Quick Pot of Vegetable Beef Soup

Here’s a quick, no-fuss Pot of Vegetable Beef Soup—hearty, comforting, and ready fast using pantry staples.

Quick Vegetable Beef Soup

Serves: 4–6
Time: ~30 minutes

Ingredients

• 1 lb ground beef (or stew beef if you have time)

• 1 small onion, diced

• 1–2 cloves garlic, minced

• 1 (14–15 oz) can diced tomatoes (with juice)

• 1 (10–12 oz) bag frozen mixed vegetables

• 1 can corn or green beans, drained

• 4 cups beef broth

• 1–2 tbsp tomato paste (optional, for richness)

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp Italian seasoning or mixed herbs

• Optional: splash of Worcestershire sauce

Instructions

1. Brown the beef in a pot over medium heat. Drain excess grease.

2. Add onion and garlic; cook 2–3 minutes until fragrant.

3. Stir in tomatoes, broth, tomato paste, and seasonings.

4. Bring to a gentle boil, then add vegetables.

5. Simmer 15–20 minutes, stirring occasionally.

6. Taste and adjust seasoning.

Quick Tips

• Want it thicker? Add a small diced potato or a handful of uncooked macaroni and simmer 10 more minutes.

• Want deeper flavor fast? Use beef bouillon or a dash of soy sauce.

• Great with cornbread or crackers.

If you want, I can also give you a slow-cooker version or a Southern-style twist.