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Old-fashioned comfort with a modern, healthy spin! This Old Fashioned Vegetable Beef Soup Recipe is a simple, low-calorie homemade dish that comes together easily on the stovetop, in the slow cooker, or in the Instant Pot. Perfect for a hearty family dinner, this recipe gives you all the familiar flavors of a classic.
This old-fashioned vegetable beef soup recipe is a cozy, timeless classic that's been lightened-up and made wholesome, ideal for enjoying all week long.
It's a hearty, stick-to-your-ribs kind of meal, packed with lean ground beef, hearty tomatoes, savory broth, and plenty of nutritious veggies. The best part? You can have this delicious meal ready in just 40 minutes, making it a great option for a quick weekday lunch or meal-prepped dinner for the family.
Looking for more protein-packed, healthy soup recipes? Check out this easy hamburger soup, turkey and wild rice soup, or chicken lentil soup recipe next!
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Why You'll Love This Recipe
- Filling and Satisfying: Packed with protein and fiber, this vegetable beef soup can be enjoyed as an appetizer, side, or a hearty full meal.
- Veggie-Packed: This dish is a great way to sneak in extra veggies, adding important nutrients and fiber that help keep you full and satisfied longer.
- Easy and Comforting: Ready to serve in under an hour, this recipe is simple to make and delivers a comforting food experience, perfect for cozy nights in.
Ingredients
- Lean Ground Beef: Adds meatiness and contributes to its texture while providing a lean source of protein. Quality is important, so I recommend ButcherBox. If you prefer a classic cut like chuck roast, be mindful of the extra fat it may add. You can also substitute with ground turkey, ground chicken, ground pork, tempeh, shrimp, or any type of fish.
- Russet Potatoes: Add bulk and a creamy texture to the homemade vegetable beef soup. For a different variety, swap with another potato, or for a Paleo version, try sweet potatoes.
- Tomatoes and Sauce: Diced tomatoes bring vibrant color and a fresh, tangy punch. You can substitute with whole tomatoes, peeled tomatoes, or fresh tomatoes if preferred. Tomato sauce gives the dish a rich, robust taste and helps thicken the broth.
- Beef Broth: Acts as the main liquid, providing a savory foundation while keeping the ingredients tender as they simmer. You can substitute with vegetable broth, chicken broth or stocks.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Enrich the Flavor: Add spices like basil, onion powder, garlic powder, and turmeric, or even a sprinkle of parmesan cheese, to enhance the flavor. For extra depth, use bone broth instead of beef broth.
- Nutrition Boost: Load up this healthy beef vegetable soup with extra veggies like zucchini, spinach, kale, or green beans to add more color and nutrition to your bowl.
- Give it a Bigger Kick: Spice things up more by adding chopped jalapeños, a couple of dashes of hot sauce, or a sprinkle of red pepper flakes.
- Low-Carb Option: For a lower-carb version, swap the potatoes with turnips or cauliflower for a similar texture without the extra carbs.
How To Make Old Fashioned Vegetable Beef Soup
Ready to stir up a pot of this hearty beef vegetable soup recipe? Grab a large pot and preheat it over medium heat. Next, gather all your ingredients, dice your veggies, and follow these 4 simple steps:
Step 1: Create the Base. Sauté the garlic and onion in olive oil for 3-4 minutes until fragrant.
Step 2: Cook the Beef. Add the beef to the pot, breaking it apart with a spatula. Once browned, drain the excess grease.
Step 3: Build the Soup. Stir in the potatoes, celery, carrots, tomato sauce, diced tomatoes, beef broth, vinegar, parsley, chili powder, salt, and pepper.
Step 4: Simmer, Garnish and Serve. Cover and bring the pot to a boil. Reduce to a simmer and cook for 20 minutes. Garnish with parsley and serve hot!
Pair it with a slice of your favorite toasted bread, like this recipe for bread using almond flour or homemade cornbread muffins for a cozy combo.
Expert Tips
- Brown the Beef: Cooking the beef first, before adding the liquid and other ingredients, gives the healthy beef and vegetable soup depth. Don’t skip this important step!
- Soup Consistency: To thicken it, make a slurry by mixing 3 tablespoons of water with 1 tablespoon of arrowroot powder or cornstarch. Add it to the pot while simmering on low for a thicker consistency. This step is optional, but if you prefer a thicker consistency, it will help achieve that texture.
- Season As You Go: To avoid blandness, don't wait until the end to season! Be sure to add your seasonings along with the other ingredients to allow the flavors to develop as they cook.
- Let it Simmer: Allow the pot to simmer for at least 20 minutes so all the ingredients have time to meld together. This ensures the flavors and textures fully develop before serving.
