Hearty Vegetable and Beef Soup Recipe

This Skinny Vegetable Beef Soup is a simple, satisfying soup that blends lean beef with bright vegetables in a savory tomato and beef broth. It’s easy to make, family-friendly, and perfect for weeknight dinners or a light weekend meal. The recipe keeps the flavors rich while keeping the dish relatively low in fat and calories.

This recipe brings back warm, uncomplicated memories of home cooking. It cooks in a single pot, requires minimal prep, and yields a comforting bowlful that’s easy to customize. Use frozen mixed vegetables to keep things quick, and swap or add vegetables as you like.

The soup comes together quickly and is very forgiving. If you want a heartier version, add potatoes or extra beans. For a lighter version, use extra-lean ground beef or substitute ground turkey.

Cooking time: 20 minutes | Serving: 6 | 3 PersonalPoints per serving

What you need to make this skinny soup:

• 1 lb lean ground beef (90–95% lean)
• 1 small white onion, chopped
• 1 tsp garlic powder
• 1 tsp ground basil
• 1 1/2 cups beef broth
• 1 can (15 oz) fire-roasted tomatoes
• 1 1/2 cups mixed vegetables (frozen)
• 1 can corn
• 1 Tbsp low-sodium soy sauce
• 1 Tbsp molasses

How to make Vegetable Beef Soup

1. Remove the frozen vegetables from the freezer and set them out to thaw slightly while you prepare the other ingredients.
2. Spray a large pot with nonstick cooking spray and place it over medium-high heat.
3. Add the ground beef, chopped onion, garlic powder, and dried basil to the pot.
4. Cook, breaking the beef apart with a spoon, until it is crumbly and no longer pink. Drain any excess fat.

5. Pour in the beef broth and add the fire-roasted tomatoes with their juices. Stir to combine and scrape up any browned bits from the bottom of the pot for extra flavor.
6. Add the thawed mixed vegetables and the can of corn. Stir in the low-sodium soy sauce and molasses, which add depth and a hint of sweetness.
7. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15–20 minutes so the flavors meld. Stir occasionally.
8. Taste and adjust the seasoning if needed. If you prefer more heat, add a pinch of crushed red pepper or a dash of hot sauce.
9. Ladle into bowls and serve hot.

Serving suggestions and tips

Serve this soup with a slice of whole-grain bread, a crisp side salad, or a small sprinkle of grated Parmesan. Leftovers taste even better the next day after the flavors have had more time to develop.

Storage: Cool completely, then store in an airtight container in the refrigerator for up to 3–4 days. To freeze, portion the soup into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations: Replace the ground beef with ground turkey for a lighter alternative, or add a can of drained white beans for extra fiber and protein. If you prefer a thicker soup, mash a few vegetable pieces or simmer with the lid off to reduce liquid slightly.

Enjoy this easy, comforting soup any time you want a warm, nutritious meal without a lot of fuss. It’s a dependable recipe to keep in rotation.

Now, remember to save this recipe for later 🙂