This post may contain affiliate links. Please read our disclosure policy.
Homemade vegetable beef soup is the ultimate cozy meal! With tender beef, hearty veggies, and a rich broth, it’s slow-cooked for big flavor. Make it ahead, freeze it, and enjoy quick, comforting meals anytime.
Holly’s Hearty Soup Highlights
- Flavor: Cozy with a rich, savory beef broth and plenty of hearty vegetables.
- Budget Tip: Using stew beef or leftover roast keeps this recipe budget-friendly.
- Swaps: This soup can be made with whatever veggies you have on hand.
- Freezing: This soup reheats and freezes well.
Easy Ingredients and Add-Ins
- Meat: Just like a beef stew, chuck is our best choice for beef vegetable soup 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. Try using fresh instead of canned tomatoes. If you’d like to use frozen veggies, they can be added along with the corn and beans. Use russet potatoes for the best texture.
- Seasonings: Onion, garlic, and Italian seasoning keep this beef soup savory with a simple and hearty flavor. If adding fresh herbs, stir them in with the beans and corn. Feel free to add extras like a bay leaf, some thyme, or a splash of Worcestershire sauce.
How to Make Vegetable Beef Soup
- In a Dutch oven or soup pot, brown beef in small batches and soften the yellow onion.
- Add broth, tomatoes (with juices), & seasonings (full recipe below) and simmer until the beef is tender.
- Add vegetables and simmer until cooked.
Storing Leftover Soup
- Refrigerator: This tasty soup will keep in an airtight container in the refrigerator for up to 4 days.
- Freezer: Beef soup can be kept in the freezer for up to 3 months. Store in airtight containers, label with the date, and use within that time for best flavor and texture.
- Reheating: Vegetable beef soup can be reheated on the stovetop over medium heat or in a single bowl in the microwave until heated through.
Beef it Up!
Did your family love this Vegetable Beef Soup? Leave a comment and rating below!
Vegetable Beef Soup
This hearty vegetable beef soup is loaded with tender chunks of beef and a medley of vegetables.
Equipment
Ingredients
- 1½ 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
- 1 (15 ounce) can diced tomatoes with juices
- 1 teaspoon Italian seasoning
- 2 medium potatoes cubed ½-inch
- 3 medium carrots sliced ½-inch
- 1 rib celery sliced ½-inch
- 6 ounces green beans cut into 1-inch pieces
- ½ cup frozen corn kernels thawed
- chopped fresh parsley for garnish, optional
Instructions
- Season beef with salt & pepper.
- 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.
- Add all the cooked beef to the pot, reduce heat to medium, and add onion and garlic. Cook 2 minutes more.
- 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.
- 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).
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
Serving: 2cups | Calories: 257 | Carbohydrates: 17g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 909mg | Potassium: 793mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4009IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Side Dish, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Outstanding!! This will definitely be on regular rotation in our household!!
Can I make the soup in my slow cooker?
I would suggest using our Slow Cooker Vegetable Beef Soup recipe instead!
This looks yummy! Could it be done in the instant pot? If so how long to cook?
For the Instant Pot, you can follow the same cooking times as our beef stew recipe. Enjoy!
The first time I made this it was amazing! This second time, I don’t know if I didn’t get my stew meat done enough during the precook process or what happened to it. Is there a warming method I can use that will soften the meat more?
You could remove the chunks of beef and simmer them in broth a bit longer until tender. Let us know how it goes!
Grandma made this but used whatever was inexpensive, hamburger meat and then she also added tomato soup to make it more tomato-ee. I add Worcestershire sauce to mine. Love it.
this soup is absolutely amazing I’ve made it a couple times already I’m fixing to make it again absolutely delicious my whole family loves it even my husband who don’t even care for soup
So so great. Another winner recipe Holly.
I have made this several times already, but here are a few extra things. I do to add a different flavor. I shake the beef cubes in a plastic bag with flour salt and pepper. Then I fry it to get a little brown. I also add Worcestershire sauce. Can’t forget that!
Thank you for sharing your tips Leah!
This one is a keeper for my family. Delicious!
This is my new favorite soup!! The flavor is so delicious!
Love all the easy crockpot recipes.
Delicious
Wonderful & very easy to make.
Can I use canned, diced potatoes?
I have used small frozen potatoes, and it worked great
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!