Quick Vegetable-Beef Soup
A hearty and flavorful quick vegetable-beef soup that's perfect for busy weeknights. Combining savory ground beef, sweet mixed vegetables, and rich tomato soup, it offers comforting flavors with minimal effort. Suitable for family dinners or casual gatherings, it's a versatile and satisfying dish everyone will enjoy.
Ingredients
Instructions
- Combine beef and onion in a Dutch oven.
- Cook over medium heat until browned; stir to crumble meat.
- Drain excess fat from the meat.
- Return meat to the Dutch oven.
- Add tomato soup, water, frozen mixed vegetables, and pepper.
- Bring to a boil.
- Cover, reduce heat, and simmer for 30 minutes.
Tips & Substitutions
For a richer flavor, consider using beef broth instead of water. You can substitute ground turkey or chicken for a lighter option. Add spices like garlic powder or Italian seasoning for extra depth. If you prefer a thicker soup, reduce the water or add a cornstarch slurry towards the end. This soup is also excellent with some fresh herbs sprinkled on top just before serving.
Serving Suggestions
Serve this Quick Vegetable-Beef Soup with crusty bread or a side salad for a complete meal. It pairs beautifully with 3-Bean Baked Beans for a hearty dinner. You might also enjoy adding some grated cheese on top or a dollop of sour cream for added creaminess.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, transfer the soup to a pot over medium heat, stirring occasionally until warmed through. You can also microwave individual portions in a microwave-safe bowl for about 2-3 minutes, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Vegetable-Beef Soup contains roughly 634 calories, with 11g protein, 84g carbohydrates, and 29g fat. It is an excellent source of vitamin A (75% of the Daily Value), vitamin C (38% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 786mg per serving (34% 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 similar-sized pieces and add them to the pot at the same time as the tomato soup to ensure they cook through. Adjust the cooking time if you're using firmer vegetables like carrots or green beans.
How can I make this soup spicier?
To add some heat, consider incorporating diced jalapeños or a dash of hot sauce during cooking. You could also sprinkle in some red pepper flakes or use spicy ground beef for a bit of a kick, depending on your heat preference.
Is this soup freezer-friendly?
Absolutely! This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm it on the stove or in the microwave.
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).