We love vegetable soup. I have made this exact soup recipe for many years and it has never failed me. It is so simple but so good. You can serve this with cornbread, bread, crackers, or just as is. The longer it sits in the fridge the better it gets. Soup is funny that way.
I remember when My nieces were little and they would come to spend the weekend with us on our little farm they would always request this soup. They would have so much fun riding horses and learning how to saddle them up and just learning all things horses. At the end of the day it was always “Can you make veggie soup?”. It was always a yes for me. They loved it and still do. When they got older and out on their own they would always call me for the recipe. lol. My husband and kids continue to ask for this soup constantly.
Anyway, Let’s make some soup.
1 lb. Ground Beef
2 Tbsp Olive oil
1 Onion – diced
Salt and pepper – to taste
2 Tsp. Paprika
2 Tsp. Garlic powder
1/4 Tsp. Red pepper flakes (optional)
1 Tsp. Onion powder
1 1/2 Tsp Thyme
2 Tsp Parsley
1 Bay leaf
4 to 5 Cups Frozen or canned Mixed veggies
1 Large Can (28 Oz) of Diced Tomatoes with the juice
4 Cups. Chicken or beef broth
2 Large Potatoes – washed and cubed in 1/3 inch pieces ( you can peel them if you want to)
2 Tbsp Tomato paste
- In a large soup or stock pot, over medium-low heat, add a bit of oil to the pan and add the ground beef. Break the beef up with your spoon. Add the onion, salt, and pepper. Mix together and cook until the beef is cooked through and the onions are tender. About 6 to 8 minutes. If you have excess grease from the beef, drain it off and place the meat and onions back into the pot.
- Add in the paprika, garlic powder, red pepper flakes, onion powder, thyme, parsley, and bay leaf. Stir to combine and let the herbs and spices toast up for about 1 minute.
- Add the mixed vegetables and stir to combine. Add in the diced tomatoes with the juice and the broth. Stir to combine well and let this cook for about 15 minutes stirring occasionally.
- Add in the tomatoes and stir. Cook until the tomatoes are tender. About 10 minutes. Add in the tomato paste and stir well to combine. Cook for 5 to 8 more minutes. Adjust the seasoning and serve.
- You can serve this however you like. I serve this with what I have on hand at the time. This can be sourdough bread, homemade bread, crackers, or cornbread. It tastes great with all of it.
- If you want to make this meat-free just omit the beef and use vegetable stock or broth.
- If you don’t have beef on hand you can substitute the beef for ground chicken or turkey. It is even delicious with ground lamb. It is a richer flavor but it is so good.
- You can leave out any of the veggies that you do not like and it is still quite tasty.
- Want to bulk this soup up even more? Add in 1 cup of elbow noodles or 1/2 cup of couscous or quinoa. Add it in at step 3.