This one-pot hearty vegetable soup is easy to make, healthy and completely delicious! It’s jam packed full of veggies and is Whole30 approved, gluten-free and paleo.
This is one my favorite hearty soup recipes! It’s similar to my delicious hamburger soup, but with a few more veggies and seasonings. It’s a recipe that I made often when I was doing the Whole30 because it’s made with good-for-you-ingredients. We usually always have it in our monthly rotation too, because it is just that good!
One of my all-time favorite things to make during the winter is vegetable soup with homemade rolls or sweet cornbread. 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 that 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.
Favorite veggies to use
The best thing about this vegetable soup is that you can add in any veggies that you have on hand! My go-to’s are carrots, celery, potatoes, onion and tomatoes, however feel free to add any others that you prefer. You could also make this vegetarian by omitting the ground beef and adding in 1 extra cup of vegetables.
- Green beans
How to make vegetable soup
Scroll down for the printable recipe and video tutorial.
- Sauté meat and veggies. Heat oil over medium heat in large pot. 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.
- Simmer. 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.
- Serve. Top vegetable soup with fresh basil and sliced avocado if desired.
Cooking tips + variations
- Vegetarian. If you’d like to make this a true vegetable soup, feel free to omit the hamburger and add an extra cup of vegetables. You can also add in some kidney or white beans to bulk it up even more.
- Consistency. Add vegetable broth to thin out the consistency and make this soup stretch even further.
- Ground turkey. Substitute lean ground turkey instead of beef for less fat. You could also use a mixture of both.
- Greens. For even more veggies, mix in a handful of spinach or kale right before serving.
- Spice. Add a dash of hot sauce or a sprinkle of red pepper flakes for a little heat.
- Toppings. Top with fresh herbs for more flavor (basil, oregano or parsley taste great). Fresh avocado slices also taste delicious on top.
Storing and freezing
This vegetable soup will keep for about 3 to 4 days in the fridge. It also freezes beautifully! Let cool, then pour into a zip top bag or freezer container (leave about an inch of room from the top). It will keep in the freezer for up to 2 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.
More hearty soup recipes:
Hearty Vegetable Soup
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 1 pound lean ground beef , or turkey
- 2-3 small potatoes or sweet potatoes , peeled and diced (can also substitute with cauliflower)
- 1 cup chopped celery
- 1 cup chopped carrots
- 14.5 ounces rotel , or diced tomatoes and green chiles
- 15 ounces tomato sauce
- 1 cup water
- 1-2 Tablespoons balsamic vinegar
- 1-2 teaspoons chili powder , more or less to taste
- 1/2 teaspoon kosher salt , more to taste
- 1/2 teaspoon ground black pepper , more to taste
Optional: Fresh basil and sliced avocado for topping
- 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 and pepper.
- 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.