by Michel Van Devender

An Easy, Quick, Healthy Meal

Vegetable soup is a personal favorite comfort food that stays on rotation during the fall and winter months in our house. Although, I’ve also been known to make it in the spring and summer… I know, it’s hot. The last time I made this soup, my 13-year-old son even said, “Oh yay mom, we’re having vegetable soup!” For me, that’s like my kid saying he loves me! Seriously, it’s the small things over here in this mom-of-three-boys house!

Since this is a super easy recipe that requires little time and effort, I usually make it when we have a busy weekday night, and I don’t have as much time to be in the kitchen. It’s literally working to get everything into the pot, and then just letting it simmer. The ingredients are simple, usually staples that we keep on hand in our freezer and pantry. 

The other thing I really love about this recipe is that it has a nice, flavorful tomato base, good for experimentation. You can make several different versions by simply switching up the meat and starch. It can also be made without the meat and/or starch to accommodate different dietary needs and lifestyles. Ideas for meat substitutions include ground turkey, ground chicken, shredded chicken, beef stew, Italian sausage and ground sausage. I sometimes use rice or other grain instead of potatoes. I also like it with quinoa, amaranth, or even cauliflower rice. You get the idea… I’m sure you can think of other combinations as well! Please be sure to share any great variations you discover. We typically serve with gluten-free toast or crackers. It’s also a great candidate for a grilled cheese if you eat dairy. Hope you enjoy! 



Easy Vegetable Soup with Ground Beef

Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1 pound ground beef
  • 1 24-ounce jar tomato basil spaghetti sauce
  • 1 14.5-ounce can diced tomatoes
  • 1 container beef bone broth
  • 1 16-ounce bag mixed vegetables
  • 2 small to medium onion, chopped
  • 2 cloves of garlic, finely chopped
  • 2 medium to large potatoes (can omit or use another starch)
  • 2 tablespoon dried parsley
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • salt + pepper to taste


1. Chop the onion and garlic. Place in a stock pot or dutch oven with the ground beef.

2. Brown the ground beef with the onion and garlic.

3. Once the ground beef, onion and garlic mixture are cooked, add the spices and diced tomatoes. Cook for 2 -3 minutes or until fragrant.

4. Add the spaghetti sauce and beef broth. Stir to combine. Cook for 10 minutes.

5. Add the mixed vegetables. Bring to a boil and then turn burner down to a simmer. Cook for a minimum of 1 hour.

6. Wash, peel and dice potatoes. Add to soup 15 – 20 minutes before serving. If you’d prefer less starch in the soup, you can cook the potatoes separately and add at the end. I never do this!

7.  Serve into bowls and let cool slightly before eating.


Variation 1 – omit meat or substitute with another type; Variation 2 – omit starch or substitute with another grain


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