March 07, 2022
Beef Vegetable Soup
Beef Vegetable Soup is simple to make and loaded with canned beans, ground beef, tomatoes and other vegetables and is ready in just 30 minutes!
One
of my family's favorite soups is this Beef Vegetable Soup. It is crazy easy to make
with ingredients that we usually have on hand in our freezer and pantry. The
very best part is that this soup used frozen mixed vegetables so almost no
chopping is needed. Beef Vegetable Soup comes together in 30 minutes or less.
Why to Use Canned Beans
The
biggest fan of this soup is easily my 7-year-old daughter. When I made it this
time, no joke, she ate 4 bowls of it. It is a very kid-friendly soup. I love
using canned beans in my recipes for the awesome protein, fiber and nutrients.
They are wonderful for family meals and we use them in so many different
recipes. We use them in Mexican cooking, soups, salads and more. It is so easy
to add canned beans to a meal. Just open the can, drain and rinse and they're
ready to go. No soaking or cooking needed. I buy the low-sodium varieties. But,
you can buy the regular variety and simply by draining and rinsing them, you
can reduce sodium by 41% which is awesome.
We
mostly add canned beans to so many of our meals because we love the taste and
the convenience. When we need a meal on the table quickly, beans are one of the
best options. They are a quick protein source that I know all 3 of my kids will
gobble up.
This
beef vegetable soup is so simple and is made with ingredients you may already
have in your pantry and freezer. By using canned beans from the pantry and frozen
mixed vegetables which include green beans, corn, carrots, and peas, you save
so much time and money. The low-sodium ingredients in this recipe also make
this a much healthier option than canned soup. It’s loaded with a beefy tomato
flavor and is so comforting on a cold day. It’s a family favorite that is on
the menu often.
We love adding canned beans to our meals because eating beans can help with digestive health. Eating beans can also help prevent heart disease, help control blood sugar and can help prevent cancer. All great reasons to enjoy beans regularly. I love that they are a good protein source while also having fiber. Meat doesn’t have fiber which is sometimes the reason that we add beans to our meals along with meat or instead of the meat.
This soup is also good with ground turkey, and, if you want, you can use fresh vegetables instead of frozen ones. You can add other vegetables like celery, zucchini, or other kinds of canned beans like pinto beans or kidney beans. Feel free to double the recipe and freeze it in plastic quart bags for a later date for up to 6 months.
Beef Vegetable Soup
Beef Vegetable Soup
INGREDIENTS
- 1 pound 93% lean ground beef
- ½ cup onion, diced
- 1 tablespoon chopped garlic
- 32 ounce bag frozen mixed vegetables
- 1 (14.5-ounce) can low-sodium cannellini beans
- 1 (14.5-ounce) can no-added salt diced tomatoes
- 1 (16-ounce) can no-added salt tomato sauce
- 1 (32-ounce) container low-sodium beef broth
- 1 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
INSTRUCTIONS
- In a medium soup pot, cook the ground beef over medium-high heat until the beef is fully cooked through for about 5 minutes, breaking it up with a spatula and stirring it frequently.
- Add in the onion and cook for 2 minutes. Add in the garlic and cook for another minute, stirring frequently.
- Add in the mixed vegetables, beans, diced tomatoes, tomato sauce, beef broth, black pepper, vinegar, and sugar to the pot and simmer for about 15 minutes until flavors are combined and vegetables are soft.
- Store in the refrigerator in the pot or in a pint-sized wide-mouth mason jars for up to 5 days. Reheat in a pot until hot or in the microwave.
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