Hamburger Soup is a quick and easy meal loaded with vegetables, lean beef, diced tomatoes and potatoes. It’s great made ahead of time, budget friendly, reheats well and freezes perfectly.

We serve this easy Hamburger Soup with a fresh green salad and some crusty bread for the perfect meal!

I love a good soup as a weeknight meal. Hearty soups are satisfying & simple and they are loaded with vegetables and healthy ingredients! Soup is the perfect cool weather food or delicious weeknight dinner!

You can make them totally low cal like a Weight Loss Vegetable Soup, nice and hearty like a Chicken Wild Rice Soup or rich and creamy like a Slow Cooker Corn Chowder!

This Hamburger Soup is simple classic comfort food, hearty, healthy and satisfying. Perfect on a cool evening to warm your belly from the inside out.

I have to say that while we’ve always referred to this as hamburger soup, I know you guys have tons of other names for it! Hamburger soup, vegetable soup, hangover soup, poor man’s soup, bachelor’s stew… just to name a few.

Regardless of what you call it, you’ll definitely want to make it!


How to Make Hamburger Soup

A rich tomato broth is filled with ground beef, tender potatoes and vegetables. Sometimes the most simple ingredients make the best ever meals.

This hamburger soup is not only delicious, it’s easy to make with ingredients you likely have on hand.

I start with a mixture of lean beef, onion and garlic browned and drained. You can use any kind of ground meat in this recipe including ground turkey.

Beef broth is the best broth option to add lots of great flavor; I personally prefer the low sodium variety.

Hamburger Soup with Vegetables

I use a mixture of frozen vegetables to make this super easy (no chopping, no prepping) but it’s also a great way to use up any veggies in your fridge. Carrots, celery, peas, beans, zucchini… pretty much anything goes, sometimes we make this even with cabbage!

This version of Hamburger Soup uses potatoes since that’s how we always had it growing up. If you don’t have potatoes on hand (or just prefer pasta) you can add any type of pasta into this recipe!

I add an extra 1 cup of broth (or water) and let the pasta simmer until tender. Macaroni, shells and rotini are favorites to make this into a delicious and hearty macaroni beef soup!

What to Serve with Hamburger Soup

While the soup is simmering, I prepare a quick chopped salad and slice up a loaf of french bread (almost always served with Homemade Garlic Butter) for a complete meal.

If you’re lucky enough to have leftovers, this soup is great reheated for lunches all week but even better, it freezes perfectly!

I prop up a freezer bag in my little baggie holder and fill each baggie with one serving.

When I need a quick lunch, I take it out of the freezer the night before or in the morning and microwave for a perfect meal. (And then sometimes add a little sprinkle of cheese before serving).

This has been a family favorite forever!

It gets rave reviews from everyone who tries it, it’s quick and easy to make, reheats well and is versatile. The perfect soup.

This is also an excellent gifting soup.

If you know anyone that’s recently had a baby or surgery, or is just having an extra crazy week with the kids, this is the soup to drop off.

Add along a side of 30 Minute Dinner Rolls for the perfect meal!

It stretches to feed a crowd with that salad and bread, and will last a few days.

4.79 from 203 votes Review Recipe Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes Servings 8 esrvings Author Holly N. Course Soup Cuisine American Hamburger Soup is a quick and easy meal loaded with vegetables, lean beef, diced tomatoes and potatoes. It’s great made ahead of time, reheats well and freezes perfectly.

  • 1 lb lean ground beef
  • 1 onion , diced
  • 2 cloves garlic , minced
  • 2 medium potatoes , peeled and diced
  • 3 1/2 cups beef broth
  • 1 can (28 oz) diced tomatoes with juice
  • 1 can condensed tomato soup
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • salt and pepper to taste
  • 3 cups mixed vegetables , fresh or frozen

Follow Spend with Pennies on Pinterest

  1. Brown onion, ground beef and garlic until no pink remains. Drain any fat.
  2. Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.
  3. Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.

Nutrition Information Calories: 245, Fat: 9g, Saturated Fat: 3g, Cholesterol: 38mg, Sodium: 692mg, Potassium: 923mg, Carbohydrates: 25g, Fiber: 5g, Sugar: 4g, Protein: 16g, Vitamin A: 3670%, Vitamin C: 24.2%, Calcium: 79%, Iron: 4.6%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword hamburger soup © Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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To me, there is nothing more soul-warming than a bowl of brothy soup on cold winter nights- especially when feeling under the weather. So very healing! Not only are they comforting and nourishing, they are also very hydrating to the body. In ayurvedic medicine, it is believed that consuming “watery” foods like soups or salads at night, helps promote good digestion in the morning.

Here are my favorite broth-based soup recipes to nourish, comfort and heal. Many contain powerful immune-boosting ingredients like garlic, onion, ginger, turmeric, herbs, and citrus, with a good selection of vegan and keto options (be sure to click to the recipe notes for adaptions). I hope these broth-based soups help bring you a little warmth, comfort and healing this fall and winter season! Please let me know your favorites in the comments below!


Spicy Miso Ramen with your choice of Roasted Chili Salmon or Tofu, with bok choy, mushrooms and scallions. Vegan and Paleo adaptable- swap out zucchini noodles or kelp noodles to keep carbs low. If you cook one thing this week, let it be this!

Farmers Market Vegetable Soup

Farmers Market Vegetable Soup- a simple healthy vegetable soup that is easy to make and loaded with healthy nutrients- a great way to use up all those farmers market veggies! Great for Sunday meal prep! Can be made in an Instant Pot!


An authentic recipe for Thai Coconut Soup that can be made in an instant pot or on the stove-top. This rich, coconut broth-based soup is infused with fragrant kefir lime leaves, and is gluten-free and vegan adaptable!


Brothy Tortellini soup with Spinach, Basil & White beans- a mouthwatering vegetarian soup that can be made in 25 minutes!


Lemony Chickpea Soup with Fennel & Sumac with flavorful Zhoug. A healthy vegan soup, bursting with Middle Eastern flavor!


Instant Pot Rosemary Chicken and White Bean Soup, made with dried white beans and fresh herbs – a hearty, and incredibly delicious soup that is fast, convenient and affordable!


This Peruvian Minestrone Soup is made with a fragrant basil-infused beef bone broth. Deliciously addicting, this authentic Peruvian recipe is from my Peruvian friend, Sara! Gluten-free adaptable!


This Make Life Simple, Lentil Soup can be made on the stove-top or in an Instant Pot. Vegan, gluten-free and infused with Middle Eastern Spices, this brothy version is great for dunking toasted pita.


15 Minute Wonton Soup with Lemon Ginger Broth-loaded up with healthy vibrant greens – a fast and easy weeknight dinner!


a light, healthy and brothy soup with vegetables, rice and artichoke hearts with only 15 minutes of hands-on time! A quick and easy dinner recipe! Keto friendly!


A simple easy recipe for Kimchi Soup- this version is vegan, made with shiitake mushrooms, silken tofu and kale. Serve over rice or noodles! Delicious Korean flavor!


A steaming bowl of Thai Chicken Noodle Soup infused with lemongrass and ginger. A healthy, low fat, broth-based soup that is full of amazing Thai flavors!

Lemony Chicken Orzo Soup with Dill

Lemony Chicken Orzo Soup with Dill- a simple easy recipe that can be made with leftover chicken. Healthy, tangy and bright!


Flavorful, EASY Mexican Noodle Soup with your choice of chicken or chickpeas, cilantro, avocado and lime. A simple, one-pot meal, that can be made in under 30 minutes! Vegan and GF adaptable! Delicious and Healthy!


This Paleo Chicken Wonton Soup is made without the wonton wrappers, keeping it gluten-free, grain-free, low-carb and also SUPER FAST to make, since you are not having to wrap all the wontons. Simply drop the chicken meatballs into the simmering, flavorful broth-based soup! Tasty and Easy!


Mmmmmmmm Laksa Soup! A flavorful, Malaysian-style curry broth – the flavorful base for rice noodles and your choice of chicken or shrimp. Serve with fresh bean sprouts, cilantro, lime and cilantro. Spicy, flavorful and one of my personal favorites!


