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Tender chunks of beef cooked in a rich tomato broth with tons of fresh and frozen vegetables create a flavorful hearty soup recipe! This Vegetable Beef Soup recipe takes a bit of time to chop the vegetables and simmer on the stove, but it is outrageously satisfying and delicious.

If you’re looking for a quick and easy soup, be sure to check out my tomato soup from pasta sauce!

bowl of homemade beef and vegetable soup
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Why This Recipe Works

Homemade soups are the ultimate comfort food, and easy dinner, and serve up everything you want in a meal in a bowl!

  • A meal in every bite! Everything is cut or diced into small pieces so that each bite can hold a little bit of everything.
  • Incredible flavor. Because the stew meat is seared, it adds so much great flavor. Combined with all of the mixed vegetables and rich broth, your tastebuds will rejoice!
  • Easy to modify. This soup is loaded with vegetables and high-quality ingredients, however you can change it up to meet your needs. Read below to see substitution ideas.

Ingredients Needed

  • Beef Broth – so much flavor! You can buy it pre-packaged or make your own beef bone broth.
  • Beef stew meat – I recommend cutting it into smaller pieces. Olive oil is used to brown the meat.
  • Onion, carrot, and celery are the base of every good soup. Garlic is also added. You can use fresh whole cloves, but I prefer to use frozen minced garlic because its quick and easy.
  • Potatoes – Red potatoes are recommended, but Yukon Golds work well too.
  • Canned tomatoes – I prefer to use whole-skinned tomatoes that I crush before they get added to the soup.
  • Worcestershire sauce, fresh rosemary, fresh thyme, and not pictured bay leaf, salt, pepper – all used to enhance the flavor.
  • Vegetables: I use even amounts of corn, peas, and green beans. Frozen vegetables work great!
ingredient s used to make vegetable beef soup

How to Make Stovetop Vegetable Beef Soup

Sear the meat

First step is to sear the meat seasoned with salt and pepper in olive oil over medium-high heat. Once browned, the meat along with any browned bits get transferred to a separate bowl.

Cook fresh vegetables

In the same large stockpot, you’ll cook the onions, carrots, and celery. Be sure to scrape the bottom of the pot to release anything that may have stuck to the bottom. When the vegetables are soft, add the garlic.

Add additional ingredients and simmer

Add the beef back to the pot, along with the canned tomatoes, beef broth, Worcestershire sauce, bay leaf, thyme, and rosemary. Reduce the temperature to medium heat and allow the beef vegetable soup to simmer for about a half hour.

Cook potatoes

Add the potatoes and let them cook for about 45 minutes so that they get nice and tender.

Add frozen vegetable

Finally, add the remaining ingredients which include the frozen vegetables and cook them until they are heated through. 

Recipe Tips for the Best Results

There are a few tips and tricks that will give you perfect results every time!

The best way to sear meat

  • You must ensure the oil is hot before adding the meat.
  • Arrange the meat in a single layer and sear in batches, if needed. There must be enough space for each piece to have contact with the pan.
  • Do not stir the meat. Resist the urge!
  • To avoid overcooking the meat, just give it a really good sear on one side. It will finish cooking in the soup.
  • The best way to get a nice sear is to use a high-quality cast iron Dutch oven!
  • I find one pound is the perfect amount of beef stew meat for this recipe, but you can add more if you want it meatier.

Cut down on prep time

  • You can pulse the vegetables in the food processor instead of chopping them by hand.
  • Set the frozen vegetables out when you start cooking the soup so that they are thawed by the time you add them to the vegetable beef soup. This way they will heat through faster.
looking down at beef and vegetable soup in bowl with bread

Ingredient Variations

Alternate cuts of beef

  • Ground Beef – Simply brown the ground meat as you would the stew meat and follow the same instructions.
  • Chuck Roast, Pot Roast, or Chuck Shoulder – If you’re looking to enjoy a hearty bowl of vegetable beef soup with chunks of tender beef and don’t have any stew meat, you can use a chuck roast. Some may consider this the best cut of meat for any soup or stew recipe because of the texture and fat content. It does need to be cooked in liquid for a long time, however, to fall apart.

Tomatoes

  • Diced tomatoes – You can use a can of diced tomatoes, but I prefer the whole peeled tomatoes because I don’t like the skin in the soup.
  • Fresh tomatoes – for best results, remove skin and seeds prior to chopping.
  • Tomato Sauce or Tomato Juice – if you are out of fresh or canned tomatoes.

Herbs and Seasonings

Homemade soups are easy to customize to your liking, and one of the best ways to add extra flavor is by changing the spices you add. For additional flavor, you can consider adding additional ingredients like Italian seasoning, garlic powder, additional bay leaves, black pepper, more fresh herbs like fresh parsley, or even a splash of red wine!

