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Bowl of beef soup with garden vegetables, showcasing a hearty and nutritious meal.

Beef & Garden Vegetable Soup

A warm and hearty soup packed with nutrients from fresh vegetables, perfect for comfort during cooler months.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.