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
- Chicken and Wild Rice Soup
- Ham Bone Soup
- Slow Cooker Chicken Tortilla Soup
- Farro Soup with Meatballs
- Beef Noodle Soup
Vegetable Beef Soup
- 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
- 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.
This is the best vegetable soup I have ever made. Hubby is not a soup lover but really likes this soup so was able to make it again and now I keep some frozen. Had friends over for lunch and they raved about it and even asked for the recipe. I could eat this 2-3 times a week and still love it. Thank you for this recipe
So close to my momma’s. Tip: grate frozen butter into the flour. Perfect shred, no mess.
I just made this for my family for the first time, I can’t wait to enjoy it after reading all the reviews! I might have changed a couple things and added a couple things buti stuck to you receipe.
I added turmeric and a tblsp of red pepper flakes. It was wonderful.
I deglazed the pan after browning the meat with a little black coffee, it brought the beef flavor over the top! Excellent recipe!
I made this soup for our first meal for Valentine’s Day dinner.My mother in law and sister in law spent the weekend with us, so we had two main courses! This soup was delicious everyone enjoyed it , will definitely make again and happy that you share the recipe so we could tried it. Thank you…
Can this recipe be made in the instapot?
Yes that should work fine!
By far, this is the best vegetable beef soup I have ever eaten. Will make it again.
LOVE LOVE LOVE this soup that is almost like a stew (I believe Rachael Ray coined the term “stoup” which perfectly describes this). Such depth of flavor! Will be making this multiple times this winter!
Am I supposed to cover?
I do not cover it!
I made this for a teacher carry-in during conferences. Finished it in the crockpots. I had several teachers ask for the recipe. It was a big hit
I was craving vegetable beef soup but hadn’t made it for myself before. Cruising the internet fora recipe, dinneratthezoo came up and I knew I had a winner. Such a simple recipe (just my speed) and it was absolutely delicious. I froze some and have since thawed/reheated. This soup freezes wonderfully! I now know that anything that comes off Sara’s website is going to be something I will make time and again. Thanks, Sara!
Turned out AWESOME. I seasoned my beef differently and added extra veggies and a can of Hunts Garlic & Herb Pasta Sauce. I let it cook a little long than directions also. Made a pan of cornbread with it.🥰 I haven’t had this is over 7 years and this was my first time making it myself.(My grandmother use to make it all the time. I have plenty for left overs & im so happy.
We make this with ground beef instead and LOVE it. We brown the beef first, and then proceed with the recipe as described and just toss the beef back in. It’s a favorite in our house!
Could I use canned vegetables?
That should be fine!
I made it with sirloin and only had 14 oz of tomato, and it was fabulous!
Second time making! Husband requested it!! Loved it first time around. Served with some corn bread. It’s easy and very flavorful.
Soup was fantastic!!!!
Such a good recipe! I’ve made this three times and it’s a huge hit even with the kids. I add barley with the beef stock and it’s delicious. Thank you for posting!
Did you cover while it boiled?
I made this soup for dinner tonight because I had all the right ingredients and thought I would give it a try. It was a hit and even my finicky no veggie eating son liked it! I cooked it on high for 4 hours in the crock pot to make sure the meat was tender and it totally was. Definitely a new go to for us! Thank you for the yummy recipe!