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. It's one of those recipes where the leftovers get better as they rest in the fridge, allowing the flavors to meld.
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
The full list of ingredients and exact measurements are listed in the recipe card below. 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: Make sure you use finely grated cheese, not coarsely shredded. This is an important ingredient - it helps thicken the soup.
Variations
- Use ground turkey or chicken instead of ground beef. Ground lamb is another option, but personally, I'm not a fan, since it has a strong and distinctive flavor.
- Dried thyme is an excellent addition. Sometimes, I add ¼ teaspoon in addition to the other spices.
- A teaspoon of paprika or smoked paprika adds warmth and another layer of flavor to the soup.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
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.
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.
The last step is to mix in the parmesan and serve the soup.
Expert Tips
- Recommended tomatoes: I use Pomi chopped tomatoes in this recipe. They are sweeter, thicker, and less acidic than American diced tomatoes. Another good Italian brand that is easier to find in regular supermarkets is Cento. 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.
- Adjusting the salt: This recipe relies on two packaged products that can greatly vary - 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 in this recipe. So taste and decide - it's the only way to get it right.
- Cleanup tip: The grated parmesan works well at thickening the soup and flavoring it. It’s messy, though – it will coat your saucepan with a thin, sticky film. It’s not difficult to scrub with warm, soapy water, but I just want you to be aware.
Recipe FAQs
This is a chunky soup, similar to the texture of chili (such as this pumpkin chili) or curry (such as this chicken curry).
Yes. Although beef broth is best, you can use chicken broth. I recommend using a salted broth, not a low-sodium one.
Yes, absolutely. My recipe doesn't contain any potatoes (or pasta, for that matter). Although potatoes would help with thickening the soup, I find that it comes out rich and thick, especially when you add grated parmesan.
Serving Suggestions
I usually serve this soup as a main course, with any of the following on the side:
Storing 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. You can also freeze this soup. I like to freeze it in mugs and then reheat it in the microwave when I feel like having something warm and comforting.
More Soup Recipes
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Recipe Card
Thick and Comforting Vegetable Beef Soup
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
- 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.
- 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.
- Add the garlic, oregano, rosemary, and red pepper flakes. Cook, stirring, for one more minute.
- 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.
- Remove the bay leaf. Turn the heat off and stir in the parmesan. Divide the soup into bowls and serve.
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 it in mugs and then reheat it in the microwave when I feel like having something warm and comforting.
Nutrition per Serving
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