Hearty Homemade Vegetable Soup Recipe From Scratch

Nothing beats this homemade vegetable soup made with ground beef and plenty of fresh vegetables: carrots, celery, tomatoes, red bell pepper, and black beans. Slowly simmered in chicken stock and tomato juice, every spoonful is warm, hearty, and satisfying.

This comforting homemade vegetable soup is ideal when the weather cools. Cooked in a large pot, it combines ground beef with hearty root vegetables to create a nourishing fall soup. A mild Tex‑Mex seasoning—chili powder and cumin—adds warming depth, while tomato juice and chicken stock form a savory, well-balanced broth.

Classic vegetables like carrots and celery provide familiar comfort, and the addition of diced red bell pepper and black beans enhances texture and flavor. Browning the meat and caramelizing the vegetables before simmering enriches the final result. The recipe yields a generous pot of soup that freezes and reheats well, making it great for meal prep or family dinners.

🛒 Ingredients You’ll Need

A common reason many vegetable soups taste flat is that their vegetables are simply combined and cooked without building flavor. This recipe begins by sautéing chopped onion and garlic in olive oil, which infuses the oil and starts the flavor foundation. Adding bell pepper, carrots, and celery next allows those vegetables to soak up the seasoned oil and begin to caramelize—this caramelization is a key flavor driver.

The combination of tomato juice and chicken stock creates a rich, savory base. Petite diced tomatoes contribute texture and a gentle tomato flavor. Chili powder and ground cumin add warmth and a subtle Tex‑Mex character, while black beans boost mouthfeel and protein. Ground beef, preferably with a bit more fat for flavor, completes the hearty profile of the soup.

🔪 Step-By-Step Recipe Instructions

1. In a large skillet, brown the ground beef over medium-high heat until no longer pink. Drain excess fat if desired and set the beef aside.

2. Heat the olive oil in the same skillet over medium-high heat until it is shimmering. Add the finely chopped onion and minced garlic and sauté 1–2 minutes until fragrant.

3. Add the diced red bell pepper, sliced carrots, and thinly sliced celery. Continue to sauté for 10–15 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.

4. Stir in the chili powder and ground cumin and cook 2–3 minutes until fragrant.

5. Transfer the sautéed vegetables to a large stockpot. Add the chicken stock, drained and rinsed black beans, cooked ground beef, diced tomatoes, tomato juice, salt, and pepper. Stir to combine.

6. Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally so flavors meld and vegetables finish softening.

7. When finished, ladle the soup into bowls and garnish with your favorite toppings.

That’s it—simple steps that reward patience with a deeply flavored, cozy vegetable soup. Caramelizing the vegetables and using a flavorful stock are the secrets to achieving the best results. Serve with crusty bread or tortilla chips for crunch, and top with cilantro, a dollop of plain Greek yogurt or sour cream, or shredded cheese if you like.

🙋 Frequently Asked Questions

💭 Expert Tips

• Use chicken stock instead of plain broth when possible; stock delivers more body and depth.
• Avoid vegetables with strong earthy flavors for this soup—radishes, beets, artichokes, turnips, and rutabagas will overpower the profile.
• Store leftovers covered in an airtight container in the fridge for 3–4 days.
• Top with crumbled corn chips, saltine crackers, or a spoonful of plain Greek yogurt or sour cream.
• Fresh cilantro or parsley brightens the bowl just before serving.

🥣 Other Soup Recipes You’ll Love

If you enjoy this hamburger vegetable soup, try other hearty favorites such as a classic hamburger soup made with pantry vegetables, or a comforting chicken tortilla soup with shredded chicken, black beans, and corn. A lemony Greek chicken soup (avgolemono) is another delicious, tangy option for variety.

Homemade Vegetable Soup

Slow-simmered vegetable soup with ground beef, black beans, tomato juice, and a fragrant spice blend. Serves about 8.

Course: Dinner, Lunch, Main Dish

Cuisine: American

Prep: 20 minutes

Cook: 30 minutes

Total: 50 minutes

Servings: 8 people

Calories: 166 kcal (per serving)

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 can)
• 1 Tablespoon chili powder
• ½ teaspoon ground cumin
• 5 ½ fluid ounces tomato juice
• 6 cups chicken stock
• 2 (15-ounce) cans 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

1. In a large skillet, brown the ground beef until no longer pink. Drain and set aside.
2. Heat the oil in the skillet over medium-high heat. Add onion and garlic; sauté 1–2 minutes.
3. Add bell pepper, carrots, and celery. Sauté 10–15 minutes until softened and beginning to caramelize.
4. Stir in chili powder and cumin and cook 2–3 minutes.
5. Transfer vegetables to a large pot. Add chicken stock, black beans, browned beef, diced tomatoes, tomato juice, salt, and pepper. Stir to combine.
6. Bring to a boil, reduce heat, and simmer uncovered on medium-low for 30 minutes.
7. Ladle into bowls and top as desired. Serve hot.

Notes

• Use chicken stock for a richer body and flavor.
• Refrigerate leftovers in an airtight container for 3–4 days.
• Freeze cooled soup in appropriate containers for up to 3–4 months.
• Garnish with fresh herbs, yogurt, or cheese for extra brightness.

Nutrition (per serving)

Calories: 166 | Carbs: 12 g | Protein: 14 g | Fat: 7 g

Update Notes: This post was originally published in September 2015 and refreshed with new photos, instructions, and tips.