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A cozy and satisfying vegetable beef soup loaded with tender ground beef, potatoes, and a colorful mix of vegetables simmered in a rich tomato broth with a hint of balsamic vinegar and chili powder. Ready in about 45 minutes, this one-pot meal serves six and freezes beautifully for busy days.

Ingredients

Scale
  • 1 teaspoon olive oil
  • 1 small onion, diced
  • 2 teaspoons minced garlic (add more if desired)
  • 1 pound lean ground beef or turkey
  • 2–3 potatoes, peeled and diced
  • 1 cup chopped celery
  • 2 cups frozen mixed vegetables (corn, green beans, peas mix)
  • 14.5 ounces Rotel or diced tomatoes with green chiles
  • 15 ounces tomato sauce
  • 1.5 to 2 cups water or broth (adjust as needed)
  • 1–2 tablespoons balsamic vinegar
  • 1–2 teaspoons chili powder (adjust to taste)
  • 1 teaspoon kosher salt, plus more if needed
  • 0.5 teaspoon ground black pepper, plus more to taste

Instructions

  1. Dice the onion, mince the garlic, peel and dice the potatoes, and chop the celery.
  2. Heat 1 teaspoon olive oil in a large pot or Dutch oven over medium heat.
  3. Add the diced onion and cook about 2 minutes until softened.
  4. Add the garlic and cook until fragrant, about 30 seconds, careful not to burn it.
  5. Add the ground beef and cook, breaking it up, until browned; drain excess fat if needed.
  6. Season the browned beef with 0.5 teaspoon kosher salt and 0.25 teaspoon ground black pepper.
  7. Add the diced potatoes, chopped celery, frozen mixed vegetables, Rotel, tomato sauce, and 1.5–2 cups water or broth, scraping the bottom of the pot to lift browned bits and combine.
  8. Bring the mixture to a gentle simmer.
  9. Once simmering, stir in 1–2 tablespoons balsamic vinegar, 1–2 teaspoons chili powder, and the remaining salt and pepper.
  10. Lower the heat and simmer uncovered for 30–45 minutes, stirring occasionally, until potatoes and vegetables are tender; add more water or broth if the soup becomes too thick.
  11. Taste and adjust seasoning with additional salt and pepper as needed.
  12. Ladle into bowls and garnish with fresh basil, parsley, or grated Parmesan if desired.

Notes

To adjust soup consistency, add broth for a thinner texture or mash some cooked potatoes for thicker soup., For a plant-based option, skip meat and add cooked beans like cannellini or chickpeas or use lentils; mushrooms add a meaty texture too., Scrape the bottom of the pot when adding liquids to incorporate browned bits for flavor., Pre-chopped vegetables or frozen veggies can be used for convenience; add frozen vegetables without thawing., Try swapping chili powder for Italian seasoning or add hot sauce/red pepper flakes for heat., Garnish with fresh herbs like basil, oregano, or parsley and optionally sprinkle with Parmesan or add avocado slices., Serve with fresh bread, dinner rolls, cheesy biscuits, or grilled cheese sandwiches for a rounded meal., Cook grains or small pasta separately and add before serving to avoid mushy leftovers., Soup can be refrigerated 3-4 days or frozen 2-3 months; thaw overnight and reheat gently, adding broth if thick.

Nutrition

Find it online: https://theproteincook.com/hearty-vegetable-soup-recipe/