Year-Round Vegetable Beef Soup

This Year-Round Vegetable Soup with Ground Beef is tomato-based and packed with cabbage, carrots, and celery, making this soup hearty enough for winter and light enough for spring. Easily made vegetarian!


  • olive oil
  • 1 medium onion, chopped small
  • 1 pound (455g) ground beef*
  • 1.5 teaspoons kosher salt
  • 4 cloves of garlic, minced
  • One 15oz (425g) can tomato sauce
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried sage
  • 1 cup (90g) cored and chopped cabbage
  • 1 cup (125g) chopped carrots
  • 1 cup (100g) chopped celery
  • 1 cup (125g) chopped zucchini, optional
  • 1 1/2 cups (14.5 ounces) homemade or store-bought beef broth
  • 2 teaspoons Better Than Bouillon Beef Base
  • 4 cups (32 ounces) water
  • 1/3 cup (67 g) rice*


1. Heat a large 3.5 or 5-quart heavy-bottom pot over medium-high heat. Coat the bottom of the pan with olive oil. Break up the ground beef into small pieces and add it along with the onions and salt to the pan. Cook, stirring often until the meat is cooked through and nicely browned, about 10 minutes. Drain any excess fat from the pan. 

2. Add the garlic, oregano, and sage. Stir the mixture until the garlic smells fragrant, about 1 minute. Add all of the vegetables and stir the mixture for 1 minute. Add the tomatoes, Better Than Bouillon beef base, and water. Stir the mixture and scrape up any browned bits that are stuck at the bottom of the pan. Bring the mixture to a boil, about 5 minutes. After the mixture is boiling, add the rice, and reduce heat to medium. Partially cover the pot with a lid and cook until the rice is tender, 15 – 30 minutes. Prevent the bottom of the pot from burning by stirring the mixture frequently, about every 5 minutes.

3. Once the rice is tender, adjust the seasonings to taste. OPTIONAL: Reduce the heat to low, and simmer the soup for 30 minutes, occasionally stirring, before serving.



VEGETARIAN VERSION. Saute the onion in Step 1 and continue straight to Step 2. Add the beans when you add the rice in step 2. 

RICE. White rice takes 15 minutes to cook, while brown rice takes longer at 30 minutes. Basmati and Jasmine rice are both great options.

DO AHEAD. This Vegetable Soup with Ground Beef freezes so wonderfully, it’s worth doubling! To freeze, cool the soup to room temperature and place it in a freezer zip-lock bag. Spread the soup evenly in the bag so it lays flat. Seal the bag, making sure there are no air pockets in the bag. Place the bag flat in the freezer. Alternatively, freeze the soup in a freezer-safe container with a lid, such as a glass food storage container. Keep frozen up to 3 months. To reheat in a slow cooker: Place frozen soup in a slow cooker and cook on low for 8 hours. To reheat on the stove-top: Defrost soup in the refrigerator overnight, and reheat in a large heavy-bottom pot on medium-low, about 10 minutes. Make sure to stir the mixture frequently to prevent the bottom of the pan from burning.


Keywords: ground beef, soup