Vegetable Beef Soup

07.17.2018

It might be the hottest month of the year but this Vegetable Beef Soup is the perfect way to use up all those summer veggies! It’s perfectly hearty and filling thanks to the abundance of vegetables and the tender chunks of beef. Plus it’s a versatile recipe so feel free to replace veggies with others you may have on hand.

Vegetable Beef Soup

Vegetable Beef Soup

After simmering for an hour on the stove top this soup has such a delicious rich flavor and the beef is so deliciously tender. This is a perfect comforting fall and winter soup but when you’ve got lots of vegetables to use up in the summer this is the recipe to make!

Want to see how easy this Vegetable Soup Recipe is? Watch the video!

Note that the soup will be a little brothier than what’s pictures, I like to remove some of the broth so you can see the ingredients in the soup. But with that said you can use less broth if desired or even simmer the soup uncovered during cooking (just go easy on the salt).

Vegetable Beef Soup

Ingredients for this Recipe

(Scroll below for full recipe)

  • Beef stew meat
  • Olive oil
  • Yellow onion
  • Carrots
  • Celery
  • Garlic
  • Canned tomatoes
  • Low-sodium beef broth or chicken broth
  • Dried herbs – basil, oregano, and thyme
  • Salt and pepper
  • Red potatoes
  • Green beans
  • Frozen corn and peas
  • Fresh parsley

Ingredients for Vegetable Beef Soup displayed

How to Make Vegetable Beef Soup

Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry with paper towels, season with salt and pepper then add half of the beef and brown about 4 minutes, turning halfway through.

Transfer to a plate and repeat with remaining half of beef.

Vegetable Beef Soup browning beef in pot in oil

Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.

Vegetable Beef Soup sauteing carrots onions celery and garlic in oil in pot

Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.

Vegetable Beef Soup adding beef broth tomatoes cooked beef and herbs to mixture in pot

Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).

Add green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.

Vegetable Beef Soup adding diced potatoes to pot

Pour in corn and peas and simmer until heated through, about 5 minutes.

Vegetable Beef Soup adding frozen peas and corn to pot

Mix in parsley and serve warm with fresh crusty bread for dipping if desired.

Vegetable Beef Soup finished soup in pot

Converting to Slow Cooker Vegetable Beef Soup

This can be made in the slow cooker but you’ll still want to start out by browning the beef, then sautéing the carrots, onions, celery and garlic. You’ll pour both of those mixtures into a large slow cooker along with everything else minus the frozen veggies. Cook on low until beef and potatoes are tender, about 6 – 7 hours, then add frozen peas and corn and heat through.

Converting to Ground Beef

This is such a versatile recipe. Ground beef could even be use here in place of the beef stew meat. If going that route though you won’t need to simmer as long so skip the first 30 minute simmering and jump right to the step of adding the potatoes.

You could also cut up a chuck roast if that’s what’s on sale instead of using beef stew meat.

Vegetable Beef Soup

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Vegetable Beef Soup

4.98 from 40 votes

Soup isn't just for the chilly days. This soup is the perfect way to use up all those summer veggies and those tender chunks of beef add such a delicious flavor. A hearty soup that's sure to satisfy, and you'll love the left overs!

Servings: 8
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 1 1/2 lbs beef stew meat*
  • 2 1/2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper
  • 1 3/4 cups chopped yellow onion (1 large)
  • 1 1/4 cups peeled and chopped carrots (3 medium)
  • 1 cup chopped celery (3 medium)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 8 cups low-sodium beef broth or chicken broth
  • 2 (14 oz.) cans diced tomatoes
  • 1 1/2 tsp dried basil**
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
  • 1 1/2 cups (5 oz.) chopped green beans (trim ends first)
  • 1 1/2 cups frozen corn***
  • 1 cup frozen peas
  • 1/3 cup chopped fresh parsley

Instructions

  1. Heat 1 Tbsp olive oil in a large pot over medium-high heat. 

  2. Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.

  3. Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.

  4. Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
  5. Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.

  6. Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).

  7. Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.

  8. Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.

  9. Recipe source: Cooking Classy

Recipe Notes

*Look for a fatty marbled batch of stew meat, it will be more tender. Dice any larger chunks bite size as needed.

**1 Tbsp dried Italian seasoning can be used in place of basil, oregano and thyme.

***Fresh corn/peas can be used here as well, just add when adding green beans.

 

Nutrition Facts
Vegetable Beef Soup
Amount Per Serving
Calories 344 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 66mg22%
Sodium 581mg25%
Potassium 1403mg40%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 6g7%
Protein 24g48%
Vitamin A 3445IU69%
Vitamin C 32.1mg39%
Calcium 77mg8%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: Vegetable Beef Soup
Calories: 344 kcal
Author: Jaclyn

82 comments

  • Kim O: First time I’ve ever made soup from scratch and I loved it! Making a second batch tomorrow July 15, 2019 at 6:31pm Reply

  • Carl: Can I prepare this the night before, if so how do you suggest ? April 9, 2019 at 11:03am Reply

    • Jaclyn: Yes make it the day before then just store in the refrigerator and reheat on the stove top the next day. Hope you love it! April 10, 2019 at 8:56am Reply

      • Bridget: I added a cup of wine and escarole l love this recipe it is perfect April 18, 2019 at 3:58am Reply

        • Jason: Delicious! Just like my mom used to make! August 4, 2019 at 5:24pm Reply

  • Sheila Wilson: Made the soup and it’s delicious April 9, 2019 at 10:49am Reply

  • Jim Anthony: It sounds good but I’d like to make it in a crockpot. What size would I use? I only have a 6-12 Quart cooker. Would this recipe work in it? March 21, 2019 at 3:40pm Reply

    • Jaclyn: A 6 quart crockpot should be fine. March 21, 2019 at 11:04pm Reply

  • Lunn: Tried thus last night for dinner and the family loved it! It had a great flavor and everything came together beautifully! I foynd my go to recipw dor Veggie Beef soup! March 20, 2019 at 7:03am Reply

  • Lori: I make this exactly as the recipe except that I do add one teaspoon of better than bouillon and a couple dashes of Worcestershire. This is my all-time favorite recipe. March 9, 2019 at 2:41pm Reply

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