Looking for a nutritious and flavorful soup recipe that the whole family will love? Look no further than this recipe for Skinny Vegetable Beef Soup. This hearty and healthy soup offers a perfect balance of savory beef, wholesome vegetables, and aromatic spices. Below, you’ll find a detailed guide on how to make this delicious and satisfying soup.
Why You’ll Love This Skinny Vegetable Beef Soup
– Healthy and Flavorful: Packed with nutritious ingredients and rich, satisfying flavors.
– Quick and Easy: Ready in just 25 minutes, making it a perfect weeknight dinner option.
– Filling and Nourishing: A hearty soup that will keep you full and satisfied.
– Family-Friendly: Even kids will enjoy the delicious combination of veggies and beef.
Ingredient Notes
– 1 lb. Ground Beef: Use lean ground beef for a healthier option.
– 1 Small White Onion: Adds depth of flavor and aroma to the soup.
– 1 tsp Garlic Powder: Enhances the savory profile of the dish.
– 1 tsp Basil (Ground): Provides a subtle herbaceous note.
– 1 ½ cup Beef Broth: Use low-sodium broth for better control of salt content.
– 1 (15 Oz) Can Fire Roasted Tomatoes: Adds a smoky flavor to the soup.
– 1 ½ cup Frozen Mixed Vegetables: A convenient way to add a variety of veggies.
– 1 Can Corn: Adds sweetness and texture to the soup.
– 1 tbsp Low-Sodium Soy Sauce: Adds umami depth to the broth.
– 1 tbsp Molasses: Provides a subtle sweetness and depth of flavor.
How to Make Skinny Vegetable Beef Soup
Step 1: Prepare the Ingredients
– Start by spraying a light coat of nonstick cooking spray in a pot. Peel and dice the onion.
– Drain the can of roasted tomatoes and thaw the bag of frozen vegetables. Drain the liquid from the can of corn.
Step 2: Cook the Meat
– In the pot, add the ground beef, onion, garlic powder, and basil. Cook until the beef is browned and crumbled. Drain any excess fat.
Step 3: Add the Broth and Vegetables
– Pour in the beef broth, fire-roasted tomatoes, vegetables, and corn. Stir in the soy sauce and molasses. Bring the soup to a boil.
Step 4: Simmer and Serve
– Reduce the heat to a simmer and let the soup cook for 15-20 minutes. Stir well before serving.
Storage Options
For leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup in individual portions for up to 3 months. To reheat, simply warm the soup on the stovetop or in the microwave until heated through.
Variations and Substitutions
– Vegetarian Option: Replace the ground beef with plant-based crumbles for a meat-free version.
– Spice It Up: Add some red pepper flakes or diced jalapeños for a touch of heat.
– Grains: Add cooked rice or quinoa for an extra boost of fiber and texture.
– Greens: Stir in a handful of fresh spinach or kale at the end for added nutrition.
What to Serve With Skinny Vegetable Beef Soup
– Garlic Bread: A classic side to dip into the flavorful broth.
– Side Salad: Fresh greens with a light vinaigrette make a perfect accompaniment.
– Cornbread: A sweet and savory cornbread complements the soup beautifully.
– Crusty Bread: Thick slices of rustic bread for dunking and soaking up the broth.
Frequently Asked Questions
– Can I freeze this soup?: Yes, this soup freezes well for up to 3 months.
– Can I use fresh vegetables instead of frozen?: Absolutely, feel free to use fresh vegetables if you have them on hand.
– Is this soup gluten-free?: As long as you use gluten-free soy sauce, this soup is gluten-free.
– Can I make this soup in a slow cooker?: Yes, you can adapt this recipe for a slow cooker by browning the beef and onions first, then adding all ingredients to the slow cooker and cooking on low for 6-8 hours.
After making this Skinny Vegetable Beef Soup, you can expect a warm, comforting meal that is both wholesome and delicious. The mix of tender beef, vibrant vegetables, and aromatic spices will fill your kitchen with a mouthwatering aroma. Get ready to enjoy a satisfying and nourishing bowl of soup that will become a family favorite.
Skinny Vegetable Beef Soup
Ingredients
- 1 lb Ground Beef lean
- 1 Small White Onion
- 1 tsp Garlic Powder
- 1 tsp Basil (Ground)
- 1 1/2 cup Beef Broth low-sodium
- 1 (15 Oz) Can Fire Roasted Tomatoes
- 1 1/2 cup Frozen Mixed Vegetables
- 1 Can Corn
- 1 tbsp Low-Sodium Soy Sauce
- 1 tbsp Molasses
Instructions
- Start by spraying a light coat of nonstick cooking spray in a pot. Peel and dice the onion. Drain the can of roasted tomatoes and thaw the bag of frozen vegetables. Drain the liquid from the can of corn.
- In the pot, add the ground beef, onion, garlic powder, and basil. Cook until the beef is browned and crumbled. Drain any excess fat.
- Pour in the beef broth, fire-roasted tomatoes, vegetables, and corn. Stir in the soy sauce and molasses. Bring the soup to a boil.
- Reduce the heat to a simmer and let the soup cook for 15-20 minutes. Stir well before serving.