Rich, very flavorful vegetable beef soup makes a comforting start to a winter meal, and is hearty enough to be served as a delicious, filling main course.
This soup is so wonderfully filling and satiating! In the past, I used to think about soup as unsatisfying. A flimsy first course. If I had soup as my main course, I just “had” to have bread with it, or I wasn’t satisfied.
Now I know that when a bowl of soup is rich, hearty and flavorful, there’s really no need for bread.
This hearty soup has become one of my favorite winter lunches. It’s delicious, warming and very filling. I hope you enjoy it as much as I do.
The ingredients you’ll need
These are the ingredients you’ll need to make this rich and tasty vegetable beef soup. Exact amounts are listed in the recipe card below:
- Olive oil
- Aromatics: onion, garlic
- Vegetables: carrots, celery
- Kosher salt and black pepper
- Lean ground beef
- Dried spices: oregano, rosemary, red pepper flakes, bay leaf
- Beef broth
- Pomi chopped tomatoes
- Grated Parmesan
The tomato brand you use makes a difference
I use Pomi chopped tomatoes in this recipe. They are imported from Italy, and they are noticeably sweeter and thicker than American canned diced tomatoes.
You can find them in supermarkets, at Whole Foods, and on Amazon. I highly recommend them in this recipe for the best results.
Alternatively, you could try using two (14 oz) cans of diced tomatoes, undrained. But if the tomato chunks are big, please chop them so that they are smaller.
How to make vegetable beef soup
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Cook the onions, carrots and celery in olive oil.
- Add the ground beef, garlic, and spices. Cook for about 5 minutes.
- Stir in the beef broth and tomatoes.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
Is it healthy?
In addition to the basic nutrition label included below, a serving of this hearty soup has 74% of your daily vitamin A needs, and 20% – 30% of vitamin B6, B12, C, niacin, phosphorus, selenium, and zinc.
This is too high carb for me
For a lower-carb version of this soup, you can omit the carrots. This version has 12 grams of carbs and 3 grams of fiber per serving. So it’s pretty low carb.
What to do with leftovers of this vegetable beef soup?
Leftovers keep well in the fridge for 3-4 days, in an airtight container. Reheat them gently, covered, in a 50% power microwave, or on low heat on the stovetop.
Vegetable Beef Soup
- 1 tablespoon olive oil
- 1 large onion, finely diced (8 oz)
- 2 cups diced carrots (2 large carrots, 8 oz)
- 2 cups diced celery (8 oz)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 lb. lean ground beef (85/15)
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes
- 4 cups beef broth
- 1 (26 oz) container Pomi chopped tomatoes
- 1 dried bay leaf
- 1/2 cup grated Parmesan for serving
- Heat a large saucepan over medium-high heat, about 2 minutes. Add the oil.
- Stir in the onions, carrots and celery and season with half the salt and pepper.
- Cook, stirring frequently, until the vegetables are soft, about 5 minutes.
- Add the ground beef, garlic, the remaining salt and pepper, oregano, rosemary and red pepper flakes. Cook, stirring to break up the beef as it cooks, until the beef is browned, about 5 minutes.
- Stir in the beef broth, tomatoes and bay leaf. Bring to a boil. Reduce heat to a simmer and cook, uncovered, stirring occasionally, 30 minutes.
- Remove the bay leaf. Divide the vegetable beef soup among six individual bowls (appetizer) or four individual bowls (main course) and sprinkle with Parmesan cheese. Serve immediately.