Hearty Vegetable Soup Recipe

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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 vegetable soup with homemade rolls. Perfect on a cold snowy day. I shared this recipe a few years ago, but thought I would re-share it, since it is one of my favorites to make this time of year! 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!

This vegetable beef soup is also whole 30 approved recipe. It is one I made often when I was doing the whole 30. We have it in our monthly rotation often, because it is just that good!

MY OTHER RECIPES

Vegetable soup variations

  • If you’d like to make this a true vegetable soup, feel free to omit the hamburger. However, I like to add it in to make it a little more filling.
  • Try mixing in other vegetables such as zucchini or squash
  • Use sweet potatoes instead of red potatoes
  • Use lean turkey or hamburger for less fat
  • Top with fresh herbs for more flavor. My favorite is basil, but oregano and parsley work great too.

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

Vegetable Soup Video

 

Hearty Vegetable Soup Printable Recipe

Hearty Vegetable Soup

Course: Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 62 kcal
Author: Jamielyn

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

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Ingredients

  • 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 (or diced tomatoes and green chiles)
  • 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 to matoes diced (or substitute with 1-14 ounce can)

Instructions

  1. 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.
  2. 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.
  3. Reduce the heat to low and let simmer for about 30-45 minutes (or until the potatoes and carrots are fork tender), stirring occasionally.
  4. Top with fresh basil and sliced avocado if desired.

Recipe Notes

-Feel free to add in a mix of different vegetables or omit the meat and add an extra cup of vegetables. You can also add vegetable broth to make the soup go further. -This soup freezes great! Let cool and then place in a zip top bag.

Nutrition Facts
Hearty Vegetable Soup
Amount Per Serving
Calories 62 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 179mg 7%
Potassium 323mg 9%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 1g
Protein 1g 2%
Vitamin A 56.1%
Vitamin C 10%
Calcium 2.9%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.

One-pot Hearty Vegetable Soup. Easy to make, healthy and completely delicious! Whole 30 approved recipe

Enjoy!

Looking for more soup recipes? You’ll love these too:

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Jamielyn Nye

of I Heart Naptime

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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58 comments on “Hearty Vegetable Soup Recipe”

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

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

  4. 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

  5. Love your page 

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

  7. 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!

  8. Barbara Duncan Reply

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

    Thank you

  11. Sorry, I meant rotel. 

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

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

  15. 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!

  16. 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!!

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

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

  21. 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. 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?

    Thanks!

  23. 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. 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. 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. 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.  

  27. 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. 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. 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. 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. 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. 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!

  33. 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! 

  34. This soup is SO easy to make and it is SO delicious! You can change things around to your liking so easily too, but I made it just as the recipe said and it was hard to stop eating it! Perfect for any occasion too! You can put cilantro on top instead of basil and top with guacamole too….so many different options. This might just be a weekly recipe too. I love how many servings it makes, so it’s great for company!

  35. Okay super silly question- I’m putting this in my Fitness pal app and I’m wondering what I should consider one serving?  This is my absolute favorite Whole30 go-to recipe so I use it a ton! Thanks again for sharing! 

  36. Hi question… are you supposed to bring to a light boil after adding the veggies, before adding the spices?  The recipe says bring to a light simmer so my husband has never brought it above a simmer or 2 setting since he cooked the meat and added the veggies. And well over an hour later our veggies are not soft.  I don’t understand how carrots and potatoes are supposed to cook through in a reasonable time if they haven’t been par boiled for a bit before turning down to a simmer… 

    • Hi Jami! I’m sorry your veggies didn’t soften after an hour. I would definitely bring them to a boil and then turn down to a simmer so they are actually simmering the whole time. Also, covering the pot will help soften them as well! :)

  37. This soup is wonderfully delicious. Sweet potatoes were used and gave a great flavor! This one’s a keeper!

  38. I’ve made this on the stovetop as directed, in the slow cooker and Instant pot. All work great. For the slow cooker, sautee the beef, garlic and onion. Add remaining ingredients and cook on low for 4 hours. For Instant Pot, use sautee mode to Brown meat with garlic and onion, add remaining ingredients and use stew button to cook under high pressure for 30 minutes. Quick release.

  39. This was very good! I added some zucchini and used 3 cups of vegetable broth instead of the 1 cup of water. Next time I’ll add some other vegetables.

  40. B.E.S.T.  S.O.U.P.  E.V.E.R.

    My family absolutely devoured this. I’ve made it three times in three weeks…..never get tired of it. So flavorful.

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