There’s something incredibly comforting about a bowl of Vegetable Beef Soup. It’s a dish that warms you from the inside out, filling your belly and nourishing your body. This soup is a blend of hearty beef, vibrant vegetables, and a savory broth, cooked slow and low until the flavors meld together to create a deliciously comforting meal. The history of vegetable beef soup goes back centuries, with different variations popular in many cultures worldwide. The beauty of this dish lies in its simplicity and adaptability. You can use whatever vegetables are in season or whatever you have on hand. The key is to cook it slowly, allowing the flavors to develop over time. I love this recipe because it’s hearty, nutritious, and absolutely delicious. Plus, it’s a great way to use up leftover veggies! This Vegetable Beef Soup is not only easy to make but also versatile, satisfying, and perfect for those chilly days when all you want is a bowl of comfort. So let’s dive into the recipe!
Ingredients
- 1 lb. ground beef, cooked and drained
- 1 large can tomatoes (whole)
- 1 can tomato soup
- 1 small onion, chopped
- 2 c. water
- 1 pkg. frozen mixed vegetables
- 1 c. potatoes, cut up and cooked until tender
- 1 c. diced celery
- 1/4 tsp. salt
- 1/4 tsp. pepper
Cooking Method
- Add beef, tomatoes, soup and onion in crock-pot.
- Add water, frozen vegetables, potatoes and celery.
- Add salt and pepper and other spices of preference.
- Stir well.
- Cook at lowest setting for 4 to 6 hours.
Calorie: 300
Total cooking time:4-6 hours
Difficulty level: Easy
The Chronicles of the Vegetable Beef Soup
Before we dive into the soup saga, let me set the scene. There I was, a kitchen warrior, armed only with a crock-pot and a dream. The rival I was going toe-to-toe with? A pound of ground beef, a large can of tomatoes, a can of tomato soup, a small onion, two cups of water, a package of frozen mixed vegetables, a cup of potatoes, a cup of diced celery, 1/4 teaspoon of salt, and a 1/4 teaspoon of pepper. Quite the formidable opponent, wouldn’t you say? Let’s get into it.
The Beef Brawl
First on the docket was the ground beef. Now, I can hear you thinking, “But wait, isn’t the beef already cooked?” Yes, you observant reader, you’re right! But this is about more than just tossing ingredients into a pot. This is about a bond. One formed over the sizzling stovetop, the aroma of cooking beef dancing around the kitchen. A bond that once formed, can never be broken. So I tossed that cooked and drained beef into the crock-pot, chest puffed out in victory.
The Tomato Tussle
Next up, the tomatoes and tomato soup. Now, I don’t know who decided that both whole tomatoes and tomato soup were necessary for this recipe, but I don’t question the wisdom of the soup gods. I used a can opener, the jaws of life for cans, and liberated those whole tomatoes and the tomato soup into the crock-pot. The onion, chopped like it had personally offended me, was thrown into the fray as well.
The Veggie Vendetta
Then came the water, frozen mixed vegetables, potatoes, and celery. Now, I’ve always had a soft spot for celery, the underdog of the vegetable world. Stalky, stringy, and often overlooked. But not today, celery. Today, you’re a star. Into the crock-pot you go, swimming with your fellow ingredients.
The Spice Skirmish
Now the salt and pepper. The unsung heroes of the culinary world. They may seem small, but don’t let their size fool you. They’re the difference between a meal that’s ‘meh’ and a meal that makes your taste buds dance the cha-cha. I added them in, along with a few other spices that I won’t name (a chef has to have her secrets, after all).
The Cooking Clash
And then, the moment of truth. I stirred everything together, a culinary symphony in a crock-pot. I then set the crock-pot to the lowest setting and braced myself for the waiting game. Four to six hours, the recipe had demanded. Such a specific time frame. I imagined the soup, simmering and bubbling away – a spicy, beefy, veggie-filled cauldron of deliciousness.
The Tasting Triumph
Finally, after what felt like an eternity (and was actually about five and a half hours), the soup was ready. The smell alone was a victory, a tantalizing aroma that filled the kitchen. The taste? It was a symphony of flavors, a celebration of every ingredient that had gone into it – the beef, the tomatoes, the soup, the onion, the water, the mixed vegetables, the potatoes, the celery, the salt, and the pepper. Each had a role to play, and oh, did they play it well.
The Aftermath
There you have it, my friends. The chronicles of a humble vegetable beef soup. A story of resilience, of patience, and of the beautiful chaos that is cooking. But remember, cooking isn’t a task to be completed. It’s a journey to be savored. So go forth, armed with your own crock-pot and a dream. Who knows what culinary battles you’ll conquer next?