A simple delicious recipe for Chicken Pozole with hominy in a flavorful chili-infused broth that can be made in an Instant Pot or on the stovetop. A healthy, delicious, Mexican-inspired brothy soup recipe that can be made in 30 minutes! Gluten-free!


A delicious recipe for Peruvian Seafood Stew with fragrant Cilantro Broth, with potatoes and carrots. A healthy, delicious broth-based soup that is flavorful and easy… and can be made in 35 minutes!


Vegan Ramen with Miso Shiitake Broth- an easy healthy ramen with mushrooms, tofu, Bok Choy and scallions. Plus a simple tip to making this “creamy”.


Vietnamese Hot and Sour Soup with Tofu, Tamarind and Tomato (aka Canh Chua)- flavorful, broth-based soup that is warming and healing- this version is vegan and gluten-free!


Sesame Soba Noodle Soup with Shiitake mushrooms, snow peas and tofu. A hearty delicious miso-based broth full of healthy veggies and nutrients. Vegan and GF adaptable!


Instant Pot Chicken Tortilla Soup – made from scratch, in a fraction of the time! Delicious and healthy, loaded with chicken and veggies, this Mexican style broth-based soup will warm you to your bones!


Poached Cod in Lemongrass Coconut Broth over Baby Spinach …a fragrant, low-carb, low-calorie, broth-based soup can be made in under 30 minutes.


Vegan Smoky Tomato Broth- a healing detoxing pot of soup- with beans, vegan “meatballs”, spinach, pasta. This broth based soup is nutritious, adaptable and cleansing. Vegan, Gluten-Free.


( Italian Fisherman’s Stew) –A simple authentic Cioppino Recipe that is easy to make and full of flavor. Fresh fish and seafood are bathed in a light and fragrant tomato, fennel and white wine broth. Serve with crusty bread to mop up all the juices. Paleo friendly!


This glowing bowl of Thai Green Curry Noodle Soup is infused with lemongrass, chilis, galangal and basil. Vibrant broccolini and tofu (or chicken) simmer gently in the broth before it’s ladled over rice noodles, then topped with crunchy bean sprouts, scallions, basil and lime wedges. This simple, bone-warming soup is a feast for the senses!


Detox Lentil and Beet Broth Soup …packed full of antioxidants, this vegan broth-based soup aids the liver in detoxing and cleansing our bodies. Vegan, GF.


Lightning Speed Photon Soup- a cross between Vietnamese Pho and Wonton soup that can be made in 15 minutes flat! This broth-based soup is nourishing, healthy and warming.


An unbelievably delicious recipe for brothy Chicken Kale and Chickpea Soup topped with toasty Rosemary Croutons, healing and comforting!


This Paleo, Arabic Meatball Soup with Spinach, Mint and Lime – has the most delicious broth ever! Make with this with ground turkey, lamb, beef or chicken. (Lamb is especially nice.)


And lastly, the most popular recipe on the blog to date -Turmeric Broth Detox Soup! A fragrant, healing broth-based soup infused with fresh turmeric, that can be used as a “base” for your favorite additions. | Vegan and Gluten-free

Hope these warming Broth Based Soups bring you comfort and healing. If you have a favorite please let me know below, and make sure to share! It is always appreciated!

Thanks… and feel better friends!



Soul-Warming Broth-Based Soup Recipes

20 Soul-Warming Brothy Soups to heal, nourish and comfort. Many are vegan, gluten free keto and paleo.

  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: Soups
  • Method: Stove
  • Cuisine: International

Scale 1x2x3x


20 Soul-Warming Brothy Soups to heal, nourish and comfort the body. Vegan, gluten-free and paleo options!


Pick a few soups to try out this week!

Keywords: broth based soups, Keto soups, Keto soup recipes, bone broth soups, healthy soup recipes, brothy soups, broth based soups, healthy broth based soups, bone broth soups, bone broth recipes, bone broth, chicken bone broth, beef bone broth


20 Best Broth-Based Soups for Weight Loss

Lucas Weaver wasn’t exactly the kind of guy you’d want to trade lives with. Working as a dishwasher was hard enough, but standing in front of a sink supporting 289 pounds on his 6-foot-2 frame made Weaver’s daily life all the more miserable. After an accident resulted in needing knee-replacement surgery, Weaver felt like he’d hit rock bottom. “I was a huge guy,” he told CNN recently.

But “was” is the operative word. Washing dishes at a Chula Vista, California restaurant called Souplantation, Weaver decided to try incorporating the soups on the menu into his daily meals, and supplementing with fruits, vegetables, and whole grains. In just a year, Weaver dropped 100 pounds and has maintained his newly found 189-pound body by staying committed to his diet and by biking, hiking and running on the beach. “I feel like a 100 percent new person,” he claimed.

We can’t promise your entire life will turn around just by eating more soup. But the right kind of soup—broth-based concoctions loaded with vegetables and fiber—can play a big role in a healthy diet, especially as the cold weather starts to kick in. The editors of Eat This, Not That! have collected some of their favorite recipes here, so stop stewing about your weight—and get ready for a souped-up new body! And then get even more brilliant tips and tricks for melting the pounds with ways to lose 5 inches of belly fat!


One Pot Chicken and Bacon Orzo Soup

We love this soup so much, we just had to share it again. Also one of our healthy crock pot recipes, this chicken and bacon orzo soup is both easy to make and comes with all the added benefits of a lightweight, low-cal, broth-based soup. Besides containing vitamin-A-rich carrots and detoxing celery, it’s also low in sodium, which is especially important to get a flat belly because sodium causes water retention.

Get the recipe from Savory Simple.

RELATED: 150+ recipe ideas that get you lean for life.


Spicy Sausage, Kale and Whole Wheat Orecchiette Soup

Serves: 4
Nutrition: 225 calories, 10.7 g fat, (2.4 g saturated fat), 573 mg sodium, 21.8 g carbs, 3.2 g fiber, 1.5 g sugar, 9.3 g protein

Lean turkey sausage comes together with energizing B-vitamin-rich kale in this simple but flavorful soup. If you’re one of those people who can’t tolerate raw kale because of its hearty texture and robust earthy flavor, try it when it’s boiled down and infused with a warm, spicy broth.

Get the recipe from How Sweet It Is.


Jalapeno Lime Chicken Soup

Switch up your boring chicken noodle soup routine with this broth-based soup. This jalapeno lime chicken soup is fresh, tangy, and full of exotic flavors. Lime juice brightens up a refreshing broth of salsa verde, beans, and chicken, as well as your complexion, with its skin-repairing Vitamin C. Lime is also a key ingredient in our favorite detox waters.

Get the recipe from Pinch of Yum.


Bacon and Egg Drop Soup

Egg drop soup earned its name from, well, dropping eggs into soup! The spicy, rich and bacon-y broth scrambles the eggs as they swirl around your bowl, cooking up a nutritious meal. Don’t worry that this soup only has 163 calories, it’ll certainly quell your hunger since it’s packed with 17 grams of appetite-suppressing protein from the eggs and bacon.

Get the recipe from My Name is Yeh.


Slow Cooker Corned Beef and Cabbage Soup

Serves: 8
Nutrition: 243 calories, 10.8 g fat (4.6 g saturated fat), 847 mg sodium, 18.5 g carbs, 2.1 g fiber, 2.3 g sugar, 13.5 g protein

Don’t restrict yourself from making this Irish soup only on St. Patty’s day. Bursting with a rainbow of ingredients, from pink beef and orange carrots to yellow potatoes and leafy green cabbage, this soup can (and should) be enjoyed any time of the year because of its wide array of health benefits. Carotenoids, flavonoids and vitamin C, all compounds found in the veggies in this soup, can help protect you against cancers, cardiovascular disease, stroke, and cataracts, according to an article in the Journal of the American Dietetic Association. Get some more greens besides cabbage, along with ways to burn fat, with these green teas.

Get the recipe from Gimme Some Oven.


Minestrone Soup

This gluten-free take on a classic Italian hearty soup is chock full of veggies, beans, flavor, and (gluten-free) pasta! While some thinner soups lack substance, this one is packed with fiber and protein from the kidney beans and veggies.

Get the recipe from Begin Within Nutrition.


