Quick, simple, tasty and easy to make a big batch for leftovers. Don't stress about a complicated dinner. This veggie beef soup is the way to go.
1 pound ground beef
2 quarts water
1 small onion, chopped fine
2 cans (15 ounce size) tomato sauce
1 tablespoon salt
1 tablespoon black pepper
3 cans (15 ounce size) mixed vegetables, drained
Heat a stock pot over medium-high heat. Add the ground beef and cook, stirring, until the beef is no longer pink. Drain off any excess grease. Add the water and onion to the stock pot. Bring to a boil and let simmer for 15 minutes.
Stir in the tomato sauce, salt, and pepper. Simmer for 5 minutes then stir in the mixed vegetables. Cook the ground beef soup for 5 more minutes then serve.
Brown the ground beef thoroughly before adding other ingredients for the best flavor.
Drain excess grease from the beef to keep the soup from being too oily.
Chop the onion finely for even distribution of flavor.
Adjust the amount of salt and pepper according to taste, especially if using broth or seasoned canned vegetables.
Stir the soup occasionally while simmering to prevent sticking and ensure even cooking.
Garnish with fresh herbs like parsley or cilantro.
Serve with crusty bread or a side salad for a complete meal.
Experiment with adding other vegetables like corn, peas, or green beans for variety.
Cool the soup completely before storing in the refrigerator or freezer.
Lean ground beef is ideal as it provides enough flavor without too much grease.
Yes, fresh vegetables can be used. Chop them into small pieces and add them to the soup, adjusting the cooking time as needed.
Crushed tomatoes or tomato paste diluted with water can be used as substitutes for tomato sauce.
Adding herbs like basil, oregano, or thyme, and spices like cumin or paprika can enhance the flavor.
Yes, brown the beef first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
Yes, adding rice, barley, or small pasta like macaroni can make the soup heartier. Cook them separately and add them to the soup before serving.
For a vegetarian version, use a plant-based meat substitute or extra beans and vegetables in place of ground beef.
Mix a small amount of cornstarch with water and stir it into the soup, or let the soup simmer longer to reduce.
Yes, beef broth or stock can be used instead of water for a richer flavor.
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reviews & comments
October 5, 2011
this recipe turned out great for a quick dinner
August 4, 2008
Quick and easy to make. Tastes good as well.