This time of year is perfect for soup of all kinds! I LOVE creamy soup, but I also love the hardiness of a vegetable soup, too. This vegetable and beef soup is full of good-for-you ingredients and the flavors will melt in your mouth.
What I love about this soup:
You can easily omit the beef, and make it a totally vegan soup. Or substitute beans to add in a little protein!
If you want the meat, but aren’t into eating beef, just substitute turkey, chicken or pork for the meatballs. Easy peazy!
If you are into meal prep, this dish is perfect! You can make it in minutes, and have lunch all week or dinner for a couple nights! It’s also a perfect freezer meal option. Have a friend who just had a baby? Anyone in your family sick? Just whip up this soup, and they will LOVE you for it!
Some things to know:
I love the vegetables I’ve put in the recipe, but if you want to try something else, feel free to add in your favorite veggies! If you have spinach, but not kale, no problem! Just substitute your favorite hearty and leafy green veggie!
To freeze this soup: let cool completely, and portion into gallon-sized zip lock bags. Lay flat to freeze.
If you have fresh herbs on hand, those are completely reasonable to use instead of dried. Conversely, if you don’t have fresh sage, use dried! The great thing about this recipe is that it is very forgiving, so you really can’t mess it up!
I hope you enjoy, and let me know in the comments! Also, head over to Instagram and let me know what you think about it @sugarandsalt_co!