Spicy Asian Chicken Noodle Soup

A spiced up take on a cold-fighting classic, you’ll want to whip up this Asian chicken noodle soup right when you notice that first sniffle. Adding spicy, sinus-clearing thai chilies cements this soup as a surefire cure for colds. Even better? There’s no added salt to raise the sodium levels thanks to a secret ingredient: soy sauce.

Get the recipe from Love and Olive Oil.


Mini Chicken Meatball Soup

Serves: 4
Nutrition: 420 calories, 9.3 g fat (1.6 g saturated fat), 980 mg sodium, 42.2 g carbs, 3.4 g fiber, 4.5 g sugar, 28.5 g protein

If you’ve gone to Ikea recently, you’ve probably been craving some mini meatballs. Well, we have just the recipe for you. Whip up some of your own homemade meatballs for this broth-based soup. We love that this blogger substitutes the traditional beef and pork blend for chicken, one of our 29 Best-Ever Proteins for Weight Loss.

Get the recipe from How Sweet It Is.


Slow Cooker French Onion Soup

French onion soup is the queen of broth-based soup. Basically just beef broth and onions, this blogger makes it even simpler by adapting it to a slow-cooker recipe. Before you think it’s too good to be true, wait until you get to the toppings. Add a slice of indulgent gruyere cheese to your bowl and you still won’t tip over the 300 calorie mark.

Get the recipe from Creme de la Crumb.


French Vegetable Soup

Despite containing a simple medley of leeks, carrots, fennel, and potatoes, this soup has an amazing depth of flavor from the added herbs and long cook time. The added health benefits are also far from simple. Leeks are high in inulin, a prebiotic that serves as food for probiotics, i.e. your good gut bacteria. In addition to promoting a healthy gut flora, inulin can stimulate your bone health by enhancing calcium absorption, according to a study in The American Journal of Clinical Nutrition. Another food that is great for your gut? Yogurt! One of the key ingredients in our smoothies for weight loss.

Get the recipe from Gormande in the Kitchen.


Slow Cooker Chicken Noodle Soup

It just isn’t a broth-based soup article without a classic chicken noodle soup recipe, but this is far from “classic” since it’s made in a slow cooker. Even better than your mom’s chicken noodle recipe, this one requires next to no work—exactly what you need when you’re feeling sick and mom’s not there to whip this up for you.

Get the recipe from Cooking Classy.


Lentil Soup

If you don’t have a go-to lentil soup, you should. And make it this one. Smoky paprika and bright tomatoes combine with earthy herbs and one of our favorite foods for uncovering your abs: lentils. Not only are lentils economical, they are also packed with protein, folate (a B vitamin), and fiber which have all been shown to play roles in the prevention of heart disease and possibly certain types of cancer.

Get the recipe from The First Mess.


Sorrel and Potato Leek Soup

No, this isn’t a boot company soup. Sorrel (with two r’s) is actually a perennial herb similar to spinach but carries a much more lemony flavor and unique spiciness. Paired with the calming, basal flavors of leeks and potatoes, this soup is well-balanced and bursting with flavor. Additionally, leeks contain flavonol glycosides, antioxidants that can help lower blood pressure, improve your cholesterol profile, and lower your risk of heart attack.

Get the recipe from A House in the Hills.


Quinoa Vegetable Soup

Serves: 6
Nutrition: 473 calories, 9.9 g fat (1.5 g saturated fat), 795 mg sodium, 77 g carbs, 20 g fiber, 9 g sugar, 22 g protein

This homemade vegetable soup with quinoa is perfect for any time of the year, just throw in your favorite seasonal veggies. We like pairing the quinoa soup with zucchini and yellow squash because they make a seriously awesome nutritional team. Zucchini contains riboflavin, a B vitamin that helps you convert your food to energy while yellow squash boasts huge doses of fiber, manganese, magnesium, and folate.

Get the recipe from Cookie and Kate.


Chipotle Black Bean Tortilla Soup

Skip out on your next Chipotle run and whip up this chipotle black bean soup instead. Super simple to make in just a single pot, it’s teeming with spices and packed with fiber and protein. Top it off with some ripe avocado, a fruit that can help lower “bad” cholesterol levels enough to significantly reduce the risk of heart disease, and then check out some more avocado recipes for weight loss.

Get the recipe from Minimalist Baker.


Vegan Pho

Serves: 5
Nutrition: 135 calories, 0.8 g fat (0 g saturated fat), 456 mg sodium, 32.8 g carbs, 4.4 g fiber, 3.6 g sugar, 3.7 g protein

If you’re planning on making a broth-based soup, the star of the show (the broth) better be flavorful. And this pho doesn’t disappoint. A lot of ingredients go into creating its distinctive flavor, but the process is quite simple. Lucky for you, this blogger takes you step-by-step in how to make this vegan version with its pervasive licorice flavors from star anise, charred onions, and fresh cilantro to top it all off.

Get the recipe from One-Ingredient Chef.


Lemon Chicken and Spinach Orzo Soup

Serves: 6
Nutrition: 331 calories, 12.4 g fat (2.6 g saturated fat), 216 mg sodium, 24.6 g carbs, 2.5 g fiber, 3.4 g sugar, 29 g protein

Turn your favorite weekday meal into a soup with this blogger’s recipe. With generous amounts of spinach and fresh lemon juice, this meal is loaded with fatigue-crushing iron and detoxifying de-limonene. Even better? It’s super low in sodium, the element that makes your body retain water, causing you to feel bloated. So, cutting down on salt might be the absolute best way to shed belly fat.

Get the recipe from Cooking Classy.


Chicken, Butternut Squash and Orzo Soup

Serves: 4
Nutrition: 430 calories, 7 g fat (1 g saturated fat), 770 mg sodium, 61 g carbs, 6 g fiber, 8 g sugar, 32 g protein

A superfood variation of chicken noodle soup, this broth-based soup has sweet butternut squash, sage, and orzo pasta. Butternut is a superfood because it’s packed with fiber, potassium, vitamin A, and rich in carotenoids that fight heart disease and asthma.

Get the recipe from Inquiring Chef.


Slow Cooker Chicken Enchilada Soup

Yes, all slow cooker recipes are easy, but this one is even easier than most. You basically get to toss everything in the slow cooker—yes, that even means the chicken—without any prep work besides chopping up some onions (we hope that didn’t make you cry). Once it’s done, shred the chicken and you’re ready to go! Like keeping it simple? Check out more of our fast recipes for weight loss.

Get the recipe from Gimme Some Oven.


Immunity Boosting Miso Soup

Serves: 4
Nutrition: 141 calories, 8.9 g fat (1.4 g saturated fat), 925 mg sodium, 11.8 g carbs, 2.3 g fiber, 3.8 g sugar, 5.9 g protein

Why get take-out when you can whip up this umami-rich soup in your own home? Miso soup packs an immunity boosting punch from its combination of nutritional ingredients. Made with fresh ginger to help clear up congestion, mushrooms to stimulate your immune system, and wakame seaweed flakes to provide essential minerals like magnesium, iron and iodine, you’ll be feeling good to go in no time.

Get the recipe from Begin Within Nutrition.

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Instant Pot Weight Loss Soup (with Stovetop Instructions) + VIDEO


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Instant Pot Weight Loss Soup is loaded with fresh vegetables. It’s high in flavor, yet naturally low in fat and calories! Make this nutritional soup in just minutes with the help of your electric pressure cooker.

Our wedding is now less than six months away – how in the world did that happen?! I finally just picked out my dress last Friday and now things are really starting to seem real!!! I don’t think there’s anyone who doesn’t want to look their absolute best on their wedding day, so I’m definitely going to do my best to sneak in more workouts and eat more healthy before the big day.

Typically, I squeeze in a couple hour sessions on the treadmill each week and a couple barre classes as well. But this week, I’m going to try to add in a spinning session too. Confession – I hate spinning. I’ve suffered from exercise-induced asthma my entire life, which I know, totally sounds like a made up thing, but seriously, when things get a bit intense, I really cannot breathe. Things like walking up the stairs, hiking a steep incline and running all completely wind me. Spinning does the same. But it is such a calorie burner, that I’d like to tell myself that I can at least start by doing it once a week. Wish me luck…

On the nutritional front, first, you all know that I love my wine. I’m never going to give that up, so eating plans like Whole30 are totally out for me. And, while I’m definitely not a fan of fad diets, I am a fan of eating plans where you don’t feel like you’re on a diet because the food is just so good.

