmer for 30 to 35 minutes or until the carrots are tender, stirring occasionally.
Tips & Substitutions
For a richer flavor, consider adding garlic or herbs like thyme or oregano. You can substitute ground turkey for a leaner option, or use vegetable broth instead of water for added depth. If you prefer more texture, throw in some diced potatoes or green beans. To save time, pre-chop ingredients and keep them ready for quick assembly.
Serving Suggestions
Serve this Quick Beef Soup with a slice of crusty bread or a side of Charlie Cole Slaw for a refreshing crunch. It also pairs well with a light salad or some buttered crackers. For a heartier meal, consider adding cooked rice or noodles directly to the soup before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup in a pot over medium heat until hot, stirring occasionally. You can also use a microwave, heating in 30-second intervals until the desired temperature is reached. Avoid boiling the soup again to preserve the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Beef Soup contains roughly 317 calories, with 16g protein, 32g carbohydrates, and 15g fat. It is an excellent source of vitamin D (37% of the Daily Value), vitamin A (35% of the Daily Value), and protein (31% of the Daily Value), and a good source of iron and dietary fiber. At about 317 calories per serving, it is a lighter, protein-rich choice.
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 frozen vegetables instead of fresh?
Yes, frozen vegetables can be used in place of fresh ones. Just add them directly to the soup without thawing. Keep in mind that the cooking time may vary slightly, so check for tenderness as you simmer.
How can I make this soup spicier?
For a heartier meal, consider adding cooked rice or noodles directly to the soup before serving.
Is this recipe suitable for meal prep?
Absolutely! This soup keeps well and flavors develop over time. Prepare a large batch on the weekend and portion it out for quick lunches or dinners throughout the week. Just reheat and enjoy!
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).