How simple, filling and cheap soup is one of the first things I learned when I started my budget-scale journey. Homemade soups are like a w or ree to throw together and they are Always Very tasty than the store-consuming can soup. This is a great example of vegetable beef soup. This is colorful vegetarian, filling ground beef and the most delicious broth so far. I love to serve with a nice crusty bread to sink. Given lunch!
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“This soup is very good! We made it with chuck rost and added some fresh cooking tomatoes to use it. We added with your hot honey cornbread and it was amazing! So easy, tasty and filling. “”
Samantha
Simple vegetable beef soup recipe
This classic soup has a taste of ground beef, potatoes, tomatoes, peas, corn, carrots and green beans. To make this soup a little easier, I have used frozen vegetable mixes to reduce the solid and reduce the amount of soup. It makes This Homemade vegetable beef soup extra fast fast and easy. To give SOP soup a more taste, I have also added a healthy dose of Italian spice and some Versistshire sauce to the broth for the extra room.
Vegetable beef soup recipe
This Super Easy Vegetable Beef Soup is a filling and tasty option for dinner or your weekly dining preparation!
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- 1 Yellow onion ($ 0.70)
- 2 Clove Garlic ($ 0.08)
- 2 Tbsp Olive oil ($ 0.22)
- 1 Lb Ground Beef* ($ 4.98)
- 1 Russet potato (around £ एल lb.) ($ 0.71)
- 1 28 The burden. Can dide tomato ($ 1.63)
- 1.5 Tsp Italian spice ($ 0.15)
- 1/4 Tsp Fresh crack black pepper ($ 0.04)
- 4 Cup Beef broth ** ($ 0.52)
- 2 Tbsp Versistshire sauce ($ 0.14)
- 12 The burden. Frozen vegetables (corn, peas, carrots, green beans) *** ($ 1.08)
- Salt to taste ($ 0.05)
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Dig onion and dig the garlic. Add onion and garlic to a soup pot with olive oil. Sot on medium heat until the onions are soft and translucent.
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Add ground beef to the pot and continue to sown without cooking ground beef. If high fat content is using ground beef, you can remove excess fat if you prefer.
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When the beef is cooking, sail rusate potatoes in 2 inches cubes.
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In the pot, add solid potatoes, cooking tomatoes (with juice), Italian spices, pepper, beef broth and Warsistshire sauce. Stir to combine.
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Turn the heat on the medium-high and allow the soup to be boiled. Once boiled, turn the heat to the medium-timine and simmer for about 10 minutes or until the potatoes are cut-selected.
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Add the frozen vegetables to the pot and let the soup return to the boil. Boil the vegetables in the soup for about five minutes.
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Finally, taste the soup and add salt to help the flavors pop. Start with ½ TSP if desired and add more until your desired level reaches.
We see how it is Calculate the recipe costs here??
Choose one if you have space in your budget and instead of beef pieces in your soup Chuck rost Or RoastCut 1 inch into pieces. Before adding the remaining ingredients, just brown the beef in the pot. No need to cook during the browning stage, as it will cook when the soup is ready. Some readers have also changed the beef with the ground turkey and they said it was nice!
**Make sure you use the broth that is full-tinted for maximum delicacy. I love to use Better than boilon To make a tasty broth for my soup.
*** I used to use BagBut you can use any frozen vegetables of your choice.
Service: 1.5CupCalories: 363KcelCarbohydrates: 27GProtein: 19GFat: 21GSodium: 946MillilgramFiber: 5G
Read our full At nutrition disconnection.
How to make a vegetable beef soup step-by-step
Collect all your ingredients.
Sot Aeromatics: A yellow onion lease and 2 cloves of garlic. Add onion and garlic to a soup bowl with 2 tbsp olive oil. Sot on medium heat until the onions are soft and translucent.
Brown beef: 1 lb. Add the ground beef and continue to sown until the beef is cooked. If you use high fat content ground beef, you can remove excess fat if you prefer.
Combine the soup: While beef is brown, a saulon potato potato (about 5 lb) in 2 inch pieces. Add cooking potatoes to the pot with a 28 oz. Tomatoes (with juices), 1.5 tsp Italian spices, ¼ tsp fresh crack black pepper, 4 cup beef broth and 2 tablespoons can sauce. Stir to combine.
Boiling: Turn the heat on the medium-high and allow the soup to be boiled. Once boiled, turn the heat toward the medium-arts and boil for about 10 minutes or the potatoes for cutting-selected.
Add to the frozen veg: Add 12 oz. Bags of frozen vegetables (corn, carrots, green beans), stir to combine and allow it to boil back. Boil the vegetables in the soup for about five minutes.
Season and Serve: Finally, taste the soup and add salt to your choice. The required amount of salt will depend on the contents of the broth you used, but you will need at least a little to help the flavors pop.
I decorated with a little chopped parsley for color, but it does not require taste. I plan to put a little fresh crack pepper in each bowl for a little extra pop, however!
What else can I add?
This is my favorite part Any Action. What else can you add to a vegetable beef soup to make it yourself? Try to add some of these ingredients:
- Barley (Barley to cook you have to add more broth, see me Vegetable barley soup recipe For reference!)
- Chopped cabbage
- Bite
- Cauliflower fluents
- Parsnips
- Chopped red pepper
- Chopped black
Storage and rehatiting
Let any remaining remaining people cool completely before storing in an air-way container in the fridge for 3-4 days. You can also freeze this soup for up to 3 months. Keep in mind that only the veins will become more softer after frozen and melted. To re -heat, let it melt overnight in the fridge (if frozen) and heat it either in the microwave or on the stovetop on medium heat, often stirring.
Our simple vegetable beef soup recipe was originally published 4/18/22. It was repeated, re -worked and published again than 3/10/25.