Chunky Vegetable Beef Soup Recipe
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.