For a richer flavor, try browning the sirloin in a little olive oil. Add a splash of red wine vinegar at the end of cooking to brighten the flavors. This soup is even better the next day! You can substitute other vegetables like green beans, peas, or corn.
Vegetable Beef Soup II
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING8 People
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VIEWS457
A comforting and hearty soup, brimming with tender vegetables and savory beef, perfect for warming up on a chilly evening. It's both economical and deeply satisfying.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol57 mg
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Fiber3 g
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Protein18 g
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Saturated Fat5 g
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Sodium1380 mg
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Sugar6 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 7 mins In a large stock pot or Dutch oven, brown the ground sirloin over medium-high heat, breaking it up with a spoon. Add the chopped onion and cook until softened, about 5-7 minutes.
02 Step
Recipe View 1 mins Drain off any excess grease from the pot.
03 Step
Recipe View 3 mins Add the diced tomatoes (with their juices), beef broth, salt, beef bouillon cubes, carrots, celery, potato, thyme, bay leaf, and basil to the pot. Stir to combine.
04 Step
Recipe View 1 hrs Bring the soup to a simmer, then reduce the heat to low, cover, and cook until the vegetables are tender, about 45 minutes to 1 hour.
05 Step
Recipe View 1 mins Remove the bay leaf before serving. Taste and adjust seasoning as needed.
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Deanna Morar
Feb 17, 2025My family loved this soup, especially the kids!
Thalia Reichel
Sep 22, 2024So easy to make and tastes amazing! Will definitely make again.
Yvette Raynor
Jan 21, 2024I added some garlic and a pinch of red pepper flakes for a little extra kick.
Emmie Halvorson
Mar 13, 2023This soup is a lifesaver on busy weeknights!