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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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.