Description
Experience the ultimate comfort food with this hearty homemade vegetable beef soup. Utilizing ground beef for a quick, savory base and a vibrant mix of garden-fresh vegetables, this recipe captures the essence of a rustic farmhouse dinner. It is a budget-friendly, one-pot meal that requires minimal effort while delivering maximum flavor. Perfect for busy weeknights or a slow Sunday, this soup becomes even more delicious the next day as the flavors meld perfectly.
Ingredients
1 lb ground beef, cooked and drained
46 oz tomato juice
46 oz water
1 Tablespoon beef bouillon base
16 oz frozen mixed vegetables
4 cups potatoes, peeled and cubed
1 Tablespoon salt
1 Tablespoon minced dry onion
1 Tablespoon sugar
1/4 teaspoon ground black pepper
1/4 teaspoon dried basil
2 whole bay leaves
1/3 cup barley
1 teaspoon Worcestershire sauce
Instructions
In a large soup pot or Dutch oven, brown the ground beef over medium-high heat and drain off excess fat.
Add the tomato juice, water, beef bouillon, salt, dried onion, sugar, black pepper, basil, and bay leaves to the pot.
Stir in the barley and Worcestershire sauce.
Bring the mixture to a gentle boil, then reduce the heat to low.
Add the cubed potatoes and frozen mixed vegetables.
Cover and simmer for approximately 1 hour and 15 minutes, or until the vegetables and barley are tender.
Remove the bay leaves before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes beautifully. You can customize this recipe by adding seasonal vegetables like green beans, carrots, or celery if desired. Ensure you use an alcohol-free Worcestershire sauce.
- Prep Time: 15
- Cook Time: 75
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American