Vegetable Beef Soup

Tessa Ludwig
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Course Main Course, Soup
Servings 8 1.5 cup servings
Calories 282 kcal


Stock Pot


  • 3 lbs Lean Ground Beef cooked and drained of fat
  • 1/2 large onion diced
  • 3 large celery stalks sliced
  • 2 large carrots peeled and sliced
  • 4 oz mushrooms sliced
  • 6 oz zucchini sliced and quartered
  • 2 TBS tomato paste
  • 1 15 oz can diced tomatoes or 2 medium fresh tomatoes diced
  • 4 cups Beef bone broth I use Sam's Choice
  • 1/4 cup fresh basil chopped
  • Salt and taste


  • In a large pot brown ground beef, when cooked all the way through, drain fat. Salt and pepper to taste.
  • Add diced onion, celery, and carrots to pot, cook covered until vegetables are tender stirring occasionally.
  • Add sliced mushrooms, sliced zucchini cooking for about 2-3 minutes.
  • Stir in tomato paste and diced tomatoes.
  • Add in bone broth.
  • Add chopped basil.
  • Bring to a simmer, let simmer for about 3-5 minutes.
  • Serve alone or with your favorite side salad.


Serving: 1.5cupsSodium: 571mgCalcium: 48mgVitamin C: 12mgVitamin A: 2760IUSugar: 4gFiber: 2gPotassium: 909mgCholesterol: 105mgCalories: 282kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 4gFat: 9gProtein: 42gCarbohydrates: 7gIron: 5mg
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