Vegetable beef soup: a comforting, hearty weeknight meal. This easy ground beef soup is packed with vegetables in a savory broth of beef stock, tomatoes and red wine.
One winter when my mom was recovering from hip surgery, my aunt brought over a pot of homemade soup. We warmed it up on a freezing Chicago night and I kept tasting something rich and deep. “Is there wine in this?” I asked. The flavor was unforgettable. My mom had scribbled the ingredients while on the phone with my aunt, so the recipe in my drawer is brief but true to that memory. I’ve made it many times since and it’s almost as good as Aunt Nancy’s.
What vegetables should I use?
I like hearty root vegetables—potatoes, carrots and parsnips—plus cabbage and lots of onions. Fresh green beans are a great addition, and you can toss in canned corn, lima beans or peas if you like. The most time-consuming part is chopping everything, but uniform, bite-size pieces help the soup cook evenly. Personally, I believe more vegetables make it better.
How to make ground beef vegetable soup
With the vegetables prepped, the rest is straightforward. Brown the meat, add liquids and seasonings, then simmer slowly until the flavors meld and the vegetables are tender.
- Brown the ground beef with diced onions and garlic.
- Add crushed tomatoes, beef broth and dry red wine, then stir in parsley and herbs. Season with salt and pepper.
- Add the prepared vegetables, bring to a simmer, cover and cook on low for about 1½ hours until the vegetables are tender and the broth has developed deep flavor.
If you use extra vegetables, start with about 4 cups of beef broth and add more as needed. If the finished soup is too thick, thin it with chicken stock; many cooks prefer a splash of chicken stock to mellow the richness of beef broth. The red wine adds depth—use a cup of dry red wine but don’t overdo it. A full cup is plenty for a balanced flavor.
Soups, stews and slow braises are my go-to dishes in cold weather, and this vegetable beef soup is one of my favorites. It’s simple, filling and comforting—perfect for a chilly evening. Enjoy.
Are you a soup lover? Try other comforting bowls like Instant Pot Ham and Bean Soup, French Onion Soup, Split Pea and Lentil, Potato Leek Soup, or Sweet and Sour Beef Cabbage Soup.
Updated: Originally posted January 2016 and updated November 2019 with refreshed copy, photos and minor recipe adjustments.
Vegetable Beef Soup
Ingredients
- 2 yellow onions, diced
- 2 tablespoons butter
- 1½ pound ground beef (I like ground sirloin)
- 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
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon basil
- ½ teaspoon thyme
- 3 cups beef broth or stock (preferably unsalted)
- 1 cup dry red wine
- 2 (29-ounce) cans whole tomatoes and their juices, crushed by hand (San Marzano preferred)
- Kosher salt and pepper, to taste
- Optional: canned and drained corn, peas or lima beans, about ½–¾ cup each
Instructions
- In a large Dutch oven, melt the butter. Add the chopped onions and a pinch of salt; cook until translucent, about 5 minutes. Add the garlic and cook 1 minute until fragrant. Add the ground beef, breaking it up with a wooden spoon, and cook until no longer pink.
- Stir in the crushed tomatoes, beef broth and red wine. Add parsley, basil and thyme, then season with salt and pepper. Add the potatoes, celery, green beans, carrots, parsnips, cabbage and any optional vegetables. Stir to combine and bring to a boil.
- Reduce heat to low, cover, and simmer for about 1½ hours, stirring occasionally, until the vegetables are tender and the broth has developed full flavor. Adjust seasoning and thin with chicken stock if desired. Serve warm.
Recipe Notes
- Cut the vegetables into uniform, bite-size pieces so they cook evenly.
- If the soup is too thick, thin with chicken stock to taste.
- Skim excess fat or foam if it surfaces, depending on the beef’s fat content.
- If you have a small piece of Parmesan rind, add it to the pot while simmering and remove before serving for extra depth of flavor.
Nutrition