This recipe for homemade vegetable beef soup is hearty with tender chunks of beef and all of our favorite veggies!
Jam-packed with flavor, this meal is slowly cooked on the stovetop until the beef is extra tender! It’s easy to make ahead and reheats and freezes beautifully.
Homemade & Hearty
We just love recipes where you can toss everything in the pot and let it simmer away!
- This recipe is easy with tender beef.
- There is some prep involved but most of the time is hands-off as the soup simmers.
- This soup can be adapted to whatever veggies you have on hand.
- This soup reheats and freezes well.
Ingredients for Vegetable Beef Soup
Meat – Just like a beef stew, chuck is our first choice because it is so tender. Use a chuck roast and cut it yourself. You can also use beef stew meat, skirt steak, or even brisket. If substituting ground beef, it won’t need to simmer for a long time to tenderize.
Vegetables – The vegetables in this soup let you eat the rainbow. If you’d like to use frozen vegetables, they can be added along with the corn and beans.
Seasonings – Onion and garlic, Italian seasoning, salt, & pepper keep this beef soup savory with a simple and hearty flavor. This recipe uses dry spices. If adding fresh herbs, stir them in with the beans and corn.
How to Make Vegetable Beef Soup
- Brown beef in small batches and soften onion per the recipe below.
- Add broth, tomatoes (with juices), & seasonings per the recipe below and simmer until the beef is tender.
- Add vegetables and simmer until cooked.
We love to serve this hearty soup with crusty artisan bread for dunking or sopping up any sauce in the bottom of the bowl!
If you’d prefer, you can make this into a slow cooker vegetable beef soup or cook it in the Instant Pot. For the Instant Pot, follow the same cooking times as our beef stew recipe.
Tips for the BEST Soup
- Browning adds flavor. Brown in small batches – if the pan is crowded, the beef will steam instead of brown.
- When adding broth, scrape up any brown bits in the bottom for extra flavor.
- Ensure the beef should is fork-tender before adding the veggies. If the beef is not tender, it likely needs more time, cover and cook it 20 minutes more and check it.
- To thicken the broth a little bit, mix a tablespoon or so of cornstarch with an equal amount of water. Stir it into the simmering soup and let it cook for at least 1 minute.
More Beefy Soup Recipes
A hearty bowl of soup is the perfect belly warming meal and this vegetable beef soup recipe is just one of our favorites!
Did your family love this Vegetable Beef Soup? Be sure to leave a comment and a rating below!
Vegetable Beef Soup
Equipment
Ingredients
- 1 ½ pounds beef chuck roast trimmed and cubed into ½" pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 6 cups beef broth
- 15 ounces canned diced tomatoes with juices, 1 can
- 1 teaspoon Italian seasoning
- 2 cups potatoes cubed ½-inch
- 3 medium carrots sliced ½-inch
- 1 rib celery sliced ½-inch
- 1 cup green beans cut into 1-inch pieces
- ½ cup frozen corn thawed
- chopped fresh parsley for garnish, optional
Instructions
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Season beef with salt & pepper.
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Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.
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Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.
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Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer covered for 45-65 minutes or until beef is fork-tender.
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Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).
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Season with salt & pepper to taste and serve.
Notes
- Chuck is our first choice for tender beef but you also use beef stew meat. Some cuts may need to cook longer.
- Brown the beef in small batches. Browning adds flavor. If the pan is crowded, the beef will steam instead of brown.
- When adding liquid, scrape up the brown bits for more flavor in the soup.
- The beef should be fork tender before adding the veggies. If the beef is not tender, it likely needs more time, cover and cook 20 minutes more and check it.
- If substituting ground beef, it won’t need to simmer for a long time to tenderize.
- This recipe uses dry spices, if adding fresh herbs, stir them in with the beans and corn.
- If you’d like to use frozen vegetables, they can be added along with the corn and beans.
- To thicken the broth a little bit mix a tablespoon or so of cornstarch with an equal amount of water. Stir into the simmering soup and let it cook at least 1 minute
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Lunch, Side Dish, Soup
Cuisine American
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Love all the easy crockpot recipes.
Delicious
Wonderful & very easy to make.
Can I use canned, diced potatoes?
This soup had so much flavor! It was delicious.
I have to add to the 5-star rating for this thick and tasty soup. I have also not had beef chunks come out so tender – and wondered how that was done, since I have previously not pulled it off.
Made this soup, it was easy to make and good. Husband said it was good. He rarely makes a comment .
I haven’t made it yet but it sounds Delicious and easy to make I’m sure it will be Delicious
Let us know how it turns out for you, Paul!