There is something deeply nostalgic about a pot of vegetable beef soup simmering on the stove. It’s the ultimate “hug in a bowl”—the kind of meal that makes a cold, snowy (or any) afternoon feel like the best time to be indoors.
We’ve all had those soups that are perfectly fine, but maybe a little thin or lacking that deep, savory punch. I’ve spent time chasing that “all-day simmered” flavor without actually having all day to wait. After a lot of trial and error in my kitchen, I finally did it— a broth so rich and bold you’ll want to drink it with a straw.
The secret? It’s a two-part harmony that most people overlook. While water or standard stock can leave things tasting flat, I rely on a beef broth base fortified with —wait for it—a packet of onion soup mix.
It might sound simple, but that onion soup mix adds a concentrated layer of toasted onion and seasoning that mimics a professional reduction. At the same time, the beef broth provides the heavy lifting for that classic, hearty body. Together, they transform basic garden vegetables and tender beef into a masterpiece.
A Hug in a Bowl | Hearty Vegetable Beef Soup
The ultimate “shortcut to slow-simmered flavor.” This Vegetable Beef Soup features ground beef and veggies swimming in a rich, savory broth. By using a clever combination of beef broth and onion soup mix, you get a deep, caramelized umami flavor that tastes like it’s been bubbling on the stove for hours—all with half the effort.
- Prep Time: 20
- Cook Time: 40 Minutes
- Total Time: 1 hour
- Yield: 6-8 Servings
- Category: Soups & Stews
- Method: Stove Top
- Cuisine: American
Ingredients
- 1 (One) Pound Ground Beef
- 2 (Two) 10oz bags of frozen vegetables (thawed)
- 8 Yellow Potatoes (peeled and cubed)
- 1 Yellow Onion (chopped)
- 1 (One) 14.5oz can of Diced Tomatoes (with juice)
- 1 Packet Onion Soup Mix
- 4 Cups Beef Broth
- 2-3 Tbsp fresh Parsley (chopped)
- 1 Tbsp Minced garlic
- 1 Tbsp Mrs. Dash Table Blend (green top)
- 1 Tbsp dried Basil
- Salt & Pepper to taste
Instructions
- Brown ground beef in a Dutch oven, drain and return to pot.
- Add the onions and garlic to the beef for one to two minutes.
- add the onion soup mix, parsley, Mrs. Dash & basil combine well.
- Next add the thawed frozen vegetables, diced tomatoes, combine again
- Now add the potatoes, and broth.
- Bring to a boil.
- Then reduce heat and simmer on medium for 40 minutes. (Or until potatoes are tender an can be pierced with a fork easily).
- Serve hot & ENJOY!!
Notes
Serve With
- Crusty butter bread
- Corn bread
- Garlic bread or cheesy toast
- Buttermilk biscuits
- Crackers
- Oyster crackers
- Croutons
- Creaser or garden salad
- Grilled cheese
Notes
— This does freeze well. Peak quality is up to 3 months.
— You can use dried parsley too.
— Mrs. Dash is optional.
— Store in an airtight container for up to 5 days.
You Will Need
- Dutch oven or Soup pot
- Sharp knives
- Cutting board
- Measuring cup and spoons
- Wooden spoon or spoon
- Ladle
- Serving bowls & spoons
- Airtight storage container.
Whether you’re serving this up on a chilly weeknight or sharing a big pot with friends and family, this is the kind of meal that feeds the soul as much as the body. Don’t be surprised if people start asking for your “secret”—it’s up to you if you want to share the trick, or just let them think you’re a culinary wizard!
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