For home cooks seeking a reliable weeknight dinner that doesn't demand hours in the kitchen, a straightforward beef and vegetable soup offers a practical solution. The recipe, which requires just 10 minutes of preparation and 50 minutes of cooking, yields eight servings, making it suitable for family meals or leftovers.
The dish begins with browning a pound of ground beef in a skillet over medium-high heat until it's crumbly, which typically takes 5 to 7 minutes. After draining the excess fat, the beef is transferred to a large pot. There, it joins two quarts of water, four peeled and cubed potatoes, a 16-ounce package of frozen mixed vegetables, a 14.5-ounce can of diced tomatoes, one chopped onion, eight crumbled beef bouillon cubes, and a half-teaspoon of ground black pepper.
Once all ingredients are combined, the pot is brought to a boil, then the heat is reduced to a simmer for 45 minutes. The result is a robust soup that fills the kitchen with a comforting aroma while it cooks.
Nutritional Snapshot
Each serving of this soup contains approximately 254 calories, with 8 grams of fat, 31 grams of carbohydrates, and 15 grams of protein. This balance makes it a substantial meal on its own, though it can be paired with crusty bread or a side salad for a more complete dinner.
The recipe's simplicity is its main appeal: it uses common pantry staples and frozen vegetables, reducing prep work. The use of bouillon cubes provides a savory base without requiring homemade stock, and the ground beef offers a quicker alternative to chuck roast or stew meat.
For those new to soup-making, this recipe is a forgiving introduction. The long simmer allows flavors to meld, and the ingredients are flexible—cooks can easily swap in fresh vegetables or adjust the seasoning to taste.
While the recipe is straightforward, it delivers a satisfying, home-cooked meal that fits neatly into a busy schedule. It's a testament to the idea that hearty dinners don't have to be complicated.
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