Name: Vegetable Beef Soup
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
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

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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.

How do you make vegetable beef soup?

This soup starts with beef stew meat, which is browned along with carrots, onions and celery. The beef and veggies go into a big pot with tomatoes, beef broth and seasonings, then everything simmers away until the beef is tender. A handful of potatoes go into the mix, along with some frozen veggies to make this delectable and easy soup.

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 put a pot roast, such as a chuck roast, and cut it into pieces. If you want to make beef vegetable soup and you’re pressed for 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.

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

I go for convenience here and use dried Italian seasoning in my 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.

Tips for beef vegetable soup

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 saute the veggies, then pull them back out of the pan and reserve them to add later on with the potatoes.
Choose any potato you like here – I went with the classic Russet potatoes, but red potatoes and Yukon Gold also work great.
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.
I love to serve vegetable beef soup with a side of bread, such as garlic knots or honey cornbread.

Slow cooker vegetable beef soup

This recipe can easily be adapted for the slow cooker. Brown your beef and saute 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 – it’s loaded color, flavor and texture and will satisfy even the biggest appetites.

More fabulous soup recipes

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

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5 from 35 votes