Hearty Vegetable Soup


One-pot Hearty Vegetable Soup. Easy to make, healthy and completely delicious!

One of my all time favorite things to make during the winter is soup with homemade rolls. Perfect on a cold snowy day. This soup is filled with tons of veggies and my kids even love it. The best part is the leftovers freeze beautifully. Just place in a zip top bag and then when you’re ready to eat, thaw and reheat. It does have a little bit of a kick to it, so feel free to adjust the spices how you like it.

One-pot hearty vegetable soup. Easy to make, healthy and completely delicious! Also a whole 30 recipe!

PS -This soup is also whole 30 approved. It is one I made often when I was doing the whole 30. It’s still one I make today because it is just that good!


One-pot hearty vegetable soup. Easy to make, healthy and completely delicious! Also a whole 30 recipe!

Hearty Vegetable Soup Video


Hearty Vegetable Soup Printable Recipe

Hearty Vegetable Soup

Yield: 6 servings

Prep Time: 15 minutes

Total Time: 45 minutes


  • 1 Tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 to 1 1/2 pound lean ground beef or turkey
  • 1/2 cup chopped onion
  • 2 small potatoes or sweet potatoes, peeled and diced (can also substitute with cauliflower)
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 (14.5 ounce) can rotel
  • 1 (15 ounce) can tomato sauce
  • 1 cup water
  • 1 Tablespoon balsamic vinegar
  • 1 - 2 teaspoons chili powder, more or less to taste
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 tomatoes, diced (or substitute with 1-14 ounce can)


Heat the oil in a large pot over medium heat. Add the chopped onions and cook for 2 minutes. Stir in the garlic and cook for an additional 1 minute. Next stir in the ground beef and cook until browned. Drain any remaining fat.

Stir in potatoes, celery and carrots, rotel, tomato sauce and water. Bring to a light simmer and then stir in the balsamic vinegar, chili powder, salt, pepper and tomatoes.

Reduce the heat to low and let simmer for about 30-45 minutes (or until the potatoes and carrots are fork tender), stirring occasionally.

Top with fresh basil if desired.

-Feel free to add in a mix of different vegetables or omit the meat and add an extra cup of vegetables.

-This soup freezes great! Let cool and then place in a zip top bag.


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Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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  1. Anna @ Sunny Side Ups posted on January 21, 2015 at 7:04 pm (#

    Looks delish! :) I bet it makes the house smell amazing too! Can’t wait to try it out! Pinned!

  2. Elizabeth posted on January 22, 2015 at 7:10 am (#

    Mmmmmm. That looks yummy. Just a regional note…I had to look up what rotel was. No big deal. I’m not sure if it is because I’m from Canada, or if it’s because I tend to shy away from hot peppers and chilies because our family is nicknamed the ‘Marlon Blandos’. Myself and my middle daughter have especially sensitive taste buds. The upside is, plain food is delicious and I use very little salt. The downside is mild wings, mild salsa, etc. are excruciatingly painful to eat. If somebody even has hot sauce in the same room, my nose and throat burn painfully. 

    In addition, my middle daughter is a picky eater. Flavours are so intense for her, she prefers carbs. This can make it challenging at meal time. The only vegetable she likes is the lowly carrot. I can get her to eat applesauce with other fruits snuck in and I try to sneak sweet potatoes in macaroni and cheese. Do you or your friends have any suggestions?  

    So, that’s probably why I’ve not heard of rotel but it won’t stop me from making this soup (sans chilies). 

    Thanks again for your great ideas. I subscribe to a few blogs but yours seems the most reasonable an realistic for regular, non supermoms like me. 

  3. Sommer @ASpicyPerspective posted on January 25, 2015 at 7:53 am (#

    Craving this delicious vegetable soup recipe. Perfect antidote for these cold winter days!

  4. Rebecca posted on March 16, 2015 at 7:46 pm (#

    I notice there is space for another ingredient next to a bullet, but nothing is listed…  Is something missing?  Thanks so much! I can’t wait to try this soup!    Rebecca

    • Jamielyn posted on May 3, 2015 at 1:17 am (#

      Hi Rebecca! There is nothing missing, just an extra bullet. :)

  5. Claudia posted on April 1, 2015 at 10:13 pm (#

    Love your page 

  6. Jamielyn posted on April 19, 2015 at 12:53 am (#

    Hi Rebecca! No ingredients missing, just an extra bullet by accident! :)

  7. Jillian posted on May 1, 2015 at 12:56 pm (#

    I made this last night as part of my Whole30. OH man I could have eaten the whole pot! Very good, it has a little heat to it from the rotel which was nice! 10/10 would make again!

