Vegetable Beef Soup Recipe

Ingredients

• 1 yellow onion ($0.70)
• 2 cloves garlic ($0.08)
• 2 Tbsp olive oil ($0.22)
• 1 lb. ground beef* ($4.98)
• 1 russet potato (about ¾ lb.) ($0.71)
• 1 28 oz. can diced tomatoes ($1.63)
• 1.5 tsp Italian seasoning ($0.15)
• 1/4 tsp freshly cracked black pepper ($0.04)
• 4 cups beef broth** ($0.52)
• 2 Tbsp Worcestershire sauce ($0.14)
• 12 oz. frozen vegetables (corn, peas, carrots, green beans)*** ($1.08)
• salt to taste ($0.05)

Steps

1. 1

   Dice the onion and mince the garlic. Add the onion and garlic to a soup pot along with the olive oil. Sauté over medium heat until the onions are soft and translucent.

2. 2

   Add the ground beef to the pot and continue to sauté until the ground beef is cooked through. If using a higher fat content ground beef, you can drain the excess fat, if you prefer.

3. 3

   While the beef is cooking, peel and dice the russet potato into ½-inch cubes.

4. 4

   Add the cubed potatoes, diced tomatoes (with juices), Italian seasoning, pepper, beef broth, and Worcestershire sauce to the pot. Stir to combine.

5. 5

   Turn the heat up to medium-high and allow the soup to come up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer for about 10 minutes, or until the potatoes are fork-tender.

6. 6

   Add the frozen vegetables to the pot and allow the soup to come back up to a simmer. Simmer the vegetables in the soup for about five minutes.

7. 7

   Finally, taste the soup and add salt to help the flavors pop. Start with ½ tsp, if desired, and add more until it reaches your desired level.