QUICK Vegetable Ground Beef Soup Recipe + Tomato Paste Hack!
Warm up with this quick and easy Vegetable Ground Beef Soup! Here's what you'll need to make the recipe:
Ingredients:
1 lb. extra lean ground beef
1 med. onion, diced
2 tsp garlic, minced
1 cup carrots, sliced
1 cup celery, diced
8 cups beef broth
28 oz petite diced tomatoes
2 medium potatoes, peeled and diced
1 cup fresh green beans, trimmed and cut
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp Italian Seasoning
1 tsp salt
½ tsp black pepper
1 cup frozen peas
1 cup frozen corn
⅓ cup freshly chopped parsley
Printable Recipe with instructions here:
Serve this delicious soup with a grilled cheese sandwich or some toasted garlic bread!
Here are some more delicious and easy soup recipes to try:
Easy Vegetable Soup:
Creamy Cheeseburger Soup:
Slow Cooker Beef Stew:
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Five Dollar Vegetable Soup
Five Dollar Soup:
What if I told you you could feed 6-8 people a delicious, nutritious, healthy and comforting soup for under $5 in a time of severe inflation? What if I also told you it's dairy-free, gluten-free, keto, paleo and vegan? You don't have to believe me but seeing (and tasting) is believing so prepare yourself for a sensational 4-ingredient Five Dollar Vegetable Soup on the most delicious budget ever!
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Meals in Bags: Beef & Barley Soup
Having meal ingredients all together in a bag makes for quick decisions and increased efficiency at meal time. This Beef and Barley Soup is a real winner. The flavors are rich and deep as well as attractive to look at. It is also high in nutrition.
Meals in Bags: Beef and Barley Soup
In the paper bag place the following:
• 1 pint canned beef chunks
• 1 small can tomato paste
• Dry soup mix in a pint jar (See below)
Ingredients to have on hand when making the soup:
• Olive oil
• Worcestershire sauce
• Soy Sauce
• Optional: Fresh parsley
For the dry soup mix, layer the following in a pint jar:
• ¾ cup pearled barley
• ½ tsp each of dried minced garlic, dried rosemary, dried thyme
• Chicken or vegetable bouillon cubes to make 4 cups broth
• In a separate baggie: ¼ cup each of dehydrated celery, onion, carrots
Putting it all together
• Reconstitute the celery, onions, and carrots in 2 cups water. When soft, drain veggies and reserve the remaining water, and add more water to make 4 cups.
• In a 4-quart pot, heat 1 tbsp olive oil and add softened veggies. Saute until slightly golden.
• Add 3 tbsp tomato paste to the pot and the about a cup of the water and stir together.
• Add remaining water, bouillon cubes, and remaining ingredients in the soup mix along with salt and pepper to taste.
• Stir in 2 tsp soy sauce and 1 tsp Worcestershire sauce.
• Simmer on low heat until barley is nearly done.
• Add beef chunks and its liquid and heat until meat is hot and soup is done.
• Serve hot garnished with minced fresh parsley.
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The Cheap And Easy Soup I Make Every Week In The Fall
Today we're making Italian lentil soup. This is such a simple and comforting soup to make. As always, we recommend saving those Parmigiano rinds so you can add them to soups just like this one. We hope you enjoy this lentil soup recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
ITALIAN LENTIL SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
1/4 cup (54 grams) extra virgin olive oil - plus more for finishing
1 medium onion - diced
2 ribs celery - diced
2-3 medium carrots - diced
1 teaspoon (~2 grams) dried oregano
3 ounces (84 grams) tomato paste
8 ounces (226 grams) canned plum tomatoes hand crushed
8 ounces (226 grams) baby spinach
8 cups (1890 grams) water
16 ounces (454 grams) brown or green lentils see notes below
1 rind Parmigiano Reggiano (optional)
salt and pepper to taste
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Easy Vegetable Soup Recipe | Beyond Easy!
There is nothing better than cozying up with a big bowl of this Vegetable Soup as it’s much tastier than soup from a can without requiring a ton of effort. It’s a healthy, comforting, and hearty soup that everyone will love which is perfect for a cold day or for using up what you have in the fridge
RECIPE:
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The BEST Vegetable Soup Recipe
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►INGREDIENTS:
4 large potatoes medium chopped
3 large carrots medium chopped
3 medium celery stalks medium chopped
3 cups bell peppers medium chopped
2 medium zucchini medium chopped
1 medium onion finely chopped
2 cups corn fresh or frozen
6 cups vegetable stock low sodium
28 oz can diced tomatoes low sodium
3 bay leaves
1 tsp smoked paprika
1 tsp dried oregano
1 tsp garlic powder
3/4 tsp salt
Ground black pepper to taste
1 tbsp avocado oil
1 medium garlic clove grated
1/3 cup dill or parsley finely chopped
Parmesan cheese and yogurt for garnish
????Printable recipe:
►DIRECTIONS:
1. Preheat large dutch oven or large pot on medium heat, swirl a bit of oil to coat and add onion. Cook for 3 minutes, stirring occasionally. Add smoked paprika, oregano, garlic powder, salt, pepper and bay leaves; cook for 1 more minute, stirring frequently.
2. Add potato, carrot, celery, pepper, stock and diced tomatoes; stir. Bring to a boil, cover and reduce heat to low and simmer for 25 minutes or until potato is fork tender.
3. Add zucchini and corn, cover and simmer for 5 more minutes. Turn off heat, add grated garlic and dill.
4. Serve hot garnished with Parmesan cheese and yogurt.
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My name is Olena Osipov and I have spent the last 11 years making it my mission for you to cook quick and easy healthy meals for your family. I grew up in Ukraine watching my grandma cook with real food. Now I combine her recipes with a sprinkle of my nutrition education and budget and time-saving skills (as a mom of 2), to help you eat healthy while living a busy life! Read more about me
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