This vegetable beef soup is packed with tender beef and veggies simmered in a flavorful broth. It’s a hearty homemade soup that is a classic favorite and easy to make!
Table of Contents
Homemade and Hearty Veggie Beef Soup
This vegetable beef 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. It also freezes well for meal prep!
Vegetable Beef Soup Ingredients
The best thing about this beef and vegetable soup is that you can add in any veggies 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.
- Vegetables: I used onion, bell pepper, potatoes, celery and carrots.
- Tomato broth: Rotel, or a can of diced tomatoes and green chiles, tomato sauce, balsamic vinegar and water.
- Seasonings: Simple yet flavorful chili powder, salt and black pepper.
Substitutions and Variations
Whether you need to add different vegetables or protein, here are a few favorite variations we love.
- Meat. Try cubed stew meat instead of ground beef or try it with shredded chicken like this chicken vegetable soup!
- Veggies: Try this with cauliflower, zucchini, squash, peas, green beans, corn and cabbage. If using frozen vegetables add near the end of cooking time.
- Creamy. Add a splash of cream at the end before serving.
- Greens. For even more veggies, mix in a handful of spinach or kale right before serving.
- 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.
How to Make Vegetable Beef Soup
This beef vegetable soup is a must make a for a chilly day and is easily prepped; just brown your ground beef, add your colorful vegetables and then let it simmer away.
- Chop vegetables: Prep your veggies by dicing onion and potatoes and chopping carrots, celery and bell pepper.
- Sauté meat and 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.
- 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 this comforting soup with fresh basil, fresh parsley, and Parmesan cheese if desired.
5 star review
“My family LOVES this soup! It’s one of our all time favorite recipes. So delicious and easy to make!”-Misty
- Consistency. Add vegetable broth or beef broth to thin out the consistency and make this beef vegetable soup stretch even further.
- 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.
- 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.
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.
Russet potatoes are a popular choice for vegetable soup, but red potatoes or Yukon gold also work.
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.
- Store: This veggie beef soup will keep for about 3 to 4 days in the fridge in an airtight container.
- Freeze: Vegetable beef soup 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.
- Reheat: 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 Easy Soup RecipesBrowse all
Vegetable Beef Soup Recipe
- 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
- Heat the oil in a large pot over medium heat. Add the chopped onions and cook for 2 minutes. Stir in the garlic and the ground beef and cook until browned. Drain any remaining fat. Sprinkle with half the salt and pepper.
- Stir in potatoes, celery and carrots, rotel, tomato sauce and water (or broth). Bring to a light simmer and then stir in the balsamic vinegar, chili powder, salt and pepper. Add more water or broth as needed, depending on preference.
- 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.
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!