Quick Veggie Soup
A hearty and flavorful veggie soup featuring tender noodles, savory ground beef, and a medley of vegetables in a tomato-based broth. Perfect for a quick weeknight dinner or comforting lunch, this dish combines robust flavors with wholesome ingredients for a satisfying meal.
Ingredients
Instructions
- In a large pot, brown the ground beef and chopped onion.
- Cook until the onion is tender.
- Drain excess fat; season with salt and pepper to taste.
- Add the stewed tomatoes, beef broth, mixed vegetables, and uncooked egg noodles to the pot.
- Stir well to combine.
- Bring the mixture to a boil.
- Reduce heat and simmer, covered, for 15 minutes or until the noodles are tender.
Tips & Substitutions
To enhance the flavor of your Quick Veggie Soup, consider adding a bay leaf while it simmers. For a vegetarian version, substitute ground beef with lentils or plant-based meat alternatives. If you're short on time, use frozen mixed vegetables instead of canned. Feel free to adjust the noodles based on your preference—less for a brothier soup or more for a heartier consistency.
Serving Suggestions
Serve your Quick Veggie Soup with crusty bread or a side salad for a complete meal. It pairs beautifully with dishes like Cabbage Roll Casserole for a comforting dinner. For added freshness, sprinkle some chopped parsley or grated Parmesan on top before serving to elevate the dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the soup in a pot over medium heat, stirring occasionally until warmed through. You can also microwave individual portions in a microwave-safe bowl, covering it loosely to allow steam to escape.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Veggie Soup contains roughly 282 calories, with 8g protein, 48g carbohydrates, and 8g fat. It is an excellent source of iron (50% of the Daily Value), dietary fiber (41% of the Daily Value), and calcium (27% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 814mg per serving (35% 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 canned?
Yes, you can definitely use fresh vegetables! Just make sure to chop them into bite-sized pieces and add them early in the cooking process to ensure they soften adequately. Popular options include carrots, celery, and bell peppers.
How can I make this soup spicier?
To add some heat, consider stirring in a pinch of red pepper flakes or a dash of hot sauce while the soup simmers. You can also sauté some minced garlic with the onions for an extra kick of flavor.
What can I serve with this soup?
This Quick Veggie Soup pairs well with a variety of sides. Try it with a simple green salad or a slice of homemade Rye Loaf Dip for a satisfying meal. Grilled cheese sandwiches are also a classic pairing that complements the soup's heartiness.
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).