Description
A comforting and nutrient-rich vegetable beef soup that’s perfect for chilly evenings and easy weeknight dinners.
Ingredients
Scale
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1 lb ground beef (80/20 recommended)
- 1 russet potato (about 3/4 lb), peeled and cubed
- 1 (28 oz) can diced tomatoes with juices
- 1.5 tsp Italian seasoning
- 1/4 tsp freshly cracked black pepper
- 4 cups beef broth
- 2 Tbsp Worcestershire sauce
- 12 oz frozen vegetables (corn, peas, carrots, green beans)
- Salt to taste
Instructions
- Add diced onion and minced garlic to a pot with olive oil and sauté over medium heat until soft and translucent.
- Add the ground beef, sauté until cooked through; drain excess fat if desired.
- Peel and dice the russet potato into 1/2 inch cubes and add to the pot.
- Add cubed potatoes, diced tomatoes, Italian seasoning, black pepper, beef broth, and Worcestershire sauce. Stir to combine.
- Bring the soup to a boil, then reduce heat and simmer for about 10 minutes, or until potatoes are fork-tender.
- Add frozen vegetables, bringing the soup back to a simmer for about 5 minutes.
- Taste and adjust salt as needed.
Notes
For creamier texture, blend a portion of the soup and stir back in. Use pre-cooked beef for a quicker meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg