Vegetable Soup is what the doctor ordered after Fox and I slipped and fell on our icy porch the other day. The soup is a true soul-warmer — hearty, healthy, and bursting with great flavor. It’s bursting with energizing vitamins and minerals as well. Step into my kitchen, and I’ll make this blissful brew for you!
Well. I hope the above video inspired you to make some Vegetable Soup. If you’re hungry for more good eats, be sure to get my email updates. Now please scroll down for a few notes and the printable recipe:
A note about the meat. I used 90% lean ground beef in this Vegetable Soup in order to achieve great flavor without adding a lot of fat. Ground turkey is a fine substitute for ground beef.
How to veganize the soup: Substitute vegan “Beyond Beef” for the ground beef in the recipe. Also, substitute vegetable stock or mushroom broth for the beef bouillon.
How to reheat the soup without overcooking it: Ladle the soup into a bowl, cover the bowl with clingfilm or a plate, and microwave at 30% power until warm — usually 4-5 minutes. Enjoy!
Other soups you might enjoy:Kevin’s Red Bell Pepper Soup
Here’s the printable recipe:
Vegetable Soup for a Cold Winter Day
- 2 tablespoons olive oil
- 1 1/4 Lbs lean ground beef
- 6 medium carrots, sliced (at least 2 cups)
- 2 large leeks, the white and tender green parts diced
- 3 celery stalks, sliced
- 4 medium-large red potatoes, peeled and diced
- 3 Lb butternut squash, peeled, seeded, and roughly diced
- 10 ounces frozen, cut green beans
- Water to cover the above ingredients
- 1 1/2 cups POMI strained tomatoes
- 2 teaspoons beef "Better than Bouillon," dissolved in 1 cup boiling water
- 1 teaspoon dried thyme leaves
- 1 tablespoon (or more) dried parsley
- 5 ounces baby spinach leaves
- Form the ground beef into 3 or 4 patties. Tip 1 tablespoon of the olive oil into an 8-quart stock pot over medium heat, and then add the patties. Cook until well-browned -- about 4 minutes per side. Transfer the beef to a plate and set aside.
- Meanwhile, add the remaining tablespoon of olive oil to the pot. Then stir in the carrots, leeks, and celery. Saute over medium heat until the leeks soften and the carrots begin to color -- about 8 minutes.
- Crumble the beef and then add it to the pot, along with the potatoes, butternut squash, and green beans. Stir briefly to mix. Then add enough water to the cover the ingredients. Bring to a boil, and then reduce the heat, partially cover the pot, and let simmer until the potatoes and squash are tender -- about 20 minutes.
- Stir in the strained tomatoes, bouillon, thyme, and parsley. Taste carefully for seasonings, adding salt and pepper if necessary. Off heat, add the baby spinach leaves, stirring just until the leaves wilt.
- Serve hot. If you wish to refrigerate the soup, let it cool completely. Then cover and refrigerate for up to five days. For longer storage, freeze the soup.
Stop stoop surfing! All you need is a broken hip! These cooking vids are the highlight of my week. Stay well: stay in.
Kevin Lee Jacobs says
Hi Marc – “Stoop Surfing” — what a great phrase!
My mom made the most scrumptious creamed peas and potatoes but I never got her (albeit simple) recipe. Any suggestions?
Better Than Bouillon is a great ‘go to’ in many recipes. Take care. Stay warm.
ellin pollachek says
Kevin: Oh no. You and Mr. Fox need to have some indoor time so no going out until this sip/slide/fall weather changes back to sunny/melty. I use my own homemade chicken broth as a base for a wonder-notfall comfort vegetable soup.
Ileana or Leah says
Thanks Kevin for sharing this yummy and healthy soup recipe! For sure it will be in my family plates soon ;)) By the way, today we have pinot grigio slip peas soup for lunch that is another delicious recipe from you incorporated into my family menu ❤.
Kevin Lee Jacobs says
Hi Jaq – I made “Creamed Chicken on Puff Pastry” for my YouTube cooking show. The creamed mixture contains chicken, carrots, and peas. Omit the chicken and carrots and you will have…creamed peas! Click here to watch the episode:
Hi Janis – I really like the “Better than Bouillon” product. Have tried the chicken and beef varieties — both have a super-concentrated taste. Yummy.
Hi Ellen – If not for our dog, Fox and I would gladly stay indoors. Bitterly cold here now!
Hi Ileana – So glad you enjoy the Pea and Pinot Grigio Soup!
