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Home » Soup Recipes » Vegetable Beef Soup

Vegetable Beef Soup

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Jun 28, 2025
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5 from 10 votes

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This rich and flavorful vegetable beef soup makes a comforting start to a winter meal and is hearty enough to serve as a filling main course.

Vegetable beef soup is served in two white bowls.

This delicious soup has distinct European flavors and seasonings, from the mirepoix used as a vegetable base to the grated Parmesan added at the end to flavor and thicken the soup. It is also wonderfully filling and satiating. While it works as an appetizer, it's rich and hearty enough to be served as a main course, much like no-bean chili, chicken chili, or fish chowder.

Ingredients and Substitutions

The ingredients needed to make a vegetable beef soup.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

  • Lean ground beef: I use an 85/15 mixture. A leaner mixture (90/10) will work, but then you'll need to add more oil or butter to the pan.
  • Beef broth: Store-bought is fine. I prefer to use regular broth, as I find it more flavorful than a low-sodium broth.
  • Pomi chopped tomatoes: These tomatoes are sweeter and less acidic than American canned tomatoes, and they're also diced very finely, which is important for the texture of this soup.
  • Grated Parmesan: Please use finely grated cheese, not coarsely shredded. This is an important ingredient - it helps thicken the soup.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Cook the onions, carrots, celery, and ground beef in olive oil. Cook until the beef is no longer raw and the vegetables are tender-crisp. Break the meat up as you cook into small chunks. Add the garlic and spices and cook for one more minute.

Adding spices.

Stir in the beef broth and tomatoes, bring to a boil, then reduce the heat and simmer the soup for 20 minutes. This is the stage that allows all the wonderful flavors to meld together. It also slightly thickens the soup.

Simmering the soup.

The last step is to mix in the Parmesan and serve the soup.

The soup is served.

Recipe Tips

  1. Recommended tomatoes: I use Pomi chopped tomatoes in this recipe. They are sweeter, thicker, and less acidic than American diced tomatoes. Cento Crushed Tomatoes are an acceptable alternative to Pomi chopped tomatoes. Alternatively, you can use one 14-ounce can of American diced tomatoes, undrained, plus one 14-ounce can of canned plain tomato sauce or pureed tomatoes.
  2. Adjusting the salt: This recipe relies on two packaged products that can greatly vary in their sodium content - tomatoes and broth. So, you should definitely taste the soup before serving and see if you need to adjust anything. I use low-sodium tomatoes (Italian brands are low in sodium) but regular (not reduced-sodium) beef broth. If you use a different combination, you might need to use less or more salt. So taste and decide - it's the only way to get it right.
  3. Cleanup tip: The grated Parmesan works well to thicken and flavor the soup. It’s messy, though – it will coat your saucepan with a thin, sticky film. However, it’s not difficult to scrub with warm, soapy water.

Recipe FAQs

Is this soup chunky or smooth?

This is a chunky soup, similar to the texture of chili (such as this pumpkin chili) or curry (such as this chicken curry).

Can I make this soup with chicken broth?

Yes. Although beef broth is best, you can use chicken broth. I recommend using a salted broth, not a low-sodium one.

Can you make vegetable beef soup without potatoes?

Yes, absolutely. My recipe doesn't contain potatoes (or pasta, for that matter). Although potatoes would help with thickening the soup, it still comes out rich and thick, especially when you add grated Parmesan.

How long can I keep the leftovers?

You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power or on low heat on the stovetop. Happily, this is one of those recipes where the leftovers get better as they rest in the fridge, allowing the flavors to meld.

Can I freeze this soup?

Yes. I like to freeze individual portions in mugs (or mason jars) and reheat them in the microwave when I feel like having something warm and comforting.

Serving Suggestions

While you can serve a cup of this soup as an appetizer, I usually serve it as a main course, with any of the following on the side:

  • Cheese muffins
  • Cheese biscuits
  • Almond flour bread
  • Cheese crackers
  • Cornbread

Recipe Card

Vegetable beef soup is served in a white bowl.
5 from 10 votes
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Hearty Vegetable Beef Soup

This flavorful vegetable beef soup makes a comforting start to a winter meal and is hearty enough to serve as a filling main course.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Soup
Cuisine: American
Servings: 8 cups
Calories: 223kcal
Author: Vered DeLeeuw
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Video

Ingredients

  • 1 tablespoon olive oil
  • 1 onion - large, diced; 8 ounces
  • 2 cups carrots - diced; 2 large carrots, 8 ounces
  • 2 cups celery - diced; 8 ounces
  • 1 pound lean ground beef - 85/15
  • 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon garlic - minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • ¼ teaspoon red pepper flakes
  • 4 cups beef broth - not low-sodium
  • 26 ounces Pomi chopped tomatoes - See notes below
  • 1 dried bay leaf
  • ½ cup Parmesan - grated, not shredded

Instructions

  • Heat the oil in a large saucepan over medium-high heat for about 2 minutes. Stir in the onions, carrots, celery, and ground beef. Season with kosher salt and black pepper.
    Seasoning the vegetables and beef with black pepper.
  • Cook, stirring frequently and breaking up the meat into small chunks, until the vegetables are tender-crisp and the meat is no longer raw (it can still be pink, that's OK), about 5 minutes.
    Stirring the beef and vegetables.
  • Add the garlic, oregano, rosemary, and red pepper flakes. Cook, stirring, for one more minute.
    Cooked beef and vegetables in a pot.
  • Stir in the beef broth, tomatoes, and bay leaf. Bring to a boil. Reduce the heat to medium and cook, uncovered, stirring occasionally, for 20 minutes.
    Simmering the soup.
  • Remove the bay leaf. Turn the heat off and stir in the Parmesan. Divide the soup between bowls and serve.
    The soup is served.

Notes

  •  Cento Crushed Tomatoes are an acceptable alternative to Pomi chopped tomatoes. If you can't find Pomi or Cento, use one 14-ounce can of petite diced tomatoes (undrained) plus one 14-ounce can of canned tomato puree or canned plain tomato sauce.
  • You'll need to adjust the salt in this recipe according to the products you use. I use regular beef broth, but the Italian tomatoes I use are low in sodium. If you use reduced-sodium broth, consider adding more salt unless the tomatoes you use are high in sodium. In short, taste and decide for yourself. 🙂
  • The Parmesan is a bit messy - it creates a thin, sticky film on the bottom of the saucepan. It's not difficult to scrub with warm, soapy water, and the Parmesan's thickening effect and amazing flavor are worth it.
  • You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power or on low heat on the stovetop. You can also freeze this soup. I like to freeze individual portions in mugs (or mason jars) and reheat them in the microwave when I feel like having something warm and comforting.

Nutrition per Serving

Serving: 1 cup | Calories: 223 kcal | Carbohydrates: 12 g | Protein: 16 g | Fat: 12 g | Saturated Fat: 5 g | Sodium: 631 mg | Fiber: 3 g | Sugar: 3 g

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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