This comforting Vegetable Beef Soup is full of tender chunks of beef and veggies in a deliciously seasoned broth. It’s simmered on the stovetop until the beef and veggies are perfectly tender. Every spoonful is bursting with savory deliciousness!
This is one of my favorite go-to soup recipes when I’m craving comfort food… nothing quite compares to a big bowl of homemade vegetable beef soup on a cold day. Pair it with crusty French bread or a grilled cheese sandwich for a satisfying meal!
Why You’ll Love This Soup
- Hearty and wholesome: This soup is incredibly satisfying with an abundance of tender beef and wholesome veggies.
- Rich and savory: The combination of beef broth, tomatoes with juices, garlic, and Italian seasoning gives this soup a robust flavor.
- Customizable: This recipe is highly versatile – make it your personal favorite by using your favorite veggies and seasonings.
- Freezer-friendly: This soup freezes beautifully to enjoy later.
Ingredients Needed
- Olive oil – For sautéing the beef and aromatics.
- Beef – Beef stew meat cut into bite-size pieces.
- Vegetables – Onion, celery, carrots, diced tomatoes, corn, green beans, and peas.
- Potatoes – I use russet potatoes but other types can be used (please see the recipe variations section for substitutions).
- Herbs and seasonings – Garlic, Italian seasoning, bay leaves, salt, and pepper.
- Beef broth – Beef stock can also be used.
- Tomato paste – Adds depth of flavor and slightly thickens the soup.
- Fresh parsley – Optional garnish.
How to Make Vegetable Beef Soup
For the detailed instructions, please see the recipe card.
- Season the meat with salt and pepper.
- Brown the beef in olive oil. Transfer to a plate and set aside.
- Sauté the aromatics.
- Simmer the beef: Add broth, canned tomatoes with juices, tomato paste, browned beef, and seasonings, and bring to a simmer. Simmer for 30 minutes.
- Add the potatoes and continue to simmer.
- Add the frozen veggies: Stir in frozen green beans, corn, and peas and simmer until tender.
Recipe Variations
- Chuck roast: Substitute chuck roast for beef stew meat. Trim excess fat from the roast and cut into bite-size pieces.
- Use your favorite veggies: Feel free to use what veggies you have on-hand. I like to use a variety of frozen vegetables such as baby lima beans, sliced okra, or asparagus.
- Potatoes: Russet potatoes can be substituted with Yukon gold potatoes, red potatoes, or white potatoes.
Helpful Tips
- Choosing the beef: Choose well-marbled beef stew meat or chuck roast for the best flavor.
- Trim excess fat: Before browning the meat, trim any excess fat from the beef to help to prevent the soup from being greasy.
- Browning the meat: Take the time to brown the meat to add depth of flavor.
- Skim excess fat: If you see excess fat floating on the top of the soup, during or after cooking, use a spoon to skim off the fat.
Common Questions
This soup can be frozen for up to 3 months when stored properly in an airtight container.
You can add a simple cornstarch slurry if you prefer a thicker soup. Whisk together 1 ½ tablespoons of cornstarch with equal amounts of cold water and stir in towards the end of cooking.
Yes, but be sure to drain and rinse them before adding to the soup. Add canned veggies during the last 5 minutes of cooking time.
Serving Suggestions
Serve this Veggie Beef Soup with:
- Cornbread
- French bread
- Garden salad
- Grilled cheese sandwiches
- Garlic bread
- Croutons
- Dinner rolls
Storage and Reheating
- Refrigerator: Once cooled, store in an airtight container in the fridge for up to 3 to 4 days.
- Freezer: Once cooled, ladle into freezer-safe airtight containers. Freeze for up to 3 months. Defrost in the refrigerator overnight.
- Reheating: Reheat gently on the stovetop or in the microwave.
Vegetable Beef Soup
Ingredients
- 1 ½ pounds beef stew meat cut into bite-size pieces (½ to ¾ inch)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 to 2 ½ tablespoons olive oil divided
- 1 ½ cups chopped yellow onion
- 1 cup sliced celery
- 1 ½ cups peeled and sliced carrots
- 1 tablespoon minced fresh garlic
- 6 cups beef broth
- 1 (28 ounce) can diced tomatoes undrained
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 3 cups peeled and cubed russet potatoes cut into ½ inch cubes
- 1 cup frozen corn kernels
- 1 cup frozen green beans
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley optional garnish
Instructions
- Season beef cubes with salt and pepper.
