Channeling my inner school lunch lady or church soup kitchen volunteer on this one! This vegetable soup recipe is a Midwest classic and will bring your back to your roots. Bagged frozen vegetables, ground beef, and the one seasoning to rule them all, Dan-O’s Seasoning will save you a lot of time!
For my frozen veggies, I purchased a classic carrot, green bean, and sweet corn combo. I also got a “gumbo mix” which had onions, bell peppers okra, and celery. I took the okra out because NO. The other veggies were a large russet potato (no bagged version for this one) and some fresh garlic!
You can totally use stew meat if you are to make this, but I love the classic ground beef. Hell, you can also remove the meat entirely and use vegetable broth instead of beef stock to make it vegetarian. This vegetable soup recipe is quite versatile, easy, and delicious. Please note, if you want a soupier recipe, use the 64 oz tomato juice like I did. You can also do 32 oz or 46 oz for a thicker soup.
Serve vegetable soup with crackers or toast. Enjoy!
- 64 oz tomato juice,
- 1 can beef stock,
- 1 ½ lb ground beef,
- (2) 14 oz bags of frozen veggies,
- 1 large russet potato,
- 3 tbs Dan-O’s Seasoning,
- 1 tsp salt,
- 1 bay leaf
- Add tomato juice and beef stock to pot on medium heat. Mix in salt, Dan-O’s Seasoning, and your bay leaf.
- Mince up garlic and cook in a pan on medium heat until it starts to brown. Add to soup pot. Add in bagged veggies to soup pot.
- Place potato in a pot and cover in water. Boil for about 15 minutes. While your potato boils, brown your beef in another pan. When beef is browned, drain out the grease and set to the side.
- When your potato is cooked (tender with a fork), run under cold water for about 2 minutes. Peel off the skin and carefully chop into bite-sized cubes. Add potato cubes and beef to the soup pot.
- Cook on medium-low uncovered for 1-1.5 hours.
- Let cool down and serve with toast or crackers.