Storage Directions
- Storage: This meal will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Be sure to cool it to room temperature before freezing.
- Reheating: If frozen, make sure to defrost overnight in the refrigerator. To reheat, warm it in a pot on the stovetop for 15 minutes or in the microwave for 3 minutes.
- Make Ahead: This dish is great for meal prep! Make it entirely in advance, simply store it according to the instructions above, and enjoy it throughout the week as an easy, go-to meal.
Serving Suggestions
When you have a comforting, healthy vegetable beef soup like this, nothing beats enjoying it on its own. However, if you’re looking to mix things up and keep the meal interesting throughout the week, here are a few of my favorite ways to enjoy it:
- Go classic with a soup and salad pairing. Try it with butternut squash salad, shaved Brussel sprouts or this broccoli cauliflower salad recipe for more volume, comfort and contrast.
- If you're craving something extra comforting, pair it with healthy mashed potatoes or add some macaroni and cheese with cottage cheese.
Old Fashioned Vegetable Beef Soup Recipe FAQs
Yes, you can! To get started, add the olive oil to a skillet and bring it to medium heat. Add the onion and garlic, cooking for 2-3 minutes, then add the ground beef. Cook the beef until browned, then drain the excess grease. Next, transfer all ingredients, including the beef mixture and spices, to the slow cooker. Cover and cook on high for 6-8 hours or on low for 4-6 hours.
First, set your Instant Pot to the sauté function. Add the onions, garlic, and olive oil. Add the ground beef and brown it, breaking it up as it cooks. You can drain the grease if you prefer. Next, add the remaining ingredients to the pot. Cover and seal the Instant Pot, then set it to pressure cook for 8 minutes. Note that it will take time for the pot to come to pressure. Last, release the pressure valve, garnish, and serve!
If it turns out bland, try reducing the liquid slightly, adding more seasoning, squeeze in some lemon juice, or add a splash of your favorite vinegar to brighten up the flavor.
More Low-Calorie Soup Recipes
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Healthy Vegetable Beef Soup
Ingredients
- 1 lb Lean Ground Beef or ground meat of choice
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup White Onion diced
- 2 tablespoons Garlic minced
- 14 oz Tomato Sauce canned
- 14.5 oz Diced Tomatoes canned with juices
- 2 cups Low Sodium Beef Broth or broth of choice
- 1 cup Celery diced
- 1 cup Carrots diced
- 1 ½ cups Russet Potatoes diced
- 1 tablespoon Parsley
- 1 tablespoon Chili Powder
- 2 teaspoon Red Wine Vinegar
- Salt and Pepper to taste
Instructions
Stovetop Instructions
- Bring a large pot to medium heat with the olive oil. Add the garlic and onion to the pot.
- Cook 3-4 minutes then add the ground beef to the pot. Break up the beef with a spatula.
- Once the beef has cooked, drain the grease then return the beef mixture to the pot. Add the vegetables, tomato sauce, diced tomatoes, beef broth, vinegar, parsley, chili powder and salt and pepper.
- Cover and bring to a boil. Once boiling, reduce the temperature to low then simmer until the vegetables are cooked through about 20 minutes. Serve immediately garnished with parsley.
Crockpot Instructions
- Add the oil to a skillet and bring to medium heat. Add the onion and garlic. Cook 2-3 minutes then add the ground beef. Cook the ground beef until cooked through. Drain the mixture.
- Add all ingredients to a slow cooker including the meat mixture and spices. Cover and cook for 6-8 hours on high or 4-6 hours on low.
Instant Pot Instructions
- Set your Instant Pot to the sautĂ© function. Add the onions, garlic and olive oil.Â
- Add the ground meat and brown, breaking it up as it cooks. You can drain the meat mixture from the grease if you like.
- Add the remaining ingredients to the pot. Cover and seal then set to pressure cook 8 minutes. Note it will take time for the pot to come to pressure.
- Once the soup has cooked, release the pressure valve, garnish and serve.
Notes
- Each serving is approximately 2 cups.
- Brown the Beef: Sautéing the beef first builds rich flavor, so don’t skip this important step before adding the other ingredients.
- Soup Consistency: To thicken the soup, make a slurry with water and cornstarch or arrowroot powder. Add it while simmering for a thicker texture.
- Let it Simmer: Allow the soup to simmer for at least 20 minutes so all the ingredients can meld together and enhance the flavor.
Nutrition
So easy and delicious. Added fresh string beans. Thanks
So glad you enjoyed it. Thank you for the review!
This was so good. It was very flavorful. Definitely not a boring beef vegetable soup. It was perfect for a windy, cold Phoenix evening.