That’s where this Instant Pot Weight Loss Soup comes in for me. It keeps me on track during the day and packs so many extra veggies into my diet, that I feel much better about sipping a glass of wine (or two) with dinner.

Basically, this Instant Pot Weight Loss Soup is just veggies and some of my homemade “better than botox” bone broth (which you can make in the slow cooker or in the instant pot). You can also use store-bought vegetable, beef or chicken stock, just be sure that it’s low-sodium. As for veggies, I kind of just threw in all of my favorites – zucchini, carrots, celery, onions, tomatoes and some green pepper. To add a bit more substance to the soup, a good bit of cabbage is added in as well. It helps to keep you full and has detoxing properties to it. However, if you’re not a fan of cabbage, you could always swap in some baby spinach or kale instead.

I was sure to give my Instant Pot Weight Loss Soup a good amount of seasoning with oregano, basil and red pepper flakes. I like my soup quite spicy, and reports show that spicy food can aid in weight loss, but if you’re sensitive to heat, feel free to leave them out.

This soup cooks in just 4-minutes in the Instant Pot. However, for timing purposes, you do need to take into consideration the amount of time it takes for the pressure to build, about 15 minutes. Also, there’s quite a bit of chopping involved, so prep time is a bit time intense. If you’re short on time, you can use pre-chopped bagged veggies, frozen veggies, or, if your store has a salad bar, you can grab a combination of veggies from there too.

I like to enjoy a cup of this Instant Pot Weight Loss Soup for lunch, again for an afternoon snack, and again for dinner with a bit of lean protein on the side. Each cup of Instant Pot Weight Loss Soup has only 71 calories (see nutritional info. below). It’s a great way to get your vegetables in for the day and is very satisfying. After about a week of this eating plan, you should definitely see some pounds drop off the scale.

If you’re not looking for the weight loss properties of this soup, but still want to enjoy this amazing vegetable soup from you instant pot, you could bulk it up with a can of kidney beans or some ditalini pasta. If you’re using pasta, just add a cup of it to the pot before you seal it and cook it for 5 minutes instead of 4 minutes.

This Instant Pot Weight Loss Soup recipe makes about 14 cups of soup. It lasts in the fridge up to a week, and it freezes well too.

Want to switch this Instant Pot Weight Loss Soup recipe up a bit? Try adding in some of these:

  • Broccoli
  • Green Beans
  • Fire-Roasted Tomatoes
  • Chickpeas (will add calories)
  • 1 or 2 Chipotle Peppers
  • Shredded Chicken (will add calories, but also protein)
  • Roasted Red Peppers

Have you ever tried a weight loss soup diet? What did you think of the results? I’d love to hear in the comments below.

If you loved this Instant Pot Weight Loss Soup recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings.

Instant Pot Weight Loss Soup (with stove top instructions)

Course: Soup/Chili Cuisine: American Keyword: cabbage soup, instant pot soup, instant pot weight loss soup, weight loss soup Prep Time: 15 minutes Cook Time: 4 minutes Total Time: 45 minutes Servings: 14 one-cup servings Calories: 71 kcal Author: Platings and Pairings

Instant Pot Weight Loss Cabbage Soup is loaded with fresh vegetables. It’s high in flavor, yet naturally low in fat and calories

  • 1 tablespoon extra-virgin olive oil
  • 2 medium onions chopped
  • 4 medium carrots chopped
  • 4 stalks celery chopped
  • 4 cloves garlic minced
  • 4 cups chopped cabbage half head
  • 1 green bell pepper chopped
  • 1 zucchini chopped
  • 1 14- ounce can diced tomatoes
  • 8 cups bone broth or low-sodium vegetable broth
  • 1 bay leaf
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt optional
  • 1/2 teaspoon black pepper
  1. Set Instant Pot to the saute setting. Add the olive oil and allow to heat for 1 minute. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 5 -7 minutes. Stir in the garlic and cook for 1 minute longer.
  2. Add the cabbage, green pepper, zucchini, tomatoes, broth, bay leaf, spices and salt and pepper. Stir to combine.
  3. Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 4 minutes. It will take about 15 minutes for the pressure to build, then the timer will start.

  4. Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Season to taste with salt and pepper. Serve.

For the stovetop:

  1. Heat the olive oil in a large saucepan set over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook for 1 minute longer.
  2. Add the cabbage, green pepper, zucchini, tomatoes, broth, bay leaf, spices and salt and pepper. Stir to combine.
  3. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
  4. Season to taste with salt and pepper. Serve.

Recipe Video

You can also make this soup in the slow cooker. Add all ingredients and cook on LOW for 8 hours or HIGH for 5 hours.

Nutrition Facts Instant Pot Weight Loss Soup (with stove top instructions) Amount Per Serving Calories 71 Calories from Fat 9 % Daily Value* Fat 1g2% Sodium 297mg13% Potassium 335mg10% Carbohydrates 9g3% Fiber 3g13% Sugar 5g6% Protein 6g12% Vitamin A 3145IU63% Vitamin C 39.7mg48% Calcium 57mg6% Iron 0.9mg5% * Percent Daily Values are based on a 2000 calorie diet.

If you follow Weight Watchers, this soup has 0 points.

This recipe was originally published in April 2018. It was updated in March 2019 to add a video and content. The original recipe remains the same. Enjoy!

Be sure to check out all of my Instant Pot recipes. And, if you’re looking for more soup recipes, be sure to try these too:

  • Curried Butternut Squash Soup with Spiced Popcorn
  • Hungarian Mushroom Soup with Fresh Dill
  • Instant Pot Lentil Soup with Sausage & Kale
  • Tomato Orange Soup

My Favorite Weight Loss Soup Recipes!

Soup has always been my secret weapon when I want to shed a few pounds. I simply substitute a healthy soup for dinner and eat sensibly for the rest of the day. It works for me like a charm, so I’ve gathered together some of my favorite weight loss soup recipes for you to try for yourself.

How soup can help with weight loss

First let’s define healthy soup as broth based, including chicken, beef, vegetable, and tomato. Heavy cream or cheese based soups are not included.

  • Soup is hydrating. This obvious point is an important one. Soup’s high water content fills your stomach and gives you that satisfied feeling.
  • When you’re hydrated you’re less likely to want to snack, or forage for dessert.
  • Brothy soups are low in calories, and calories are key when you’re trying to lose weight.
  • Soup is often high fiber and that also helps make you feel full. Fiber doesn’t get digested, so it doesn’t add calories to our diet. The fiber in beans and some veggies can help suppress your appetite, too.
  • You don’t have to limit your consumption of a healthy low calorie soup, so you can go back for seconds.
  • Soup naturally limits portions of animal protein, so if there is chicken, fish, beef, or meatballs in your soup you are getting a relatively small serving.
  • The hot temperature of soup slows the pace of eating which is healthier and gives your brain time recognize when you’re actually full.
  • Eating soup for dinner makes sense because you don’t want to consume a lot of calories at the end of the day.

Easy Weight Loss Soup Recipe

Why it works:

The soup is made with a clear broth and lots of veggies making it super low in calories, but still quite filling. Use the veggies you love, and eat as much as you like. When I make a lean soup specifically to help me shed pounds, I always try to include at least one starchy or sweet vegetable like beets, carrots, or potatoes to the mix. Or I might add some sort of bean like frozen limas or canned chickpeas. This little addition keeps the soup from feeling too austere.

Tip: I like to add some grated Parmesan cheese to the top before serving, it makes this lean soup more satisfying.

Slimming Detox Soup

This soup is almost like salad in soup form. It’s very low calorie but high in vitamins, minerals, and fiber. Add rotisserie chicken, canned beans, or tofu for extra protein.

Tip: It’s critical not to over cook all the colorful veggies in this soup. I like to simmer briefly and then turn off the heat, cover, and let sit on the stove for 30 minutes, Everything comes out bright, firm, and delicious.

