Vegetable Beef Soup
This robust and savory soup brings together tender beef and a medley of vibrant vegetables, ideal for any season. It offers a comforting blend of flavors that develops beautifully during simmering, making it a satisfying main course with even better leftovers.
Time
Prep: 20 minutes
Cook: 1 hour 10 minutes
Ready in: 1 hour 30 minutes
Recipe Info
Cuisine: American
Category: Main Course, Soup
Servings: 8
Ingredients
- 1 1/2 lbs beef stew meat, cut into bite-sized pieces
- 1 cup frozen peas
- 1 1/2 Tbsp minced garlic (approximately 4 cloves)
- 1 1/2 cups frozen corn
- 1 1/2 cups chopped green beans, ends trimmed
- 1/2 tsp dried thyme
- 2 (14 oz) cans diced tomatoes
- Salt and freshly ground black pepper, to taste
- 1 1/4 cups peeled and chopped carrots (about 3 medium)
- 2 1/2 Tbsp olive oil, divided
- 1 lb red or yellow potatoes, diced into 3/4-inch cubes
- 1 3/4 cups chopped yellow onion (1 large)
- 1 tsp dried oregano
- 8 cups low-sodium beef broth or chicken broth
- 1/3 cup chopped fresh parsley
- 1 1/2 tsp dried basil
- 1 cup chopped celery (about 3 stalks)
Instructions
Warm 1 tablespoon of olive oil in a large stockpot over medium-high heat. Pat the beef dry using paper towels and season it with salt and freshly ground pepper. Add half of the beef to the pot and brown for approximately 4 minutes, turning once midway through. Transfer to a plate.
Add another 1/2 tablespoon of oil and repeat the searing process with the remaining beef. Remove beef and set aside.
Add the remaining 1 tablespoon of oil to the empty pot. Introduce the chopped onions, carrots, and celery. Sauté for 3 minutes, then stir in the minced garlic and continue to cook for an additional minute.
Pour in the broth and diced tomatoes, then return the seared beef to the pot. Stir in the dried basil, oregano, thyme, and season with salt and pepper to taste. Bring the mixture to a boil.
Once boiling, lower the heat to a gentle simmer. Cover the pot and cook for 30 minutes, stirring occasionally to ensure even cooking.
Add the chopped potatoes to the pot. If desired, the green beans may also be added at this stage for a softer texture. Continue simmering, covered, for another 20 minutes.
Add the green beans if not already included, and simmer for an additional 15 minutes, or until all vegetables and beef are fork-tender.
Stir in the frozen corn and peas, and cook for 5 more minutes, until thoroughly heated.
Finally, incorporate the chopped parsley and serve the soup warm.
Chicken Vegetable Soup
A nourishing blend of shredded chicken, garden vegetables, and tender potatoes simmered in a seasoned tomato broth. This hearty soup offers a balanced and comforting meal perfect for busy weeknights or cozy weekends.
Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Recipe Info
Cuisine: American
Category: Soup
Servings: 6
Ingredients
- 1/2 cup frozen corn
- 1 large Russet potato, peeled and diced into 1/2-inch cubes
- 2 teaspoons minced garlic
- 2 stalks celery, thinly sliced
- 2 tablespoons chopped fresh parsley
- 8-ounce can tomato sauce
- Salt and black pepper, to taste
- 1/2 cup diced green beans (fresh or frozen)
- 15-ounce can diced tomatoes, undrained
- 3 cups cooked chicken, shredded or cubed
- 1 tablespoon butter
- 6 cups chicken broth
- 2 carrots, peeled, halved lengthwise, and sliced
- 1 teaspoon Italian seasoning
- 1/2 cup onion, finely diced
Instructions
In a large stockpot, melt the butter over medium-high heat. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, for 5 to 6 minutes until the vegetables begin to soften.
Incorporate the minced garlic and sauté for an additional 30 seconds, allowing the aroma to develop. Season with salt and pepper to your preference.
Add the cooked chicken, diced tomatoes (with their juices), tomato sauce, Italian seasoning, chicken broth, and diced potato to the pot. Stir to combine, and bring the mixture to a gentle simmer.
Simmer uncovered for 20 to 25 minutes, or until the potatoes are fork-tender. Adjust seasoning with additional salt and pepper if needed.
Stir in the frozen corn and green beans. Continue to cook for 5 minutes, until the vegetables are heated through.
Sprinkle with freshly chopped parsley before serving. Serve hot.
Hamburger Vegetable Soup
This hearty soup combines savory ground beef, tender vegetables, and russet potatoes in a richly seasoned tomato-based broth. A simple stovetop recipe that delivers comfort and flavor in every spoonful—perfect for weeknight dinners or make-ahead meals
Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Recipe Info
Cuisine: American
Category: Soup
Servings: 8
Ingredients
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Creole seasoning (or salt)
- 3 cups beef broth (low-sodium or no-sodium as preferred)
- ½ teaspoon black pepper
- 1 medium sweet onion, finely diced
- 28-ounce can petite diced tomatoes, undrained
- 1 bay leaf
- 2 medium russet potatoes, peeled and diced small
- 1 pound lean ground beef
- 1 teaspoon dried Italian seasoning
- 1 tablespoon red wine vinegar
- 1 pound frozen mixed vegetables
- 15-ounce can tomato sauce
- 4 cloves garlic, minced
Instructions
In a large Dutch oven or stock pot set over medium heat, cook the ground beef along with the finely diced sweet onion. Break the meat into small crumbles and sauté for 8 to 10 minutes, or until fully browned and the onions have softened.
