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20-Minute Vegetable Beef Soup is hearty and healthy during the cold-weather months. Double the recipe to stock your freezer with a no-prep meal later!
Not too long ago, it was one of those days.
Almost 11:30 a.m., and no idea what to feed my toddlers for lunch. We recently returned from a week-long trip, so the pantry and fridge inventories were low. Panic began to set in.
Since the weather recently turned colder, I craved a bowl of comforting, scalding-hot homemade soup (oh yes, it must be hot! I just do NOT do lukewarm soup). But how could I get this dreamy homemade soup in such a short amount of time? I spoke all of these thoughts out loud to my unsuspecting toddlers, while they were engrossed in an episode of their favorite monster truck show.
Ingredients for 20-Minute Vegetable Beef Soup
I began to search through my kitchen, and found my freezer to have a few key ingredients for soup: beef broth, a large bag of mixed vegetables, and a pound of ground turkey. I knew I always keep a few key staples in my pantry, such as tomato sauce and garlic cloves—because, well, GAR-lic! All of a sudden, things were looking up, and I believed my seemingly-impossible idea of a delicious soup NOW may actually be feasible!
Sure enough, in less than 20 minutes, I had a healthy, filling, and oh-so-tasty bowl of slurp-worthy goodness on the table. After sprinkling some freshly-grated Parmigiano Reggiano on top, my only regret was that I didn’t make more!
This quick-cooking vegetable beef (or turkey!) soup is a hearty and healthy meal or appetizer during the cold-weather months. And in case you were wondering…it is also toddler-approved!
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Serves: 4
This quick-cooking soup is a hearty and healthy meal or appetizer during the cold-weather months. It freezes beautifully, so make a double batch and stock your freezer for easy meals later this winter!
5 minPrep Time
15 minCook Time
20 minTotal Time
Save RecipeIngredients
- 1 pound lean ground beef (or ground turkey)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (I used peas, carrots, corn, and green beans)
- 1 can (15 ounces) tomato sauce
- 1 1/4 cups beef broth
- 1 tablespoon soy sauce or coconut aminos
Instructions
- In a large pot, cook ground meat and onion over medium heat until meat is no longer pink; drain.
- Add garlic and stir 1-2 minutes. Add vegetables, tomato sauce, broth, and soy sauce, and bring to a boil. Reduce heat; cover and simmer for 10 minutes or until hot and bubbly.
This article was featured on Adore Them, a site dedicated to helping you find joy in parenting through weekly topical collections of articles, videos, shareable quotes, and more. View the full collection here.
Original post: January 22, 2018
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