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).

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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

4.97 from 29 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.

**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*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 66mg 22%
Sodium 581mg 24%
Potassium 1403mg 40%
Total Carbohydrates 30g 10%
Dietary Fiber 5g 20%
Sugars 6g
Protein 24g 48%
Vitamin A 68.9%
Vitamin C 38.9%
Calcium 7.7%
Iron 24.8%
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 344 kcal

60 comments

  • Barbara Fallon: Great soup and easy to make. January 20, 2019 at 7:33am Reply

  • JC: Great January 14, 2019 at 7:58pm Reply

  • Kathy: Nancy: How much in cups is a serving? Thank you, Kathy January 14, 2019 at 10:00am Reply

  • MikeA: I made this on a very snowy day. Omitted the oregano and added a little basil. Used a quart of broth and a quart of stock also added cabbage and used frozen beans, peas and corn. Adjusted simmer time. January 13, 2019 at 5:39pm Reply

  • Nancy: I am just about to make the soup now! I only have beef stock, not broth, can I use that instead? If so, do I use less or more? January 13, 2019 at 1:29pm Reply

    • Jaclyn: Stock is usually stronger in flavor and more reduced but it varies between brands. I’d probably use half water half stock. January 13, 2019 at 2:27pm Reply

  • Cynthia: I made this as listed but with hamburger meat. Still did all the cook time after the onions, carrots and celery were sauteed. Actually added about 20 min at the end to ensure all veggies were tender for me. I loved it, perfect spices, wonderful flavor. Can’t wait for leftovers tomorrow! January 12, 2019 at 8:03pm Reply

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