One of the first things I discovered when I started my quest for cheap meals was how simple, filling, and affordable soup is.
Homemade soups are simple to put together and are often far tastier than canned soup from the store. An excellent illustration is this veggie beef soup. It’s packed with vibrant vegetables, hearty ground beef, and the best broth ever. Lunch is ready when you serve it with some delicious crusty bread for dipping!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- 4 cups beef broth 1 yellow onion
- 2 cloves garlic
- 2 Tbsp olive oil
- 1 lb. ground beef
- 1 russet potato (about ¾ lb.)
- 1 28oz. can diced tomatoes
- 1.5 tsp Italian seasoning
- 1/4 tsp freshly cracked black pepper
- 2 Tbsp Worcestershire sauce
- 12 oz. frozen vegetables (corn, carrots, green beans)
- salt to taste
Instructions:
- Mince the garlic and dice the onion. Add the olive oil to a soup pot along with the onion and garlic. The onions should be sautéed until transparent and tender over medium heat.
- When the ground beef is fully cooked, add it to the pot and continue to sauté. You can drain the extra fat if you’re using ground beef with a greater fat percentage.
- Peeling and chopping the russet potato into 1-inch pieces can be done while the steak is cooking.
- Add the beef stock, Worcestershire sauce, Italian seasoning, pepper, diced tomatoes with juices, and cubed potatoes to the pot. To blend, stir.
- Allow the soup to come to a boil by increasing the heat to medium-high. Once the soup has boiled, reduce the heat to medium-low and let it simmer for roughly 10 minutes, or until the potatoes are soft to the fork.
- When the soup has returned to a simmer, add the frozen vegetables to the pot. About five minutes should pass while the vegetables simmer in the broth.
- Salt should then be added after tasting the soup to bring out the flavors. If desired, start with 1/2 tsp and add more until you achieve the desired amount.
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