Warm up with a big bowl of this Hearty Beef and Vegetable Soup. Loaded with ground beef, tender potatoes, mushrooms and plenty of veggies, it's the kind of comforting, stick-to-your-ribs soup that tastes like it simmered all day but it's on the table in about an hour.
Quick Summary:
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Serves: 6 (2 cup portions)
- Calories:
- Dietary Info: High protein, gluten free (check your broth), dairy free without the Parmesan
- Cook Method: Stovetop
- Difficulty: Easy
- Main Ingredients: Lean ground beef, potatoes, mushrooms, carrots, spinach
- Flavour Profile: Savoury, rich, comforting
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Ground beef keeps this soup quick and budget friendly, while tomato paste, a splash of red wine, and a Parmesan rind build the deep flavour you'd expect from a long-simmered stew. A little vinegar and a handful of fresh herbs at the end brighten everything up so it doesn't tastes heavy.
If you love hearty soups, you might want to try my Hearty Turkey Vegetable Soup or Cowboy Soup. Looking for more ways to use ground beef? Check out my Spaghetti Squash Stuffed with Bolognese.
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Why You Will Love This Recipe
One Pot Meal: Everything cooks in a single pot, from browning th beef to wilting the spinach. Fewer dishes, more flavour.
Budget Friendly: Ground beef, potatoes and frozen veggies stretch into siz generous servings without breaking the bank.
Perfect for Meal Prep: This soup tastes even better the next day. Make a pot on the weekend fro easy lunches all week, or freeze individual portions for busy nights. I also love this Sausage and White Bean Soup for a hearty meal-prep option.
Packed with Veggies: Onions, carrots, celery, mushrooms, peas, and spinach all make it into every bowl, making it an easy way to get more vegetables into your day.
🥘Ingredients and Substitutions
Ground Beef: I use lean ground beef so there's less fat to drain. Ground turkey, ground chicken, or Italian sausage (casings removed) all work well too.
Onion, Carrots, and Celery: This classic trio forms the flavour base of the soup. In a pinch, a bag of frozen diced soup vegetables is a great time saver.
Garlic: If fresh garlic isn't available, use ¼ teaspoon of garlic powder or paste for every clove.
Mushrooms: White or brown (cremini) mushrooms add a meaty, savoury depth. Not a mushroom fan? Swap in diced zucchini or simply leave them out.
Tomato Paste: Cooking it for a minute before adding the liquid deepens its flavour. I like the kind in a tube so there's no half-used can left in the fridge.
Red Wine: Any dry red you'd enjoy drinking works, such as Merlot or Cabernet Sauvignon. For an alcohol-free version, use extra broth.
Potato: Waxy potatoes like new, red, or yellow potatoes hold their shape best. There's no need to peel them. Sweet potato is a tasty alternative.
Beef Broth: I recommend low-sodium broth so you can control the salt. If using salted broth, adjust the salt to taste.
Parmesan Rind: This is my secret weapon for adding savoury, umami flavour to soups. Save your rinds in a bag in the freezer and toss one in whenever you make soup. If you don't have one, just skip it.
Peas and Spinach: Frozen green peas and spinach go straight into the pot, no thawing needed. Kale, Swiss chard, green beans, or corn are all great substitutes. If you love greens in your soup, try my Spinach and Chickpea Soup.
Vinegar: A splash of red or white wine vinegar at the end brightens up all the rich flavours. Lemon juice or balsamic vinegar also work. Keep in mind that balsamic will also add a touch of sweetness.
Fresh Herbs: Basil and parsley add a fresh finish. If using dried basil, add it with the broth so it has time to soften and release its flavour.
For a complete list of ingredients see the recipe card below.
Variations
Lighten it up: Swap the beef broth for chicken broth and the red wine for white. The soup becomes lighter and brothier, with less of a stew vibe, but it's every bit as delicious.
Make it with chicken or turkey: Take the lighter version one step further by using ground chicken or turkey in place of the beef. Diced boneless chicken thighs also work beautifully.
Make it vegetarian: Replace the beef with a can of drained white beans, chickpeas or crumbled firm tofu and use vegetable broth. For tofu, brown it in a little oil first for the best texture. An extra spoonful of tomato paste or a splash of soy sauce helps make up for the loss of depth from the beef.
Make it without wine - For an alcohol-free version simply swap the wine for extra broth.
Add pasta: For an even heartier bowl, add small pasta like ditalini or orzo. Cook it separately and add it to individual bowls so it doesn't soak up all the broth, especially if you plan to have leftovers.
Swap the Potatoes: Try sweet potato or butternut squash for a touch of sweetness, or cauliflower florets for a lower carb option.
🔪How to Make beef and vegetable soup
Step 1: Brown the ground beef in a large pot over medium-high heat, breaking it up as it cooks.
Step 2: Add the onion, carrots, celery, and garlic and sauté until the onions start to soften.
Step 3: Add the mushrooms and cook for a few more minutes, until they start to soften and release their liquid.
Step 4: Stir in the tomato paste and cook for 1 minute. Pour in the wine and scrape up all the browned bits from the bottom of the pot.
Step 5: Add the potatoes, broth, salt, pepper, and Parmesan rind. Bring to a boil, then reduce the heat and simmer gently, partially covered, until the potatoes are tender.
