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Easy Vegetable Soup

We like to eat this tasty soup with tortilla chips. Canned tomatoes and beans and frozen vegetables give you a head start when preparing this recipe. - Jan Sharp, Blue Springs, Missouri
  • Total Time
    Prep: 5 min. Cook: 30 min.
  • Makes
    10-12 servings (2-3/4 quarts)


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 package (16 ounces) frozen vegetable blend of your choice
  • 1 can (16 ounces) kidney beans, undrained
  • 1 can (14-1/2 ounces) beef broth
  • 1 envelope taco seasoning
  • 1 garlic clove, minced
  • Shredded cheddar cheese, optional


  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, beans, broth, taco seasoning and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese if desired.
Nutrition Facts
1 each: 145 calories, 4g fat (2g saturated fat), 19mg cholesterol, 573mg sodium, 18g carbohydrate (4g sugars, 4g fiber), 11g protein.

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Average Rating:
  • gunslinger
    Feb 17, 2020

    A very easy and delicious between vegetable and taco soup!

  • Jessistove
    Mar 21, 2013

    The base for this recipe is awesome. Didnt care for frozen veggies in the first batch so hence the four stars. For second batch, used canned veggies, used more taco seasoning (because I like the heat), and simmered for two hours. Was pretty amazing with these changes unless you dont mind frozen veggies. Cant beat the flavor for the simplicity.

  • Pcarroll596
    Mar 4, 2013

    This soup is quick and easy with just enough zing.

  • mamas4boys
    Sep 27, 2012

    My family LOVES this soup. The taco season I chose was a little bitty but even through they don't do spicy, they still loved this!