30-Minute Meals, American, Beef, Gluten-Free, High-protein, Keto, Paleo, Recipes, Soups Stews Chili, Trending
Beef & Vegetable Soup
Beef Vegetable Soup
Ingredients
Equipment
Method
-
Preheat a large pot to medium heat. Add the ground beef and cook for six to eight minutes or until cooked through, breaking it up as it cooks. Season with Italian seasoning, salt, and pepper.
-
Add the broth and vinegar and bring to a boil. Reduce the heat to a simmer, then add the vegetable mix. Simmer for five to seven minutes, until the vegetables are tender.
-
Divide the soup evenly into bowls with the option to top with parmesan cheese. Enjoy!
One serving = about 2 cups
Protein 32g, Carbs 25g, Fiber 8g
Notes
This recipe is sure to please everyone! You’ll love it because it’s easy prep and clean up, since you’re using frozen vegetables and only one pot. It can be made on the stove, or throw everything in a crockpot to have ready when you get home.
Add warm whole wheat or multi-grain bread, whole-wheat pasta, kidney beans, cooked barley, or top with parmesan cheese for different variations.
Refrigerate leftovers in an airtight container for up to 7 days or freeze after it cools down.