Versatile Vegetable Beef Soup for Delicious Simplicity (Vegan Options!)


All this talk about New Year’s resolutions and diets has my head spinning. I just want some good dairy-free comfort food that leaves me nourished. Who’s with me? This easy vegetable beef soup reminds me of childhood. It’s a simple classic that’s filled with nutrition, and can be enjoyed without the fuss. Because life isn’t perfect, and we shouldn’t expect our food to be either.

Vegetable Beef Soup Recipe - easy, versatile, simple with gluten-free, soy-free, vegan, and vegetarian options

Versatile Vegetable Beef Soup for Delicious Simplicity

This recipe uses a lot of canned goodies, to keep the prep time short. But don’t be afraid to add more fresh elements if you have them on hand.

  • You can substitute 1 pound of sliced, steamed carrots for the canned carrots.
  • I personally love canned beans, but fresh cut green beans work well too! Just make sure to steam them lightly before adding them to your soup. The tough exterior of green beans benefits from a little softening.

Some other tasty additions or swaps you might love include:

  • Lentil Pasta – I love lentil pasta, which can be used to up the protein and fiber in this vegetable beef soup, or even to substitute the protein if you opt to go meat-free. And it just happens to be gluten-free!
  • Beans – I’ve included beans as a vegetarian option, but you might just want to add some! My favorite bean in soups is lima beans – yes, really.
  • Corn – Sweet corn kernels, whether canned, frozen (and defrosted), or cut fresh from the cob are fantastic in soup.
  • Peas – The pop of green peas goes nicely in soup, and can even be substituted for the green beans, if desired.

Vegetable Beef Soup Recipe - easy, versatile, simple with gluten-free, soy-free, vegan, and vegetarian optionsThis vegetable beef soup recipe with photo was shared with us by

Special Diet Notes: Vegetable Beef Soup

By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, optionally gluten-free, nut-free, peanut-free, and optionally soy-free.

For a vegetarian and vegan version, substitute vegan “beef-style” broth or mushroom broth for the beef broth. You can enjoy a vegan ground round in place of the beef, or simply substitute 1 can of your favorite beans, drained and rinsed. Another delicious option is 8 to 16 ounces of mushrooms (depending on how much you like them!) sauteed in place of the beef.

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!
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.

More Fuss-Free, Dairy-Free Soups

Everyday Bacon Lentil Soup (with vegan option)

Everyday Bacon Lentil Soup Recipe (dairy-free, gluten-free, allergy-friendly + a vegan option)

Slow Cooker Pumpkin Curry Soup

5-Ingredient Pumpkin Curry Soup

Hearty Vegetable Chickpea Soup

Hearty Autumn Vegetable and Chickpea Soup Recipe - a super-easy pantry recipe filled with nutrition and naturally vegan, gluten-free and allergy-friendly!

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: