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Bowl of vegetable beef soup.

Vegetable Beef Soup

Hearty homemade soup with ground beef and lots of veggies in a savory tomato red wine broth.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Servings 10
Calories 239kcal
Author Kelly Wildenhaus | the hungry bluebird


  • 2 yellow onions, diced
  • 2 tablespoons butter
  • 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
  • 1/2 head small green cabbage, roughly chopped in bite-size pieces
  • 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 I like San Marzanos
  • Kosher salt and pepper, to taste
  • Optional: canned and drained corn, peas or lima beans, about ½ - ¾ cup each


  • In a large dutch oven, melt 2 tablespoons butter. Add chopped onions, a pinch of salt, and cook until translucent, about 5 minutes. Add garlic, cook 1 minute until fragrant and then add the ground beef. Break up beef with wooden spoon and cook until no longer pink.
  • Add the tomatoes, beef broth and wine. Stir well and then add the parsley, basil and thyme. Season with salt and pepper. Add the vegetables: potatoes, celery, green beans, carrots, parsnips and cabbage (and any other optional veggies). Stir well to combine and bring to a boil. Reduce heat to low, cover and simmer for 1½ hours, stirring occasionally, until the vegetables are all tender and the soup broth has fully developed. Enjoy.


  • When prepping the vegetables, cut them in uniform bite-size pieces.
  • If soup seems too thick, thin it with some chicken stock.
  • Depending on the fat content of the beef, if needed, skim any excess fat or foam that surfaces.
  • If you have a small piece of rind from Parmesan cheese, add that to the pot (remove before serving). Absolutely delicious addition to soups and stews! Never throw out that rind.


Calories: 239kcal