Have your veggies, and eat soup, too! If cold weather has you craving something warm and filling, you may want to keep this quick and easy recipe on standby. This hearty vegetable beef soup is cooked slowly until all the savory flavors and spices are blended. The great thing about this beefy and chunky recipe is that it only takes 45 minutes to make, complete with a generous serving size to please a crowd or to enjoy as leftovers. And not to mention, it’s made with budget-friendly yet robust ingredients, with ground chuck, canned vegetables, and tomato sauce rounding out the list. To make ahead, freeze in meal-size portions in large zip-top plastic freezer bags. Fold top edge down, and place in a large glass measuring cup to stabilize the bag while filling; freeze up to 1 month. To reheat, thaw soup in fridge overnight, and simmer over low, stirring occasionally. No time for long-simmering meats or slow-cooker soups? Break out of your dinner rut with this stick-to-your-ribs soup that doesn’t take a lot of time to make, even though it tastes like it does.
2 pounds ground chuck
1 small sweet onion, chopped
1 teaspoon table salt
1/2 teaspoon black pepper
3 (14-oz.) cans reduced-sodium beef broth
3 (29-oz.) cans mixed vegetables with potatoes, drained and rinsed
3 (14 1 ⁄2-oz.) cans diced new potatoes, drained and rinsed
1 (15-oz.) can sweet peas with mushrooms and pearl onions, drained and rinsed
2 (26-oz.) jars tomato, herbs, and spices pasta sauce
1 (14 1/2-oz.) can diced tomatoes with sweet onion
Garnish: chopped fresh basil
How to Make It
Brown ground chuck and onion, in batches, in a large Dutch oven over medium-high, stirring 5 to 8 minutes or until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Stir in salt, black pepper, and beef broth; bring to a boil.
Stir in mixed vegetables and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer at least 20 minutes or until thoroughly heated.