1. Can I use fresh vegetables instead of frozen in the Vegetable Beef Soup?

Yes, you can definitely use fresh vegetables in place of frozen. If you’re using fresh, just be sure to chop them into smaller pieces and adjust the cooking time. Fresh vegetables may take a little longer to soften compared to frozen ones.

2. Can I make this Vegetable Beef Soup in the slow cooker?

Absolutely! To make this vegetable beef soup in a slow cooker, brown the ground beef as directed, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The soup will come out just as hearty and flavorful.

3. Is there a substitute for barley in this Vegetable Beef Soup?

If you prefer not to use barley, you can skip it entirely or replace it with another grain like rice or quinoa. Just be sure to adjust the liquid in the recipe, as barley helps thicken the soup.

4. How can I store and reheat leftovers of the Vegetable Beef Soup?

To store leftovers, let the soup cool to room temperature and transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days or frozen for up to 3 months. To reheat, simply warm it on the stovetop or in the microwave until heated through.

Vegetable Beef Soup: Hearty & Simple Recipe

Name: Vegetable Beef Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 lb ground beef, cooked and drained; 46 oz tomato juice; 46 oz water (use tomato juice can to measure); 1 Tablespoon Better than Beef Bouillon (or 3 bouillon cubes); 16 oz frozen mixed vegetables; 4 cups potatoes, cubed; 1 teaspoon salt; 1 Tablespoon minced dry onion; 1 Tablespoon sugar; 1/4 teaspoon pepper; 1/4 teaspoon basil; 2 bay leaves; 1/3 cup barley; 1 teaspoon Worcestershire sauce

Description

This hearty and comforting Vegetable Beef Soup is perfect for chilly days. Packed with tender ground beef, nutritious vegetables, and a flavorful broth, this soup is a family-friendly meal that’s quick and easy to prepare.

Ingredients

Scale

1 lb ground beef, cooked and drained
46 oz tomato juice
46 oz water (use tomato juice can to measure)
1 Tablespoon Better than Beef Bouillon (or 3 bouillon cubes)
16 oz frozen mixed vegetables
4 cups potatoes, cubed
1 teaspoon salt
1 Tablespoon minced dry onion
1 Tablespoon sugar
1/4 teaspoon pepper
1/4 teaspoon basil
2 bay leaves
1/3 cup barley
1 teaspoon Worcestershire sauce

Cook Mode Prevent your screen from going dark

Instructions

Brown the ground beef in a skillet over medium heat until no longer pink. Drain the fat and set the beef aside.
In a large 6-quart stockpot, combine the cooked ground beef, tomato juice, water, beef bouillon, frozen vegetables, cubed potatoes, and seasonings. Stir well.
Bring the soup to a simmer over medium heat and cook for at least 1 hour, allowing the flavors to meld together.
After the soup has simmered, remove the bay leaves.
Serve the soup warm, and enjoy!

Notes

For a thicker soup, reduce the water slightly or add more barley.
You can use fresh vegetables instead of frozen, but adjust the cooking time to ensure they are tender.
Feel free to experiment with additional seasonings like cayenne for a bit of spice or Italian herbs for a different flavor profile.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 112
Sugar: 3g
Sodium: 218mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0.1g
Carbohydrates: 16g
Fiber: 3g
Protein: 7g
Cholesterol: 15mg