Vegetable Beef Soup

Hearty vegetable beef soup uses ground beef, onions, celery, beans, elbow macaroni, diced tomatoes in a savory beef broth.

Course Lunch, Main Course

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 258kcal

Author Jessica Robinson

Ingredients

1 pound ground beef
2 tablespoons olive oil or other neutral oil
1 large yellow or white onion chopped
2 garlic cloves minced
1 cup celery chopped
2 cups beef stock
1 ½ -2 cups water
1 (16-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1 (15.5 ounce) can red kidney beans (drained)
1 (12-16-ounce) bag frozen mixed vegetables (carrots, green beans, corn)
8 ounces elbow macaroni or any pasta variety
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon fresh or dried parsley
2 tablespoons Italian seasoning
salt and black pepper to taste

Instructions

In a large pot or Dutch oven, over medium heat, add the olive oil. Once the oil is hot, sauté the onions and celery until translucent.
Add the ground beef and cook over medium heat, browning the meat. Season with salt and black pepper to taste.
Add the beef stock and water. Stir with a wooden or heat-resistant spoon to scrape all the brown bits off the bottom of the pot.
Add the Worcestershire sauce, brown sugar, garlic, diced tomatoes, tomato paste, tomato sauce, red kidney beans, frozen vegetables, parsley, Italian seasoning, salt, and black pepper to taste. Add the pasta and combine all of the ingredients. Let the soup simmer over low to medium heat, stirring occasionally until the pasta is done.
Serve with shredded cheddar cheese if desired.

Notes

Macaroni tends to absorb a lot of water. If needed, add additional water. You can also add additional ground beef if desired. Or substitute ground deer (venison) or ground turkey.

We like mixed vegetables in this soup, which is carrots, green beans and corn.

You can add small diced potatoes if you'd like.

Nutrition