Straightforward Vegetable Beef Soup – Price range Bytes

One of many first issues I realized once I launched into my budget-food journey is simply how straightforward, filling, and cheap soup is. Do-it-yourself soups are a breeze to throw collectively they usually’re at all times a lot tastier than store-bought canned soup. This Vegetable Beef Soup is a superb instance. It’s chock-full of colourful veggies, filling floor beef, and probably the most scrumptious broth ever. I wish to serve it up with a pleasant crusty bread for dipping. Lunch is served!

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“This soup is so good! We made it with chuck roast and added some recent diced tomatoes to make use of them up. We paired it along with your sizzling honey cornbread and it was wonderful! Really easy, flavorful, and filling.”

samantha

Straightforward Vegetable Beef Soup Recipe

This traditional soup combines floor beef, potatoes, tomatoes, peas, corn, carrots, and inexperienced beans in a flavorful broth. To make this soup a bit simpler, I’ve used a frozen vegetable combine to chop down on the quantity of peeling and chopping wanted to arrange the soup. That makes this home made vegetable beef soup further quick and simple. 😊 To present the soup much more taste, I’ve additionally added a wholesome dose of Italian seasoning and a few Worcestershire sauce to the broth for further depth.

Vegetable Beef Soup Recipe

This tremendous straightforward Vegetable Beef Soup is a filling and flavorful choice for lunch, dinner, or your weekly meal prep!

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

• Cube the onion and mince the garlic. Add the onion and garlic to a soup pot together with the olive oil. Sauté over medium warmth till the onions are mushy and translucent.

• Add the bottom beef to the pot and proceed to sauté till the bottom beef is cooked by. If utilizing a better fats content material floor beef, you’ll be able to drain the surplus fats, for those who desire.

• Whereas the meat is cooking, peel and cube the russet potato into ½-inch cubes.

• Add the cubed potatoes, diced tomatoes (with juices), Italian seasoning, pepper, beef broth, and Worcestershire sauce to the pot. Stir to mix.

• Flip the warmth as much as medium-high and permit the soup to return as much as a boil. As soon as boiling, flip the warmth all the way down to medium-low and let the soup simmer for about 10 minutes, or till the potatoes are fork-tender.

• Add the frozen greens to the pot and permit the soup to return again as much as a simmer. Simmer the greens within the soup for about 5 minutes.

• Lastly, style the soup and add salt to assist the flavors pop. Begin with ½ tsp, if desired, and add extra till it reaches your required degree.

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*I used floor beef in my vegetable beef soup as a result of it was the least costly and the simplest to make use of. When you use higher-fat floor beef, you have got the choice to empty the fats off after browning or go away it in for further taste and richness.
When you’ve got room in your funds and would somewhat have chunks of beef in your soup, select a chuck roast or backside spherical roast, lower into 1-inch items. Merely brown the meat within the pot earlier than including the remainder of the components. No must cook dinner by in the course of the browning stage, as it is going to cook dinner by whereas the soup is simmered. Some readers have additionally swapped the meat with floor turkey and mentioned it turned out nice!
**Be sure you’re utilizing a full-flavored beef broth for optimum deliciousness. I like to make use of Higher Than Bouillon to make flavorful broth for my soups.
***I used a bag of combined frozen veggies, however you need to use any frozen greens you want.

Serving: 1.5cupsEnergy: 363kcalCarbohydrates: 27gProtein: 19gFats: 21gSodium: 946mgFiber: 5g

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Find out how to Make Vegetable Beef Soup Step-by-Step Images

Collect all your components.

Sauté the aromatics: Cube one yellow onion and mince 2 cloves of garlic. Add the onion and garlic to a soup pot together with 2 Tbsp olive oil. Sauté over medium warmth till the onions are mushy and translucent.

Brown the meat: Add 1 lb. floor beef and proceed to sauté till the meat is cooked by. When you’re utilizing a better fats content material floor beef you’ll be able to drain off the surplus fats, if most popular.

Assemble the soup: Whereas the meat is browning, peel and cube one russet potato (about ¾ lb.) into ½-inch items. Add the diced potatoes to the pot with one 28oz. can diced tomatoes (with juices), 1.5 tsp Italian seasoning, ¼ tsp freshly cracked black pepper, 4 cups beef broth, and a couple of Tbsp Worcestershire sauce. Stir to mix.

Simmer: Flip the warmth as much as medium-high and permit the soup to return as much as a boil. As soon as boiling, flip the warmth all the way down to medium-low and let it proceed to simmer for about 10 minutes, or till the potatoes are fork-tender.

Add the frozen veggies: Add a 12oz. bag of frozen greens (corn, carrots, inexperienced beans), stir to mix and permit it to return again as much as a simmer. Simmer the greens within the soup for about 5 extra minutes.

What Else Can I Add?

That is my favourite a part of any recipe. What else are you able to add to vegetable beef soup to make it your personal? Strive including a few of these components:

• Barley (you’ll want so as to add extra broth to cook dinner the barley, see my vegetable barley soup recipe for reference!)
• Chopped cabbage
• Celery
• Cauliflower florets
• Parsnips
• Crushed pink pepper
• Finely chopped kale

Storage and Reheating

Let any leftovers cool fully earlier than storing them in hermetic containers within the fridge for as much as 3-4 days. You can too freeze this soup for as much as 3 months. Simply remember the veggies will seemingly be a lot softer after being frozen and thawed. To reheat, let it thaw in a single day within the fridge (if frozen) and both reheat within the microwave or on the stovetop over medium-low warmth, stirring typically.