Simple Vegetable Beef Soup
Prep time
Cook time
Total time
The original recipe calls for low-sodium broth, but I prefer to use the regular stuff. Use what suits your tastes best, and don't be afraid to season to taste with salt, pepper, or more herbs and spices! See the post above for more suggestions.
Recipe type: Soup
Cuisine: American
Serves: 6 servings
  • 1 tablespoon olive oil
  • 1 pound lean ground beef (see post above for vegan option)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 (14-ounce) can beef broth (low sodium, if needed; see post above for vegan option)
  • 1 (14-ounce) can sliced carrots, drained
  • 1 (14-ounce) can cut green beans, drained
  • 1 (14-ounce) can stewed tomatoes
  • 1 teaspoon dried basil
  • 1 cup cooked noodles (gluten-free, if needed) or rice
  1. Heat the oil in a large saucepan over medium-high heat. Add the ground beef, and saute until browned. Using a slotted spoon, remove the beef to a bowl.
  2. Add the onion and garlic to the drippings in your saucepan, reduce the heat to medium, and saute until the tender and translucent.
  3. Add the broth, carrots, green beans, stewed tomatoes, basil, and ground beef. Turn the heat up to high and bring the soup to a boil. Reduce the heat to low, cover, and simmer for 10 to 15 minutes, stirring occasionally.
  4. Just before serving, stir in the cooked noodles or rice.
Nutrition Information
Serving size: ⅙ batch Calories: 276 Fat: 8.2g Saturated fat: 2.4g Carbohydrates: 22.8g Sugar: 7g Sodium: 315mg Fiber: 5.4g Protein: 28.1g
Recipe by Go Dairy Free at