Quick Vegetable Beef Soup
Warm up your kitchen with this hearty and wholesome Quick Vegetable Beef Soup, the perfect comfort food for busy evenings. Packed with tender ground beef, vibrant vegetables like carrots, celery, and frozen mixed veggies, and a flavorful medley of herbs including thyme and oregano, this easy recipe comes together in just 45 minutes. A rich beef broth base mingles with diced potatoes and juicy tomatoes to create a satisfying, nutrient-rich meal for the whole family. Whether paired with crusty bread or enjoyed on its own, this soup delivers a cozy, home-cooked taste without the lengthy prep. Ideal for meal prep or weeknight dinners, it’s a customizable dish that can be garnished with fresh parsley for an added touch of freshness. Keywords: quick soup recipes, beef soup, vegetable beef soup, easy dinner recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 14-ounce can diced tomatoes, with juice
- 2 cups frozen mixed vegetables
- 2 medium potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Heat a large soup pot or Dutch oven over medium heat. Add olive oil and swirl to coat the bottom.
Add ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 5 minutes. Drain excess fat if needed.
Add the diced onion, carrots, and celery to the pot. Sauté for 5 minutes or until the vegetables begin to soften.
Add minced garlic and cook for an additional 1 minute until fragrant.
Stir in the beef broth, diced tomatoes (with their juice), frozen mixed vegetables, and diced potatoes.
Season with dried thyme, dried oregano, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes or until the potatoes are tender.
Taste and adjust seasonings as needed. If desired, garnish with chopped fresh parsley before serving.
Serve hot with crusty bread or crackers on the side for a satisfying meal.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 8226 mg | 358% | |
| Total Carbohydrate | 149.5 g | 54% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 31.1 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 5464 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
