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    Home » Recipes » Soup

    Vegetable Beef Soup

    Published: January 9, 2023 · Updated: January 9, 2023 · By: Krissy · 10 Comments
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe

    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.

    bowl of homemade beef and vegetable soup

    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. 

    searing pieces of meat in pan
    sear the beef
    saute of carrots, onion, and celery for soup recipe
    saute the veggies
    beef and vegetables in pot for soup recipe
    add the beef and tomatoes
    adding broth to soup on stove
    add the beef broth
    cooking vegetable beef soup on stove
    allow to simmer with potatoes
    adding corn, peas, and green beans to soup
    add the frozen veggies

    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
    white bowl with vegetable beef soup and bread on the side

    Vegetable Beef Soup

    Tender pieces of beef cooked in a rich tomato broth with tons of fresh and frozen vegetables create a flavorful hearty soup!
    5 from 12 votes
    Print Pin Rate SaveSaved!
    Course: Soup
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 1 hour 45 minutes
    Total Time: 2 hours 5 minutes
    Scale: 6 servings
    Recipe Created By: Krissy Allori

    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 rosemary (fresh)
    • 2 sprigs thyme (fresh)
    • 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)

    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 INFORMATION

    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
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    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!

    Reader Interactions

    Comments

    1. Kathy

      January 09, 2023 at 10:40 am

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

      Reply
      • Krissy

        January 10, 2023 at 10:24 am

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

        Reply
    2. Priya Lakshminarayan

      October 12, 2020 at 8:44 am

      5 stars
      Loved your recipe..so easy..so flavorful!!! Thanks for this recipe

      Reply
    3. Toni Dash

      October 12, 2020 at 8:13 am

      5 stars
      This is such an amazing meal for weeknights! Healthy and delicious!

      Reply
    4. Carrie Robinson

      October 12, 2020 at 8:09 am

      5 stars
      Such classic comfort food! Perfect for a chilly, rainy fall day like today. 🙂

      Reply
    5. Kristyn

      October 12, 2020 at 8:05 am

      5 stars
      I love getting in so many veggies with this soup! It has a delicious taste & it's nice & filling!

      Reply
    6. Stephanie

      October 12, 2020 at 8:04 am

      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.

      Reply
    7. Jess

      October 12, 2020 at 7:32 am

      5 stars
      Soup season is the best season! This is good for the soul!

      Reply
    8. Nart at Cooking with Nart

      October 12, 2020 at 7:24 am

      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!

      Reply
    9. Michele

      October 12, 2020 at 7:07 am

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

      Reply

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