Ingredients
2 1/2 lbs ground beef 90% ground chuck preferred
1 medium onion chopped
56 ounces crushed tomatoes two large cans (28 ounces each)
32 ounces beef stock 1 carton
2 tablespoons garlic powder
4 bay leaves
32 ounces frozen mixed vegetables 2 standard bags
2 tablespoons ground black pepper
2 teaspoons salt (to taste)
Instructions
In a large soup pot, add the ground beef and cook over medium-high heat until the meat is browned, stirring often. Add the onions and cook over medium heat until they are translucent. If you're using 80% lean ground beef or less, you may want to drain the fat. If you're using 85% lean or higher beef, you should be fine.
Add the crushed tomatoes, beef stock, garlic powder, bay leaves, and frozen vegetables to the pot. Stir, then season with salt and pepper to taste.
Bring soup to a boil and then reduce heat. Simmer soup until vegetables are tender. If you have the time, let simmer for at least a 20 minutes, as the additional simmering will only help the flavors in the soup to blend.
Remove the bay leaves. Serve hot with a side salad and/or fresh bread.
Key Points About Ingredients:
- Using 90% lean ground chuck keeps the soup rich and flavorful while minimizing excess grease, so no draining step is needed.
- Frozen mixed vegetables are a budget-friendly shortcut that add color, nutrients, and texture without any chopping required.
- Crushed tomatoes from two large 28-ounce cans create a thick, robust tomato base that gives this soup its signature heartiness.
- Bay leaves infuse a subtle herbal depth into the broth during simmering — just remember to remove them before serving.
- Letting the soup simmer for the full 20 minutes allows the garlic powder, black pepper, and tomatoes to meld into a deeply savory broth.
Key Nutritional Insights:
- Each serving provides an excellent source of protein from the ground chuck, supporting muscle maintenance and satiety.
- The crushed tomatoes and mixed vegetables contribute significant vitamin A, vitamin C, and potassium to every bowl.
- Using 90% lean ground beef keeps saturated fat moderate while still delivering rich, meaty flavor.
- The beef stock adds sodium, so taste before adding extra salt, especially if using a salted commercial broth.
- Frozen vegetables retain most of their nutrients since they are flash-frozen at peak ripeness, making this soup surprisingly nutritious.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories320
- Standard DV% Daily Value*
- Total Fat14 g72 g19.44%
- Saturated Fat5 g20 g25%
- Trans Fat0.5 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat6 g
- Cholesterol75 mg300 mg25%
- Sodium720 mg2300 mg31.3%
- Total Carbohydrate22 g275 g8%
- Dietary Fiber5 g28 g17.86%
- Total Sugars8 g
- Added Sugars0 g50 g0%
- Sugar Alcohal0 g
- Protein27 g50 g54%
- Vitamin D (Cholecalciferol)4 mcg20 mcg20%
- Calcium80 mg1300 mg6.15%
- Iron4 mg18 mg22.22%
- Potassium920 mg4700 mg19.57%
- Vitamin A3500 mcg900 mcg388.89%
- Vitamin C (Ascorbic Acid)18 mg90 mg20%
- Vitamin E (Tocopherol)1.5 mg15 mg10%
- Vitamin K18 mcg120 mcg15%
- Vitamin B1 (Thiamin)0.2 mg1.2 mg16.67%
- Vitamin B2 (Riboflavin)0.22 mg1.3 mg16.92%
- Vitamin B3 (Niacin)6 mg16 mg37.5%
- Vitamin B6 (Pyridoxine)0.55 mg1.7 mg32.35%
- Folate45 mcg400 mcg11.25%
- Vitamin B12 (Cobalamine)2.1 mcg2.4 mcg87.5%
- Biotin4 mcg30 mcg13.33%
- Vitamin B5 (Pantothenic acid)0.9 mg5 mg18%
- Choline95 mg550 mg17.27%
- Phosphorus280 mg1250 mg22.4%
- Iodine8 mcg150 mcg5.33%
- Magnesium45 mg420 mg10.71%
- Zinc5.5 mg11 mg50%
- Selenium22 mcg55 mcg40%
- Copper0.18 mg0.9 mg20%
- Manganese0.5 mg2.3 mg21.74%
- Chromium4 mcg35 mcg11.43%
- Molybdenum12 mcg45 mcg26.67%
- Chloride410 mg2300 mg17.83%
