This hearty vegetable soup is packed with tender ground beef and veggies simmered in a rich broth. It’s a simple and nourishing recipe made in one pot and ready in under an hour!

Hearty vegetable soup topped with fresh parsley served in a ceramic bowl.

This post may contain affiliate links. Read disclosure policy.

Loaded Vegetable Soup

This hearty vegetable soup is loaded with fresh nutrient-rich vegetables and simmered in a savory broth until tender. It’s a wholesome, cozy recipe that comes together in one pot and makes the perfect weeknight dinner during the winter.

If you love warming soups like my hamburger soup, flavorful albondigas, or classic cabbage soup, this easy homemade vegetable soup will be a new favorite.

Why You’ll Love This Recipe

  • Easy. A comforting single pot vegetable soup, perfect for chilly days.
  • Freezes well. This hearty veggie soup freezes well for meal prep! Make a big batch to have on hand all season long.

Ingredient Notes

Hearty vegetable soup ingredients arranged on a white surface including ground beef, potatoes, carrots, celery, mixed vegetables, tomatoes, and seasonings.

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. You could also make a chicken vegetable soup!
  • Vegetables: I used onion, bell pepper, celery and carrots but cauliflower, spinach, zucchini, squash, peas, green beans, corn and cabbage also work. If using frozen vegetables add near the end of coking time.
  • Potatoes. Russet potatoes are a popular choice for vegetable soup, but red potatoes or Yukon gold also work.
  • Tomato broth: Rotel, or a can of diced tomatoes and green chiles, tomato sauce, balsamic vinegar and water (or chicken broth, beef broth, vegetable broth etc).
  • Seasonings: Simple yet flavorful chili powder, salt and black pepper.

How to Make Hearty Vegetable Soup

Start by heating a little oil in a large pot or Dutch oven over medium heat. Add the onions, cook until they start to soften then stir in the garlic and cook just until fragrant.

Add the ground beef and cook, breaking it apart with a wooden spoon, until it’s browned all the way through. Drain off any excess fat so the soup doesn’t end up greasy.

Ground beef and diced onion browned in a pot for vegetable soup.
Vegetables and diced tomatoes added to a pot with ground beef and broth before simmering.

Stir in the potatoes, celery, carrots, Rotel, tomato sauce, and water. Bring everything up to a gentle simmer. Once it’s bubbling, mix in the balsamic vinegar, chili powder, salt, and pepper.

Turn the heat down low and let the soup simmer for 30 to 45 minutes, stirring now and then, until the vegetables are nice and tender when you poke them with a fork.

Seasonings added to hearty vegetable soup before stirring and simmering.
Hearty vegetable soup simmering in a Dutch oven with beef, potatoes, carrots, green beans, and tomatoes.

Ladle into bowls and finish it off with fresh basil, parsley, or a sprinkle of Parmesan cheese on top if you’d like.

Hearty vegetable soup in a white bowl with a spoon.

Recipe Tips

  • Consistency. Add vegetable broth or beef broth to thin out the consistency or mash a few of the potatoes to make it thicker.
  • Protein. For a plant based hearty soup recipe, omit the meat and add in beans or chickpeas. You can also use beef stew meat, but it may need to simmer long.
  • 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.
  • 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.
  • Garnish. Top with herbs for more flavor (basil, oregano or fresh parsley taste great). Freshly grated Parmesan cheese or avocado slices also taste delicious on top.

Serving Suggestions

This hearty vegetable beef soup goes great with some fresh bread to soak up all the juices! We love dinner rolls or cheddar bay biscuits. Another favorite is to serve it with grilled cheese!

Hearty vegetable soup simmering in a white Dutch oven with beef, potatoes, carrots, green beans, and tomatoes.

Looking for more easy soup recipes? Try this chicken corn chowder soup, chicken tortilla soup, or creamy sweet potato soup!

More Easy Soup Recipes

See all
See all
Hearty vegetable soup topped with fresh parsley served in a ceramic bowl.

Hearty Vegetable Soup Recipe

4.99 from 120 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
This hearty vegetable soup is packed with tender beef and veggies simmered in a flavorful broth. It's a simple and nourishing soup recipe ready in an under an hour!
Print Pin This! Rate

Video

Ingredients 

  • 1 teaspoon olive oil
  • 1 small onion , diced
  • 2 teaspoons minced garlic , more if desired
  • 1 pound lean ground beef , or turkey
  • 2-3 potatoes , peeled and diced
  • 1 cup chopped celery
  • 2 cups frozen mixed vegetables , with corn, green beans and peas
  • 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

Instructions

  • Brown ground beef. Heat the oil in a large pot over medium heat. Add the 1 small chopped onion and cook for 2 minutes. Stir in 1 teaspoon garlic and 1 pound ground beef and cook until browned. Drain any remaining fat. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Add veggies. Stir in 2-3 small diced potatoes, 1 cup celery and 2 cup mixed vegetables, rotel, 1 can rotel and 1 can tomato sauce and 1 1/2 cups – 2 cups water (or broth). Bring to a light simmer and then stir in 1-2 Tablespoons balsamic vinegar, 1-2 teaspoons chili powder and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add more water or broth as needed, depending on preference.
  • Simmer. 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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Vegetables: In place of mixed vegetables, you can just do sliced carrots. Feel free to add in bell peppers add well. You can also add broth to make the soup go further.
Storage: Store in a covered container in the refrigerator. It will stay fresh for 3 to 4 days in the fridge. 
Freezer instructions: This soup also freezes great! Let cool and then place in a zip top bag and then lay flat in the freezer. Thaw over night and reheat on the stove top. 

Nutrition

Calories: 230kcal, Carbohydrates: 20g, Protein: 18g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 49mg, Sodium: 666mg, Potassium: 1037mg, Fiber: 4g, Sugar: 6g, Vitamin A: 4125IU, Vitamin C: 22.4mg, Calcium: 78mg, Iron: 5.5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.