Vegetable Beef Soup is Hot and Ready to Serve

Vegetable Beef Soup

Baby it’s cold outside! At least it’s starting to get cold in the northeast and that is precisely why soup is on my stove top and ready to warm things up around here.

Like you, my weeknights are B-U-S-Y and I like to keep my time in the kitchen to a minimum. This soup recipe tastes great, but even better, you can make it in 30 minutes. Just follow my time saving tips to make this ‘winner dinner’ that’s packed with lots of delicious veggies that are even easier to add in thanks to new products in the produce aisle.

Vegetable Beef Soup by Jodie Fitz

3 lbs lean ground beef
2 zucchinis (medium sized or see my time saving tip below)
1 1/2 lbs carrots (see my time saving tip below)
1 lb frozen corn
1 sweet onion
3 – 14.5 oz cans of Italian styled diced tomatoes with basil, garlic & oregano
32 oz organic beef stock
2 cups water
1/4 cup finely grated parmesan cheese
1 tablespoon Italian seasoning
1 tablespoon onion powder
2 teaspoons sea salt
1 1/2 teaspoons garlic powder
1 teaspoon coriander
1/2 teaspoon black pepper

Start by browning the ground beef over medium heat. Stir frequently.

While that is browning, simply dice your onion into small pieces and prep your zucchini by cutting it into quarters.

Time Saver Tip #1: BUY your zucchini pre-sliced. If the yellow squash comes in the packet, it’s fine (it will taste extra delish). If you have a good knife, you can stack three pieces at a time to cut them… (pic below)

Time Saver Tip #2: Buy your carrots pre-peeled & sliced. (pic below)

Carefully drain any excess juices from cooking the meat once it’s fully browned.

Add in the cut zucchini, the sliced carrots, the frozen corn, the diced onion, the three cans of diced tomatoes, the beef stock, the water, the Italian seasoning, the onion powder, the sea salt, the garlic powder, the coriander & the black pepper. Bring the soup to a boil, stirring frequently. Reduce the heat to medium/low & simmer until the vegetables are soft. Approximately 15-20 minutes. Stir in the parmesan cheese just before serving,

Serve alone, over cooked pasta, cooked rice or cooked barley.

This made to much? NEVER! I always keep my pasta, rice or barley to the side. I only add it in as I am serving each bowl, because I FREEZE any excess soup for future use. And, I never freeze it with the starch in the mix. When I’m ready to thaw and use, I simply make the rice, pasta or barley fresh.

Looking for more ideas like these?

Check out Jodie’s cookbook, The Chaotic Kitchen.

The Chaotic Kitchen is designed for busy families. As a working mother of three, Jodie shares recipes, tips & tricks that have worked in keeping her family fed with easy, but delicious bites. This book is filled with breakfast, lunch, dinner, snacks, fun drinks & few dessert alternatives all intended to make your life a little easier.

Click HERE to purchase!

11 Comments on “Vegetable Beef Soup is Hot and Ready to Serve”

  1. I could sooo do with a cup of this right now Jodie. It looks delicious. Great idea btw of adding the starch at the end so you can freeze the yummy meaty bits. I must remember that

  2. We will love this Vegetable Beef Soup, it looks like pure comfort! Thanks so much for sharing your special post with us at Full Plate Thursday. Have a great week and come back to see us real soon!
    Miz Helen

  3. Yum! A warm and hearty soup Jodie. Perfect for fall and winter! Thanks for sharing with SYC.
    hugs,
    Jann

  4. Hi Jodi, Nice to have you stop by the party. Soups are our favorite all year round. & especially in fall or winter. This will be a perfect soup to add to our list. pinned & sharing Hope to see you again soon #InspirationSpotlight @DearCreatives

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