This hearty vegetable soup is packed with tender beef and veggies simmered in a flavorful broth. It’s a simple and nourishing soup recipe ready in an under an hour!
Other cozy soups that warm us up on chill days include crockpot beef stew and chicken and rice soup, especially when paired with a dinner roll.
Table of Contents
Hearty Vegetable Soup
This hearty vegetable soup recipe is one of my favorite cozy soup recipes! It’s similar to my delicious hamburger soup or even this albondigas soup with meatballs, but with a few more seasonings and veggies like my favorite cabbage soup.
Beef and vegetable soup is one of my favorite soups to make during the winter to serve with Lion House rolls or sweet cornbread. It’s a Whole 30 recipe that’s made with wholesome yet hearty ingredients.
Why You’ll Love This Recipe
- Easy. No complicated steps or ingredients and this hearty vegetable soup is easily made in one pot on the stovetop!
- Versatile. Adjust the spices and veggies to what your family likes and you have on hand.
- Soup that freezes well. This soup freezes well for meal prep! Make a big batch to have on hand all winter long.
Vegetable Soup Ingredients
The best thing about this hearty veggie soup is that you can add in any vegetables that you have on hand and it always tastes delicious!
Find the full printable recipe with specific measurements below.
- Meat: I used lean ground beef, but ground turkey or a combination of the two could be used for a lighter beef vegetable soup. You could also make a chicken vegetable soup!
- Vegetables: I used onion, bell pepper, celery and carrots but cauliflower, spinach, zucchini, squash, peas, green beans, corn and cabbage also work. Frozen vegetables add near the end of coking time.
- Potatoes. Russet potatoes are a popular choice for vegetable soup, but red potatoes or Yukon gold also work.
- Tomato broth: Rotel, or a can of diced tomatoes and green chiles, tomato sauce, balsamic vinegar and water (or chicken broth, beef broth, vegetable broth etc).
- Seasonings: Simple yet flavorful chili powder, salt and black pepper.
How to Make Hearty Vegetable Beef Soup
Prep veggies. Heat oil over medium heat in large pot or Dutch oven. Add onions and cook for 2 minutes. Stir in garlic and cook for 1 more minute. Then stir in ground beef and cook until browned. Drain remaining fat.
Add in potatoes, celery, carrots, rotel, tomato sauce and water and bring to a simmer. Then add balsamic vinegar, chili powder, salt and pepper and stir. Turn heat to low and simmer for 30 to 45 minutes, until root veggies are fork tender. Stir occasionally.
Top this comforting soup with fresh basil, fresh parsley, and Parmesan cheese if desired.
Tips and Variations
- Consistency. Add vegetable broth or beef broth to thin out the consistency and make this hearty vegetable soup stretch even further.
- Meatless. If you would like to make a plant based hearty soup recipe, omit the meat and add in beans or chickpeas.
- Scrape sides of pan: When adding your liquids, scrape the bottom of the pot incorporate the browned bits from your meat and onion for even more flavor.
- Time-saving tip: Look for pre-cut onion, carrots and celery in your produce department or use frozen, no need to thaw first.
- Spices. Add a dash of hot sauce or a sprinkle of red pepper flakes for a little heat. Substitute the chili powder for Italian seasoning for a different flavor.
- Garnish. Top with fresh herbs for more flavor (basil, oregano or parsley taste great). Freshly grated Parmesan cheese or avocado slices also taste delicious on top.
Serving Suggestions
This vegetable beef soup recipe is great with some fresh bread to soak up all the juices! Try some garlic bread, breadsticks, or rolls. Our family favorite is to serve it with grilled cheese!
Looking for more easy soup recipes? Try this corn chowder, chicken tortilla soup, or creamy sweet potato soup!