Not Your Grandma’s Chicken Soup

Chicken soup is warm and satisfying whether you’re trying to lose weight or not. Keeping the veggies colorful and crisp tender is key. Adding fresh greens at the very last minute gives this soup a lovely vibrancy.

Tip: Simply substituting a bowl of soup every night for dinner can help get you back to a healthy weight, and the best part? You can have seconds!

Green Goddess Immune Boosting Soup

This soup works on the ‘my body is a temple’ theory of weight loss. Take the time to make this beautiful nourishing soup and you’ll feel instantly more in control of your #goals. This soup is loaded with fresh spinach, so if you’re a green smoothie lover, this is for you.

Tip: a high speed blender can make amazing soups in minutes, even when you’re too pooped to cook.

Miso Soup

Why this works:

The Japanese are rarely overweight, and they eat miso (fermented bean paste) at every meal. The probiotics in miso aid digestion, and it gives rich satisfying umami flavor to soup without adding fats or animal protein. While more studies are needed, eating probiotics has also been linked to weight loss.

Tip: miso is a living food, and cooking it will destroy its benefits. Stir the paste into the soup at the end, off the heat.

Lentil Bone Broth Soup

Made with just 2 tablespoons of heart healthy olive oil, and a super protein rich bone broth, this hearty soup is packed with high fiber lentils. Lentils and other legumes help keep you feeling fuller longer, and lentils have been shown to help boost calorie burning, too.

Tip: Puree some of the soup for a rich creamy body, but leave the rest of the lentils whole for a nice contrast in texture.

Vegetable Beef Soup is the perfect cozy soup and such a good way to use up all those veggies stocked in the fridge!

It’s perfectly hearty and filling thanks to the tender chunks of protein-rich beef and abundance of nutritious vegetables. Plus it’s a versatile recipe so feel free to replace veggies with others you may have on hand.

Vegetable Beef Soup

After simmering for an hour on the stove top this soup has such a delicious rich flavor and the beef is so deliciously tender. This is a perfect comforting fall and winter soup but when you’ve got lots of vegetables to use up in the summer this is the recipe to make!

Want to see how easy this Vegetable Soup Recipe is? Watch the video!

Note that the soup will be a little brothier than what’s pictures, I like to remove some of the broth so you can see the ingredients in the soup. But with that said you can use less broth if desired or even simmer the soup uncovered during cooking (just go easy on the salt).

Ingredients for Vegetable Beef Soup Recipe

(Scroll below for full recipe)

  • Beef stew meat
  • Olive oil
  • Yellow onion
  • Carrots
  • Celery
  • Garlic
  • Canned tomatoes
  • Low-sodium beef broth or chicken broth
  • Dried herbs – basil, oregano, and thyme
  • Salt and pepper
  • Red potatoes
  • Green beans
  • Frozen corn and peas
  • Fresh parsley

How to Make Vegetable Beef Soup

Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry with paper towels, season with salt and pepper then add half of the beef and brown about 4 minutes, turning halfway through.

Transfer to a plate and repeat with remaining half of beef.

Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.

Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.

Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).

Add green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.

Pour in corn and peas and simmer until heated through, about 5 minutes.

Mix in parsley and serve warm with fresh crusty bread for dipping if desired.

How do You Make Slow Cooker Vegetable Beef Soup?

This can be made in the slow cooker but you’ll still want to start out by browning the beef, then sautéing the carrots, onions, celery and garlic. You’ll pour both of those mixtures into a large slow cooker along with everything else minus the frozen veggies. Cook on low until beef and potatoes are tender, about 6 – 7 hours, then add frozen peas and corn and heat through.

How to Convert to Ground Beef?

This is such a versatile recipe. Ground beef could even be use here in place of the beef stew meat. If going that route though you won’t need to simmer as long so skip the first 30 minute simmering and jump right to the step of adding the potatoes.

You could also cut up a chuck roast if that’s what’s on sale instead of using beef stew meat.

More Soup Recipes You Might Like

  • Summer Corn Chowder
  • Grilled Chicken Tortilla Soup
  • Slow Cooker Minestrone
  • Italian Vegetable Lentil Soup
  • Creamy Ham Potato Corn Chowder
  • Squash Corn Chowder

Follow Cooking Classy

4.99 from 54 votes

Soup isn’t just for the chilly days. This soup is the perfect way to use up all those summer veggies and those tender chunks of beef add such a delicious flavor. A hearty soup that’s sure to satisfy, and you’ll love the left overs!

Servings: 8 Prep Time 20 minutes Cook Time 1 hour 10 minutes Total Time 1 hour 30 minutes

  • 1 1/2 lbs beef stew meat*
  • 2 1/2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper
  • 1 3/4 cups chopped yellow onion (1 large)
  • 1 1/4 cups peeled and chopped carrots (3 medium)
  • 1 cup chopped celery (3 medium)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 8 cups low-sodium beef broth or chicken broth
  • 2 (14 oz.) cans diced tomatoes
  • 1 1/2 tsp dried basil**
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
  • 1 1/2 cups (5 oz.) chopped green beans (trim ends first)
  • 1 1/2 cups frozen corn***
  • 1 cup frozen peas
  • 1/3 cup chopped fresh parsley
  1. Heat 1 Tbsp olive oil in a large pot over medium-high heat.

  2. Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.

  3. Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.

  4. Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
  5. Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.

  6. Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).

  7. Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.

  8. Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.

  9. Recipe source: Cooking Classy

Recipe Notes

*Look for a fatty marbled batch of stew meat, it will be more tender. Dice any larger chunks bite size as needed.

**1 Tbsp dried Italian seasoning can be used in place of basil, oregano and thyme.

***Fresh corn/peas can be used here as well, just add when adding green beans.

Nutrition Facts Vegetable Beef Soup Amount Per Serving Calories 344 Calories from Fat 99 % Daily Value* Fat 11g17% Saturated Fat 3g19% Cholesterol 66mg22% Sodium 581mg25% Potassium 1403mg40% Carbohydrates 30g10% Fiber 5g21% Sugar 6g7% Protein 24g48% Vitamin A 3445IU69% Vitamin C 32.1mg39% Calcium 77mg8% Iron 4.5mg25% * Percent Daily Values are based on a 2000 calorie diet. Course: Soup Cuisine: American Keyword: Vegetable Beef Soup Author: Jaclyn

This hearty hamburger soup is loaded with ground beef, potatoes and an assortment of vegetables, all in a savory broth. The perfect easy dinner option that the whole family will love!

When I’m looking for a one pot meal that I know will be a crowd pleaser, I turn to chili mac, chicken cacciatore or this simple yet satisfying hamburger soup.

Sometimes I find myself with a pound of ground beef and no clue what to make with it. It’s times like that when I turn to hamburger soup- it’s satisfying, quick, and you can customize it with whatever ingredients you already have around the house.

How do you make hamburger soup?

This soup starts with the classic base of onions, carrot and celery. The veggies are sauteed until softened. After your veggies are done, the hamburger goes into the pot to brown. I use a 90% lean ground beef, it’s got plenty of flavor but doesn’t make the soup greasy. If you’re using beef with a higher fat content, you’ll want to drain off any excess fat before you move to the next step. After the meat and veggies are ready, I add tomatoes, tomato sauce, potatoes, beef broth and herbs to the pot, then bring the whole thing to a simmer. After the potatoes have softened, it’s time to stir in some corn and green beans. Add a sprinkle of parsley, then serve and enjoy!

Tips for the perfect soup

  • The smaller you cut your potatoes, the less time it will take for this soup to cook. I cut mine into 1/2 inch cubes and it typically takes about 20-25 minutes for the potatoes to soften.
  • I use fresh green beans, but you can absolutely use frozen if you prefer. The key is to add them at the end of the cooking time so that they don’t get mushy.
  • Make sure to cut all of your vegetables into similar sized pieces so that they cook at the same rate.
  • This soup stays fresh in the refrigerator for up to 3 days. Reheat it in the microwave or over low heat on the stove top.

Soup variations

I love this recipe as-is, but you can absolutely add other ingredients into the mix to customize the soup to your tastes.

  • Protein: Instead of ground beef, try ground turkey, mild Italian sausage or even cooked shredded chicken.
  • Potatoes: Skip the Russet potatoes and use Yukon Gold potatoes, red potatoes or even sweet potatoes.
  • Vegetables: Try adding other veggies such as kale, butternut squash, bell peppers, spinach, zucchini or peas.

