Vegetable Beef Soup

3 Feb

Here is a quick and easy soup that’s filling and delicious.  I’ve listed several substitutes for the ingredients, so this can be a good for a pantry/fridge/freezer cleanout.


  • 1 lb lean ground beef
  • 1 small onion, chopped
  • 3-4 garlic cloves, chopped
  • 1 can (14 oz) stewed tomatoes
  • 1 can(8 oz) tomato sauce (or 1-6 oz can tomato paste + 1 cup water)
  • 2 cups beef broth (or 2 cups water + bullion cubes/paste)
  • 10 oz frozen vegetables
  • 1/4 t onion powder
  • 1/4 t parsley flakes
  • 1/4 t paprika
  • 1/4 black pepper


  1. Brown meat, garlic, and onion in a stock pot until meat is no longer pink.  Drain, if necessary.  You may add a small bit of oil, if meat is extra lean.
  2. Add spices to the browned meat and stir.
  3. Add remaining ingredients and bring to a boil.
  4. Turn down heat to low, cover, and simmer for at least 30 minutes.

Serves 6

Take advantage of whatever you have in the freezer or fridge.  I had several bags of opened frozen veggies, which I mixed up to make up the 10 ounces called for in the recipe.  It included lima beans, okra, and mixed vegetables (carrots, peas, green beans, corn).  I often end up with one random potato or a few carrots in the crisper, which are a perfect fit for a catch-all soup like this.  I am looking forward to leftovers for lunch tomorrow, since it is supposed to be as cold and rainy again.


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