VEGETABLE BEEF SOUP

This super easy vegetable beef soup is a filling and flavorful option for lunch, dinner, or your weekly meal prep!

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INGREDIENTS

  • 1 yellow onion ($0.32)
  • 2 cloves garlic ($0.16)
  • 2 Tbsp olive oil ($0.32)
  • 1 lb. ground beef ($6.49)
  • 1 russet potato (about ¾ lb.) ($0.79)
  • 1 28oz. can diced tomatoes ($1.19)
  • 1.5 tsp Italian seasoning ($0.15)
  • 1/4 tsp freshly cracked black pepper ($0.02)
  • 4 cups beef broth ($0.52)
  • 2 Tbsp Worcestershire sauce ($0.12)
  • 12 oz. frozen vegetables (corn, carrots, green beans) ($1.00)
  • salt to taste ($0.05)

INSTRUCTIONS 

  • Dice the onion and mince the garlic. Add the onion and garlic to a soup pot along with the olive oil. Sauté over medium heat until the onions are soft and translucent.
  • Add the ground beef to the pot and continue to sauté until the ground beef is cooked through. If using a higher fat content ground beef, you can drain the excess fat, if you prefer.
  • While the beef is cooking, peel and dice the russet potato into ½-inch cubes.
  • Add the cubed potatoes, diced tomatoes (with juices), Italian seasoning, pepper, beef broth, and Worcestershire sauce to the pot. Stir to combine.
  • Turn the heat up to medium-high and allow the soup to come up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer for about 10 minutes, or until the potatoes are fork-tender.
  • Add the frozen vegetables to the pot and allow the soup to come back up to a simmer. Simmer the vegetables in the soup for about five minutes.
  • Finally, taste the soup and add salt to help the flavors pop. Start with ½ tsp, if desired, and add more until it reaches your desired level.
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By uvu44

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