Vegetable Beef Soup only needs one pot and 30 minutes on the stove. Ground beef, frozen vegetables, tomato sauce, beef broth, and a couple surprise ingredients make this vegetable beef soup so delicious & easy to make!
Keyword soup recipe, vegetable beef soup
Prep Time 3minutes
Cook Time 25minutes
Servings 5people (1 3/4 cup each)
1lblean ground beef
1 1/4cupsbeef broth
1can(15 oz) tomato sauce
1 1/2cupsfrozen mixed vegetables
1 1/2cupsfrozen corn
1tablespoonlow-sodium soy sauce
Place frozen vegetables out on the counter to thaw slightly. This ensures that they will cook within the simmering/cook time of the soup. *I just leave them out while I chop the onion and cook the ground beef.
In a large soup pot, over medium-high heat, cook & crumble ground beef, onion, garlic powder, and dried basil until beef is no longer pink. Drain.
To the same pot, add the beef broth, tomato sauce, slightly thawed vegetables, soy sauce, and molasses. Stir together and bring to a boil. Once boiling, reduce hear to medium-low and let simmer for 15-20 minutes. Stirring occasionally.
1 cup + 3/4 cup (1 3/4) is the serving size for the calories listed. That is a big serving for kids, so if you are feeding a family with young kids then there is no need to double the recipe. If you are serving 5 or more adults, then you may want to double the recipe. There are 6 in my family and we always have plenty of leftovers of this soup. At least enough for 2 lunches. I have only ever used the full-salt beef broth in this recipe. I worry that if you use the reduced-salt (50% less sodium) then you may find the soup very bland.