Veggie Soup With Meat
A hearty veggie soup with tender meat, savory broth, and flavorful spices, perfect for comforting meals and suitable for family dinners or casual gatherings.
Ingredients
Instructions
- Cook the meat with the onion until browned and cooked through.
- Drain excess fat from the meat and onion mixture.
- Add the cooked meat and onion to the bouillon broth.
- Drain the Veg-All cans and add them to the meat and broth mixture.
- Add garlic powder and pepper, then simmer for 1 hour or until ready to serve.
Tips & Substitutions
For added flavor, consider sautéing fresh garlic and herbs like thyme or parsley with the onions before adding the meat. If you don't have bouillon broth, you can use homemade chicken stock or vegetable broth as a substitute. For a heartier version, feel free to add other vegetables like carrots or celery. This recipe is versatile and can easily be adapted to include whatever veggies you have on hand.
Serving Suggestions
Serve the veggie soup hot, garnished with fresh herbs or a dollop of sour cream for creaminess. It pairs beautifully with crusty bread or a side salad for a complete meal. For a comforting twist, serve it alongside American recipes like Methodist Chicken for a satisfying dinner. Enjoy it as a filling lunch or dinner option any day of the week.
Storage & Reheating
Store leftover veggie soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through, or microwave in a microwave-safe bowl in 1-minute intervals, stirring in between. This soup also freezes well; just ensure it cools completely before transferring to a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Veggie Soup With Meat contains roughly 1285 calories, with 48g protein, 232g carbohydrates, and 28g fat. It is an excellent source of vitamin C (117% of the Daily Value), dietary fiber (102% of the Daily Value), and protein (96% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1394mg per serving (61% 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 frozen vegetables instead of canned Veg-All?
Absolutely! Frozen vegetables are a great substitute and often retain more nutrients. Just make sure to adjust the cooking time as frozen veggies may cook faster than canned. Add them to the broth towards the end of the cooking process to prevent overcooking.
Is this soup suitable for meal prep?
Yes, this veggie soup is perfect for meal prep! You can make a large batch and portion it out for the week. Just store it in individual containers for easy grab-and-go lunches or dinners. The flavors often deepen after a day in the fridge, making it even tastier.
Can I make this soup vegetarian?
Definitely! To make it vegetarian, simply omit the chicken and use vegetable broth instead of bouillon broth. You can also add more vegetables or include plant-based protein sources like beans or lentils for added heartiness. This way, you maintain a nutritious and satisfying soup.
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).