Can you freeze hamburger soup?

This soup is a great candidate for the freezer, and will stay fresh for up to 2 months. Thaw the soup in the fridge overnight, then reheat it on the stove over low heat until warmed through.

Slow cooker hamburger soup

This soup can be made in the slow cooker instead of on the stove top. Follow the first four steps of the recipe, then place the ground beef and vegetable mixture in a crock pot along with the tomatoes, tomato sauce, beef broth, potatoes and Italian seasoning. Cook on low for 4 hours, or high for 2 hours. Stir in the frozen corn and green beans and season with salt and pepper to taste. Sprinkle with parsley, then serve.

This hamburger soup is hearty enough to stand on its own as a complete meal, but I often serve it with some crusty bread because it’s such a nice complement to the soup.

What’s your favorite way to use hamburger meat? I’d love to hear your ideas in the comments!

More soup recipes

  • Tortellini Soup with Sausage
  • Ham Bone Soup
  • Chicken Tortellini Soup
  • Chicken Taco Soup
  • Alphabet Soup with Meatballs

Hamburger Soup Video

Pin 4.97 from 33 votes

Hamburger Soup

This hearty hamburger soup is loaded with ground beef, potatoes and an assortment of vegetables, all in a savory broth. The perfect easy dinner option that the whole family will love! Course Soup Cuisine American Keyword ground beef soup, hamburger soup Prep Time 20 minutes Cook Time 40 minutes Total Time 50 minutes Servings 6 Calories 240kcal Author Sara Welch

  • 2 teaspoons olive oil
  • 1/2 cup onion finely diced
  • 2 carrots peeled, quartered and sliced
  • 2 stalks celery thinly sliced
  • 1 pound ground beef I use 90% lean
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 1 15 ounce can diced tomatoes do not drain
  • 1 8 ounce can tomato sauce
  • 1 teaspoon Italian seasoning or equal parts of garlic powder, dried oregano and dried basil
  • 6 cups beef broth
  • 1 large russet potato peeled and diced into 1/2 inch cubes
  • 1/2 cup frozen corn
  • 1/2 cup diced green beans fresh or frozen
  • 2 tablespoons chopped fresh parsley optional
  • Heat the olive oil in a large pot over medium high heat. Add the onion, carrots and celery to the pot.
  • Cook for 5-6 minutes or until softened.
  • Add the ground beef to the pot and season with salt and pepper to taste.
  • Cook, breaking up the meat with a spoon, until browned and mostly cooked through. Add the garlic and cook for 30 seconds more.
  • Add the tomatoes, tomato sauce, Italian seasoning, beef broth and potato to the pot; bring to a simmer.
  • Cook for 25-30 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
  • Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.


  1. If you use ground beef with a higher fat content, be sure to drain off any excess fat before you proceed to the next step.
  2. Ground turkey (93% lean) can be substituted for the ground beef.


Calories: 240kcal | Carbohydrates: 18g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 972mg | Potassium: 788mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3455IU | Vitamin C: 7.1mg | Calcium: 52mg | Iron: 2.9mg

This post was originally published on January 8 2018 and was updated on October 20, 2019 with new content.

Hearty Italian Vegetable Beef Soup is filled with chunks of ground beef, plenty of vegetables, and generous Italian spices. This soup is inspired by the Italian Vegetable Soup that has been a family favorite for over 20 years.

Did you know that Italian Vegetable Soup was actually the first recipe I posted on this blog almost 8 years ago?

My husband has been taking one version or another of this soup to work with him for lunch at least a couple times a week for years. The soup freezes beautifully and I almost always have a few servings tucked away for those lunches.

This hearty Italian Vegetable Beef Soup is deliciously filling while remaining full of nutritious veggies and completely grain-free.

As an added benefit to anyone tackling a new way of eating this year, the soup happens to fall under the “approved” category for both Whole30 and Paleo eating plans.

Me? I just like this soup because it’s delicious. It’s so comforting and, as the name suggests, hearty. This Vegetable Beef Soup feeds both body and soul.

Homemade Vegetable Beef Soup

My husband Sean kicked off the year with a month of very strict Whole30 eating. (That might have something to do with all the fudge recipes filled our house through the past month.)

For what it’s worth, we are all eating the same foods Sean is, I’m just adding in a handful of Fritos on my salads, wrapping my eggs in a tortilla, and heaven forbid I ever fully give up chocolate.

I’ve been sifting through all of our recipes, finding the ones that will fit into the Whole30 plan and tweaking some others to make them work. I’ve put together a huge collection of 100+ Paleo Recipes that either fit into the Whole30 category or can be easily adapted to work.

This Hearty Italian Vegetable Beef Soup was an obvious one to add to the list. Ground beef makes the soup a good source of protein served up with a generous amount of chunky vegetables, herbs and spices all in a tomato-y base.

I use cabbage, celery, onion and carrots as the main vegetables in this soup and I’ve never been disappointed by how economical this healthy soup recipe is.

Hearty Italian Vegetable Beef Soup is plenty filling served on its own for lunch or dinner. If you aren’t avoiding grains or gluten, it would also pair well with a loaf of homemade bread or a side of oyster crackers. A nice simple salad would also make a tasty and fresh accompaniment.

I serve my family a wide variety of meals and I think, overall, we eat a pretty balanced diet. Still, sometimes I feel like the so-called “healthy” recipes leave me wanting more.

That wasn’t the case when I tried this beef and vegetable soup for the first time.

This recipe is so satisfying and full of flavor that you won’t feel deprived. I love soups with pasta, potatoes and cream as much as the next girl and maybe more but this hearty veggie soup holds up to all of those comfort foods.

Whether you’re trying a Paleo, Whole30 or similar diet, or just looking for a truly remarkable simple soup recipe, you need to give this one a try.

Vegetable Beef Soup proves that cooking healthful meals doesn’t need to be expensive or time consuming. It takes little more than tossing everything in one pot and letting it simmer for a while to make a hearty soup that everyone in your family loves.

Ground beef is sauteed in a soup pot with garlic and onion until brown and fragrant. Water, tomato puree, diced tomatoes, celery and carrots are added to the pot along with oregano, basil and thyme.

Cabbage goes in right at the end of the cooking time to keep it from getting over cooked. The result is perfectly tender cabbage that adds a wonderful flavor and texture to the finished soup.

This recipe makes a good amount of soup but you’ll be happy to have the leftovers. Vegetable Beef Soup keeps well in the fridge for a few days and freezes like a dream.

I freeze my vegetable beef soup in cup sized containers to reheat for easy lunches. You can reheat it from frozen in the microwave or let the frozen soup thaw first. The leftover soup is delicious both ways.

I hope you enjoy this Hearty Italian Vegetable Beef Soup every bit as much as we do!

Hearty Soup Recipes

Looking for more easy and nutritious soup recipes? I tried a version of this Italian Soup with Sausage and it was just as delicious. This Green Chile Bean and Vegetable Soup and Mexican White Bean and Cabbage Soup are must tries too.

Check out these recipes for Sriracha Beef Lettuce Wraps, Crock-Pot Mediterranean Chicken, Butternut Squash Prosciutto Breakfast Hash, Whole30 Stuffed Cabbage, and Bacon Avocado Chicken Salad for more Whole30 dinner inspiration.

Kitchen Tip: I used this pot to make this recipe.

Vegetable Beef Soup Recipe

  1. In the bottom of a large pot, over medium-high heat, cook and crumble the ground beef along with the garlic and onion.

  2. When the beef has browned, about 8 minutes, add the carrots, celery, and water to the pot. Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Cover with a lid.

  3. When the soup begins boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes until the carrots are tender.

  4. Taste the soup and adjust the salt as desired. Stir in the cabbage. Simmer a few more minutes, just until the cabbage has wilted. Top with cheese, if desired, just before serving.

FREEZER TIP: This soup freezes well and can be reheated in the microwave straight from the freezer or allowed to thaw in the refrigerator and then reheated on the stove or in the microwave. I store it in two-cup containers for easy lunches.