Step 6: Stir in the peas, spinach, basil, and parsley and simmer for a couple of minutes, until the peas are heated through and the spinach is wilted. Remove and discard the Parmesan rind. Taste and adjust the seasoning. Serve topped with grated Parmesan cheese. If you prefer a hearty stew try my Beef and Guinness Stew Recipe.
For detailed instructions see the recipe card below.
Expert Tips
Don't rush the browning: The browned bits on the bottom of the pot are where so much of the flavour comes from. Resist the urge to stir the beef constantly and give it time to develop some colour.
Season at the end: Broth varies a lot in saltiness, especially if you're using regular instead of low-sodium. Start with less salt and adjust once the soup is finished.
Adjust the Liquid: Start with 6 cups of broth and add more as needed. The potatoes will absorb some liquid as the soup sits, so you'll likely need a splash more when reheating leftovers.
Finish with Acid: That tablespoon of vinegar might seem small, but it wakes up all the rich, savoury flavours. As a chef, it's one of my favourite tricks for making any soup taste more balanced.
Recipe FAQs
Yes, beef and vegetable soup freezes well. Let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some room at the top for expansion. Label, date, and freeze beef and vegetable soup for up to 3 months. The potatoes may soften slightly after thawing, but the flavour stays just as good.
Beef and vegetable soup will keep in an airtight container in the fridge for 4 to 5 days. Reheat it on the stovetop or microwave, adding a splash of broth if the soup has thickened.
Yes! Brown the beef, sauté the vegetables, and deglaze with the wine on the stovetop first, then transfer everything to the slow cooker with the potatoes, broth, and seasonings. Cook beef and vegetable soup on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the peas, spinach, herbs, and vinegar during the last 15 minutes.
If you're using lean ground beef, there won't be much fat to drain. With regular ground beef, drain most of the fat but leave about a tablespoon behind for sautéing the vegetables in your beef and vegetable soup.
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📖 Recipe
Hearty Beef and Vegetable Soup
Ingredients
- 454 g (1 lb) lean ground beef
- 1 large onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 large cloves garlic, minced
- 200 g white or brown mushrooms, chopped (about 2 cups)
- 2 tablespoons tomato paste
- ½ cup red wine
- 1 medium-large new potato, cubed (peeling optional)
- 6 to 8 cups beef broth
- Parmesan rind, optional (2 to 3-inch piece)
- 1 teaspoon salt, adjust according to the saltiness of broth
- ½ teaspoon ground black pepper
- 1 cup frozen green peas, unthawed
- 150 g frozen spinach, or 2 handfuls of baby spinach
- 1 tablespoon red or white wine vinegar
- ¼ cup fresh basil leaves, chopped or 2 teaspoon dried
- ¼ cup fresh parsley, chopped
- Parmesan cheese for garnish, optional
Instructions
- Heat a large pot over medium-high heat and brown the ground beef, breaking it up as it cooks, until no pink remains and it's starting to brown, about 5 minutes. Drain excess fat, leaving a little behind.454 g (1 lb) lean ground beef
- Add onion, carrots, celery, and garlic to the pot and saute for 2 minutes or until the onions are starting to soften. Add mushrooms and cook for 2 to 3 more minutes, until mushrooms start to soften.1 large onion, 2 medium carrots, 2 stalks celery, 3 large cloves garlic, 200 g white or brown mushrooms,
- Stir in the tomato paste and cook for 1 minute to deepen the flavour.2 tablespoons tomato paste
- Pour in wine, scraping up any browned bits from the bottom of the pot. Simmer for 1 minute to cook off the alcohol.½ cup red wine
- Add the potatoes, broth, salt, pepper, and parmesan rind, if using. Bring to a boil, then reduce heat and simmer gently, partially covered, for 15 minutes or until potatoes are tender. If using dried basil add it in here.1 medium-large new potato, 6 to 8 cups beef broth Parmesan rind, 1 teaspoon salt,
- Stir in green peas, spinach, vinegar, basil, and parsley. Simmer until peas are heated through and spinach is wilted, about 2 minutes. Remove the Parmesan rind and discard.1 cup frozen green peas, 1 tablespoon red or white wine vinegar ¼ cup fresh basil leaves, ¼ cup fresh parsley,
- Taste and adjust seasoning, if necessary, before serving. Top each bowl with grated Parmesan cheese if desired.
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Notes
- Ground Beef: Lean ground beef means less fat to drain. If using regular ground beef, drain well but leave about a tablespoon of fat in the pot.
- Broth and Salt: Low-sodium broth is recommended. If using regular broth, reduce or skip the salt and season to taste at the end.
- Parmesan Rind: Adds rich, savoury flavour. Keep rinds in the freezer and add them straight from frozen.
- Potatoes: Waxy potatoes (new, red, or yellow) hold their shape best. Peeling is optional.
- Frozen Spinach: No need to thaw. Add it straight to the pot and break it up as it heats; it may need an extra minute or two.
- Dried Basil: If using dried basil in place of fresh, add it with the broth.
- Consistency: The soup thickens as it sits. Add extra broth as needed, especially when reheating leftovers.
- Wine Substitute: Replace the wine with an equal amount of broth.
- Storage: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
- Nutrition Facts are an estimate only and are based on a 2 cup serving of soup.
Andrea says
Your new favourite comforting soup for the winter season!