Beef Vegetable Soup - Quick & Easy
Since most meat soups take several hours to cook, I put together this recipe which is so simple and quick to make. Now I always make sure I have the ingredients on hand in the pantry and fridge to make this soup at a moment’s notice. Its liquid base is a 48 ounce can beef broth, tomato sauce, and diced tomatoes. It makes a large pot of soup and leftovers can be kept refrigerator for several days. It takes 45 minutes to an hour from start to finish. Stay warm and enjoy a nice bowl of hot soup!
- 3 celery stalks - diced
- 4 carrots, peeled and diced
- 1 medium onion - chopped
- 1 clove garlic - minced
- 1 lb. lean ground beef (80%-90%)
- 48 oz. can beef broth
- 14.5 ounce can diced tomatoes
- 8 oz. can tomato sauce
- 1 lb. package frozen mixed vegetables for soup
- 1 Tbs. dried oregano
- 2 Tbs. fresh parsley - chopped
- Black pepper
- Grated parmesan cheese
1Coat the bottom of a soup pot with olive oil ( 1Tbs.) and heat on medium heat.
2Add chopped celery, carrots, and onion, and saute for 5-7 minutes.
3Add salt and pepper.
4Add the ground beek and saute until brown. Drain any accumulated fat.
5Add the mince garlic and stir thoroughly.
6Pour in the beef broth, diced tomatoes, parsley, oregano, and tomato sauce. Let mixture come to a boil; reduce heat to low and cook until vegetables are slightly tender (20 minutes).
7Add the bag of frozen vegetables. Continue cooking until all vegetables are tender (15-20 minutes).
8Check seasonings and add more salt, black pepper, and oregano if needed.
9Serve hot in soup bowls or large mugs. Top with grated parmesan cheese, if desired.
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