Lots Of Vegetable Soup
This hearty vegetable soup is a comforting blend of fresh vegetables and lean ground chuck, simmered in flavorful chicken broth. With a mix of herbs and spices, it’s a delicious and nutritious dish that’s perfect for families or gatherings, providing warmth and satisfaction in every bowl.
Ingredients
- 1 lb. lean ground chuck ⓘ
- 5 cans chicken broth ⓘ
- 1 can Ro-Tel ⓘ
- 2 (16 oz.) cans stewed tomatoes ⓘ
- 1 (8 oz.) can tomato paste ⓘ
- 2 c. fresh green beans ⓘ
- 1 c. chopped carrots ⓘ
- 1 c. chopped celery ⓘ
- 2 medium potatoes, cut in 1/2-inch cubes ⓘ
- 1 c. chopped onion ⓘ
- 1/2 c. raw rice
- 3 cloves garlic ⓘ
- 1 c. chopped mushrooms ⓘ
- 1 tsp. thyme ⓘ
- 1 tsp. oregano ⓘ
Instructions
- Put all liquids in a 16-quart stockpot.
- Puree the tomatoes. In a large skillet, brown the ground chuck with 1/2 cup of onion and chopped garlic.
- Bring the stockpot to a boil.
- Add vegetables, meat, and remaining ingredients. Simmer for several hours.
Tips & Substitutions
For added depth, consider using homemade chicken broth instead of canned for a richer flavor. You can substitute the lean ground chuck with turkey or a plant-based protein for a healthier twist. Fresh herbs like parsley or basil can enhance the flavor profile, and don't hesitate to add more vegetables based on your preference. If you're looking for a thicker consistency, add extra tomato paste or a few more potatoes.
Serving Suggestions
Serve the soup with crusty bread or a fresh side salad for a complete meal. It pairs beautifully with American recipes like Potluck Potatoes or a light Green Goddess Mold for added freshness. Garnish each bowl with fresh herbs or grated cheese for an extra touch. This soup also works great as a hearty lunch option or as a starter for dinner.
Storage & Reheating
Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop or microwave until heated through, adding a splash of broth if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Lots Of Vegetable Soup contains roughly 607 calories, with 16g protein, 108g carbohydrates, and 15g fat. It is an excellent source of vitamin A (178% of the Daily Value), vitamin C (138% of the Daily Value), and dietary fiber (70% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 691mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the ground chuck and sauté the onions and garlic beforehand, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours for a deliciously simmered soup.
What if I don't have a specific vegetable on hand?
Feel free to customize the vegetable selection based on what you have. Zucchini, corn, or bell peppers can be excellent alternatives. The key is to maintain a balance of textures and flavors, so choose veggies that complement the broth and meat.
Is this soup suitable for freezing?
Absolutely! This soup freezes well. Just make sure to leave some space in the containers for expansion. When ready to enjoy, thaw in the refrigerator overnight and reheat thoroughly on the stovetop for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).