Beef & Garden Vegetable Soup

Why Make This Recipe

Beef & Garden Vegetable Soup is a warm and hearty dish that is perfect for any day, especially during the colder months. This recipe is not only delicious, but it also packs a great deal of nutrients from fresh vegetables. It’s an easy and comforting meal that the whole family will enjoy, and it is a wonderful way to use up any extra produce you might have.

How to Make Beef & Garden Vegetable Soup

Ingredients:

• 1 lb lean ground beef
• 4 medium russet potatoes, peeled and cubed
• 1 small onion, diced
• 2 carrots, sliced
• 1 can diced tomatoes, undrained
• 1 can tomato sauce

Directions:

1. In a large pot, brown the ground beef over medium heat. Drain any excess fat.
2. Add the diced onion and sliced carrots, and cook until softened.
3. Stir in the diced potatoes, canned tomatoes, and tomato sauce.
4. Add enough water to cover the ingredients and bring to a boil.
5. Reduce heat and simmer for about 30-40 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste. Serve hot.

How to Serve Beef & Garden Vegetable Soup

Beef & Garden Vegetable Soup can be served on its own or with a slice of crusty bread. You can also pair it with a simple green salad to make a complete meal. This soup is filling and satisfying, making it perfect for lunch or dinner.

How to Store Beef & Garden Vegetable Soup

To store the leftovers, let the soup cool completely. Then, transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. To reheat, simply thaw in the fridge overnight and warm it up on the stove or in the microwave.

Tips to Make Beef & Garden Vegetable Soup

• Feel free to add other vegetables like corn, peas, or green beans to enhance the flavor and nutrition of the soup.
• If you like a bit of spice, consider adding red pepper flakes or a dash of hot sauce.
• For a thicker soup, add more potatoes or use a potato masher to blend some of the soup after cooking.

Variation

You can make a vegetarian version of this soup by omitting the ground beef and adding more vegetables or beans for protein. Use vegetable broth instead of water for even more flavor.

FAQs

1. Can I use frozen vegetables?
Yes, you can use frozen vegetables instead of fresh ones. Just add them in during the cooking process and adjust the cooking time as needed.

2. What can I serve with this soup?
This soup is great on its own, but you can also serve it with bread, crackers, or a side salad.

3. Is it okay to freeze the soup?
Absolutely! Just make sure to cool it down completely before freezing. Store it in a freezer-safe container.

Beef & Garden Vegetable Soup

A warm and hearty soup packed with nutrients from fresh vegetables, perfect for comfort during cooler months.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb lean ground beef
• 4 medium russet potatoes, peeled and cubed
• 1 small onion, diced
• 2 medium carrots, sliced
• 1 can diced tomatoes, undrained
• 1 can tomato sauce

Method

 

Cooking

1. In a large pot, brown the ground beef over medium heat. Drain any excess fat.
2. Add the diced onion and sliced carrots, and cook until softened.
3. Stir in the diced potatoes, canned tomatoes, and tomato sauce.
4. Add enough water to cover the ingredients and bring to a boil.
5. Reduce heat and simmer for about 30-40 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste. Serve hot.

Notes

Feel free to add other vegetables like corn, peas, or green beans to enhance the flavor and nutrition of the soup. For a thicker soup, add more potatoes or use a potato masher to blend some of the soup after cooking. To store leftovers, cool completely and transfer to an airtight container for up to 3 days, or freeze for up to 3 months.