Shortcut Beef Vegetable Soup
Yield: 4-6 servings
Everything for this hearty soup can be kept in your pantry or freezer for a speedy, well-rounded meal when needed.


  • 1 small onion or half a large, diced
  • 1 pound ground beef
  • 2 (10-3/4-ounce) cans tomato soup plus 2 cans water*
  • 1 (16-ounce) bag frozen mixed vegetables**
  • Optional: freshly ground black pepper, Italian seasoning, fresh parsley, and/or Parmesan cheese for serving


  1. Sauté the onion and beef in a soup pot over medium heat, breaking up the meat as you go. (If you like to cook your onions down a little more—which helps to concentrate the flavor–start by sautéing only the onions in about 2 teaspoons of olive oil, cooking until softened and slightly golden, 5-7 minutes. Then add the ground beef and proceed.)

    Add the soup, water, frozen veggies, several turns of the pepper mill and a 1/2 teaspoon or so Italian seasoning, if using. Bring to a boil, and then reduce the heat to a low simmer for 15-20 minutes. Serve with a sprinkle of fresh parsley and/or Parmesan cheese, if desired.

    Like many soups, the flavor improves over time so feel free to make in advance and reheat. This soup freezes well, too.


*Use the concentrated soup that calls for adding a can of water, like Campbell’s. For those looking for a label with all-natural ingredients, there are good options in the natural foods aisle of many stores. Also note that Campbell’s contains wheat, so it’s not a gluten-free option. For those looking for low-sodium alternative, Hidden Valley Organics make a no-sodium brand. When using a no-salt variety, season the soup to taste.

**I often buy a brand of frozen veggies that’s sold in a 10-ounce bag that includes peas, carrots, green beans, and corn. Rather than saving part of a bag, I usually use two full bags and find that this higher amount of veggies works well.


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