This Vegetable Beef Soup is a simple, hearty classic made with ground beef, potatoes, and mixed vegetables in a rich tomato-beef broth.
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Calories: 320kcal
Equipment
- Large pot or Dutch oven
- wooden spoon
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 1 tsp garlic, minced
- salt and pepper to taste
- 3.5 cups beef broth
- 15 oz petite diced tomatoes
- 10.5 oz condensed tomato soup
- 2 tsp Worcestershire sauce
- 2 tsp Italian seasoning
- 16 oz frozen mixed vegetables
- 2 medium potatoes, peeled and diced
Instructions
- Brown the ground beef with diced onion and minced garlic in a large pot until the beef is no longer pink. Drain excess fat.
- Stir in beef broth, diced tomatoes, tomato soup, Worcestershire sauce, salt, pepper, and Italian seasoning.
- Add frozen mixed vegetables and diced potatoes. Stir well to combine.
- Cover and simmer for 30 to 40 minutes, stirring occasionally, until potatoes are tender.
- Taste and adjust seasoning if needed. Serve hot.
Notes
Tastes even better the next day. Store leftovers in the refrigerator or freezer for easy meals.
Nutrition
Calories: 320kcal | Carbohydrates: 28g | Protein: 22g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 780mg | Potassium: 820mg | Fiber: 5g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 35mg | Calcium: 6mg | Iron: 20mg