Veggie Soup
A hearty vegetable soup with ground beef, tomatoes, and assorted fresh veggies, perfect for a comforting meal that appeals to both families and vegetable lovers.
Ingredients
Instructions
- In a large pot, cook the ground beef over medium heat until browned; drain excess fat if necessary.
- Add chopped onion and green pepper to the beef; cook until vegetables are tender, about 5 minutes.
- Pour in tomato juice, stewed tomatoes, and beef broth; stir to combine.
- Add assorted vegetables and potatoes to the soup.
- Bring to a boil, then reduce heat and simmer uncovered for about 45 minutes, until vegetables are tender.
- Taste and adjust seasoning if needed before serving.
Tips & Substitutions
For a heartier flavor, consider adding garlic and spices like oregano or basil to the soup. You can substitute ground turkey or chicken for the beef if desired. To make it vegetarian, omit the meat and use vegetable broth instead. Feel free to use frozen vegetables to save time, or swap in your favorites—this is a versatile soup similar to 'American recipes'.
Serving Suggestions
Serve the veggie soup with a crusty bread or a side salad for a complete meal. It pairs wonderfully with grilled cheese for a comforting lunch. Add a sprinkle of Parmesan cheese on top before serving for extra flavor. For a twist, try serving with a dollop of sour cream or a drizzle of olive oil.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stove over medium heat until heated through, or microwave in a covered bowl, stirring occasionally. You can also freeze the soup for up to 3 months; just ensure it's cooled completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Veggie Soup contains roughly 981 calories, with 44g protein, 66g carbohydrates, and 60g fat. It is an excellent source of protein (87% of the Daily Value), vitamin C (85% of the Daily Value), and iron (37% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1101mg per serving (48% 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 make this soup in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the beef and sauté the onions and peppers first, then transfer everything to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
What can I use instead of beef broth?
If you prefer a lighter flavor, you can substitute vegetable broth for the beef broth. This will make the soup vegetarian-friendly while still providing a rich taste. If you have homemade broth, that can also enhance the flavor.
Can I add more protein to this soup?
Absolutely! You can add cooked beans, lentils, or even diced chicken to boost the protein content. For a vegetarian option, chickpeas or kidney beans work well. Just adjust the cooking time accordingly to ensure everything is cooked through.
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).