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This Vegetable Beef Soup is where it’s at when it comes to comfort. This simple soup is tasty, substantial, and filling, with only a few ingredients!


1 pound ground beef (optional)
1 small sliced onion
1 tsp minced garlic
Season with salt and pepper to taste.
3 1 15 oz can tiny chopped tomatoes 1/2 cup beef broth
1 condesend tomato soup (10.5 oz)
worcestershire sauce, 2 tsp
2 tsp seasoning (Italian)
1 bag frozen mixed veggies (16 oz)
2 medium russet potatoes (we use russets)


Cook the ground beef, onion, and garlic in a large pot or dutch oven until the meat is no longer pink and the onions are translucent.
Mix in the salt and pepper until everything is well combined.
Combine beef broth, tomatoes, tomato soup, Worcestershire sauce, Italian seasoning, veggies, and potatoes in a large mixing bowl.
Bring to a boil, then lower to a low heat, cover, and cook until potatoes are cooked, about 30 minutes.

Depending on how tiny you prefer your tomatoes in the soup, you may use either petite chopped tomatoes or standard diced tomatoes.
You may use any sort of potato for this dish; we usually use russets.
Fresh veggies, a mixture equaling about 1 pound, may be used instead of frozen, but the cooking time will need to be increased slightly to ensure they are cooked completely.
Replace the Worcestershire sauce with balsamic vinegar; we enjoy the tang it adds to the dish and have done so many times.
To make this a Beefy Vegetable Noodle Soup, add in some cooked macaroni noodles.
See my advice above for how to freeze this recipe.

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