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 basically 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 and Swaps
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 definitely 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, stir them in with the beans and corn.
How to Make Homemade Beef Soup with Veggies
- Brown beef in small batches. Soften onion.
- Add broth, tomatoes (with juices), & seasonings per the recipe below and simmer until the beef is tender.
- Add vegetables (potatoes, carrots & celery) and simmer.
- Add beans and corn, simmer a few minutes more.
If you’d prefer you can make slow cooker vegetable beef soup or cook it in the Instant Pot. For the Instant Pot, follow the same cook times as our beef stew recipe.
Tips for the BEST Soup
- 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 in the bottom of the pan 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.
- 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 for at least 1 minute.
More Ways to Use Stewing Beef
- Beef Stroganoff Soup
- Beef Bourguignon Recipe
- Crock Pot Beef Stroganoff
- Beef Stew Recipe
- Beef Barley Soup
- Beef Tips & Gravy
Did your family love this Vegetable Beef Soup? Be sure to leave a comment and a rating below!
Vegetable Beef Soup
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 tomatoes with juices
- 1 teaspoon Italian seasoning
- 2 cups potatoes cubed ½"
- 3 carrots sliced ½"
- 1 rib celery sliced ½"
- 1 cup green beans cut into 1" pieces
- ½ cup frozen corn thawed or canned
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 cooked beef back to the pan, 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 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).
- 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© 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.
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I added an additional 2 cups of broth because we like it more “soupy” and basically cooked everything together once I browned the meat and cooked the onion and garlic. It was delicious! My family loved it. I plan to make this again soon.
Absolutely love this recipe! Reminds me of my grandmas.
We love this–so tender and cozy.
Perfect recipe for Fall! I had most ingredients on hand already. I made it in the Instant Pot on the soup/stew setting for 35 min. After I released the pressure I added some leftover tortellini and let them cook for 2 minutes. It was a very hearty soup and I can’t wait for leftovers tomorrow!
This was surprisingly delicious. I had slow cooker roast beef from a previous dinner, left over cooked cubed potatoes and frozen mixed vegetables so that saved me a lot of prep time & I got to use up my leftovers YAY! Followed the directions as posted; it was quick and easy. Really great weeknight meal. Thank you for sharing your recipe.
Question: Could you make this in the insta pot or slow cooker? If so, what would the time(s) that you would recommend?
Hi Patty, here is a slow cooker version you can use.
Patty, I made it in the IP tonight using the soup/stew setting which was 35 min. It was perfect!
I have a beef soup bone I want to use. When should I add that?
I haven’t tried adding a soup bone in this recipe, but I would add it with the broth to get the maximum flavor out of it. If you try it I would love to hear how it turns out Beth!
love this
I’ve been on the hunt for a good, but easy, vegetable beef soup recipe for awhile and this is the winner by far. Next time I might use less meat and more vegetables—it’s definitely an adaptable recipe based on what you have. Thanks so much for sharing it. It’s perfect.
I am so happy to hear you loved this recipe Janet!
Wonderful recipe. No carrots at the grocery store, substituted Bruce’s ?Canned Yams added near the end with frozen corn. Divided the chuck beef into four batches and wow what a difference. It added wonderful color and flavor and no yucky steamed, pale beef. For complete tenderness it took almost three hours on a low simmered covered pot. Perfection..thank you for sharing!
That’s a great tip! I am so glad you enjoyed this recipe!
Probably silly question – does the corn need to be frozen or can I use canned?
Canned corn will work just fine, you’ll want to be sure to drain it first. Enjoy the recipe!
I used frozen however next time will use canned. Some of the canned corn brands are sweeter and more tender than frozen imo. Just add it towards the end-30min-1 hour before it’s done…same for canned carrots, canned green beans. I had to substitute canned yams too for the carrots, and it was perfectly delicious with the pop of orange color.
A family favorite! Worth the time to make this delish soup the old fashioned way ;) Perfect with some crusty bread! Enjoy
I made this soup today omitting beans and corn. It is outstanding. I always thought vegetable soup beef soup needed soup bones but certainly not this one. I used beef stew meat.
Is there a trick to cutting chuck into 1/2” pieces? The last time I did this, it took me about an hour!
I use a sharp knife and first the roast into quarters. I then cut it into chunks.
If you put your meat in the freezer for about 10-15 minutes, it’s much easier to cube.
This was excellent.
Make sure the meat is still partially frozen. Works every time.
So delicious! Followed your recipe to a T. I made beef soup before and ended up with chewy meat, so I appreciate your tip about the meat needing more time before it was fork tender. Thank you, looks like a cozy soup and sandwich dinner for tonight!
Happy to hear that this recipe worked so well for you, Randi!
Amazing simple recipe
Glad you enjoyed it, Samantha!
This is the BEST vegetable soup. So hearty and flavorful. What is the serving size on this recipe?
Definitely 5 STARS!
So glad you enjoyed it, Marylee. A serving is approximately 2 cups depending on your ingredients.
This recipe is so similar to one i saw in Good Housekeeping over 30 years and have made often every year. When reading your recipe, i thought you indicated that its good to pull out of the freezer for a quick meal I agee. However, if i plan to freeze the soup, i hold off the potatoes until I’m reheating the soup because I’ve found cooked potatoes tend to turn to mush when frozen. Adding a small amount of cubed potatoes either cooked or raw makes the frozen as good as when it was freshly made. Makes me want some right now.
Thanks for the tips, Judith! That sounds great.
Could you do this in the instant pot?
If you cook it in the Instant Pot, follow the same cook times as our beef stew recipe. You can also find this information in the post. Enjoy the recipe!
Hi Holly
I have enjoyed a number of your recipes. I was wondering if the Hearty vegetable beef soup could be made without the tomatoes. I am not a big fan of tomato based recipes.
Thanks
Catherine
I haven’t made this recipe without tomatoes but if leaving them out I would recommend adding additional beef broth. You will have to let us know how it turns out!