Homemade Vegetable Soup
Nothing beats this homemade vegetable soup recipe made with hamburger meat and plenty of fresh vegetables that includes carrots, celery, tomatoes, red bell pepper, and black beans. Slowly simmered in chicken broth and juice from tomatoes, you're going to love every bite of this veggie soup!
Servings: 8 people
Calories: 166kcal
Equipment
- large stockpot
Ingredients
- 1 ½ teaspoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 medium red bell pepper, seeded and diced
- 4 carrots, diced
- 3 celery stalks, thinly sliced
- 15 ounces petite diced tomatoes
- 1 Tablespoon chili powder
- ½ teaspoon cumin, ground
- 5 ½ fluid ounces tomato juice
- 6 cups chicken broth
- 2 15 ounce cans of black beans, drained and rinsed
- 1 pound ground beef
- 1 teaspoon salt
- ½ teaspoon pepper
- Topping ideas - crumbled corn chips, plain Greek yogurt, sour cream, cilantro, mozzarella cheese
Instructions
- In a large skillet, brown the meat until no longer pink. Drain the meat and set aside.
- Heat the oil in the same skillet over medium-high heat.
- Add the chopped onion and garlic and saute for 1-2 minutes.
- Add in the chopped bell pepper, carrots, and celery to the skillet.
- Sauté for about 10-15 minutes, until caramelized and softened.
- Add the chili powder and cumin to the sautéed vegetables and sauté for another 2-3 minutes.
- Add the vegetables to a large pot and pour in the broth, black beans, ground beef, tomatoes, tomato juice, salt, and pepper.
- Stir well and bring to a boil. Reduce the heat and cook on medium-low heat uncovered for 30 minutes.
- Pour the soup into bowls and top with your favorite toppings. Serve immediately.
Notes
- When making this homemade vegetable soup, use chicken stock instead of chicken broth. Chicken stock works better in this recipe because it's a thicker liquid. It contains gelatin and more protein because it's derived from the bones of the chicken. Chicken broth is a bit lighter in flavor and while it works when you are in a bind, it won't provide as much flavor as the chicken stock.
- Store this soup covered in an airtight container in the refrigerator. It will keep for 3-4 days.
- Top this soup with crumbled tortilla chips. Saltine crackers also work well.
- Adding fresh parsley, chopped fresh cilantro, sour cream, or plain Greek Yogurt also taste amazing
Nutrition
Calories: 166kcal | Carbohydrates: 12g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1094mg | Potassium: 739mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6133IU | Vitamin C: 44mg | Calcium: 65mg | Iron: 3mg