Beef Vegetable Soup
This delicious soup is quick and easy to make. It can be made with things you keep on hand — and it's budget-friendly! Recipe courtesy of John Weaver. Photo courtesy of Leslie Owens
- 2 tsp vegetable oil
- 1 lb ground beef
- 2 cups small gold or red potatoes, cut into bite-sized pieces (about 4-6 small potatoes)
- 1 large onion, diced
- 2 (12-16 ounce) bags mixed vegetables Use whatever frozen vegetables you have on hand like carrots, green beans, okra, corn, peas, etc.
- 1 (46 ounce) container of vegetable juice
- 2 tsp salt
- 1 tsp ground black pepper
- 1/2-1 tsp hot sauce, to taste (optional)
- Wash hands with soap and water.
- In a large pot over medium heat, add the vegetable oil and ground beef. Crumble the ground beef and mix in 1 teaspoon of salt and ½ teaspoon of black pepper.
- Wash hands with soap and water after handling raw beef.
- Cook the ground beef until the internal temperature reaches 160 °F on a digital food thermometer.
- While the beef cooks, scrub the potatoes with a clean vegetable brush under running water. Cut the potatoes into bite-sized pieces and place in a microwave-safe container. Microwave on high for 5 to 7 minutes until the potatoes are cooked through.
- Scrub the onion with a clean vegetable brush under running water. Dice the onion.
- Once the beef is cooked, drain the excess liquid and return the beef to the pot over medium heat. Add the onions and sauté until they begin to soften.
- Add the vegetable juice, frozen vegetables and partially cooked potatoes. Add the remaining salt, pepper and the hot sauce. Bring to a boil, lower the heat, and let it simmer for 10 to 15 minutes, until the potatoes are tender and cooked through.
- Divide into bowls and serve.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat leftovers until they reach 165 °F on a digital food thermometer.