$11.13 RECIPE / $1.86 SERVING
One of the first things I discovered on my budget-food quest was how simple, satisfying, and affordable soup can be.
Homemade soups are simple to make and always taste better than store-bought canned soup. This vegetable beef soup serves as an excellent example.
It’s packed with vibrant vegetables, substantial ground beef, and the most delectable broth you’ve ever tasted. Lunch is served!
VEGETABLE BEEF SOUP INGREDIENTS
Ground beef, potatoes, tomatoes, peas, corn, carrots, and green beans are all combined in a savory broth in this traditional soup.
I used a frozen vegetable mix to make this soup easier to prepare by reducing the amount of peeling and chopping required. This Vegetable Beef Soup is extremely quick and easy as a result.
We’ve added Italian seasoning and Worcestershire sauce to the broth to give this vegetable beef soup more flavor.
To get the most taste out of your beef broth, use a full-flavored beef broth. To prepare the tasty broth for my soups, I prefer to use Better Than Bouillon.
OPTIONS FOR BEEF
Ground beef was the least priced and easiest to work with within my vegetable beef soup. You can drain the fat after browning or leave it in for more flavor and richness if you use higher fat ground beef.
Choose a chuck roast or bottom round roast, chopped into 1-inch pieces, if you have room in your budget and would prefer bits of beef in your soup.
Before adding the remaining ingredients, simply brown the beef in the pot. There’s no need to brown it completely because the soup will finish cooking while it’s simmering.
WHAT CAN I ADD AFTER THAT?
In any dish, this is my favorite portion. What more can you do to customize veggie beef soup? Consider including some of the following items:
- Chopped cabbage
- Cauliflower florets
- Crushed red pepper
- Finely chopped kale
VEGETABLE BEEF SOUP
- 1 yellow onion ($0.32)
- 2 cloves of garlic ($0.16)
- 2 Tbsp. olive oil ($0.32)
- 1 lb. ground beef ($6.49)
- 1 russet potato (about ¾ lb.) ($0.79)
- 1 28oz. can diced tomatoes ($1.19)
- 1.5 tsp Italian seasoning ($0.15)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 4 cups beef broth ($0.52)
- 2 Tbsp. , Worcestershire sauce ($0.12)
- 12 oz. frozen vegetables (corn, carrots, green beans) ($1.00)
- salt to taste ($0.05)
- Chop the onion and garlic into small pieces. In a soup saucepan, combine the onion and garlic with olive oil. Over medium heat, sauté the onions until they are tender and transparent.
- Continue to heat until the ground meat is cooked thoroughly. If you’re using ground beef with greater fat content, you can drain the excess fat.
- Peel and dice the russet potato into 1/2 inch chunks while the beef cooks.
- Cubed potatoes, chopped tomatoes (with liquids), Italian seasoning, pepper, beef stock, and Worcestershire sauce should all be added to the pot. Mix everything together.
- Bring the soup to a boil over medium-high heat. Once the soup has reached a boil, reduce the heat to medium-low and continue to cook for about 10 minutes, or until the potatoes are fork-tender.
- Return the soup to a simmer after adding the frozen vegetables. Cook the vegetables for five minutes in the soup.
- Finally, taste the soup and season with salt to bring out the flavors. If desired, start with 12 tsp and gradually increase until you achieve the desired amount.
- Serving: 1.5 cups
- Calories: 363 kcal
- Carbohydrates: 27 g
- Protein: 19 g
- Fat: 21 g
- Sodium: 939 mg
- Fiber: 5 g
STEP-BY-STEP INSTRUCTIONS ON HOW TO MAKE VEGETABLE BEEF SOUP
- 1 yellow onion, diced; 2 garlic cloves, minced In a soup saucepan, combine the onion, garlic, and 2 tablespoons of olive oil. Over medium heat, sauté the onions until they are tender and transparent.
- 1 pound ground beef, cooked thoroughly If you’re using ground beef with higher fat content, drain the excess fat.
- Peel and dice one russet potato (approximately 34 lb.) into 1/2- inch chunks while the steak is cooking. Combine the chopped potatoes, one 28-ounce can of diced tomatoes (with liquids), 1.5 teaspoons Italian seasoning, 1/4 teaspoon freshly cracked black pepper, 4 cups beef stock, and 2 tablespoons Worcestershire sauce in a large pot. Mix everything together.
- Bring the soup to a boil over medium-high heat. Once the potatoes are fork-tender, reduce the heat to medium-low and continue to cook for another 10 minutes.
- Stir add a 12-ounce bag of frozen veggies (corn, carrots, green beans) and return to a simmer. Continue to cook the vegetables in the soup for another five minutes.
- Finally, season the soup with salt to taste. The amount of salt required will vary depending on the salt concentration of the broth, but at the very least, a pinch will help the flavors pop.
I added some chopped parsley for color, but it’s not necessary for flavor. I do add a pinch of freshly cracked pepper to each bowl for a little more zing!