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 and beef barley soup 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.
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.
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.
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.
Beef stew meat, chuck roast, top round roast or bottom round roast. Cut in smaller pieces. These are tough affordable cuts of beef. Searing them first and then cooking is enough cook time for fall apart beef!
This soup recipe is very versatile, add your favorite spices and dried herbs to add flavor.
Yes. I would saute beef first as per recipe, then veggies. Pressure cook on high for 5 minutes. And I would add more tender veggies like peas at the end after cooking.
More Vegetable Soup Recipes to Try
Vegetable Beef Soup Recipe
- 1.5 pounds beef stew meat cubed into 1 inch pieces
- 2 tablespoons flour any
- 2 tablespoons olive oil extra virgin
- 1 medium onion finely chopped
- 3 large garlic cloves minced
- 2 large carrots finely chopped
- 3 large celery stalks finely chopped
- 2 large potatoes medium chopped
- 2 cups green beans medium chopped
- 1 cup peas
- 7 cups beef broth low sodium
- 14 ounces can diced tomatoes low sodium
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Worchestershire sauce
- 3 bay leaves
- 1/4 cup parsley finely chopped
- Preheat large dutch oven or large pot on medium heat and swirl 1 tablespoon of oil to coat. On a large plate, coat beef pieces in flour, add to the pot and cook until lightly browned or for 10 minutes, stirring a few times. Remove onto a plate.
- Add another tablespoon of oil, onion, garlic, carrots, celery and saute for 4 minutes, stirring occasionally. Add oregano, rosemary, salt, pepper and cook for 30 more seconds, stirring frequently. Then add 1 cup beef broth and deglaze the bottom of the pot.
- Add potatoes, green beans, peas, remaining beef broth, diced tomatoes, Worcestershire sauce and bay leaves. Stir, bring to a boil and cover. Reduce heat to low and simmer for 25 minutes or until potato is fork tender.
- Turn off heat and let soup stand for 10 minutes. Add parsley, stir and adjust any seasonings to taste, if necessary. Serve hot.
- Store: Refrigerate for up to 5 days in an airtight container.
- Freeze: Cool, transfer to an airtight container, leaving some room for expansion, and freeze for up to 3 months.
- Reheat: On the stove on low heat, thawed or frozen it just takes longer.
- Frozen and other vegetables: Use any your favorites. You might have to add more broth with some veggies.
- Adjust sodium: Add less salt and do so in the end if not using low sodium broth and tomatoes.
- Tomato sauce: Use for more red vegetable soup instead of diced tomatoes.