Super Beefy Vegetable Soup
A cold, rainy day, may be a downer for some folks, but for me it’s a relief. A time to slow down, and focus on being inside, since there’s no pressure to take advantage of the weather outside. That’s the beauty of a bowl of homemade vegetable beef soup, it’s easy, quick and mmmmmm, so good.
My Super Beefy Vegetable Soup, features a rich beef and tomato base and is packed with veggies. It’s one of the few things all three kids will eat without hesitation. Usually I have one who rebels against something. So when I can pump this many veggies into each kid, it’s time to rejoice and praise the food gods!
Rainy days are a reason to wear pajamas till noon and curl up with a book. They’re also meant for lounging around with the kids, snuggling under a cuddly blanket for a movie or Netflix binge session. With this soup being under 30 minutes to make, you get back to being completely unproductive in no time.
Super Beefy Vegetable Soup Tips & Tricks
To help counteract the heartiness of the soup, I always add more sweet corn, the sweetness helps to balance the flavors. There’s no additional salt, since the majority of the salt comes from the soup mix and the broth. If you’re concerned about salt, cut the soup mix in 1/2. Already added the full packet and feel like you’ve botched it? Simply add a little water to dilute and add more veggies.
For a great lunch, pair this homemade soup with biscuits or crackers. Marry it up with a grilled cheese sandwich and dinner is served.
Looking for another simple homemade soup idea? Then check out my Dad’s Tomato Potato Soup and my Tasty Taco Soup.
A savory vegetable beef soup, that is chock full of veggies and flavor. Ideal for a tasty lunch on a chilly day.
- 1/4 cup chopped onion
- 2 cloves chopped garlic
- 1 tbsp olive oil
- 1 lb ground beef
- 2 cups chopped potatoes
- 1 cup sliced carrots
- 1 packet French Onion Soup Mix Can use only 1/2 packet to cut back on salt
- 2 14.5 oz cans beef broth
- 1 14.5 oz can tomato sauce
- 1 14.5 oz can diced tomatos
- 3 cups frozen mixed vegetables
- 1 cup frozen super sweet corn
- 1 tsp basil
- 1 bay leaf
- 1/8 tsp black pepper
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On medium high heat, brown the ground beef, onions and garlic and then drain.
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Add the beef broth, potatoes, carrots, frozen vegetables, frozen sweet corn, tomato sauce, diced tomatoes, french onion soup packet, basil and bay leaf.
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Bring to a boil and then reduce heat to a simmer. Let the soup simmer for 20 minutes, stirring occasionally.
For a little more heartiness to the soup, add in couple tablespoons of ditalini pasta after the soup has simmered for 10 minutes.