Beefy Vegetable Soup with Cheddar Recipe

Introduction

This hearty beefy vegetable soup is a comforting meal that combines lean ground beef with a medley of fresh vegetables and rich flavors. Perfect for chilly days, it’s both satisfying and simple to prepare for the whole family.

Ingredients

• 1 pound lean ground beef
• Kosher salt and pepper, to taste
• 1 sweet onion, diced
• 2 carrots, diced
• 3 celery sticks, diced
• 1-3 garlic cloves, minced
• 1 teaspoon Worcestershire sauce
• 1 tablespoon hot sauce
• 2 tablespoons Dijon mustard
• 1 cup sugar-free ketchup
• 1 cup homemade mayo
• 2 cups diced potatoes (Yukon gold, russet, or red)
• 6 cups low-sodium beef broth
• 1 cup freshly shredded red cheddar cheese

Instructions

1. Step 1: In a soup pot over medium heat, cook the lean ground beef, breaking it apart with a spoon. Season with kosher salt and pepper until the meat is no longer pink.
2. Step 2: Add the diced sweet onion, carrots, celery, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables have softened, about 6–8 minutes.
3. Step 3: Stir in Worcestershire sauce, hot sauce, Dijon mustard, sugar-free ketchup, and homemade mayo until well combined.
4. Step 4: Add diced potatoes and pour in the beef broth. Bring the soup to a boil, then reduce heat to simmer. Cook for 25–30 minutes, or until the vegetables are tender. Taste and adjust seasoning with salt if needed.
5. Step 5: Ladle soup into bowls and sprinkle each serving with freshly shredded red cheddar cheese before enjoying.

Tips & Variations

• For a spicy kick, increase the hot sauce or add a pinch of cayenne pepper.
• Swap homemade mayo for store-bought if short on time, though homemade adds extra creaminess.
• Use sweet potatoes instead of regular potatoes for a subtle sweetness and extra nutrients.
• If preferred, substitute ground turkey or chicken for a lighter version.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The cheese topping is best added fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this soup?

Yes, you can freeze the soup without the cheese topping. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Is this soup suitable for meal prep?

Absolutely. This beefy vegetable soup keeps well in the fridge and tastes even better the next day as the flavors meld. Prepare it ahead and enjoy quick lunches or dinners throughout the week.

Beefy Vegetable Soup with Cheddar Recipe

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★★★★★

4.5 from 112 reviews

• Author: Naomi
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This hearty Beefy Vegetable Soup combines lean ground beef with a medley of fresh vegetables and a flavorful blend of Worcestershire sauce, hot sauce, Dijon mustard, and sugar-free ketchup. Simmered in low-sodium beef broth and finished with shredded red cheddar cheese, this comforting soup is perfect for a nutritious and satisfying meal.

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Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 pound lean ground beef
• 1 sweet onion, diced
• 2 carrots, diced
• 3 celery sticks, diced
• 1–3 garlic cloves, minced
• 2 cups diced potatoes (Yukon gold, russet, or red)

Seasonings and Sauces

• Kosher salt and pepper, to taste
• 1 teaspoon Worcestershire sauce
• 1 tablespoon hot sauce
• 2 tablespoons Dijon mustard
• 1 cup sugar-free ketchup
• 1 cup homemade mayo

Liquids and Toppings

• 6 cups low-sodium beef broth
• 1 cup freshly shredded red cheddar cheese

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Instructions

1. Cook the Ground Beef: Heat a soup pot over medium heat and add the lean ground beef. Mince the meat using a spoon as it cooks. Season with kosher salt and pepper. Cook until no longer pink.
2. Sauté the Vegetables: Add diced sweet onion, carrots, celery, and minced garlic to the pot with the cooked beef. Cook, stirring occasionally, until the vegetables soften, about 6-8 minutes.
3. Add Flavorings: Stir in Worcestershire sauce, hot sauce, Dijon mustard, sugar-free ketchup, and homemade mayo until evenly combined with the meat and vegetables.
4. Simmer the Soup: Add diced potatoes and pour in the low-sodium beef broth. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 25-30 minutes, or until the vegetables, especially the potatoes, are tender. Taste and adjust salt as needed.
5. Serve and Garnish: Ladle the soup into bowls and sprinkle with freshly shredded red cheddar cheese. Serve hot and enjoy a comforting bowl of Beefy Vegetable Soup.

Notes

• You can adjust the amount of garlic according to your preference.
• Use homemade mayo for a fresher taste and lower preservatives, or substitute with store-bought if preferred.
• For a spicier soup, increase the hot sauce slightly.
• To make this soup gluten-free, ensure Worcestershire sauce and hot sauce are gluten-free brands.
• The soup can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: beef soup, vegetable soup, healthy soup, low fat, hearty soup, easy soup recipe