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 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 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.
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
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Can you use red skinned potatoes instead of russets?
Thank you.
Absolutely, Marsha! Red skinned potatoes will hold up great in this soup.
How would I make it in a slow cooker? Thanks!
Hi Peggy, I would suggest using our Slow Cooker Vegetable Beef Soup recipe instead!
Made this today and it was delicious! Thank you!
I made this stew yesterday it was amazing!!
I added a bay leaf and cabbage. My mom’s recipe. I rely on your website for most of my recipes. Thank you.
I never go wrong with your recipes. Delicious! Make sure to cut the meat small. I changed nothing, and it was comforting and tasty. Thank you again for another winner!
This turned out great, thanks for sharing
Can you possibly change the instructions to say simmer covered? I just simmered uncovered for almost an hour, it’s still not ready, and it’s 8pm it smells wonderful though!
I am sorry to hear that! I hope you love it.
I’m making this now and have cut the recipe half since I’m the only one to eat it. How long is it good for after cooking it in the fridge?
It will last up to 4 days in the fridge.
Do you simmer covered or uncovered
We simmer covered, thanks for checking Teretha!
Very good recipe, the soup turned out great.
This soup recipe is the best by far! Made this for dinner tonight; my husband and I both loved it!!! I used stew beef cut into small bite sized pieces…added an extra clove of garlic, an extra can of diced tomatoes, vegetable broth as well as beef broth. Thank you for posting this recipe, I give it ***** 5 stars!
I am making this recipe Monday. It sounds exactly like what I want. Should I use Russett potatoes? I am having 9 people over and your recipe serves 8. What can I do to make a little bit more? Thank you for this wonderful recipe.
Russet potatoes are a great choice for this recipe, Lori! A serving of this soup is approximately 2 cups so you could add a little extra liquid and toss in some extra veggies to help stretch it a little further. You could also serve with a side dish like homemade dinner rolls or garlic bread.
Very delicious. I’ve been looking for good a beef and vegetable soup recipe for a long time — this is it!
Made this soup again today: my family loves it. I use stew beef and simmer it in beef broth for 2 to 3 hours before adding veggies. Results in very tender beef. Thanks for a great recipe.
So glad you are enjoying it, Nona!
Another amazing recipe!!!!! All I can say is thank you, thank you, thank you.
Another great recipe. Just made it tonight. Wonderful flavor and I used my own homegrown vegetables.
I don’t have all the ingredients to do the slow cooker version. Can I make this recipe in the slow cooker?
Hi Delaney, here is a slow cooker version you can use.
Without a doubt the best beef vegetable soup I’ve had! Can’t wait to make it again.
Best stew ever! Finally I figured out my problem thanks to you!! Brown beef in small batches not the whole thing at one time! I had meat that’s was brown!! As well as great tasting soup with the browned bits. In the past I couldn’t figure that out…..where were the browned bits?? Thanks soooo much for teaching an old dog a new trick!
I am so glad you enjoyed this recipe Sheila and love our tips for the best stew!
I had cooked a Pikes Peak Roast a couple of days ago and was trying to figure out what to do with the 3 lbs of leftover roast. Well, I found the answer. Cut it up small pieces and it is now simmering on the stove with all of the vegies, plus a can of okra, tomatoes and corn with seasonings and worstershire sauce. Oh my, it smells and tastes so good. Another hour or so of simmering and will be serving it with crusty bread and freezing the leftovers for another night. By the way, it is 30 degrees here, raining all day and expecting 1 – 3 inches of snow in Southern OK.