More Easy Soup Recipes
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Hearty Vegetable Beef Soup Recipe
Video
Ingredients
- 1 teaspoon olive oil
- 1 small onion , diced
- 1 teaspoon minced garlic , more if desired
- 1 pound lean ground beef , or turkey
- 2-3 small potatoes , peeled and diced
- 1 cup chopped celery
- 1 cup chopped carrots
- 14.5 ounces rotel , or can of diced tomatoes and green chiles
- 15 ounces tomato sauce
- 1 ½ -2 cups water , more as needed (can also use broth)
- 1-2 Tablespoons balsamic vinegar
- 1-2 teaspoons chili powder , more or less to taste
- 1 teaspoon Kosher salt , more to taste
- ½ teaspoon ground black pepper , more to taste
For serving (optional): Fresh basil or parsley, parmesan cheese
Instructions
- Brown ground beef. Heat the oil in a large pot over medium heat. Add the 1 small chopped onion and cook for 2 minutes. Stir in 1 teaspoon garlic and 1 pound ground beef and cook until browned. Drain any remaining fat. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add veggies. Stir in 2-3 small diced potatoes, 1 cup celery and 1 cup carrots, rotel, 1 can rotel and 1 can tomato sauce and 1 1/2 cups – 2 cups water (or broth). Bring to a light simmer and then stir in 1-2 Tablespoons balsamic vinegar, 1-2 teaspoons chili powder and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add more water or broth as needed, depending on preference.
- Simmer. Reduce the heat to low and let simmer for about 30-45 minutes (or until the potatoes and carrots are fork tender), stirring occasionally. Add more water as needed. Salt and pepper to taste.
- Top with fresh basil or parsley and parmesan if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
That should work. You will still need to brown your meat first, than add all ingredients to your crock pot and cook on low 6-7 hours until your potatoes are tender.
Soup refers to your ingredients being cooked in liquid until tender, it is usually thinner and contains more broth or liquid. Stew on the other hand means stewing your ingredients which includes submerging your ingredients in just enough liquid to cover them. The result is that your stew is very thick.
Vegetable beef soup is so versatile and that include the type of beef used! You can use beef stew meat or chuck roast instead of ground beef but you will need to simmer your beef in the tomato broth mixture for about 30 minutes until it becomes tender chunks of beef before adding remaining ingredients.
This hearty veg soup will keep for about 3 to 4 days in the fridge in an airtight container. You can also freeze the soup for up to two months. When you’re ready to eat, thaw in the fridge overnight. Then reheat in a pot in the stove until warm. You may need to add in a little water or broth to thin out the consistency.
Categorized as: American, Beef, Beef, Dairy-Free, Dinner, Freezer-Friendly, Freezer-Friendly, Gluten-Free, Kid-Friendly, Meal Prep, One Pot, Soups, Stovetop, Stovetop, Whole 30
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This soup is really, REALLY good. The addition of balsamic vinegar takes it to the next level! I have made it several times for my husband and myself this winter and next Sunday I am quadrupling the recipe for a church lunch!
Hi LuRae! I am so happy that you enjoyed the soup :) That’s a perfect meal for a church lunch!
This was a great hit! I added an envelope of chili seasoning so it was spicy, just the way my hubby loves it.
This is fantastic! Didn’t have Rotel and didn’t have tomato sauce, so substituted fire roasted diced tomatoes and Bloody Mary mixer! Gave the needed tomatoes and a great kick. Very good and easy to pull together – a keeper!
This was incredibly easy to make so I was floored with how delicious it is. It’s absolutely a new addition to the usual rotation. Thanks for a great recipe.
That is great to hear! You are welcome! I am so glad that you love this soup recipe. Thank you for sharing and your 5 star review!
This is really good! I added more vegetables because I needed to use them. It had a little kick. My family loved it. I’m really glad I made a double batch.
Easy to make, healthy and delicious!
My whole family loved this! It is simple and has a lot of great flavor!
So glad to hear your family enjoyed the vegetable beef soup!
Just wanna say that this has been my go-to soup for YEARS. I follow the recipe exactly as written, and I love breaking this out in the colder months. Thank you!!!!
You are so welcome, Lindsay! It makes us so happy to hear you love the recipe :) Thank you for your nice comment and review!
Delicious! Recipe is excellent as written, but we did use chicken broth instead of water and increased the amount to 4 cups to get more soup consistency. We will definitely make it again. Don’t forget to top your soup with fresh avocado!
Thanks for sharing your substitutions, Nina :) Fresh avocado is a must!
I agree, almost never use water, use a broth instead..
Broth is a great way to add flavor Charles! Looking forward to how you like it when you try the soup!