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.
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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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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.
This soup is sooooo good. I made it on a busy day where I originally intended to make a similar recipe in the crock pot, but as it got later I ran out of time for a 4-6 hour recipe. This one was perfect for me to throw some stuff in the pot, go pick up one kid. Add some more stuff, drop off another at practice. For the frozen veggies at the end, I measured them out, set them on the kitchen counter, and tasked my 11 yr old with “finishing cooking” after the 20 minutes for the potatoes was up while I picked my other daughter up from piano lessons. The result was a hearty, delicious meal waiting for us when we got home! I’m about to make it again for a friend who just had surgery.
I made this and it’s so delicious! The onky things I did different was I used 2 1/4 lean ground beef, and 1 can of drained green beans. Served it with Mexican cornbread. Everyone loved it. Will definitely be making this again and again, thank you so much for such a delicious recipe!
Delish as written. I did have to add salt after each ingredient addition. I also had some beef marrow bones in the freezer and added two of those for extra flavors. And I will say my dog enjoyed what was left on one of them. Lol
Tweaked this recipe a little and it was delicious! I used 2 full cartons of beef broth, 1 cup of a frozen blend of veggies (carrots+peas+corn+green beans), subbed 2 zucchini’s for the fresh green beans, subbed diced tomatoes for stewed tomatoes for added flavor, and added a mcmormick beef stew seasoning packet, extra black pepper, cayenne pepper for spice! Everything was delicious!
I love putting rudabaggas and turnip roots in mine…My son loves this! Ty
The recipe looks wonderful. Can I use squash in the soup zucchini mor butternut and should I remove the seed core? How long does the squash need to cook if I can use it in the soup.
Thanks
You can use squash. If you use zucchini you don’t need to take the seeds out. If you use butternut, remove the seeds and peel. Butternut will take about 20 minutes to cook, zucchini takes 8 minutes.
I am making this on the stove. When My guests arrive we usually enjoy appetizers and drinks. Is it okay to transfer the soup to the crock pot and keep on warm setting until ready to serve?
Thanks. Looking forward to trying this. I’m having a hard time to decide how I want the fresh green beans to be. I’m leaning to well cooked, not crunchy. What is your personal preference and you family? Recipe looks amazing.
Yes that should be fine to keep it warm in a crock pot! I agree the green beans should not be crunchy.
Wondering if I could use chicken stock instead of beef???
Yes that’s fine!
I’ve made this several times. It’s the first recipe that tastes like my Mom and Dad made! So, so happy to have found this! I have followed Dinner at the Zoo ever since! I just love your recipes! Please keep them coming! Thank you sooo much!!😊🥰
used left over beef roast( dumped in leftover gravy too)…it was fantastic!!!! will definitely make again and again.
I make this a lot in the winter time.
I also add 2 Tlbs of tomato paste for depth of flavor.
For seasonings I use Salt, pepper, garlic powder, and
1 Tlb of dried Italian seasoning.
The frozen vegetable mix makes it very easy. Yum
Thank you for your recipe! My family really enjoyed the different seasonings from what I usually use. From now on I will only use your recipe.
I love this recipe! Since I really like cabbage in my vegetable soup, I added 2 cups cabbage cut into 1 inch cubes. Follow the recipe, just add the cabbage to the simmering beef about 20 minutes before you add the potatoes.
What is a serving regarding nutritional facts?
It’s 1 1/2 cups!
A bit too much meat for my family. I used about 1 1/4 pounds top sirloin, and then threw in whatever was in the refrigerator and smelled okay–chopped mushrooms, barley, lima beans, etc. Good soup!
Delicious! I imagine it will only get better as leftovers! Does it hold up if frozen?
Yes you can freeze it!
Awesome recipe my family enjoyed it…
Good recipe, was looking pretty hard for a hearty vegetable soup and liked this, never tried to improve it only substituted and added what i had and what i had lots of ,moose meat from last year and butternut squash from the garden
Make it exactly how the recipe says and you’ll have a fantastic soup. Yum Yum Yum
My husband loves this soup and requests it at least once a week. I double the recipe and freeze half so I only have to cook it every two weeks. Needless to say it’s a big hit, my grandkids love it as well.
Ramona
Thanks for the tasty recipe!