Serving, Storage, and Reheating

  • Serve this amazing meal with a hot loaf of bread or sliced garlic bread. YUM!
  • Store any leftovers in an airtight container. If refrigerated, use within 3-5 days. This is an easy soup to freeze to enjoy any time during the winter months. Simply thaw in the fridge.
  • You can either reheat the soup in one minute increments on low power in the microwave or bring to a gentle simmer on the stove.

close up of homemade vegetable beef soup

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Vegetable Beef Soup

Prep20 minutes
Cook1 hour 45 minutes
Total2 hours 5 minutes
Servings 6 servings
Tender pieces of beef cooked in a rich tomato broth with tons of fresh and frozen vegetables create a flavorful hearty soup!

Equipment

Ingredients 

  • 2 tablespoons olive oil
  • 1 pound beef stew meat cut into half-inch pieces
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper freshly ground
  • 1 medium yellow onion diced
  • 3 large carrots peeled and diced
  • 3 stalks celery diced
  • 3 cloves garlic minced
  • 28 ounces whole peeled tomatoes entire can including any juices
  • 8 cups beef broth homemade beef bone broth recommended
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 pound potatoes red or golden, scrubbed, and cut into half-inch pieces
  • 1 cup corn frozen
  • 1 cup peas frozen
  • 1 cup green beans frozen
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Instructions 

  • Sear meat. Heat the olive oil in an 8-qt stockpot over medium high heat. When the oil is hot, add the stew meat in a single layer. Do not stir. Sprinkle with salt and pepper. Allow the beef to brown without stirring for about 5 minutes. Once it starts to brown, transfer it to a bowl.
    searing pieces of meat in pan
  • Sauté fresh veggies. Add the onion, carrots, and celery to the hot pot. Stir while scraping the bottom of the pan to release anything that may have stuck when you were browning the meat. Then, allow the vegetables to cook for about 10 minutes while only stirring occasionally. When they get limp and start to stick to the bottom of the pan, add the garlic, stir, and allow to cook for a few more minutes.
    saute of carrots, onion, and celery for soup recipe
  • Simmer. Add the browned beef back to the pot along with any liquid that may have accumulated. Also, add the entire can of tomatoes (crush them with very clean hands as you add them), the beef broth, the Worcestershire sauce, and the bay leaf, rosemary, and thyme. Bring the mixture to a boil, then reduce the heat as low as you can while maintaining a simmer. Allow to cook, uncovered, for about a half hour.
    beef and vegetables in pot for soup recipe
  • Add potatoes. While the soup is cooking, soak cut the potatoes in a bowl of cold water. After the soup had been cooking for about 30 minutes, drain the potatoes and add them into the soup. Allow them to cook for about 45 minutes or until tender.
    cooking vegetable beef soup on stove
  • Add frozen veggies. Add in the remaining frozen vegetables and allow them to heat through, about 5-10 minutes. Season with additional salt and pepper if needed. Remove bay leaf, rosemary, and thyme prior to serving.
    adding corn, peas, and green beans to soup

Notes

  • In order to properly sear or brown the beef, you must ensure the oil is hot and then do not stir it. Resist the urge!
  • I find one pound is the perfect amount of beef stew meat for this recipe, but you can add more if you want it meatier.
  • To cut down on prep time, you can pulse the vegetables in the food processor instead of chopping them by hand.
  • You can use a can of diced tomatoes, but I prefer the whole peeled tomatoes because I don’t like the skin in the soup.
  • Set the frozen vegetables out when you start cooking the soup so that they are thawed by the time you add them to the vegetable beef soup.
  • Serve this amazing meal with a hot loaf of bread. YUM!

Nutrition

Calories: 167kcal, Carbohydrates: 23g, Protein: 8g, Fat: 6g, Saturated Fat: 1g, Sodium: 1840mg, Potassium: 798mg, Fiber: 5g, Sugar: 9g, Vitamin A: 6653IU, Vitamin C: 31mg, Calcium: 103mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This recipe was originally published in October 2020 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!

Hi! Iโ€™m Krissy.

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10 Comments

  1. 5 stars
    Perfect for this blustery kind of day! Heather taught me about putting parsnips in soups and stews. We love them.

    1. Great suggestion! I rarely use parsnips. Not because I don’t like them… more like they’re a forgotten vegetable.

  2. 5 stars
    Soups are so great for this time of the year! We love making soups at our house and it’s always great to sneak in some vegetables.

  3. 5 stars
    This soup looks so flavorful and it’s got everything you need – the protein, the veggies… Definitely going to give this a try!

  4. 5 stars
    Vegetable Beef Soup is one of my favorite soups and this looks like an excellent recipe for it. Thanks for sharing!