Hearty Vegetable Beef Soup Recipe
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!
Servings: 6
Ingredients
- 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
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 1 cup carrots, 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.
Notes
Vegetables: Feel free to add in a mix of different vegetables or omit the meat and add an extra cup of vegetables like bell peppers. You can also add vegetable 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
