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Hearty Vegetable Beef Soup Recipe

Vegetable beef soup: a hearty, comforting weeknight meal. This easy ground beef soup is loaded with vegetables and finished in a savory broth of beef stock, crushed tomatoes and a touch of red wine.

Vegetable beef soup in serving bowl with spoon.

One winter, when my mom was recovering from hip replacement surgery, my aunt brought over a pot of homemade soup. We heated it up on a freezing Chicago day and it felt like pure comfort. The flavor was rich and layered — I kept asking if she had added wine because there was a distinct depth to the broth. That recipe, scribbled on a notepad while my mom was on the phone with my aunt, had only a few basic instructions. Over the years I’ve made it many times, adapting the notes and trusting the flavors, and it always delivers: nourishing, vegetable-forward, and full of cozy, slow-cooked flavor.

WHAT VEGETABLES SHOULD I USE?

Cutting board filled with prepped and chopped vegetables.

I prefer hearty root vegetables — potatoes, carrots and parsnips — because they hold up during long simmering and add body to the soup. Cabbage and plenty of onions contribute sweetness and texture, while green beans add freshness. You can add canned corn, lima beans or peas for variety. The only tedious part is chopping everything into uniform, bite-size pieces, but that makes the soup cook evenly and eat beautifully. When in doubt, add more vegetables — the soup benefits from the extra color, fiber and flavor.

HOW TO MAKE GROUND BEEF VEGETABLE SOUP

Process collage of making the soup.

With all the vegetables prepped, this soup comes together simply. The basic process:

  1. Brown ground beef with diced onions and garlic in a large Dutch oven or heavy pot.
  2. Add crushed tomatoes, beef broth and a splash of dry red wine. Stir in fresh parsley and dried herbs, then season with salt and pepper.
  3. Add all the prepared vegetables, bring the pot to a simmer, cover, and cook gently until the vegetables are tender and the broth has developed, about 1½ hours.

Pot of vegetable beef soup.

Start with about 3 to 4 cups of beef broth depending on how many vegetables you include. If the finished soup seems too thick, thin it with a little chicken stock or additional beef broth to reach your preferred consistency. My family often used chicken stock to temper a strong beef flavor; it’s a useful tip if you find the broth too intense.

About the wine: it adds a subtle acidity and depth, but use it sparingly. A cup of dry red wine is plenty for a large pot. Too much wine can dominate the soup, so taste as you go.

Bowl of soup with spoon.

This vegetable beef soup is an ideal dish for cooler weather — slow-simmered, full of vegetables and comfort. It’s forgiving and flexible: swap vegetables based on season or what you have on hand, and adjust the herbs to match your pantry. Serve with crusty bread or a simple green salad for a complete, warming meal.

Close up of soup in bowl with spoon.

Ingredients

  • 2 yellow onions, diced
  • 2 tablespoons butter
  • 1½ pound ground beef (ground sirloin recommended)
  • 2–3 cloves garlic, finely chopped
  • 1 cup potatoes, peeled and cubed (about 2 Yukon Gold)
  • 1 cup celery, sliced (about 2 ribs)
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 1 cup carrots, peeled and diced (about 2 medium)
  • 1 cup parsnips, peeled and diced (about 2 medium)
  • ½ head small green cabbage, roughly chopped into bite-size pieces
  • 2 tablespoons fresh parsley, chopped
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • 3 cups beef broth or stock (preferably unsalted; add more if using extra vegetables)
  • 1 cup dry red wine
  • 2 (29-ounce) cans whole tomatoes with juices, crushed by hand (San Marzano-style recommended)
  • Kosher salt and freshly ground black pepper, to taste
  • Optional: canned, drained corn, peas or lima beans, about ½–¾ cup each

Instructions

  1. In a large Dutch oven, melt 2 tablespoons butter over medium heat. Add the diced onions with a pinch of salt and cook until translucent, about 5 minutes. Add garlic and cook 1 minute until fragrant.
  2. Add the ground beef, breaking it up with a wooden spoon, and cook until no longer pink. Drain excess fat if needed.
  3. Add the crushed tomatoes, beef broth and red wine. Stir in parsley, basil and thyme. Season with salt and pepper.
  4. Add the potatoes, celery, green beans, carrots, parsnips and cabbage, plus any optional vegetables. Stir to combine and bring to a gentle boil.
  5. Reduce heat to low, cover, and simmer for about 1½ hours, stirring occasionally, until the vegetables are tender and the flavors have melded.
  6. Taste and adjust seasoning. If the soup is too thick, thin with chicken or additional beef stock. Serve hot.

Recipe Notes

  • Cut vegetables into uniform, bite-size pieces so they cook evenly.
  • Skim any excess fat or foam from the surface if your beef is particularly fatty.
  • Add a small piece of Parmesan rind while simmering for extra umami; remove before serving.
  • Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.

Nutrition (per serving)

  • Calories: 266 kcal
  • Carbohydrates: 18 g
  • Protein: 16 g
  • Fat: 13 g (Saturated Fat: 6 g)
  • Sodium: 362 mg
  • Fiber: 4 g
  • Vitamin A: 2448 IU; Vitamin C: 33 mg

Soups, stews and slow braises are especially satisfying this time of year. This vegetable beef soup is simple to make, flexible, and perfect for warming up on a chilly evening. Give it a try — it’s a reliable bowl of comfort that becomes better the next day.