Drain off any excess fat, then add the minced garlic and cook for an additional 30 seconds, stirring until aromatic.
Pour in the beef broth, diced tomatoes with their juices, and tomato sauce. Add the diced russet potatoes, Worcestershire sauce, red wine vinegar, Italian seasoning, Creole seasoning, black pepper, and bay leaf. Stir well to combine all ingredients.
Bring the mixture to a steady simmer. Cover the pot and allow it to simmer gently for 15 minutes, stirring occasionally to prevent sticking.
Add the frozen mixed vegetables, stirring them into the soup base. Return to a simmer and cook uncovered for another 10 to 15 minutes, or until the potatoes are fork-tender and the flavors have melded.
Remove bay leaf before serving. Serve hot.
Roasted Vegetable Soup
This rich and velvety soup draws its depth from oven-roasted vegetables that are caramelized to perfection. Blended with aromatic seasonings and finished with Parmesan, it’s a warming and flavorful option for a wholesome lunch or light dinner.
Time
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Recipe Info
Cuisine: British
Category: Lunch
Servings: 4
Ingredients
- ½ teaspoon ground cumin
- 3 cloves garlic, left in skin
- 2 tablespoons grated parmesan (for serving)
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 red onion, peeled and cut into wedges
- 1 red bell pepper, deseeded and chopped
- 1 yellow bell pepper, deseeded and chopped
- 3 tablespoons olive oil
- 1 litre (4 1/4 cups) vegetable stock (use gluten-free bouillon if needed)
- 35 g (1/3 cup) grated parmesan
- 2 medium carrots, peeled and chopped
- A few sprigs of fresh thyme (for garnish)
- 1 large sweet potato, peeled and cut into chunks
Instructions
Preheat the oven to 200°C (400°F), using a fan-assisted setting if available.
Spread the chopped sweet potato, red and yellow bell peppers, carrots, and unpeeled garlic cloves onto a large baking tray.
Drizzle with olive oil, then season with salt, black pepper, cumin, and paprika. Toss everything together thoroughly with your hands to ensure even coating.
Roast in the oven for 20 minutes, turning the vegetables halfway through to promote even browning.
Add the red onion wedges to the tray after 20 minutes, tossing once more so the onion is coated with the residual oil and spices. Return the tray to the oven and roast for an additional 10–12 minutes, or until all vegetables are soft and lightly caramelized.
Reserve a couple of tablespoons of the roasted vegetables for garnishing. Transfer the remaining roasted vegetables into a large saucepan. Squeeze the garlic cloves from their skins into the pan.
Add the vegetable stock to the pan and bring to a boil. Reduce to a simmer and cook for 5 minutes.
Remove from heat and use a hand blender to blend the soup until smooth.
Stir in the grated parmesan and adjust seasoning to taste.
Serve the soup hot, garnished with the reserved roasted vegetables, additional grated parmesan, and a few sprigs of fresh thyme.
Creamy Vegetable Soup
This plant-powered soup delivers richness without dairy, using blended cashews to achieve a velvety texture. Brimming with vegetables, chickpeas, and herbs, it’s a wholesome one-pot meal that’s both satisfying and nutritious—perfect for vegan and gluten-free diets.
Time
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Recipe Info
Cuisine: American
Category: Soup
Servings: 5
Ingredients
- 1 cup raw cashews
- 1 (15-oz.) can chickpeas, rinsed and drained
- 3 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 4 cups low-sodium vegetable broth
- 8–10 sprigs fresh thyme
- 1 (1-lb.) bag frozen mixed vegetables (such as California Blend or Garden Blend)
- 1 medium yellow onion, finely chopped
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 3/4 teaspoon cracked black pepper
- 12 oz baby red potatoes, quartered or cut bite-size
- 1 cup diced celery
Instructions
Place the raw cashews in a small bowl and cover with 2 cups of hot water. Allow them to soak while the rest of the soup is prepared.
In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the chopped onion and diced celery, and sauté for 5 to 6 minutes until softened.
Stir in the red potatoes, minced garlic, dried oregano, and fresh thyme. Cook for another 5 minutes, stirring frequently.
Add the frozen mixed vegetables and chickpeas to the pot. Season with kosher salt and cracked black pepper. Stir to combine.
Pour in the vegetable broth and bring the mixture to a boil, scraping up any browned bits from the bottom of the pot. Once boiling, reduce the heat to medium-low. Partially cover the pot and simmer for 20 to 25 minutes, or until the potatoes are fork-tender.
Meanwhile, transfer the soaked cashews along with their soaking water to a blender. Blend on high speed until completely smooth and creamy, resembling the texture of cashew milk.
Pour the blended cashew mixture into the soup. Simmer gently, uncovered, for 8 to 10 minutes, allowing the soup to thicken slightly.