    • Jamielyn posted on May 2, 2015 at 11:28 pm (#

      I’m so glad you liked it!! Thanks for your comment. :)

  8. Barbara Duncan posted on July 13, 2015 at 6:46 pm (#

    This is the best vegetable soup recipe I’ve ever tried.  And it’s even better that it’s Whole 30 compliant.  If you haven’t tagged it Whole 30 you should.  Thanks for posting.

  9. Beth posted on July 17, 2015 at 11:45 am (#

    YES YES YES.  This soup is the absolute best.  I discovered it on day 7 of our Whole30, and, per my husband’s request, have made it FOUR times since then.  We are on day 17.  (He came home and I had made it again yesterday while he was at work and he was so excited I’d made it again!) This soup is insanely good, and it brings all the veggies and glaciers together in a comforting way.  I love the zing that the Ro-tel has.  My husband LOVES the spiciness, loves the heartiness, loves the soup.  He asks for it in his lunch err day.  I am becoming a master at making this filling masterpiece…haha.  I don’t feel like I’m on a diet, or that I’m even eating celery, which I hate.  I am definitely going to make this soup for pretty much the rest of my life.  Our children will grow up asking for this amazing soup.  Ok I’m being dramatic but seriously it is incredible.  Kbye.

  10. Joanna posted on September 27, 2015 at 11:46 pm (#

    Could you please tell me what is 1 ( 14.5 ) can of hotel.

    Thank you

  11. Joanna posted on September 27, 2015 at 11:46 pm (#

    Sorry, I meant rotel. 

    • Laura Capello posted on September 28, 2015 at 6:57 am (#

      It’s a brand name, for diced tomatoes and green chilies. :)

  12. Corina posted on October 4, 2015 at 9:36 pm (#

    Thanks for this! It was yummy. I made a few substitutions since I didn’t have all the ingredients on hand, but it still came out great! I was a little skeptical of the balsamic because I’ve never had it in a soup before but it added such great flavor! It’s a keeper!!

  13. MalissaH posted on October 18, 2015 at 5:40 pm (#

    Can’t wait to give this soup a try! Is there any reason why this could not be made in the crockpot?

    • Laura Capello posted on October 18, 2015 at 7:24 pm (#

      I think it could be made in a slow cooker quite easily! :)

  14. Lisa posted on October 26, 2015 at 12:34 pm (#

    This came out more like a chili for me but man, super delish nonetheless!

  15. Dee posted on October 29, 2015 at 4:02 am (#

    Looks delicious, can’t wait to try it. I’d like to leave out the meat, can I substitute it by something to keep the taste? Many thanks!

    • Laura Capello posted on October 29, 2015 at 7:28 am (#

      I would add some mushrooms and/or crumbled vegetarian meat substitute, depending on which you prefer!

  16. Karen posted on November 29, 2015 at 6:28 pm (#

    Looks delicious!! Making it now, my only question is that 30 min was not enough to for the potatoes and carrots to get done!  Am I doing something wrong lol!!

    • Community posted on November 30, 2015 at 7:35 am (#

      Perhaps they were cut larger than what we cut them – the smaller the dice, the quicker they cook. :)

  17. Katdaltonpt posted on December 28, 2015 at 8:53 pm (#

    Can I do this in a crockpot and it so, how long? Looks delicious!

    • I Heart Naptime posted on December 29, 2015 at 9:13 am (#

      Yes, you can! I’d still brown the meat and then add everything to the crockpot, heat on high 2 to 3 hours, low 4 to 6 hours. If it gets too thick, you could thin it out with water or stock. :)

  18. Kim M posted on January 8, 2016 at 6:37 pm (#

    Made this last night–so simple, and so, so good! I used sweet potatoes and added some organic frozen beans. Also drained some diced tomatoes instead of using fresh. After two big bowls, my husband said, “This one’s a keeper!”

  19. Anne posted on January 10, 2016 at 7:45 pm (#

    This is on my stove right now. It smells delicious! Its a cold, winter day here in Chicago so we need something to warm us up!
     I did make a couple of changes. I couldn’t find ripe tomatoes so I used a large can of diced tomatoes with the liquid. I also added a can of mushrooms because my husband and I love them and substitutted chicken broth for the water. I also made a big pan of cornbread to serve with it. Yummy! Thanks for the great and easy recipe!

  20. Kayla posted on January 11, 2016 at 7:24 am (#

    I added a can of Great Northern Beans (and omitted the ground beef) and it was good!!!! Love this recipe!!!!

