Vegetable Beef Soup
This soup is versatile, easy, and a crowd pleaser. Switch out the vegetables as you like, use ground chicken or turkey instead of beef, and watch you family devour a good, old fashioned vegetable soup - or not. My 3 year old has never been fond of soups. If this is the case with your toddler, try a small (I’m talking a spoonful!) amount along with a grilled cheese. We like to pretend the soup is a pool and the grilled cheese is going swimming! You can also discuss what veggies they see in the soup, “Oh look, there’s corn!” Exposure is the goal. Enjoy!
Vegetable Beef Soup
Yield: 8
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Ingredients
- 1.25 pounds lean ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup tomato paste
- 32 ounces beef broth, low sodium
- 1, 15 ounce can diced tomatoes
- 1, 16 ounce bag frozen mixed vegetables
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1 can kidney beans, rinsed and drained
Instructions
- In a large stock pot, brown the ground beef, onion, and garlic over medium high heat until the beef is no longer pink. Break up beef crumbles as it cooks.
- Add tomato paste and cook for 2-3 minutes.
- Add remaining ingredients, expected for the kidney beans. Stir to combine. Bring to a boil, cover, and reduce to a simmer. Let simmer for at least 30 minutes for the flavors to develop.
- Add kidney beans and cook for an additional 5 minutes, covered.
- Serve with crackers or warm, crusty bread.