This vegetable beef soup recipe combines ground beef, potatoes, frozen mixed vegetables, diced tomatoes, onion, and beef bouillon in a single pot. Prep takes 10 minutes, cooking takes 50 minutes, and the total time is about 1 hour, yielding 8 servings.
The ingredient list calls for 1 pound of ground beef, 2 quarts of water, 4 peeled and cubed potatoes, a 16-ounce package of frozen mixed vegetables, a 14.5-ounce can of diced tomatoes, 1 chopped onion, 8 crumbled beef bouillon cubes, and ½ teaspoon of ground black pepper. The method starts by browning the ground beef in a large skillet over medium-high heat for 5 to 7 minutes, then draining it.
The browned beef goes into a large pot over medium heat with the water, potatoes, mixed vegetables, tomatoes, onion, bouillon, and pepper. After the mixture comes to a boil, the heat is reduced and the soup simmers for 45 minutes.
Each serving provides 254 calories, 8 grams of fat, 31 grams of carbohydrates, and 15 grams of protein, according to the nutrition facts included with the recipe. The recipe does not specify sodium, fiber, or sugar amounts, and no additional optional ingredients or substitutions are listed in the source material.
Editorial Notes