Easy Veggie Beef Soup

Hey lovely people! We’re diving into the coziest bowl of yum today with my Easy Veggie Beef Soup. You know those days when nothing but a big, warm hug in a bowl will do? Well, this is *exactly* that. It’s hearty, it’s packed with all the good stuff, and it just tastes like home. Whether it’s a chilly night or you just need some comfort, this soup is what your soul is craving. Trust me, it’s worth making a part of your family traditions.

In my little joy-filled chaos, a.k.a. my family, this soup is a hero — rescuing us from Monday blues and igniting Wednesday dinners with warmth. My husband is usually the first to dive in, declaring it’s the best thing since sliced bread. My kiddos? They slurp it down like it’s the elixir of life, veggies and all! There was this one time we had a snow day, and the whole family gathered around the table with steaming mugs of this soup… Pure magic.

Why You’ll Love This Easy Veggie Beef Soup

Okay, why will you fall for this bowl of goodness? First off, it’s forgiving — toss in what you have and it’ll still make you feel like a culinary genius. Secondly, it’s the soup that keeps on giving; leftovers are even better the next day. And finally, this soup makes your house smell like a home. Like, the kind of candles you spend too much money on trying to replicate.

How to Make It

Alright, let’s do this. Imagine me awkwardly balancing my phone between a head of cabbage and a loaf of bread… Step one, grab your biggest pot. Seriously, go big or you’ll regret it when it starts overflowing. Toss in your beef to brown, and if it gets a bit stuck, just whisper sweet nothings to your pan and add a splash of broth to deglaze. Throw in your veggies, season, and let it all simmer till the aroma hypnotizes everyone in your home. Remember to taste and adjust. If it’s too bland, go wild with spices. I’m always like, “Maybe just one more pinch…” then end up dumping half the jar.

Ingredient Notes

– Ground Beef: The heart and soul here. Get the lean kind unless you love spooning out extra fat.
– Carrots: Chop them up; these bad boys add sweetness and crunch but try not to eat them all raw while prepping.
– Cabbage: Slice it thin! It shrinks more than my favorite sweater did in the dryer, promise.

Recipe Steps: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.

1. Brown beef in a large pot over medium heat.
2. Add garlic and onions; cook until softened.
3. Stir in carrots, potatoes, and any other veggies you like.
4. Pour in broth, season with salt and pepper.
5. Let it simmer until all veggies are tender.
6. Adjust seasoning, and enjoy!

What to Serve It With

This soup pairs fabulously with crusty bread (for serious dipping action) or a simple salad when you’re feeling like a health guru.

Tips & Mistakes

Okay, okay, I’ve made and learned. If you skimp on seasoning, you’ll end up wondering why it’s so blah. Go big or go home, flavor-wise. And if you ever think ALL the veggies belong in this soup… you *might* need a second pot. Just saying, from someone who’s been there.

Storage Tips

Leftovers? You lucky duck. Chuck it in the fridge for up to 3 days in an airtight container, or freeze it for those “what’s for dinner?” nights. And hey, I’ve definitely eaten it cold, straight from the fridge. No regrets, only cold deliciousness.

Variations and Substitutions

Ran out of beef? Chicken works too — be the rebel soup-maker. No potatoes? Throw in rice or pasta. Try squeezing some lemon before serving for a zingy twist. Be as creative or lazy as your heart desires.

Frequently Asked Questions

Easy Veggie Beef Soup

This hearty and healthy veggie beef soup combines tender beef, fresh vegetables, and savory broth for a comforting meal.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb ground beef
• ▢ 2 cup carrots, diced
• ▢ 2 cup celery, chopped
• ▢ 1 cup onion, chopped
• ▢ 4 cup beef broth low sodium
• ▢ 1 cup frozen peas
• ▢ 2 clove garlic, minced
• ▢ 1 tsp dried thyme
• ▢ 0.5 tsp black pepper
• ▢ 1 tsp salt adjust to taste

Instructions

Preparation Steps

• In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
• Add chopped onions, garlic, carrots, and celery to the pot. Cook until vegetables begin to soften, about 5 minutes.
• Pour in beef broth and bring the mixture to a boil. Reduce heat and let simmer for 30 minutes.
• Stir in frozen peas, dried thyme, salt, and pepper. Cook for an additional 10 minutes.
• Taste and adjust seasoning if needed. Serve hot.

Notes

This soup is perfect for chilly evenings and can be stored in the fridge for up to 3 days.