Remove the thyme stems and adjust the seasoning to taste. Ladle the soup into bowls and garnish as desired with fresh herbs, crushed crackers, or croutons.
Crock Pot Vegetable Soup
This wholesome slow-cooked vegetable soup is both comforting and nourishing. Brimming with hearty vegetables, herbs, and rich tomato flavor, it’s a low-fat, gluten-free recipe made effortlessly in the Crock Pot—ideal for meal prep or family dinners.
Time
Prep Time: 15 minutes
Cook Time: 6 hours (on LOW) or 3 hours (on HIGH)
Total Time: 6 hours 15 minutes
Recipe Info
Cuisine: American
Category: Soup
Servings: 8
Calories: 180 kcal per serving
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 bay leaves
- 2 tablespoons tomato paste
- ¼ teaspoon freshly ground black pepper (or to taste)
- ½ teaspoon dried oregano
- 1 cup frozen corn kernels (or fresh)
- ½ teaspoon dried basil
- 4 carrots, peeled and sliced into rounds
- ½ medium zucchini, chopped
- ¼ cup chopped fresh parsley
- 4 cloves garlic, minced
- 1 teaspoon paprika
- ¾ teaspoon sea salt
- 3 cups diced potatoes (about 2 large Russets, peeled and diced small)
- 28-ounce can diced tomatoes, undrained
- 3 celery ribs, sliced
- 1 yellow onion, diced (about 1½ cups)
- 8 cups low-sodium vegetable broth
- 2 cups fresh or frozen green beans, trimmed and chopped
- ½ teaspoon dried thyme
Instructions
Begin by preparing all vegetables. Dice the onion, slice the carrots and celery, and chop the zucchini and parsley. Peel and cube the potatoes into small pieces for even cooking.
Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrots, and celery. Cook for 4 to 5 minutes until vegetables begin to soften.
Stir in the minced garlic and chopped parsley. Cook for an additional 30 seconds, then remove the skillet from heat.
Transfer the sautéed vegetables to the insert of a 6-quart (or larger) Crock Pot.
Add the diced tomatoes (with their juices), potatoes, green beans, zucchini, tomato paste, bay leaves, paprika, salt, pepper, thyme, basil, oregano, and vegetable broth to the slow cooker. Stir gently to combine.
Cover with the lid and cook on LOW for 6 hours, or on HIGH for 3 hours, until the vegetables are tender.
If using corn, stir it into the soup during the final 30 minutes of cooking.
Once finished, remove and discard the bay leaves. Taste and adjust seasoning with more salt and pepper if necessary.
Ladle the soup into bowls and, if desired, squeeze a bit of fresh lemon juice over the top before serving.
Homemade Vegetable Soup
A vibrant Mediterranean-style vegetable soup brimming with tender vegetables, warming spices, chickpeas, and herbs. Finished with fresh lime juice and optional pine nuts, this hearty and aromatic dish is both wholesome and deeply satisfying.
Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Recipe Info
Cuisine: Mediterranean
Category: Soup
Servings: 6
Ingredients
- 1 medium yellow or red onion, chopped
- 2 celery ribs, chopped
- 2 golden potatoes, peeled and small diced
- 1 bunch flat-leaf parsley (stems and leaves separated, both chopped)
- 1/2 tsp turmeric powder
- 1/3 cup toasted pine nuts (optional, for serving)
- 2 medium zucchini, sliced into rounds or diced
- 1/2 tsp dry thyme
- Zest of 1 lime
- 2 garlic cloves, chopped
- 8 oz sliced baby bella mushrooms
- 1/2 tsp sweet paprika
- 2 carrots, peeled and chopped
- 6 cups low-sodium vegetable or chicken broth
- 1 tsp ground coriander
- 2 bay leaves
- 1 (15-ounce) can chickpeas, rinsed and drained
- Juice of 1 lime
- Extra virgin olive oil
- Salt and pepper, to taste
- 1 (32-ounce) can whole peeled tomatoes
Instructions
In a large pot, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add the sliced mushrooms and sauté for 3 to 5 minutes, stirring regularly. Once browned and tender, remove them from the pot and set aside.
Add more olive oil to the same pot if necessary. Add the chopped parsley stems, onion, garlic, celery, carrots, zucchini, and diced potatoes. Stir in the ground coriander, turmeric, paprika, and season with salt and pepper. Cook the mixture for about 7 minutes, stirring frequently, until the vegetables have started to soften.
Add the chickpeas, whole peeled tomatoes (with juices), bay leaves, dried thyme, and broth. Bring the soup to a boil and allow it to simmer for 5 minutes.
Reduce heat to medium-low, cover the pot partially with a lid, and let the soup simmer for an additional 15 minutes.
Return the sautéed mushrooms to the pot and continue cooking for a few more minutes, just until the mushrooms are heated through.
Stir in the chopped parsley leaves, lime zest, and lime juice. Remove the bay leaves and take the soup off the heat.
Ladle the soup into bowls. If desired, top with toasted pine nuts and serve with crusty bread or pita. Add extra lime wedges or a pinch of crushed red pepper for additional flavor.