Vegetable Beef Soup
This Vegetable Beef Soup features eight different vegetables (from carrots to cauliflower) and ground beef for a hearty, healthy soup!
This is the filling, veggie-heavy soup you need in your life! It’s a total breeze to make and is ready in just about 40 minutes.
Why You Will Love Vegetable Beef Soup
Ingredients Needed for Beef and Vegetable Soup
Ingredient quantities for this homemade vegetable beef soup are located in the recipe card at the end of the post.
- Ground beef
- Olive oil
- Red onion
- Garlic
- Red bell pepper
- Carrot
- Celery
- Parsley
- Oregano
- Thyme
- Salt
- Pepper
- Chicken stock
- Diced tomatoes (canned)
- Cauliflower florets
- Chopped green beans (fresh or frozen)
- Bay leaves
Tools You Will Need for This Recipe
These are some of my favorite kitchen tools to use for this recipe!
How To Make Veggie Soup (Quick Overview)
The steps below are just a quick overview of how to make vegetable beef soup. The full process in detail is located in the recipe card at the end of the post.
- Brown ground beef in a soup pot (I use a 6qt dutch oven) over medium-high heat. Turn off the heat, then move the beef to a bowl or deep plate. If desired, drain fat from beef at this step.
- Turn the heat to medium-low and add olive oil to the pot. When the olive oil is heated, add chopped onion and saute until the onion begins to turn translucent, then add the garlic. Cook until onions are translucent and the garlic is starting to brown.
- Next, add bell pepper, carrots, and celery. Thoroughly mix and saute for two minutes.
- Add parsley, oregano, thyme, salt, and pepper. Thoroughly mix again and saute for one minute.
- Add ground beef, chicken stock, tomatoes, cauliflower, green beans, and bay leaves. Thoroughly mix and bring to a low boil.
- After a low boil has been reached, reduce it to a gentle simmer and simmer the soup uncovered for 20 minutes. Stir occasionally while the soup simmers.
- To serve this soup, remove the bay leaves and season the soup with salt and pepper to taste. Enjoy!
Notes About Hamburger Vegetable Soup
Note or Tip
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Vegetable Beef Soup
Ingredients
- 2 lbs ground beef
- 1/4 cup olive oil
- 1 medium red onion (chopped)
- 3 cloves garlic minced
- 1 large red bell pepper (chopped)
- 2 large carrots (chopped)
- 2 celery stalks (chopped)
- 1/2 tsp parsley
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 cups chicken stock
- 14 1/2 oz can diced tomatoes
- 5 cups cauliflower florets (chopped)
- 2 cups chopped green beans (fresh or frozen)
- 2 bay leaves
Instructions
- Brown ground beef in a soup pot (I use a 6qt dutch oven) over medium-high heat. Turn off the heat, then move the beef to a bowl or deep plate. If desired, drain fat from beef at this step.
- Turn the heat to medium-low and add olive oil to the pot. When the olive oil is heated, add chopped onion and saute until the onion begins to turn translucent, then add the garlic. Cook until onions are translucent and the garlic is starting to brown.
- Next, add bell pepper, carrots, and celery. Thoroughly mix and saute for two minutes.
- Add parsley, oregano, thyme, salt, and pepper. Thoroughly mix again and saute for one minute.
- Add ground beef, chicken stock, tomatoes, cauliflower, green beans, and bay leaves. Thoroughly mix and bring to a low boil.
- After a low boil has been reached, reduce it to a gentle simmer and simmer the soup uncovered for 20 minutes. Stir occasionally while the soup simmers.
- To serve this soup, remove the bay leaves and season the soup with salt and pepper to taste. Enjoy!
Notes
Nutrition Disclaimer
Nutrition Estimates are per serving and included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed.
