Quick Beef Vegetable Soup
A hearty and flavorful beef vegetable soup featuring ground beef, tomatoes, rice, and frozen vegetables, perfect for a quick, comforting meal suitable for family dinners.
Ingredients
Instructions
- Brown ground beef and onion in a large pot.
- Add tomatoes, beef bouillon cubes, water, rice, and salt.
- Simmer for 15 minutes.
- Add frozen vegetables to the soup.
- Bring to a boil and simmer for 10 minutes or more until vegetables are heated through.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or bay leaves while the soup simmers. If you’re short on time, pre-cooked rice can be used instead of uncooked. For a healthier twist, swap ground beef with ground turkey or omit the rice for a low-carb option. Explore variations by adding beans or lentils to enhance protein content, similar to what you might find in American recipes.
Serving Suggestions
Serve this hearty soup with crusty bread or a simple green salad for a complete meal. For added flavor, sprinkle some grated Parmesan cheese on top before serving. This soup also pairs beautifully with Pot Roast With Zucchini Sauce for a comforting dinner spread. A dollop of sour cream or a sprinkle of fresh herbs can elevate the dish further.
Storage & Reheating
Leftover soup can be stored in an airtight container in the refrigerator for up to three days. To freeze, let it cool completely, then transfer to freezer-safe containers, where it can last for about three months. When reheating, thaw in the fridge overnight and reheat on the stove over medium heat, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Beef Vegetable Soup contains roughly 435 calories, with 21g protein, 42g carbohydrates, and 21g fat. It is an excellent source of vitamin C (81% of the Daily Value), vitamin A (77% of the Daily Value), and protein (42% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1264mg per serving (55% 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 chop them into small pieces and add them to the soup during the last 10 minutes of cooking to ensure they remain crisp and flavorful. Popular choices include carrots, bell peppers, and green beans, which complement the beef well.
How do I make this soup spicier?
To add some heat, incorporate chopped jalapeños or a dash of hot sauce when you add the tomatoes. You could also include some red pepper flakes while it simmers for a more uniform spice level throughout the soup. Adjust according to your taste preference.
Is there a vegetarian version of this soup?
Absolutely! You can substitute the ground beef with a plant-based meat alternative or simply use more vegetables and legumes. Replace beef bouillon with vegetable broth and add lentils or chickpeas for protein. This way, you can enjoy a delicious, hearty soup without the meat.
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).