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.

Ingredients

Scale

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

Instructions

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.
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.
Add Flavorings: Stir in Worcestershire sauce, hot sauce, Dijon mustard, sugar-free ketchup, and homemade mayo until evenly combined with the meat and vegetables.
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.
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