Hearty Italian Vegetable Beef Soup

Hearty Italian Vegetable Beef Soup is filled with chunks of ground beef, plenty of vegetables, and generous Italian spices. This soup freezes quite well making it perfect for easy lunches. 5 from 13 votes Pin Course: Main Course Cuisine: Italian Keyword: italian vegetable beef soup Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 10 -12 servings Calories: 315kcal

  • 2 pounds ground beef
  • 4 cloves garlic minced
  • 1 small yellow onion diced small, about 1 cup
  • 10 medium carrots sliced thin, about 4 cups
  • 6 stalks celery sliced thin, about 3 cups
  • 6 cups water
  • 1 16-ounce can diced tomatoes
  • 1 28-ounce can crushed tomatoes
  • 1 14-ounce can tomato sauce
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt adjust to taste
  • 1 teaspoon freshly ground black pepper
  • 1/2 head of green cabbage roughly chopped, about 4 cups
  • In the bottom of a large pot, over medium high heat, cook and crumble the ground beef along with the garlic and onion. When the beef has browned, about 8 minutes, add the carrots, celery, and water to the pot. Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Cover with a lid. Once the soup is boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes, until the carrots are tender.
  • Taste the soup and adjust the salt as desired. Stir in the cabbage. Simmer a few more minutes, just until the cabbage has wilted. Top with cheese, if desired, just before serving. Enjoy!

FREEZER TIP: This soup freezes well and can be reheated in the microwave straight from the freezer or allowed to thaw in the refrigerator and then reheated on the stove or in the microwave. I store it in two cup containers for easy lunches. Calories: 315kcal | Carbohydrates: 19g | Protein: 19g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 685mg | Potassium: 1020mg | Fiber: 5g | Sugar: 10g | Vitamin A: 10720IU | Vitamin C: 30.1mg | Calcium: 115mg | Iron: 4.2mg Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 1/4/2016 – recipe notes and photos updated 9/20/19}

When someone is sick, you make them chicken soup, right?

Well, when someone is really sick—a la post cancer surgery and undergoing six months of chemotherapy—you make them a super soup: nutrient dense, easy-to-digest, chicken bone broth, mushroom decoction and simmered vegetable soup. Not only is it uber nourishing, but the processes to extract the nutrients from bone and mushrooms contribute a generous amount of the coveted fifth flavor, umami. So the soup is really, really tasty. The kind of tasty that isn’t purely the joy of sweetness, nor the straightforward allure of saltiness, but with every sip, your whole body says “Yes! More of that, please.”

As a student of natural medicine and a healthy-food blogger, I believe in the healing power of food. It’s a joy for me to be able to produce a bowl of goodness that springs from natural medicine traditions, good ingredients, forethought, and love.

The more I learn about healing, however, the more I realize that food isn’t the very best tool we have. The most powerful healing tool of all is to help someone feel cared for. Making the soup, delivering it with a hug and a smile, and providing thoughtful personalized presentation all provide this imperative medicine called caring.

I made this soup and other similar soups for a friend of the family who is focusing her days on healing, and adorned the jars of brothy deliciousness with adorable personalized labels. Her daughter arrived for a week-long visit (just one of several visits over these past, and the next few, months), and after seeing these special labeled soups in the freezer she wrote this open thank you letter:

“My sister, Lorraine, who is my ‘step’ by technicality but not in my heart, has gone out of her way to give to my ailing mother. …In May my mother was diagnosed with stage 3 colon cancer. Her diet changed drastically through surgery, and now continues to change through her 6 months of biweekly chemotherapy. My mother has not had the energy to cook through her treatments.

Lorraine has been studying Naturopathic and Classical Chinese medicine for 3 years, working toward a degree. She took it upon herself to make healthy elixirs; an army of soups with ingredients that help soothe the body and regain health. In particular, soups made from chicken bone, a nutrient found to be very healing during chemotherapy treatments.

Over the past 2 months, Lorraine has hand delivered dozens of pints to my mother. The last few quarts were adorned with pretty labels that read: “Get Well: made especially for Jean,” along with “Nourishing bone broth, vegetable and mushroom soup.”

I just wanted to say thank you, Lorraine, for being so thoughtful, and for giving my mother the nutritional ammunition to fight her cancer.

-Tessa and Jean”

Get Well Soup Recipe Author: Lorraine Ferron Type: Soups and Stews The nice thing about soup recipes is that they are very forgiving. The recipe below is approximate and can be adjusted to suit the needs and tastes of your cared-for person. Ingredients

  • 2-3 quarts water
  • bones salvaged from one whole chicken, or whatever pieces of good quality chicken, lamb or beef bone you have
  • ¼ cup apple cider vinegar
  • 1 lb crimini, shiitake or maitake mushrooms, sliced
  • 3-4 sweet or storage onions, chopped and sauteed
  • ½ lb carrots, chopped
  • ½ lb celery, chopped
  • 1 lb sweet potato or yam, chopped
  • ½ head of garlic, coarsely chopped
  • Salt to taste


  1. Start by making the bone broth by simmering the bones and vinegar in a slow cooker for at least 12 hours (I simmered mine for 2 days). Add the mushrooms and simmer for at least 3 more hours (I simmered this again for 2 days, until the mushrooms stopped floating).
  2. Render the broth into a large soup pot, add the onions, carrots, celery, yam, sweet potato, garlic and salt. Simmer for an hour or two until the vegetables are soft.
  3. Place the soup into wide-mouth pint-sized canning jars, leaving an inch of space at the top (this makes them more successful in the freezer). Cap the jars and allow them to cool on a table or counter top. Label the jars once they are close to room temperature, then refrigerate and allow them to get very cool before placing them in the freezer.

Notes I used the Katniss style in sea glass and sizes 08 for the side and 11 for the lid of a wide-mouth pint Kerr jar. I love the Katniss style for this project because it’s loving, hopeful and simple—just like the soup. 3.2.2704

Used In This Project:

  • Large Oval Labels • I chose the “Katniss” style in sea glass.
  • Circle Labels • I chose the “Katniss” style in sea glass.

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Lorraine (58 Posts)

Lorraine is a medical student, writer and food lover living in her hometown of Portland, Oregon. Sometimes, Lorraine realizes that, for the most part, her family, friends and adored acquaintances are just a bike ride away. This gives her sense of cozy giddiness! Mostly though, she gets psyched about creating and sharing food, particularly the kind of food that is accidentally healthy and delicious. See more of her work at SweetAllium.

20 Delicious (and Wholesome) Bone Broth Soup Recipes

These bone broth soup recipes will change the way you make soup! The foundation for any great soup or stew is a flavorful, wholesome broth — and there’s no better foundation than bone broth!

The difference between stew vs soup is pretty minimal, and you can use a bone broth recipe as the base for either. It comes down to the cooking process. Soup is any combination of vegetables, meat, or fish cooked in liquid. A stew is any dish that’s prepared by stewing, in which the food is slightly covered with liquid and simmered for a longer period of time in a covered pot.

While it’s a main course all on its own, bone broth can also easily be turned into a delicious soup or stew for a quick and easy main dish any night of the week. Hearty dishes, from creamy tomato to chicken noodle, can be instantly amplified and enriched with the addition of slow-simmered bone broth as one of the main ingredients.

The benefits of purchased or homemade bone broth are many. Adding bone broth is a wholesome boost to any recipe.

Bone Broth Soup Recipes

Try adding one of these 20 delicious bone broth soup recipes to your regular rotation of wholesome favorites.

Tomato Basil Soup

Nothing says home like a warm bowl of creamy tomato basil soup topped with cheddar cheese on a cold winter day. The canned stuff is woven into the fabric of childhood in the United States, alongside the melty grilled cheese sandwich to dunk into it.

This delicious tomato basil soup recipe is a nod to traditional foods, while also satisfying your adult taste buds by offering fresh ingredients. This recipe uses fresh produce instead of canned tomatoes and dried basil. It also includes coconut milk instead of heavy cream to make it creamy.

Chicken Tortilla Soup With Sweet Potato

When cooked at home with a ready-made bone broth, traditional chicken tortilla soup can be an easy, delicious, and wholesome alternative to this favorite recipe from Mexican restaurants. The secret is lots of fresh lime and crispy baked tortillas. That’s what makes this one of those tasty recipes that will keep you satisfied time and time again.

