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There’s something magical about a bowl of hot soup. Especially when it comes together in minutes on a day when your energy is running low. Part of my neurodivergent sensory issues is that I cannot eat soup during the hot summer months. There are some hot foods that are fine. But soup is not one of them. But as we begin to approach fall, I want to make sure that I have plenty of simple soup recipes ready. This 10-Minute Vegetable Beef Soup is my go-to when I want real comfort food without the big cooking session.
It’s warm, hearty, and loaded with flavor, yet simple enough to whip up with just a few pantry and freezer staples. Using pre-cooked beef and frozen veggies keeps prep minimal while still giving you that “slow-simmered” taste. Perfect for lunch, dinner, or even a quick pick-me-up on a chilly afternoon, this soup proves that you don’t need a lot of time (or spoons) to make something nourishing and delicious.
Gluten-free and grain-free
It’s naturally gluten and grain-free. And a lot of this recipe can be prepped when you are having a higher energy day and frozen for easier use on your lower energy days!
I love having this soup with a piece of bread or some of my favorite crackers. It’s definitely satisfying! The best part? It can all be done right in a soup mug. No need to dirty any pans!
Some low-spoon options for this vegetable beef soup recipe…
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Pre-portion frozen veggies into small bags or containers so they’re ready to dump in.
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Make 2–3 mugs at once and keep extras in the fridge for 1–2 days.
- Batch cook ground beef when your energy is higher and pre-portion 1/2 cup servings into small bags or containers and freeze. 1/2 cup equals 4 oz.
10-Minute Vegetable Beef Soup
Ingredients
Method
- Add all ingredients to a large microwave safe mug or bowl
- Microwave for 3–4 minutes, stirring halfway, until vegetables and ground beef are hot.
- Eat straight from the mug or with a slice of bread for dunking
