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!
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.
Table of Contents
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.
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.
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!
Recipe FAQs
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.
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.
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.
Follow Me
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.
More Fabulous Soup Recipes
Chicken and Wild Rice Soup
50 mins
Ham Bone Soup (Slow Cooker)
4 hrs 10 mins
Slow Cooker Chicken Tortilla Soup
3 hrs 10 mins
Farro Soup with Meatballs
50 mins
Beef Noodle Soup
35 mins
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Vegetable Beef Soup
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
- This soup needs to simmer for at least an hour for the meat to get tender, so plan accordingly!
- 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.
Just made this recipe yesterday and it was a HUGE hit! I increased the ingredient measurements a little bit tho. But it was AMAZING! I will be making this over and over for years to come! Its so perfect for these super cold Maryland Nights!!!! Thank u! Xoxo Happy Holidays!!!
Excellent soup. Made it per the recipe except added some chopped cabbage.
Delicious!!! I was looking for a vegetable beef soup with lots of veggies and I tried your recipe, Sara. It’s an entire meal in a bowl; protein, starch, vegetables. It was fantabulous! We ate some crusty rolls with it. I made a big batch and thought I might have to freeze some but I was pleasantly surprised by how fast it got eaten. It’s the perfect comfort food. I like how you accompany your recipes with videos, photos and tips. Thank you Sara!
Hi Sara,
This sounds DEEEEEE-LISH!!! If I wanted to use small red or yukon gold potatoes cut in half, instead of the russet, think I would have a problem with leaving the skin on?
Thanks a Bunch,
Deb
It’s totally fine to leave the skin on!
There’s an old diner in the town I grew up in that made the most wonderful vegetable soup, seems similar to this but theirs had pasta in it… could pasta be added to this recipe?
Yes that will work!
Delicious!! The recipe turned out amazing and even my kids loved it. Thanks for the share
It is simmering right now and it smells wonderful. I added chopped up cabbage and softened with the onions . Can’t wait for dinner!!!
It is delicious. My husband is not a big soup fan…and he even said it was very good! This is my new beef veggie soup recipe!!
I’m making this right now! With one child sick and myself not feeling all that well a gourd hearty soup sounds perfect. This sounds Devine with all the veggies and beef. Will comment again when done with the families review.
I’ve only just tasted it so far (still simmering) and am already loving it. I used leftover pot roast, chopped up, had to improvise Italian seasoning (1/2 tsp basil, 1/2 tsp oregano, 1/4 tsp rosemary, 1/4 tsp thyme), and used vegetable broth since that’s what I had plus worchestershire sauce since I like it. Even with the changes, it’s going to be tempting not to eat it all before my other half gets home. Thank you!
Would you just throw all of this in the Crock-Pot on low for 8 hours for a Crock-Pot version? Brown meat first of course.
Yes that would work!
Great recipe! My mom gave me a big package of beef soup bones from a side of beef they purchased — with plenty of meat on them — and I simmered the heck out of those all day. I didn’t add any other broth, but other than that (and leaving out the Italian seasoning and using a smaller can of tomatoes), I followed the recipe, and it was delicious!
What a cosy and comforting soup with goodness, it’s a meal in itself.
I can’t get over how delicious this recipe reads and looks! This is the PERFECT way to spend cold winter days, a big bowl of this hearty soup and some bread on the side!
It looks like we have a couple days of winter setting in this week so this will make the perfect meal to help warm up!! Pinning for later!
This is my second time to make this soup in two weeks! Haha my husband and I couldn’t stop eating it and he asked for it again this weekend. Currently on the stove and smelling Devine! Only thing I changed was I used low sodium beef broth. Never made it with regular (I am sure it is great) I’m just a little sensitive to salt. Seriously, such a good recipe. We will have this in our back pocket for years to come! Thank you!!
So happy to hear you enjoyed it, I appreciate you coming back to comment!
This is one of my favorite soups! We eat a lot of soup. I tend to make a big pot and hope it would last a few days but it never does LOL. Can’t wait to add this one to the mix. It looks so rich and flavorful!
I love a classic beef stew like this, especially with all the cold weather we’ve been having lately. I always feel like stews like this are even better the next day which makes them perfect for meal prep!
This looks so hearty and warming! Perfect comfort food for all this cold weather we are having!
I agree nothing is as satisfying as a good soup! This beef soup looks incredibly hearty and delicious! This just went on my need to make list!
I love soups and this one sounds so tasty and healthy! It’s great how packed full of veggies it is and would definitely be a soup my husband and I would love.