Vegetable Beef Soup
Make this quick and healthy vegetable beef soup with lean ground beef, frozen veggies, and a rich broth. Ready in just 25 minutes — perfect for busy nights!
Ingredients
- 1 lb lean ground beef 90–95%
- 1 small white onion peeled and chopped
- 1 tsp garlic powder
- 1 tsp ground basil
- 1½ cups low-sodium beef broth
- 1 15 oz can fire-roasted tomatoes, drained
- 1½ cups frozen mixed vegetables thawed
- 1 15 oz can corn, drained
- 1 tbsp low-sodium soy sauce
- 1 tbsp molasses
Instructions
Step 1: Brown the Beef
- Spray a large pot with nonstick cooking spray. Add ground beef, onion, garlic powder, and basil. Place the pot on medium-high heat and cook until the beef is no longer pink and crumbles easily. Drain off excess fat.
Step 2: Add the Good Stuff
- Stir in the beef broth, fire-roasted tomatoes, mixed vegetables, and corn. Add soy sauce and molasses, then stir well to combine.
Step 3: Simmer and Serve
- Bring the soup to a boil, then reduce heat to medium-low and simmer for 15–20 minutes, stirring occasionally. Taste and adjust seasoning if needed.
- Ladle into bowls and enjoy hot!