You have to stop worrying Avery. I hope he got a couple of treats after witnessing those falls from both of his people
Lynne Felciano says
This comment is for Jaq: In response to your request for a Creamed Peas & Potato recipe, I have FOUR different ones, all excellent, which I’m happy to share. If you will email me at [email protected] I’ll email them to you.
Kevin, I want to thank you for all the many recipes and tips you share here. Your videos make all the difference in me being able to replicate what you have done. I especially want to thank you for your recent posting of how to make a classic white bread. I have been making breads for many years, and yet have never done well with the kneading…not long enough, too much flour, etc. Because you allowed us to watch the process completely, no cutting out the kneading to be more “time efficient”, I was able to make a very good loaf of bread and knead properly for the first time! What a difference it made in taste, texture, and all that good stuff. Thank you again for all that you give us!
What about substituting ground turkey for the beef?
Kevin Lee Jacobs says
Hi Mary – Great to know that the videos are helpful to you. Honestly, your comment made my day!
Glenda Case says
Will be making this tomorrow with turkey, instead of beef.
Both you and Mr. Fox take care of yourselves in the bad weather. When you walk Avery in such conditions, perhaps you need a pair of boots which have retractable spikes in the soles.
Many thanks, Kevin!
Mary m says
Kevin, that soup looks super yummy!… not a big fan of minced beef, so want to use (less) very lean ground pork… would I keep the same spices or if not, which would you suggest? thanks!
… btw.. interesting that you doubled the spoonful of ‘Better than…’.. directions say 1 teas per cup of water.. which I find salty enough… but then that is a very big pot of soup!…
look forward to your post every Sunday…mind the ice!
Heather O'Shaughnessy says
I hope you are both recovering from your icy tumble. I always wear ice grips in the colder weather now as I tell my dog that I don’t bounce as well as I did when I was younger. I am doing vegetarian/vegan as often as I can these days so thank you for the options. I am always willing to try hearty soups in the winter.
The soup looks not only delicious, but very nutritious. Since I use garlic in my cooking, I would add it to this recipe. I so enjoy your recipes and look forward to the next one. Your videos are an excellent teaching tool for learning how to nourish the body in a healthy way. Take care. How are the animals? Miss seeing them.
Beth Goodhue says
Thank you ever so much for sharing this recipe! As soon as I clicked on it I was obsessed with making it! I am recovering from Covid and my taste is slowly coming back! It was delicious! I ate 2 full bowls!
Bless you! Stay well!
Patty Buscaglia says
Hi Kevin, thank you for another great recipe, this soup is super! I did substitute ground turkey for the beef and I added a half cup of elbow macaroni because my family isn’t happy unless there’s a little pasta floating in their soup bowl. Great flavor and nutritious, what more can we ask for? It’s even pretty! Now if you could just stay upright, please be careful out there. I look forward to your articles every week.
Happy New Year!
Kevin, because I have an inquiring mind, why do you cook the ground beef as patties rather than just crumbling it all up? I won’t be able to sleep until you tell me.
Kevin Lee Jacobs says
Hi Carey – Ground beef patties cook quickly and are easy to remove from the pot (explained in the video). Hope you enjoy the soup!
What is beef doing in a “Vegetable Soup?” Disappointed. I was hoping for a vegetarian recipe when I saw the title of this recipe.
Pat C says
I was glad to see some beef in the vegetable soup. It’s not a vegetarian meal, but is very hearty, healthy, satisfying and flavorful. I make a version of vegetable soup that contains little meatballs. I still call it veggie soup.
Thanks for sharing all the delicious recipes and pro tips. I appreciate them.
Stay safe. Spring is in our near future.
Mary Ellen says
Hi Kevin. I made this soup last night. FANTASTIC! I rarely comment online but my 3 grown men actually ate it and really liked it. They never eat “my” soups which are always loaded with veges. I make other soups for them. Thank you so much for your posts. Honestly, over the years I’ve unsubscribed to many but yours is one I’ll keep forever.
Kevin Lee Jacobs says
Hi Mary Ellen – Delighted to know that the soup was enjoyed by you and yours. Thank you so much!
melanie stepto says
I’m typing while I slurp! Dee-licious! I used vegetable broth instead of water, a cup of white wine & bouillon cubes. I also used Trader Joe’s fire roasted tomatoes & added mushrooms. This reminds me of a favorite soup my mother made for me as a child. Perfect for a cold winter’s evening. You’re the best Kevin! ❤️
Made this delicious and easy soup Thursday. Thank you. It is filling and a keeper. My first time using leeks instead of onions. I used my salad spinner to rinse well and will now use them more often.