Quick Vegetable Beef Soup
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“Souper” Bowl week continues on RMK today with an easy, quick vegetable beef soup. My hubby usually turns his nose up at any vegetable beef soup out there. I was worried when I made this that he would even give it a try.
To my surprise, he did try it and told me, “Now this is a vegetable beef soup I can eat”. At that point, I heard a round of applause in my head. I did it, my husband will now eat vegetable beef soup! This soup comes together quickly thanks to bottled pasta sauce and frozen vegetables.
Start by browning ground beef with onion, celery, and garlic until the beef is fully cooked. Drain off any grease. Next, you add beef broth, marinara sauce, cumin, Italian seasoning, a bay leaf, carrot, frozen corn, frozen Southern-style hash browns, green beans, frozen peas, salt, and pepper. Let it all simmer for about 10 minutes until the veggies are all tender. That’s it. So simple and so tasty. Give this quick vegetable beef soup a try.
Here is what you need to make the
Quick Vegetable Beef Soup
- GROUND BEEF
- ONION
- CELERY
- GARLIC
- BEEF BROTH
- MARINARA SAUCE
- CUMIN
- ITALIAN SEASONING
- BAY LEAF
- CARROT
- FROZEN CORN
- FROZEN SOUTHERN STYLE HASH BROWNS
- FROZEN CUT GREEN BEANS OR CANNED CUT GREEN BEANS
- FROZEN PEAS
- SALT AND PEPPER
Quick Vegetable Beef Soup
Real Mom Kitchen
Ingredients
- 1 lb ground beef
- ½ onion diced
- ¼ cup celery diced
- 2 cloves garlic
- 32 oz carton beef broth
- 24 oz jar marinara sauce
- ¼ tsp cumin
- ½ tsp Italian seasoning
- 1 bay leaf
- 1 carrot diced
- 1 cup frozen corn
- 3 cups frozen southern style hash browns
- 1 cup frozen cut green beans or one 14.5 oz can cut green beans, drained
- 1 cup frozen peas
- salt and pepper to taste
Instructions
- In a large soup pot, cook beef, onion, celery, and garlic together until beef is fully cooked. Drain off any grease.
- Add the remaining ingredients to the pot and simmer for 10 minutes until veggies are all tender. Serves 8.
Recipe adapted from The Big Red Pot.
