A rainbow of veggies along with tender chunks of beef in a savory broth make this vegetable beef soup a comfort classic.
Why this recipe works
A big bowl of hearty vegetable beef soup loaded with colorful veggies hits the spot year-round. Onion, garlic, celery, carrots, potatoes, green beans, corn, and peas are simmered with tender chunks of beef in a simple broth to make a nutritious and comforting soup.
Use your bounty of fresh garden veggies or opt for frozen to save some time, either way, this soup is both easy and flavorful. Looking for a vegetarian-friendly version? Head over to our healthy vegetable soup recipe where we use chickpeas as the source of protein.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – Beef stewing meat, such as chuck roast, is perfect for this soup. You can use your favorite kind of stewing meat for this recipe, just be sure to cut it into equal-sized chunks for even cooking. You can typically find beef stew meat already cubed at the grocery store, but depending on how large the chunks are, you may want to halve them again yourself so they don’t take as long to cook.
VEGETABLES – The beauty of vegetable beef soup is that you can add just about any vegetable to the pot. We used raw yellow onion, garlic, celery, green beans, Russet potatoes, and carrots along with canned diced tomatoes and corn. We also threw in frozen peas at the end. You can use frozen vegetables if preferred, simply add them in towards the end of the cook time.
How to Make Vegetable Beef Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Season the cubed beef stew meat with salt and pepper.
- In a 7-quart Dutch oven, over medium-heat high, add 1 tablespoon of oil. Working in batches, once the oil is hot, brown 1 batch of beef for 1-2 minutes per side. Add more oil to the pot as needed in between batches. Set beef aside.
- Lower the heat to medium and cook the onions and garlic until fragrant. Then add celery and carrots into the pot cooking for another 5 minutes.
- Add in beef broth, diced tomatoes, tomato paste, and herbs. Mix well, then add in the beef and all juices.
- Place the lid on the pot and lower the heat to medium-low. Simmer the soup for 2 hours; the beef should be tender.
- Add in chopped potatoes and green beans and cook for another 30 minutes without the lid, or until the potatoes are fork tender. Then add corn and frozen peas, allowing them to heat up (about 5 minutes). Serve.
Frequently Asked Questions & Expert Tips
Store any cooled leftovers in an air-tight container kept in the refrigerator for 4-5 days.
Yes, you can freeze the cooled vegetable beef soup in a large freezer bag or an air-tight container for up to 3 months. Thaw in the refrigerator and reheat over medium-low heat on the stovetop.
Yes, you can mix and match the vegetables depending on what you have on hand. This soup is the perfect base for just about any veggie you’d like to throw into the pot. Add softer vegetables such as mushrooms and zucchini or leafy greens like spinach or kale towards the end as they don’t take as long to cook.
Browning beef before adding it to soups lends extra flavor. Not only will it give the beef a delicate seared crust, but you’ll be cooking the rest of the ingredients along with the brown bits on the bottom of the pan which is huge for adding flavor.
Serving Suggestions
Enjoy vegetable beef soup garnished with fresh chopped parsley and serve with oyster crackers, saltines, or a side of crusty bread for dipping.
More Soup Recipes
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Vegetable Beef Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3-4 Tablespoons olive oil divided
- 2 pounds stewing beef cut into 3/4 inch pieces
- ½ Tablespoon sea salt
- 1 teaspoon ground pepper
- 1 large yellow onion chopped, about 2 cups
- 5 cloves garlic minced
- 3 ribs celery chopped
- 4 carrots peeled and chopped
- 8 cups low sodium beef broth
- 28 ounces diced tomatoes canned
- 2 Tablespoons tomato paste
- 3 bay leaves
- ½ Tablespoon dried thyme
- 1 teaspoon dried basil
- 4 cups Russet potatoes peeled and cut into cubes. about 4-5 potatoes
- 1 ½ cups green beans trimmed and cut into 1 inch pieces
- 10 ounces canned corn 1 1/2 cups
- 1 cup frozen peas
Things You’ll Need
Before You Begin
- You can use frozen vegetables if preferred, simply add them in towards the end of the cook time. Same goes for incorporating softer vegetables such as mushrooms and zucchini or leafy greens like spinach or kale as they don’t take as long to cook.
- Beef stew meat, such as chuck roast, is perfect for this soup. You can use your favorite kind of stewing meat for this recipe, just be sure to cut it into equal-sized chunks for even cooking. You can typically find beef stew meat already cubed at the grocery store, but depending on how large the chunks are, you may want to halve them again yourself so they cook quicker.
Instructions
- Season the cubed beef stew meat with salt and pepper.
- In a 7-quart Dutch oven, over medium-heat high, add 1 tablespoon of oil. Working in batches, once the oil is hot, brown 1 batch of beef for 1-2 minutes per side. Add more oil to the pot as needed in between batches. Set beef aside.
- Lower the heat to medium and cook onions and garlic until fragrant. Then add celery and carrots into the pot cooking for another 5 minutes.
- Add in beef broth, diced tomatoes, tomato paste, and herbs. Mix well, then add in beef and all juices.
- Place the lid on the pot and lower the heat to medium-low. Simmer the soup for 2 hours; the beef should be tender.
- Add in chopped potatoes and green beans and cook for another 30 minutes without the lid, or until the potatoes are fork tender. Then add corn and frozen peas and allow them to heat up (about 5 minutes) and serve.
Expert Tips & FAQs
- Store any cooled leftovers in an air-tight container kept in the refrigerator for 4-5 days.
- Freezing – freeze the cooled vegetable beef soup in a large freezer bag or an air-tight container for up to 3 months. Thaw in the refrigerator and reheat over medium-low heat on the stovetop.
Nutrition
Kristen Rittmer
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Paul says
Didn’t change a thing. It is wonderful and full of lots of flavor. Thanks so much for the recipe.