Quick Vegetable Beef Soup
The 30-minute cooked soup contains roast beef, frozen vegetables, tomato sauce, beef broth and some additional ingredients that make this beef soup so delicious and easy to make!
Course Soup
Cuisine American
Keyword soup recipe, vegetable beef soup
Prep Time 3 minutes
Cook Time 25 minutes
Servings 5 people (1 3/4 cup each)
Calories 318 kcal
Ingredients
- 1 lb lean ground beef
- 1 small onion, finely chopped (about 1/2 cup chopped onion)
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 1/4 cups beef broth
- 1 can (15 oz) tomato sauce
- 1 1/2 cups frozen mixed vegetables
- 1 1/2 cups frozen corn
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon molasses
Instructions
Place frozen vegetables out on the counter to thaw slightly. This ensures that they will cook within the simmering/cook time of the soup.
*I just leave them out while I chop the onion and cook the ground beef.
In a large soup pot, over medium-high heat, cook & crumble ground beef, onion, garlic powder, and dried basil until beef is no longer pink. Drain.
To the same pot, add the beef broth, tomato sauce, slightly thawed vegetables, soy sauce, and molasses. Stir together and bring to a boil. Once boiling, reduce hear to medium-low and let simmer for 15-20 minutes. Stirring occasionally.
For full intstructions Source
Recipe Notes
1 cup + 3/4 cup (1 3/4) is the serving size for the calories listed. That is a big serving for kids, so if you are feeding a family with young kids then there is no need to double the recipe. If you are serving 5 or more adults, then you may want to double the recipe. There are 6 in my family and we always have plenty of leftovers of this soup. At least enough for 2 lunches.
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