This vegetable beef soup is made with tender chunks of beef, plenty of vegetables and potatoes, all simmered in a tomato broth. A hearty one pot meal that’s perfect for a cold night!

There’s nothing more satisfying than a good soup, my family loves Mexican chicken soup, hamburger soup, and this simple, yet satisfying beef vegetable soup. This soup is a great way to get some veggies into the kids too!

Vegetable beef soup made with chunks of beef, carrots, potatoes, green beans, corn and peas.

In my opinion, the best soups are the heartiest soups! This vegetable beef soup is about as hearty as it gets, with a rainbow of colorful veggies, tender potatoes, and melt-in-your mouth beef. It’s the ultimate soup for a chilly day.

Serve this vegetable beef soup with baguette slices, cheesy pull apart bread or homemade dinner rolls.

Vegetable Beef Soup Ingredients

To make vegetable beef soup you will need olive oil, beef stew meat, an onion, carrots, celery, garlic, a can of diced tomatoes, Italian seasoning, a bay leaf, beef broth, potatoes, frozen corn, frozen peas, frozen green beans, parsley, salt and black pepper.

Browned pieces of beef stew meat in a soup pot.

How Do You Make Vegetable Beef Soup?

When you make this vegetable beef soup recipe, start by heating oil on medium high heat and browning the beef stew meat in that oil. Make sure the meat gets some salt and pepper. Remove the meat and add the onion, carrot and celery to the pan. Cook the veggies until softened. Add garlic and cook it for a few seconds. Put the beef back in the pot and add the canned tomatoes, Italian seasoning, bay leaf and beef broth. Bring it to a boil then let it simmer until the beef is tender. A handful of chopped potatoes go into the soup and cook them until tender. Finally, stir in the frozen veggies with salt and pepper. After a few minutes, serve the soup in bowls with a sprinkle of parsley.

Beef stew meat, carrots, onion and celery in a pot.

Tips For The Perfect Soup

  • The carrots, onions and celery simmer with the beef, so they end up quite soft at the end. If you prefer firmer vegetables, you can sauté the veggies, then pull them back out of the pan and reserve them to add later on with the potatoes.
  • Make sure your meat is cut into bite-size chunks that will fit on a spoon.
  • I use frozen green beans, peas and corn for convenience sake. If you prefer to use fresh feel free, but add a few more minutes to the cook time.
  • This recipe calls for Italian seasoning. You can buy it at the store or make your own Italian seasoning.
  • I love to serve vegetable beef soup with a side of bread, such as garlic knots or honey cornbread.

Quick Tip

This soup needs to simmer for at least an hour for the meat to get tender, so plan accordingly!

Stew meat, veggies, tomatoes and herbs in a pot.

Recipe FAQs

What is the best cut of meat for vegetable beef soup?

I use beef stew meat for this soup because it’s convenient, inexpensive and tastes great. Another option would be to buy a pot roast, such as a chuck roast, and cut it into pieces.

What are the best spices to use in vegetable beef soup?

I go for convenience here and use dried Italian seasoning in my vegetable beef soup. It’s a blend of dried parsley, basil, oregano and sometimes garlic, and it can be found in almost every grocery store in the spice aisle.

Can vegetable beef soup be frozen?

You can freeze vegetable beef soup for up to 3 months. Simply thaw it overnight in a refrigerator and then warm it on a stovetop or in a microwave.

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A bowl of vegetable beef soup with carrots, celery, onions, potatoes, tomatoes, corn and peas.

Flavor Variations

This vegetable beef soup recipe is delicious as written; however, you can modify the flavors to suit your own taste.

  • Ground Beef: Short on time? Try using 1 1/2 pounds of lean ground beef in lieu of the stew meat. The ground beef will shave a lot of time off the simmering process.
  • Potatoes: Choose any potato you like here. I went with the classic Russet potatoes, but red potatoes and Yukon Gold also work great.
  • Vegetables: You can add your favorite vegetables like zucchini, cauliflower and others.
  • Spicy: You can make this vegetable soup spicier by adding some hot sauce or crushed red pepper flakes.

Slow Cooker Vegetable Beef Soup

You can make this recipe in a slow cooker. Simply, brown your beef and sauté your veggies as directed, then place the beef, vegetables, broth, tomatoes and seasonings in a crock pot. Cook on low for 6-8 hours. Add the potatoes after the 4 hour mark and stir in the frozen green beans, corn and peas right before serving.

You just can’t go wrong with this soup! The loaded color, flavor and texture and will satisfy even the biggest appetites.

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Vegetable Beef Soup

AuthorSara Welch
Vegetable beef soup made with chunks of beef, carrots, potatoes, green beans, corn and peas.
This vegetable beef soup is made with tender chunks of beef, plenty of vegetables and potatoes, all simmered in a tomato broth. A hearty one pot meal that’s perfect for a cold night!
Time
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course Soup
Cuisine American
Serves 6

Ingredients 

  • 1 tablespoon olive oil
  • 2 pounds beef stew meat
  • salt and pepper to taste
  • 1/2 cup onion chopped
  • 3 carrots peeled, halved and sliced
  • 2 stalks celery sliced
  • 2 teaspoons minced garlic
  • 28 ounce can diced tomatoes do not drain
  • 1 1/2 teaspoons Italian seasoning
  • 1 bay leaf
  • 7 cups beef broth
  • 2 cups Russet potato peeled and cut into 1/2 inch pieces
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 3/4 cup frozen cut green beans
  • 2 tablespoons chopped parsley

Instructions 

  • Heat the olive oil in a large pan over medium high heat. Season the stew meat with salt and pepper to taste.
  • Place half of the meat in the pan in a single layer. Cook for 3-4 minutes per side or until browned.
  • Repeat the process with the remaining beef. Place the meat on a plate and cover to keep warm.
  • Add the onion, carrot and celery to the pan. Cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
  • Add the beef back to the pot along with the tomatoes, Italian seasoning, bay leaf and beef broth. Bring to a low simmer.
  • Simmer for 60 minutes or until beef is tender.
  • Add the potatoes to the pot and cook for an additional 20 minutes or until tender.
  • Stir in the corn, peas and green beans. Cook for 5 minutes. Season the soup to taste with salt and pepper.
  • Discard bay leaf. Sprinkle with parsley and serve.

Notes

  1. This soup needs to simmer for at least an hour for the meat to get tender, so plan accordingly!
  2. The carrots, onions and celery simmer with the beef, so they end up quite soft at the end. If you prefer firmer vegetables, you can sauté the veggies, then pull them back out of the pan and reserve them to add later on with the potatoes.

Nutrition

Calories: 367kcal | Carbohydrates: 26g | Protein: 40g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 776mg | Potassium: 1399mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5410IU | Vitamin C: 24.8mg | Calcium: 124mg | Iron: 6mg

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