Quick and Easy Vegetable Beef Soup

Quick and Easy Vegetable Beef Soup

Texas Momma 1

"Vegetable beef soup with tomatoes that's quick, easy, and tasty! May use 2 pounds of lean beef or 2 pounds lean turkey. We like to combine one pound of each! Serve with cornbread or Ritz® crackers!"
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50 m servings 277 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 935 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat a large pot over medium heat. Cook and stir ground beef and ground turkey in the pot until completely browned, 7 to 10 minutes. Stir onion into the meat mixture; continue to cook and stir until the onion is translucent, about 5 minutes. Drain fat from the pot and return to medium heat.
  2. Pour water and tomatoes into the pot. Season soup with garlic powder, sea salt, basil, and black pepper. Stir beef base through the soup. Add frozen mixed vegetables to the pot; stir.
  3. Bring the soup to a boil, reduce heat to low, and cook, stirring occasionally, until the vegetables are cooked through, 20 to 30 minutes.



I followed the recipe exactly except my canned tomatoes had garlic, oregano, and basil in them. I think I'll use this same kind the next time I make this soup. This is not an overly juicy soup; ...