Tomato Soup With Coconut and Curry

Coconut milk, bone broth, and a hint of turmeric-tinted curry make this creamy tomato soup a dairy-free version of the classic that’s sure to become one of your new favorite homemade tomato soup recipes.

In addition to the benefits of turmeric and bone broth — including support for joint and digestive health — this tomato soup recipe calls for more vegetables, including red bell pepper and carrots, to add a slight sweetness, and more nutrients, like vitamin C.

Potato Leek Soup

A “wholesome” potato leek soup might seem like an oxymoron, but this recipe tweaks a few key ingredients in the classic comfort food to create a better option than the one Grandma used to make.

This version remains a satisfying and delicious recipe while hiding better-for-you ingredients in the soup pot. Traditional potato leek soup typically includes russet or yukon potatoes, heavy cream, and butter. It’s also typical in most recipes that the green part of the leek (the part where most of the vitamins and nutrients reside) is tossed in the compost. Not so in this version!

Creamy Asparagus Soup With Avocado and Fennel

Like spring in a bowl, this leek, fennel, and asparagus soup recipe relies on avocado to add all that creaminess and good fat, while Kettle & Fire’s Chicken Bone Broth adds protein and a dose of nutrients.

Fresh thyme adds another layer of tang, while a squeeze of lemon at the end brightens the whole dish up. It’s one of those recipes that you won’t be able to get enough of.

Paleo Butternut Squash Soup

Butternut squash soup is a rich, creamy comfort food that’s often loaded with milk or heavy cream and butter. This twist on a classic uses full-fat coconut milk and ghee instead, giving you the same rich experience without the lactose.

Black Bean Soup With Smoked Paprika and Chipotle

Smoky, smooth, and just a bit spicy, this black bean soup reinvents the American classic bean stew with a little Southwestern kick. Packed with flavor, this hearty and filling soup is the perfect dish.

Black beans are a natural source of dietary fiber and protein with little fat. They’re also a source of folic acid and magnesium, as well as potassium and iron. And because they’re so rich in flavor, there’s no need for additional ingredients like ham or bacon.

Kale Minestrone Soup

Leek, asparagus, and kale cooked in a nourishing bone broth and topped with a peppery arugula pesto all come together in this great Italian recipe to make a springy green minestrone soup.

This recipe ups the flavor and nutrient content of this already delicious soup with greens, collagen-containing Kettle & Fire Chicken Bone Broth, and a hearty arugula-and-walnut pesto that brings out all the flavor.

Chicken Soup With Peas and Brown Rice

Tender bits of shredded chicken cooked in coconut oil and bone broth are the highlight of this chicken soup recipe. Sweet leeks, green peas, and chives make it a perfect spring soup that’s light yet satisfying. The addition of brown rice makes it a heartier version of a classic chicken noodle soup. You could use split peas instead of green peas, if you prefer.

Slow Cooker Sweet Potato Soup

If you’re in search of a great recipe with sweet potatoes as the main component that’s not sweet potato fries, baked sweet potato, or sweet potato casserole, this sweet potato soup recipe is for you. Made with just 10 ingredients by slow-cooking on low heat, this sweet potato soup will amaze you — it is creamy, quick, and delicious!

Keto Broccoli Cheese Soup

Topped with crunchy bacon bits and full of cheesy goodness, this broccoli cheddar soup is a keto-approved comfort food that’s sure to satisfy your taste buds — and your macros.

This keto broccoli cheese soup recipe is pretty darn close to the classic version, but without the addition of flour, corn starch, or potato starch (which some traditional soup recipes use for a thicker soup). It is also gluten-free.

Cabbage Soup With Spicy Kimchi

Spicy, pungent kimchi is the secret ingredient in this wholesome cabbage soup recipe that’s loaded with flavor. Made with fresh and fermented cabbage, this delicious recipe is low in calories and contains important dietary fiber. The combination of fresh garlic cloves, ginger, soy sauce, and sesame oil make it like a stir-fry comfort food in hearty soup form, and browning a little ground pork makes it a filling main meal.

Lentil Soup With Mushroom Chicken Bone Broth

In any corner of the world, lentil soup is a filling, delicious, and nutritious staple. Upgrade it with a little Kettle & Fire Chicken Mushroom Bone Broth, and it’s more than just a hearty soup — it’s a delicious powerhouse of a soup. Made with pantry staples and fresh produce like onions, carrots, and celery stalks, this delicious lentil soup is a main dish that’s perfect for an easy weeknight dinner that doesn’t take a long time to cook.

Cauliflower Soup With Bacon and Chili Oil

Smoky, smooth, and surprisingly light, this quick and creamy cauliflower soup is low in calories, carbs, and saturated fat, but high in flavor. This recipe is like a lighter, leaner version of potato soup. And thanks to the addition of Kettle & Fire’s collagen-containing chicken bone broth, it also contains protein and essential minerals.

Chile Verde Tomatillo Soup With Bone Broth

Tangy tomatillos, mild green chiles, and chicken cooked into a mushroom-infused bone broth — what could be more comforting and satisfying than a chile verde soup?

Tomatillos, also known as green tomatoes, are considered a staple in Mexican cooking. They’re often used to bring a tart and refreshing bite to soups and salsas. Tomatillos are a source of fiber, iron, niacin, potassium, and manganese. They also contain vitamin C, which is known to support your immune system.

Chicken Tortilla Soup

With a tomato base, hearty vegetables and lots of cilantro, chicken tortilla soup is good for the soul and full of mouthwatering aromatics. This version simply expands on the classic with a good dose of chicken bone broth.

The Easiest Beef Pho Recipe

This classic Vietnamese soup is already rich in antioxidants, vitamins, and minerals. And with the addition of beef bone broth, you get even more benefits thanks to the unique protein, collagen.

Hearty Bone Broth Chicken Noodle Soup

This is an upgraded version of classic chicken noodle soup made with chicken bone broth instead of regular broth or stock. Fat noodles and lots of great veggies make this a hearty soup the whole family will enjoy.

Paleo Pumpkin Soup With Bone Broth and Coconut Milk

This pumpkin soup recipe is quick, nourishing, and incredibly easy to make — without skimping on flavor. This recipe blends aromatic spices like ginger, garlic powder, cinnamon, and nutmeg to bring the essence of fall into your soup mug.

Bone Broth Gazpacho With Cilantro Chimichurri

When you’re not enticed by hot soup during the heat of summer, try a chilled gazpacho recipe instead. This bone broth gazpacho with cilantro chimichurri offers an exciting recipe using summer vegetables in a cool, refreshing way. It’s one of our favorite bone broth soup recipes!

Kettle & Fire Ready-to-Drink Bone Broth Soups

If you don’t want to learn how to make bone broth soup recipes or can’t find the time to do so, Kettle & Fire has you covered! We’ve reinvented the classics with our ready-to-eat bone broth soups.

Tomato Soup (Made With Bone Broth)

We took classic tomato soup and gave it the signature Kettle & Fire makeover using our chicken bone broth as the base. Then we added organic tomatoes, apple cider vinegar, olive oil, and spices to a large stock pot, and finished it with a little coconut milk to create the ultimate, comforting, creamy blend.

Butternut Squash Soup (Made With Bone Broth)

Using our collagen containing chicken bone broth as the base is just one of the ways we jazzed up a standard butternut squash soup recipe. We then added creamy organic coconut milk and aromatic herbs and spices to make it the best bone broth soup recipes you’ll ever taste.

Miso Soup (Made With Bone Broth)

We tinkered with a traditional miso soup recipe and gave it a twist of our own. Our miso bone broth soup has the same great umami flavor but with added nutrition thanks to Kettle & Fire Chicken Bone Broth. We’ve slow-simmered all the traditional ingredients together in a Crock-Pot — ginger, garlic, seaweed, onion, and miso paste — to create the most flavorful miso soup there is.

Upgrade Your Soup With Bone Broth

Whether you make your own soup or stew or choose a ready-to-eat option, any meal can be instantly upgraded with the addition of slow-simmered bone broth. The foundation for any delicious soup is broth — so why not use delicious and wholesome bone broth?

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Recipes with bone broth

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