Recipe Description

This classic recipe combines elements like ground beef, assorted vegetables such as potatoes, tomatoes, peas, corn, carrots, and green beans, all mingling in a robust broth. To simplify the cooking process, I recommend using a frozen vegetable mix to reduce prep time. This thoughtful shortcut not only speeds things up but also ensures that this homemade vegetable beef soup is both quick and uncomplicated. With a generous sprinkle of Italian seasoning and a dash of Worcestershire sauce, a comforting and flavorful soup awaits you.

Ingredients

• 1 yellow onion ($0.70)
• 2 cloves garlic ($0.08)
• 2 Tbsp olive oil ($0.22)
• 1 lb. ground beef* ($4.98)
• 1 russet potato (about ¾ lb.) ($0.71)
• 1 can (28 oz.) diced tomatoes ($1.63)
• 1.5 tsp Italian seasoning ($0.15)
• ¼ tsp freshly cracked black pepper ($0.04)
• 4 cups beef broth** ($0.52)
• 2 Tbsp Worcestershire sauce ($0.14)
• 12 oz. frozen vegetables (corn, peas, carrots, green beans)*** ($1.08)
• Salt to taste ($0.05)

*I chose ground beef for its affordability and ease of use. You can also opt for a chuck roast or bottom round roast, cut into 1-inch pieces. Simply brown it before adding the remaining ingredients. **For maximum flavor, consider using a rich beef broth like Better Than Bouillon. ***Any frozen veggies of your choice can be used.

Preparation Method

1. Begin by dicing the onion and mincing the garlic. Heat the olive oil in a soup pot, and sauté the onion and garlic over medium heat until they become soft and translucent.
2. Add the ground beef to the pot and cook until it’s thoroughly browned. If using higher-fat beef, you have the option to drain some of the grease if desired.
3. While the meat is cooking, peel and dice the russet potato into ½-inch cubes.
4. Add the cubed potatoes, diced tomatoes (with their juices), Italian seasoning, pepper, beef broth, and Worcestershire sauce to the pot. Stir well to combine all ingredients.
5. Increase the heat to medium-high and allow the mixture to come to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 10 minutes, or until the potatoes are tender.
6. Add the frozen vegetables and stir to incorporate them into the soup. Allow the soup to simmer for an additional five minutes.
7. Finally, taste the soup and adjust the salt as needed. Start with about ½ tsp and adjust according to your taste preferences.

Serving Suggestions

This hearty soup can be served warm in bowls, optionally garnished with chopped parsley for extra color and a sprinkle of freshly cracked pepper for some added kick. Pair your soup with fresh crusty bread or cornbread for the ultimate satisfying meal. For those looking for more recipes, check out BIGZBBQ.

Storage and Reheating

Let any leftovers cool completely before transferring them to airtight containers. You can refrigerate the soup for up to 3-4 days or freeze it for up to 3 months. Keep in mind that the vegetables may become softer once frozen. To reheat, allow the soup to thaw overnight in the fridge and reheat on the stove over medium-low heat, stirring frequently, or use the microwave for convenience.

Frequently Asked Questions

Can I use different vegetables in this soup?

Absolutely! Feel free to add or swap in your favorite vegetables such as chopped cabbage, celery, or even cauliflower florets to personalize the soup to your liking.

Is this soup suitable for meal prep?

Yes, this soup is perfect for meal prep! It stores well and the flavors can deepen when stored overnight, making it even tastier for lunch the next day.