When soup season starts up, this is one of our first go to favorites. It’s simple to prepare and full of flavor. Having pre-cooked ground beef prepared in the freezer makes it even easier to put a meal on the table in less than 30 minutes. [find pre-cooking tips here]
The Recipe
Beef and Vegetable Soup
Ingredients
- 6 cups beef bone broth
- 1 teaspoon beef bouillon paste or 1 beef bouillon cube
- NOTE: you can substitute bone broth with 6 cups water mixed with beef bouillon cubes or paste according to package directions.
- ½ teaspoon basil
- 1-2 bay leaf
- ⅛ teaspoon black pepper
- ½ teaspoon oregano
- 2 tablespoons minced dried onion
- 1 14.5-oz can diced tomatoes
- 1 cup frozen mixed vegetables
- 1 pound cooked ground beef [if using pre-cooked ground beef – 2 cups]
- OR… 1 pound smoked sausage, sliced.
- ½ cup thin spaghetti, crushed into small pieces [optional]
Directions
STOVE TOP:
- Place all ingredients except the pasta in a large soup pot and bring to a boil.
- Reduce heat to a simmer and cook for about 15 minutes.
- Add pasta and simmer another 15 minutes until the pasta is tender.
SLOW COOKER:
- Place all ingredients except the pasta in a slow cooker and heat on low for 2-4 hours or high for 2 hours.
- Add the pasta about 30 minutes before ready to serve. Slow cook on high until pasta is tender.
Serving Suggestions:
- Serve with warm bread, rolls or cornbread.
To make it easy for you, heres a printable recipe card:
Enjoy!
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