It was raining all week and what could be better than homemade soup? I decided to make my favorite vegetable soup with fresh basil and homemade yeast rolls. It was SO good!! I wanted to share with everyone my super easy recipe because it’s too good not to share.

The secret to this soup is the fresh basil. I have learned from using meal delivery services and what makes the food so good? Fresh ingredients! You now know the secret to every yummy recipe. I love using fresh herbs because the food has so much more flavor. Plus, using organic foods makes a difference as well.

The meat, the vegetables and the sauce is all organic. We decided way back in 2014 that we would only buy organic foods. Every time I see those salmonella outbreaks it’s always wal-mart meat and it’s not organic. Pay attention to what you are putting in your bodies. It does make a difference.

I am all about simple, hence the name of my blog. Well, I made the most delicious yeast rolls using my bread machine while this soup was simmering. You can find the recipe for my mouth watering yeast rolls right HERE. (coming soon)

Vegetable Soup with Fresh Basil

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Cuisine: American

Servings: 6-8

Vegetable Soup with Fresh Basil


teaspoon of olive oil

1 pound of lean ground beef

1 teaspoon garlic, minced

1 small onion, chopped

3 carrots, peeled and chopped

4 celery sticks, chopped

6-8 small yellow gold potatoes, diced

14.5 ounce can of mild rotels

2 15 oz. cans of tomato sauce

4 cups of vegetable broth

1 can of corn, optional

1-2 teaspoons of chili powder

1 teaspoon salt

1-2 teaspoons black pepper

fresh basil for garnish


  1. 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.
  2. Stir in potatoes, celery and carrots, corn, rotels, tomato sauce and vegetable broth. Bring to a light simmer and then stir in the chili powder, salt and pepper.
  3. Reduce the heat to low and let simmer for about 1 1/2 hours (or until the potatoes and carrots are fork tender), stirring occasionally.
  4. Garnish with fresh basil!


-Feel free to add in a mix of different vegetables or omit the meat and add an extra cup of vegetables.

-This soup freezes great! Let cool and then place in a zip top bag.

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This soup is souper ( haha!!) easy to make.

You cook your onions, add garlic and add your meat.

Brown that up really easy and then add the vegetables and broth. Don’t worry if it looks a little runny, the broth will cook out as the vegetables cook.

I let mine simmer for about an hour and a half and it was PERFECT!