Beef and Tomato Vegetable Soup

This hearty Beef and Tomato Vegetable Soup is packed with flavor, veggies and protein. Everything you crave all in one healthy bowl!

My sister in law sent me a pin of this recipe that she made and loved recently and I couldn’t get it out of my mind, it looked like my kind of soup. Of course, I don’t usually have the ingredients I need to make recipes when I’m ready to make them – let’s just say that I’m a natural and determined improviser when I’m hungry or in the mood to cook.

This Beef and Tomato Vegetable Soup is the perfect example of using whatever ingredients you have on hand to make something delicious and good for you too.

Cooking with Swiss Chard

I have been swooning over all the pretty Swiss chard I’ve been seeing in the grocery store and decided to add it to this soup. Swiss chard reminds me of my grandpa, he introduced it to me from his garden – he grew a ton of it every summer. I love how versatile it is, I tend to treat it like I do spinach or kale by adding it to soups like this or simply sautéing it as a side dish.

To prepare swiss card, simply fold longways and cut away the leafy part away from the stem. From there you can roll up the large chard leaves and slice into ribbons. Chop the stems separately. (Check out this post for a visual graphic on how to prepare swiss chard!)

How do you make easy vegetable beef soup?

This soup is chock full of veggies as well as flavor and protein. It’s so easy to make and you will have leftovers for quick, healthy lunches and dinners.

1. In a large soup pot, heat oil over medium heat. Add onions, celery and carrots and cook for 3-5 minutes until soft and fragrant. Add lean ground beef and crumble using a wooden spoon. Season with salt and pepper and continue to cook until beef is completely browned.
2. Add 2 cans fire roasted tomatoes, water and chicken broth. Bring to a boil, then back down to a simmer. Let simmer for about 15 minutes. Add Swiss chard to soup and cook for an additional 5 minutes. Taste for salt and pepper and adjust. Serve with Parmesan cheese.

What are best vegetables to put in soup?

Any vegetable, in my opinion! I almost always start a soup with onion, carrots and celery. The sky is the limit after that. I love tomato based soups so I usually add canned diced tomatoes to most of the soups I make. Leafy greens like spinach, kale and swiss chard are a great addition especially for added nutrition.

Soup is one of my go to meals when I’m trying to trim some pounds or just generally feel healthier. I wanted to keep this soup low on the carbs so I didn’t add any grains – adding the sliced Swiss chard helped bulk it up so that I wasn’t missing any pasta or rice. Feel free to add some cooked orzo or small pasta to it if you prefer.

Some healthy soup recipes I tend to make often are  Slow Cooker Italian Sausage and Kale Soup with Sweet Potatoes, Slow Cooker Split Pea Soup, and Healthy Chicken Tortilla Soup. I’m ready to try this Super Healthy Cabbage Soup and Lemon Chicken Orzo Soup!

Share some of your favorite healthy soups with me in the comments!

Find more comforting and delicious recipes on my Soup, Stew and Chili Recipes Pinterest board!

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Beef and Tomato Vegetable Soup

• Author: Aggies Kitchen
• Prep Time: 10 minutes
• Cook Time: 35
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop

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This hearty Beef and Tomato Vegetable Soup is packed with flavor, veggies and protein. Everything you crave all in one healthy bowl!

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Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced small
• 2 celery stalks, diced small
• 2 carrots, diced small
• 1 – 1.25 lb lean ground beef
• coarse salt and fresh ground pepper (pinch of each)
• 2 15 oz cans fire roasted tomatoes
• 3/4 cup water (swirl around tomato cans to pick up leftover bits)
• 4 cups low sodium chicken or beef broth
• 1 bunch Swiss chard, cut into thin strips

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Instructions

1. In a large soup pot, heat oil over medium heat. Add onions, celery and carrots and cook for 3-5 minutes until soft and fragrant. Add lean ground beef and crumble using a wooden spoon. Season with salt and pepper and continue to cook until beef is completely browned.
2. Add 2 cans fire roasted tomatoes, water and chicken broth. Bring to a boil, then back down to a simmer. Let simmer for about 15 minutes. Add Swiss chard to soup and cook for an additional 5 minutes. Taste for salt and pepper and adjust. Serve with Parmesan cheese.