Vegetable Beef Soup Recipe

Cozy up with this homemade Vegetable Beef Soup Recipe. Loaded with tender beef chunks, and hearty vegetables, it’s so good!

Just like my classic vegetable soup recipe, this flavorful dish is incredibly easy and satisfying during the fall and winter months.

Nothing beats a warm and tasty bowl of soup to fill you up on a chilly day. Vegetable beef soup is packed with colorful veggies, juicy beef, and a warm tomato broth. This is a must make!

Beef vegetable soup, beef barley soup and of course beef stew are very popular in my household. Perfect for a comforting weeknight meal, they can be made on the stove top or in your slow cooker.

Busy and looking for quick, cozy recipes? Make Instant Pot beef barley soup and Instant Pot beef stew.

Ingredients for Vegetable Beef Soup Recipe

Vegetable beef soup recipe is made with budget friendly ingredients that’s perfectly hearty and filling.

• Beef stew meat: Beef stew meat is a tough, affordable cut of beef that will turn out juicy, and tender. You can also cut up a chuck roast.
• Veggies: I used onion, carrots, celery, potatoes, green beans, and peas. It’s a great recipe to eat more veggies!
• Flour: Flour is used to coat beef before sauteing and to thicken the broth. Any kind of flour will work.
• Oil: To prevent meat and veggies from sticking.
• Fresh garlic: Adds a delicious flavor.
• Broth: Low sodium beef broth and diced tomatoes blend together creating a rich broth.
• Seasoning: A delicious blend of spices give this beef vegetable soup tons of flavor. I used dried oregano, dried rosemary, salt, pepper, bay leaves, and a dash of Worcestershire sauce. You can also throw in or substitute Italian seasoning.
• Fresh herbs: I love to garnish my soup recipes with finely chopped fresh parsley or fresh dill, it adds a fresh herby flavor. Fresh basil is another wonderful option.

How to Make Vegetable Beef Soup

Here’s how to make vegetable beef soup in one large pot and 4 simple steps. In under an hour you have a comforting bowl of soup with tender chunks of beef.

Easy to make with two cooking options, you can find crockpot instructions below.

• Sauté beef: Preheat large Dutch oven or large pot on medium-high heat, add 1 tablespoon of oil and swirl to coat. On a separate plate, coat beef pieces in flour. Add the coated beef to the pot and cook until lightly browned, about 10 minutes, stirring a few times. Remove onto a plate.
• Add longer cooking veggies and spices: Add 1 tablespoon of oil, onion, garlic, carrots, celery. Sauté for 4 minutes and stir occasionally. Add oregano, rosemary, salt, pepper and cook for an additional 30 seconds, stirring frequently. Add 1 cup beef broth and deglaze the bottom of the pot for more flavor in the beef soup.
• Add remaining ingredients: Add potatoes, green beans, peas, remaining beef broth, diced tomatoes, Worcestershire sauce, bay leaves, and beef. Stir and bring to a boil. Reduce heat to low, cover and simmer for 25 minutes or until potato is fork tender.
• Add the finishing touches: Turn off heat and let beef and vegetable soup rest for 10 minutes. Add parsley, stir and adjust any seasonings to taste. Ladle the soup into bowls, garnish with more parsley if you’d like, serve hot, and enjoy!

How to Make Vegetable Beef Soup in Crock Pot

This recipe for vegetable beef soup is incredibly easy to make in the crockpot! You can even chop the veggies the night before so you can dump, cover and go the next morning.

Before adding the beef, you want to follow recipe steps to sauté the pieces in a skillet first. This is an important step because the beef will develop a deliciously flavorful exterior.

Then combine all fresh vegetables, broth ingredients, and seasonings to the crock pot. Cook on high for 4-6 hours or low for 6-8 hours. I would add tender veggies or any frozen veggies like peas at the end, so they don’t get too soft.

Tips and Variations

This homemade vegetable beef soup recipe is wholesome, protein-packed, and nutrient-rich. It’s the perfect comfort food that’s very versatile, here are some helpful tips and variations to try.

• Other vegetables: I love loading up my soups with veggies! Try adding chopped cabbage, cauliflower florets, parsnips, or finely chopped kale.
• Potatoes: I recommend using Yukon golds, white or yellow potatoes in soups and stews. A russet potato is high in starch and low in moisture, they will soak up liquid and lose their shape.
• Use ground beef: It cooks much faster than beef stew meat so you won’t need to simmer as long. If you use lean hamburger, you can drain excess fat after sauteing.
• Omit flour: The flour is used to thicken the beef vegetable soup, so it is optional.
• Brown beef longer and in small batches: If you sauté in small batches for longer, the beef will have a nice char and rich flavor. If the pan is crowded, the beef will steam instead of brown.
• Add frozen peas and green beans at the end: I recommend adding them 10 minutes before the end of your cook time if you like them harder.
• Frozen vegetables: Feel free to use any frozen vegetables you have on hand. Frozen corn is a great option.

Serving Recommendations

This vegetable beef soup recipe is so hearty and delicious, it’s a family favorite that will make it into your regular rotation all season long.

Serve it with buttery cornbread, cornbread muffins, garlic bread rolls for dipping, or your favorite crusty bread or baguette for soaking up the savory broth.

How to Store, Freeze and Reheat

Store: Allow the soup to cool and refrigerate for up to 5 days in an airtight container.

Freeze: This is a perfect soup recipe to freeze in portions and thaw to reheat later. Cool completely, transfer to an airtight container leaving room for expansion, and pop it in the freezer for up to 3 months.

Reheat: Simply reheat on the stove on low heat. You can reheat from thawed or frozen, frozen just takes longer.

FAQs

More Vegetable Soup Recipes to Try

• Instant Pot vegetable soup
• Ukrainian borscht
• Mexican vegetable soup
• Chicken vegetable soup