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Thick and Comforting Vegetable Beef Soup

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

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8 cups
Calories: 223 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the garlic, oregano, rosemary, and red pepper flakes. Cook, stirring, for one more minute.
  4. 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.
  5. 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 Information

Serving 1cup Calories 223kcal (11%) Carbohydrates 12g (4%) Protein 16g (32%) Fat 12g (18%) Saturated Fat 5g (25%) Sodium 631mg (26%) Fiber 3g (12%) Sugar 3g (6%)

Nutrition Facts

Serving: 8cups

Amount Per Serving

Calories 223

% Daily Value*

Serving 1cup
Calories 223kcal 11%
Carbohydrates 12g 4%
Protein 16g 32%
Fat 12g 18%
Saturated Fat 5g 25%
Sodium 631mg 26%
Fiber 3g 12%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.