Vegetable Beef Soup

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Healthy, nutritious, and super-delicious soup. Ready in 1 hour. 


  • 700 grams/1.5 pounds lean ground beef
  • 2 tablespoons Worsheshire sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried or 2 sprigs fresh chopped basil
  • 1/2 teaspoon garlic powder or 1 clove fresh garlic minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 2 tablespoons avocado oil
  • 3 cups of fresh or frozen mixed veggies of choice
  • 1-liter broth (beef, chicken or veggie)
  • 1 large can diced tomatoes
  • 1/2 cup Frank’s Redhot Sauce
  • 2 bay leaves
  • salt and pepper to taste


  1. In a large bowl combine ground beef, Worsheshire sauce, Italian seasoning, basil, garlic, onion powder, and chili powder and mix thoroughly.
  2. In a large heavy-bottomed pot, add avocado oil and heat on medium-high for 1 minute.
  3. Make small thumbnail-size meatballs with the ground beef mixture, fry on medium-high until all meatballs are browned (approx. 10 minutes).
  4. Add veggies to meatballs and fry for another 5 minutes, stirring occasionally.
  5. Add remaining ingredients to the pot and bring everything to a boil, reduce heat and simmer on medium-low for 30 minutes. 
  6. Let stand for 10 minutes prior to serving.