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.
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!
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.
Hearty Vegetable Soup Printable Recipe
Hearty Vegetable Soup
- 1 Tablespoon olive oil
- 1 teaspoon minced garlic
- 1-1 1/2 pounds 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
- 14.5 oz rotel (or diced tomatoes and green chiles)
- 15 oz tomato sauce
- 1 cup water
- 1 Tablespoon balsamic vinegar
- 1-2 teaspoon 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 and sliced avocado if desired.
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