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.

pot of Vegetable Beef Soup

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 to make Vegetable Beef Soup

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.

Browned beef and tomatoes in a pot

How to Make Vegetable Beef Soup

  1. Brown beef in small batches and soften onion per the recipe below.
  2. Add broth, tomatoes (with juices), & seasonings per the recipe below and simmer until the beef is tender.
  3. 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!

vegetables and beef in a pot

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.
bowls of Vegetable Beef Soup with a pot full in the background

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! 

pot of Vegetable Beef Soup
5 from 208 votes↑ Click stars to rate now!
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Vegetable Beef Soup

Loaded with fresh veggies and tender beef, this hearty Vegetable Beef Soup is the perfect comfort food!
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 8 servings
Author Holly Nilsson


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  • 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 diced canned tomatoes with juices
  • 1 teaspoon Italian seasoning
  • 2 cups potatoes cubed ½"
  • 3 medium carrots sliced ½"
  • 1 rib celery sliced ½"
  • 1 cup green beans cut into 1" pieces
  • ½ cup frozen corn thawed or canned
  • fresh parsley for garnish optional


  • 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 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).
  • Season with salt & pepper to taste and serve.


  • 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
5 from 208 votes

Nutrition Information

Serving: 2cups | Calories: 229 | Carbohydrates: 11g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 636mg | Potassium: 964mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4064IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 3mg

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
close up of Vegetable Beef Soup in a pot with writing
Vegetable Beef Soup in a pot and in bowls with a title
hearty Vegetable Beef Soup in a bowl with a title
close up of easy Vegetable Beef Soup with writing


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. 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.5 stars

  2. 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!5 stars

  3. 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.4 stars

  4. Question: Could you make this in the insta pot or slow cooker? If so, what would the time(s) that you would recommend?

      1. 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!

  5. 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.5 stars

  6. 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!5 stars

    1. 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.5 stars

  7. A family favorite! Worth the time to make this delish soup the old fashioned way ;) Perfect with some crusty bread! Enjoy5 stars

  8. 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.5 stars

  9. 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!5 stars

    1. So glad you enjoyed it, Marylee. A serving is approximately 2 cups depending on your ingredients.

  10. 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.5 stars

  11. 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.


    1. 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!