Description
Experience the ultimate comfort with this hearty Old Fashioned Vegetable Beef Soup. A timeless recipe that combines lean ground beef, tender potatoes, and vibrant mixed vegetables in a rich, savory broth. Perfectly seasoned and simmered to perfection, this soup is a warm hug in a bowl that gets even better the next day. Ideal for family gatherings or cozy meal prep sessions during chilly weather.
Ingredients
1 lb lean ground beef
46 oz tomato juice
46 oz water
1 Tablespoon beef bouillon concentrate
16 oz frozen mixed vegetables
4 cups Yukon Gold or Russet potatoes, cubed
1 Tablespoon salt
1/4 teaspoon black pepper
1 Tablespoon minced dry onion
1 Tablespoon sugar
1/4 teaspoon dried basil
2 bay leaves
1/3 cup pearl barley
1 teaspoon Worcestershire sauce
Instructions
In a large 6-quart stockpot, brown the ground beef over medium-high heat until cooked through; drain any excess fat.
Add the tomato juice, water, and beef bouillon to the pot.
Stir in the minced dry onion, salt, pepper, sugar, basil, bay leaves, and Worcestershire sauce.
Bring the mixture to a boil.
Add the cubed potatoes and barley, then reduce the heat to a simmer and cover.
Cook for approximately 45 minutes or until the barley and potatoes are tender.
Stir in the frozen mixed vegetables and continue to simmer for an additional 15 to 20 minutes until all vegetables are heated through and tender.
Remove the bay leaves before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes exceptionally well; portion into freezer-safe bags or containers. If the soup thickens too much upon standing, add a splash of water or beef broth when reheating.
- Prep Time: 15
- Cook Time: 70
- Category: Dinner
- Method: Simmering
- Cuisine: American