- Heat 1 tablespoon of olive oil in a 6 quart Dutch oven or large heavy-bottomed soup pot over medium high heat. Cook the beef in 3 batches until browned on all sides (about 3 to 4 minutes for each batch) and transfer to a plate or large bowl. Do not overcrowd the pot when cooking the beef and add more olive oil when necessary between batches. Set the plate (or bowl) of browned beef aside.
- Decrease heat to medium and add onions, celery, and carrots (add more olive oil if needed). Cook for 3 minutes or until onions are translucent (stirring frequently). Add garlic and cook until fragrant (about 30 seconds), stirring constantly.
- Add beef broth, tomatoes with juices, tomato paste, browned beef, Italian seasoning, and bay leaves. Stir to combine, scraping up any browned bits on the bottom of the pot.
- Increase heat to medium high and bring to just a boil, then reduce heat as necessary to maintain a simmer (medium low to low). Cover and simmer for 30 minutes.
- Add potatoes and stir to combine. Simmer for 15 minutes (covered).
- Stir in frozen green beans, corn, and peas. Bring back to a simmer and simmer for an additional 5 to 10 minutes (uncovered) or until vegetables and beef are tender.
- Season with salt and pepper to taste. Remove and discard bay leaves before serving. Serve sprinkled with parsley, if desired.
Notes
- Storage and Reheating:
- Refrigerator: Once cooled, store in an airtight container in the fridge for 3 to 4 days.
- Freezer: Once cooled, ladle into freezer-safe airtight containers. Freeze for up to 3 months. Defrost in the refrigerator overnight.
- Reheating: Reheat gently on the stovetop or in the microwave.
- This recipe yields approximately 13 cups of soup.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Judy
This vegetable beef soup is absolutely delicious. My mother used to make it from fresh veggies from her garden in the summer and freeze it. We enjoyed it all winter and it’s one of my best childhood memories having this soup. This recipe is as close to hers I’ve had in over 50 years!
Jeff
Alright, look in wanted to make some vegetable soup but I saw your post and said what the heck I’ll try it. I was a bit puzzled while I was cooking it bc I couldn’t smell much and thought oh well I got to finish it.
I didn’t think it would be much so after it was finally finished, i cautiously poured a bowl and slowly blew on and sipped and I literally said “oh my God” I was not expectinguch and got knocked out bu.the flavor of this.
This is amazing. Thanks for posting!
Amy @ The Blond Cook
Thanks so much, Jeff… glad you enjoyed the soup! 🙂
Karly
This should be next to the word “heartwarming” in the dictionary. Looks SO stinking good- definitely need to try this winter!
Amy @ The Blond Cook
Thank you so much, Karly! 🙂
Melissa Griffiths
I love food for that reason, too – it does so much to bind us together! I’m so sorry about your friend battling cancer. It’s the worst! I’m sure such a cozy meal at least made the moment better!
Amy @ The Blond Cook
Thank you so much, Melissa… she enjoyed it so much! 🙂
Mary M. Martinez
I have been meaning to make some hearty beef soup now that it’s getting cooler!! Looks delicious.
Amy @ The Blond Cook
Thanks so much, Mary! 🙂
Traci Brinkley
Made this tonight and love it!! Will definitely make it again. Thank you for sharing!
Amy @ The Blond Cook
Hey Traci, thanks so much… so glad everyone liked it! 🙂
Al G
My Dad made this soup when I was growing up. I loved it! Back then he was able to find a bone to make stock. Of all the things I learned to cook from him this was not one of them. I’m so glad you posted this. Brings back a LOT of memories and I’m going to make this for my family! Perfect winter fare.
Amy @ The Blond Cook
Thank you so much, Al! I enjoy it so much and hope you and your family do, too!
Janna
The best comfort soup ever
Amy @ The Blond Cook
Thanks so much, Janna!