Vegetable Beef Soup

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.

A truly rich soup, much like chili, is a complete meal! (And speaking of rich, satisfying soups, another hearty soup that I love is this spicy cabbage soup.)

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:

1. Olive oil
2. Aromatics: onion, garlic
3. Vegetables: carrots, celery
4. Kosher salt and black pepper
5. Lean ground beef
6. Dried spices: oregano, rosemary, red pepper flakes, bay leaf
7. Beef broth
8. Pomi chopped tomatoes
9. 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:

1. Cook the onions, carrots and celery in olive oil.
2. Add the ground beef, garlic, and spices. Cook for about 5 minutes.
3. Stir in the beef broth and tomatoes.
4. Bring to a boil, then reduce heat and simmer for 30 minutes.

Is it healthy?

I think it is. This vegetable beef soup has lots of vegetables and spices, and although not everyone agrees, I believe that fresh unprocessed red meat is very nutritious.

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.

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4.96 from 140 votes

Vegetable Beef Soup

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.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Soup

Cuisine: American

Keyword: soup

Servings: 6 servings

Calories: 272kcal

Author: Vered DeLeeuw

INGREDIENTS

• 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

INSTRUCTIONS

• 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.

NUTRITION INFO Nutrition info is approximate. It is calculated using the SparkPeople.com recipe calculator, and the carb count excludes sugar alcohols. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using.

Nutrition Facts

Vegetable Beef Soup

Amount Per Serving

Calories 272 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 6g38%

Sodium 806mg35%

Carbohydrates 14g5%

Fiber 4g17%

Sugar 4g4%

Protein 21g42%

* Percent Daily Values are based on a 2000 calorie diet.

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