Vegetable Beef Soup

Recipe from: Boulder Locavore

Prep Time: 10 minutes

Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 151.7kcal

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon minced garlic more or less to taste
• 1 small onion chopped
• 1 pound lean ground beef
• 3 10.75-ounce cans Condensed tomato soup
• 2 14.5-ounce cans Diced tomatoes
• 1 16-ounce bag frozen Mixed Vegetables
• 3-4 medium Potatoes peeled and cut into small pieces
• 2 cups water or beef stock
• Salt and pepper to taste

Instructions

Instant Pot instructions

1. Select the “sauté” function and add the olive oil.
2. Add in garlic and onion and sauté until garlic is fragrant and the onions are soft and translucent, about 2-3 minutes.
3. Add in ground beef. Stir constantly, breaking into small pieces, until cooked all the way through and brown. Strain any extra fat from the beef and discard.
4. Add about ½ cup of the beef stock or water into the Instant Pot. Using a stiff spatula scrape to free any browned food bits sticking to the bottom of the Instant Pot insert. NOTE: food sticking to the bottom of the Instant Pot can cause a BURN warning.
5. Turn off the sauté function. Add the tomato soup, diced tomatoes, frozen vegetables, diced potatoes, and remaining water/stock. Mix all ingredients until everything is mixed evenly.
6. Secure the lid on the Instant Pot and make sure the valve is in the sealing position.
7. Set the timer on the “SOUP/BROTH” setting for 8 minutes. NOTE: it will take about 20-22 minutes for the pot to come up to pressure.
8. When the cooking is complete, allow to naturally release. If the pot hasn’t naturally released after about 10 minutes release the remaining pressure manually- Be VERY careful as liquid may come through the valve!
9. Open the lid carefully and add in salt and pepper to taste and serve!

Stove Top instructions

1. In a large skillet over medium-high heat, add the olive oil.
2. When the oil is rippling on the surface, add the garlic and onions. Saute for 2-3 minutes.
3. Add the ground beef. Stir occasionally, breaking into small pieces, until browned. Drain any fat from beef and discard.
4. In a large stock pot, add the beef-onion mixture, tomato soup, diced tomatoes, frozen vegetables, potatoes, and water/beef stock. Stir until all ingredients are combined.
5. Bring to a low boil over medium-high heat.
6. Reduce heat to medium-low. Place a lid on the pot and allow to simmer for 30-35 minutes or until vegetables are cooked through.
7. Add in salt and pepper to taste and serve!