Vegetable Beef Soup

July 17, 2018

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Vegetable Beef Soup is the perfect cozy soup and such a good way to use up all those veggies stocked in the fridge!

It’s perfectly hearty and filling thanks to the tender chunks of protein-rich beef and abundance of nutritious vegetables. 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 Vegetable Beef Soup 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

How do You Make 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.

How to Convert 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

More Soup Recipes You Might Like

Vegetable Beef Soup
4.98 from 112 votes

Vegetable Beef Soup

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
Prep20 minutes
Cook1 hour 10 minutes
Ready in: 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

  • 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 to pot and brown about 4 minutes, turning halfway through.
  • Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
  • 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.
  • 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.
  • Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).
  • Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.
  • Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.
  • Recipe source: Cooking Classy

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.
Nutrition values are estimates only. See full disclaimer here.

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233 Comments

  • Debi

    This is almost the same way I make my minestrone soup. Instead of the peeling and frying up of carrots and celery and onions, and the diced tomatoes, I use two cans of stewed tomatoes. It has all of that in it with the exception of the carrots. I just empty the stewed tomatoes into a bowl and mash the tomatoes a little, and throw them the pot, all the juice as well.
    I throw in a can of each of string beans, carrots and mushrooms. My husband hates peas, and I’m not a corn person.
    I’ve always put parsley in it but never the other herbs in this recipe, and use Orzo instead of potatoes. Oh, I also add parmesan cheese to the pot.
    I just turned one off a little while ago on the stove using hamburg and all the herbs and switched the Orzo for the potatoes, and my husband is in love. He’s now on his second big bowl.
    Please don’t ever post a delicious stew/soup like this without mentioning the crusty bread that is a must to go with this.

  • D

    I made this for myself, boyfriend and gave some to my friend and we all LOVED it. I wanted to make a soup and asked my boyfriend what I should make…
    He said a beef soup. I wanted vegetables so this Was the perfect recipe for us! It was flavorful and delicious yet healthy. A few differences from the recipe
    Are: I used a chuck roast, Italian seasoning, 1 box of regular (not low sodium) chicken stock, 1 box of regular beef stock and 1 red onion.
    Everyone said the beef was perfect. Thank you so much for this recipe! I will be making it on rotation :)

  • Angie Cassi

    Soup came out great! This is the perfect recipe! Thank you. I like to use beef soup bones, marrow bones, neck bones or oxtails to create the stock instead of commercial stock. Takes a lot longer and will have to skim a lot more fat but the flavor of beef bone stock is rich, hearty and delicious. I also learned from comments about adding V8, what a great idea! Can’t wait to try it next time.

  • connieg

    I also use a combination of V8 & beef stock. It really adds something nice to the soup. Not to mention throwing every veggie I have on hand in.
    I’m getting hungry just commenting on this!

  • Joan

    Thank you so much for this wonderful recipe . not only was it delicious but it was a very well informative way of writing it. One cup carrots equals 3 to 4 medium etc. also saying you could use chicken broth if you didn’t have beef broth which is exactly what happened to me. And it was delicious.

  • Yvonne Wilson

    I’ve tried this recipe before & love it, making it now for second time so much flavour with all the vegs & herbs.