Aggie's Kitchen

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!

bowl of vegetable beef soup with parmesan cheese

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!)

bowl of vegetable beef soup with parmesan cheese

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:

Follow Aggie’s Kitchen’s board Soup, Stew and Chili Recipes on Pinterest.

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This beefy tomato soup is packed with vegetables - HEALTHY COMFORT FOOD right here! Beef Tomatoe Vegetable Soup Recipe via aggieskitchen.com

Beef and Tomato Vegetable Soup


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

Description

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


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

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.

Keywords: soup, vegetable soup, beef, healthy beef recipe

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7 Responses to “Beef and Tomato Vegetable Soup”

  1. Sandy Coughlin posted May 11, 2016 at 8:29 am

    Totally my kind of soup. Even in the warm weather! 🙂

  2. Nikki Behnke posted May 11, 2016 at 9:40 am

    Glad I’m not the only one who eats soup year round! This looks great, thanks for the inspiration!

    • Aggies Kitchen posted May 12, 2016 at 6:08 am

      Thanks Nikki!!

  3. Olena@iFOODreal posted May 11, 2016 at 6:40 pm

    We eat soup all year round. Soup is my sanity – I can cook a large pot and a few meals are taken care of. Might sound weird but nothing screams summer to me like a bowl of fresh chicken veggie soup on a hot summer day, eaten outside, with fresh bread. I grew up like that. Today I made miso chicken rice soup!:) This looks amazing! And bravo on using chard!

    • Aggies Kitchen posted May 12, 2016 at 6:09 am

      Soup is my sanity – yes! I’m going to make some today as a matter of fact! 🙂

  4. sassygirl posted November 26, 2018 at 10:15 am

    after the blizzard we had in chicago last night, this soup sounds amazing!
    my grandmother made a similar recipe when I was still living at home and
    threw all sorts of winter vegetables in the pot as well!  she added a small
    noodle to the soup at the end…so it wouldn’t be mushed…like alphabets
    or a tiny macaroni.  i will use up our dino kale and start simmering this
    on the stove (or Instant Pot!) before work today.  I bet it tastes even better
    the next day.
    🙂
    thanks for a great recipe!

    • Aggies Kitchen posted November 27, 2018 at 6:29 am

      you all got hit hard with that blizzard, I can’t imagine! It looks cozy though 🙂
      Such a great way to use up veggies – and I love dino kale!! It would be perfect in this soup.

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