All this talk about New Year’s resolutions and diets has my head spinning. I just want some good dairy-free comfort food that leaves me nourished. Who’s with me? This easy vegetable beef soup reminds me of childhood. It’s a simple classic that’s filled with nutrition, and can be enjoyed without the fuss. Because life isn’t perfect, and we shouldn’t expect our food to be either.
Versatile Vegetable Beef Soup for Delicious Simplicity
This recipe uses a lot of canned goodies, to keep the prep time short. But don’t be afraid to add more fresh elements if you have them on hand.
- You can substitute 1 pound of sliced, steamed carrots for the canned carrots.
- I personally love canned beans, but fresh cut green beans work well too! Just make sure to steam them lightly before adding them to your soup. The tough exterior of green beans benefits from a little softening.
- Lentil Pasta – I love lentil pasta, which can be used to up the protein and fiber in this vegetable beef soup, or even to substitute the protein if you opt to go meat-free. And it just happens to be gluten-free!
- Beans – I’ve included beans as a vegetarian option, but you might just want to add some! My favorite bean in soups is lima beans – yes, really.
- Corn – Sweet corn kernels, whether canned, frozen (and defrosted), or cut fresh from the cob are fantastic in soup.
- Peas – The pop of green peas goes nicely in soup, and can even be substituted for the green beans, if desired.
This vegetable beef soup recipe with photo was shared with us by CansGetYouCooking.com.
Special Diet Notes: Vegetable Beef Soup
By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, optionally gluten-free, nut-free, peanut-free, and optionally soy-free.
For a vegetarian and vegan version, substitute vegan “beef-style” broth or mushroom broth for the beef broth. You can enjoy a vegan ground round in place of the beef, or simply substitute 1 can of your favorite beans, drained and rinsed. Another delicious option is 8 to 16 ounces of mushrooms (depending on how much you like them!) sauteed in place of the beef.
- 1 tablespoon olive oil
- 1 pound lean ground beef (see post above for vegan option)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 (14-ounce) can beef broth (low sodium, if needed; see post above for vegan option)
- 1 (14-ounce) can sliced carrots, drained
- 1 (14-ounce) can cut green beans, drained
- 1 (14-ounce) can stewed tomatoes
- 1 teaspoon dried basil
- 1 cup cooked noodles (gluten-free, if needed) or rice
- Heat the oil in a large saucepan over medium-high heat. Add the ground beef, and saute until browned. Using a slotted spoon, remove the beef to a bowl.
- Add the onion and garlic to the drippings in your saucepan, reduce the heat to medium, and saute until the tender and translucent.
- Add the broth, carrots, green beans, stewed tomatoes, basil, and ground beef. Turn the heat up to high and bring the soup to a boil. Reduce the heat to low, cover, and simmer for 10 to 15 minutes, stirring occasionally.
- Just before serving, stir in the cooked noodles or rice.