Marie Saba

From My Kitchen To Yours

This vegetable beef soup is so great for a hearty lunch or dinner. It’s ready in about 30 minutes, and if you buy pre-chopped veggies, there’s virtually no chopping involved!

Best of all, this soup is so nourishing, with tons of vitamins and fiber in the veggies and a nice serving of iron and protein from the beef. Personally, I like to keep it lower carb and serve it with a spoonful of Parmesan cheese and fresh pesto on top. My kids like it with a noodles mixed in and warm bread on the side.

For the pesto, you can use my recipe here. It’s quick and easy (especially if you have a mini food processor like this one) and freezes well. If you freeze it in small portions, simply pop out a serving or two as needed. The soup is freezer-friendly, too. It keeps well in the fridge for 3-4 days, or in the freezer for 2-3 months.

As with all my recipes, I encourage you to get creative with this vegetable beef soup! Add some fresh or dried herbs, more garlic or additional veggies like frozen corn or peas. However you dress it up, I hope you enjoy it as much as we do. Want to try another simple soup? Try this Easy Lentil Soup!

Vegetable Beef Soup

Ingredients

1 lb. (454 g) lean grass-fed ground beef
2 cloves garlic, minced
14.5 ounces (411 g) chopped celery, carrot and onion (about 1/2 cup each)
15 ounces (425 g) tomato puree
1 Tablespoon (11 g) brown sugar, packed
1 Tablespoon (15 ml) Worcestershire sauce
4 cups (907 g) beef broth
1 bay leaf
1 cup (140 g) frozen green beans
Salt and pepper, to taste

For serving (optional): pesto, grated Parmesan, warm bread

Instructions

Heat a medium pot or Dutch oven over medium-high heat. Add beef and cook, breaking beef into small pieces with a wooden spoon, until browned and cooked through, about 6 minutes.
Add garlic, carrots, onion and celery. Cook about 5 minutes, stirring occasionally. Add tomato puree, sugar, Worcestershire sauce, broth, bay leaf, and green beans. Stir to combine. Simmer over medium heat for 15 to 20 minutes or until veggies are soft.
Season with additional salt and pepper as needed. Serve with grated parmesan, pesto, if desired.

Make-Ahead Tip: Allow soup to cool completely. Portion into freezer-safe containers, leaving about 1-inch at the top for expansion. Soup can be stored in the freezer for 2-3 months. Thaw overnight in the refrigerator and then reheat to desired temperature.

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