Hearty Vegetable Beef Soup

By January 21, 2019Recipes

Did you make a New Year’s Resolution this year?  It is estimated that 40% of Americans make New Years Resolutions.   Eating clean and exercising usually top the list, followed by spending less money or saving more money.  Farther down the list are goals such as to quit smoking or to buy a house.

The new year is a clean slate.  Day 1 to a better you?

Every year I vow to eat better and work out more.  Which I usually do, for a while anyway.  So maybe, for me, it’s more of a reset than a restart.  I tried and fell in love with homemade kale chips last year!  Remember? They’re healthy, right?!

While I can’t make fresh celery juice (which is the new cure all) for you everyday or force you to read more books (but I can make some lovely suggestions….), I can offer you some great recipes that are healthy.  Or at least healthier.

Healthy is such a relative term.

Let’s start with soup.  Soups are a great way to eat your veggies.  More veggies equals more vitamins and nutrients.  Soups are also fairly easy to make.  As long as you can dice and chop, you’ll do just fine.  Making soup from scratch allows you to control the ingredients.  Go organic, low fat, gluten or no gluten, dairy free, sugar free.  That’s the beauty of soup, you can make it what you want and it will still taste good.

Soups can be hearty and fulling, an all in one meal.  Case in point, this hearty vegetable beef soup.  It’s full of vegetables and contains no added sugar.

Johnnies stocks quite a few “healthy food” options.  Check out Johnnie’s Facebook page for even more ideas and suggestions.  And, if “healthier” eating isn’t your New Year’s resolution, what is?  I would love to know what everyone is planning for 2019.



Hearty Vegetable Beef Soup

  • 1 Tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1-1 1/2 ground beef (or turkey)
  • 1/2 cup chopped onion
  • 2 small potatoes or sweet potatoes peeled and diced
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 14.5 oz rotel (or diced tomatoes and green chiles)
  • 15 oz. tomato sauce
  • 1 cup water
  • 1 Tablespoon balsamic vinegar
  • 1-2 teaspoon chili powder (more or less to taste)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 tomatoes diced (or substitute with 1-14 ounce can)


  • Heat the oil in a large pot over medium heat. Add the chopped onions and cook for 2 minutes. Stir in the garlic and cook for an additional 1 minute. Next stir in the ground beef and cook until browned. Drain any remaining fat.
  • Stir in potatoes, celery and carrots, rotel, tomato sauce and water. Bring to a light simmer and then stir in the balsamic vinegar, chili powder, salt, pepper and tomatoes.
  • Reduce the heat to low and let simmer for about 30-45 minutes (or until the potatoes and carrots are fork tender), stirring occasionally.


*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  
Recipe found and adapted from www.stylebyemilyhenderson.com.

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