Vegetable Beef Soup

This is one of those easy one-pot meals. The vegetables add a nice chunkiness to this soup and make this Vegetable Beef Soup hearty and heart-warming.

Course dinner, family dinner

Cuisine American

Keyword basic keto, Easy Family Dinner

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 222kcal

Author The Kellie Kitchen

Ingredients

2 lb beef ground
1 cup onion diced
2 cloves garlic minced
4 cups zucchini chopped
1 cup mushrooms sliced
28 oz tomato canned petite dice
2 cup beef broth
1 tsp beef base
1 tsp oregano
2 tsp salt

Instructions

Over medium heat add the olive oil to a large heavy-bottom pot. When the pot has heated up add in the onions, zucchini, mushrooms and garlic. Stir to softened the vegetables and cook for 4-5 mins until the zucchini and mushroom are weeping.
Pour in the canned tomatoes, beef broth, beef base, oregano, salt and the ground beef. Break the meat up with a sturdy wooden spoon while stir all the ingredients in the pot.
Next, bring your soup to a rapid boil, then reduce your heat to a gentle simmer. Cover and cook for 20 minutes. Stir occasionally or until the zucchini is soft, but not mushy.
Check the seasoning and serve.

Notes

Beef base is just a concentrated paste of beef flavoring. I use a brand called Better than Boullion, but you can use regular beef boullion cubes if you like.

Also please note that I do not "brown" the ground beef. The beef is cooked in the simmering broth. This gives the beef a softer texture, which I think works well for this soup.

Nutrition