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Vegetable Beef Soup

This hearty Vegetable Beef Soup combines rich beef flavors with fresh vegetables, making it a go-to comfort meal for chilly days and busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef cooked and drained fat
  • 46 oz tomato juice
  • 46 oz water use tomato juice can to measure
  • 1 Tablespoon "Better Than Bouillon" beef base or 3 bouillon cubes
  • 16 oz frozen mixed vegetables or fresh vegetables if preferred
  • 4 cups potatoes cubed
Seasonings
  • 1 teaspoon salt
  • 1 Tablespoon minced dry onion
  • 1 Tablespoon sugar
  • ¼ teaspoon pepper
  • ¼ teaspoon basil
Additional Ingredients
  • ⅓ cup barley
  • 1 teaspoon Worcestershire sauce

Method
 

Preparation
  1. In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
  2. In a 6-quart stockpot, combine all the remaining ingredients, including the cooked beef.
  3. Bring the mixture to a simmer over medium-high heat.
  4. Once simmering, reduce the heat to low and allow it to simmer for at least one hour, stirring occasionally.
  5. Don't forget to remove the bay leaves before serving!
  6. Serve warm and enjoy!

Notes

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat until simmering. Don’t rush the simmering process!