  21. Holly posted on February 11, 2016 at 12:06 pm (#

    Man, oh man. This recipe. This right here. It is absolutely perfect as written, no changes necessary. Since first trying it about six months ago, I have made this again, and again, and again. I have even had it requested at parties. Very simple, and so. darn. good.

  22. Jalyn posted on February 13, 2016 at 12:07 pm (#

    Hi! I’m about to start Whole 30 and am super excited to make this soup! Can you tell me what kind of tomato sauce you used?


    • I Heart Naptime posted on February 13, 2016 at 12:46 pm (#

      I picked an organic one that had no sugar and no weird ingredients. Best of luck, I love Whole30!

  23. Helaine posted on March 14, 2016 at 11:38 pm (#

    I made this soup for dinner tonight. I sort of missed the winter cold,  it was pretty hot here in Florida today but we turned the temperature down on the air conditioner and that helped create the illusion of a winters night. I am vegan so the only thing I changed in the original recipe was to leave the meat out of the soup. This was delicious!! You are correct when you say it has a kick but that is certainly easy enough to tone down for anyone who doesn’t like spicy foods. Thank you for sharing the recipe, I will definitely be making it again (and having soup for lunch tomorrow). 

  24. Carmen posted on March 22, 2016 at 10:55 am (#

    Made this the other week and my 18 month old LOVES IT. I subbed ground turkey for the beef because that’s what I had in my freezer and I subbed wild rice for the potatoes! Came out a little more like a stew but it was SO YUMMY. Thank you for the inspiration!!

  25. Kristen posted on June 1, 2016 at 7:12 pm (#

    This is on the stove right now. My mother and I decided to do Whole 30 together and I’ve really been craving chili – but no beans! This is perfect and I dumped in a lot more chili powder than called for to take it in a more chili-like direction. Thanks!

  26. Foodie13 posted on November 1, 2016 at 1:41 pm (#

    I started the whole 30 diet yesterday and made this for my first meal.  It was excellent.  Unfortunately, I think I bought the regular Hunts Tomato Sauce which contains sugar.  Now, I have all these leftovers that I was looking forward to eating.  I still may eat it and then restart the program.  

    • I Heart Naptime posted on November 1, 2016 at 2:27 pm (#

      Oh no! Can you relocate the can, that’s so disappointing! (Glad you enjoyed the soup, though!)

  27. Annie Duggan posted on November 10, 2016 at 1:25 pm (#

    I made this last night and it was amazing!! I used ground bison bc it is what I had on hand. The balsamic vinegar gave a wonderful flavor!

  28. Rob posted on December 22, 2016 at 9:33 pm (#

    I tried this tonight on the Whole30. I couldn’t find organic rotel, so used roasted tomatoes with chilies. Added a little habenero sauce to my own bowl. Loved It. We have added it to our monthly rotation for this winter.

  29. Michelle posted on January 17, 2017 at 12:26 am (#

    Made this today and it was so so yummy. Super thick and savory. I added a bit of veggie stock to make it a tad more brothy and to stretch the soup out for a few more days. I definitely recommend this soup. Loved it with a slice of avocado.

  30. Elliott posted on March 5, 2017 at 8:45 pm (#

    My wife and I LOVE this soup! We discovered in during Whole 30 and have made it half a dozen times since. It’s EXCELLENT with half an avocado diced over the top, just saying.

  31. Liz posted on April 29, 2017 at 9:34 pm (#

    I’m on day 6 of Whole 30 and I am SO happy to have come across this recipe today! I had most ingredients already and decided to make a double batch! I used the lower end of chile powder and because the meal is so low on fat I added some canned coconut  milk. I’m so glad I have a double batch of this made! Yum! 

  32. Jacqueline posted on August 22, 2017 at 9:15 am (#

    Loved this soup, made it without meat and it was perfect! My boyfriend also loved this soup and said it’s “the best soup I’ve had.” Well done!

    • Jamielyn posted on August 22, 2017 at 3:36 pm (#

      I’m so glad it was a hit with your family! I love how many veggies you can pack in this soup! :)

  33. Kim posted on October 19, 2017 at 3:03 pm (#

    I am hoping to make this tomorrow. I am very weird because I absolutely do not like balsamic vinegar (and pretty much any vinegar for that matter). Anyways, I was wondering if I could omit it from the soup? Do you think it would take away from the flavor significantly? Thanks in advance! 

    • Jamielyn posted on October 19, 2017 at 4:44 pm (#

      It will change the taste a bit but I think it will still be delicious! :)