Description
This comforting and protein-packed vegetable soup gets a savory twist with ground beef. Loaded with hearty potatoes, stewed tomatoes, and a medley of veggies, it’s an easy, family-friendly meal perfect for weeknights.
Ingredients
Units
Scale
Meat:
- 1 lb ground beef
Produce:
- 1 can (15 oz) green beans (drained)
- 1/2 onion (chopped)
- 1 can (15 oz) peas and carrots (drained)
- 2 potatoes (peeled and diced)
- 1 large can (28 oz) stewed tomatoes
Condiments:
- 1 large can (15 oz) tomato sauce
Baking & Spices:
- Seasonings to taste (e.g., salt, black pepper, garlic powder, and Italian seasoning)
Instructions
1. Cook the Ground Beef:
- In a large pot or Dutch oven, cook the ground beef over medium heat until fully browned. Break it up into crumbles as it cooks.
- Add the chopped onion and cook until softened, about 3-4 minutes. Drain any excess grease.
2. Add the Tomatoes and Potatoes:
- Add the stewed tomatoes, tomato sauce, and diced potatoes to the pot. Stir to combine.
3. Add Veggies and Simmer:
- Add the green beans, peas, and carrots to the pot. Season with salt, black pepper, garlic powder, and Italian seasoning to taste. Stir well.
- Add enough water (or beef broth for extra flavor) to cover all the ingredients, about 4-5 cups.
4. Simmer the Soup:
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the potatoes are tender and the flavors meld together. Stir occasionally.
5. Serve:
- Ladle the soup into bowls and serve hot. Pair with crusty bread or crackers for a complete meal!
Notes
- Extra Veggies: Add corn, celery, or zucchini for more vegetable variety.
- Make Ahead: This soup tastes even better the next day as the flavors continue to develop. Store in the fridge for up to 3 days.
- Freeze for Later: Allow the soup to cool completely, then store in freezer-safe containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
