Vegetable Beef Soup

Homemade Vegetable Beef Soup is perfect for a cool fall day. It’s hearty and filling, packed with tender chunks of beef, and potatoes, all enveloped in a rich and savory broth.

It takes a little over an hour to simmer this easy and satisfying soup with beef and veggies on the stove, and it’s made all in one pot!

Is it soup season yet? I make soups all year round, but there are certain soup recipes that are just perfect for cold days. Vegetable Beef Soup is one of them!

When I’m cold, I want a savory soup that is going to fill me up and make me feel warm and cozy. This recipe checks all of those boxes and is easy to make with lots of vegetables, stew meat, and a delicious, savory, rich beef broth.

Need more filling and delicious soup recipes? Try my favorite Chicken Enchilada Soup, or a kids’ favorite, Alphabet Soup.

Why You’ll Love This Vegetable Beef Soup Recipe

1. Made all in one pot – Get out your favorite Dutch oven or soup pot. It’s the only one you’ll need to make this hearty soup.
2. Fresh Ingredients – My beef and vegetable soup is made with all fresh vegetables, aside from a can of diced tomatoes. Don’t worry though, frozen veggies can also be used to make a delicious vegetable soup as well!
3. Versatile Recipe – Adjust the seasonings and ingredients until you have the perfect pot of beef soup. Other veggies, herbs, and spices can easily be added to this recipe.

Key Ingredients In Vegetable Beef Soup

Here’s what you need to make this hearty homemade vegetable beef soup:

• Stew Beef: You’ll start with a pound of stew beef, cut into cubes. It’s generally sold this way at the grocery store, ready to go!
• Mirepoix: Two parts diced onion to one part each diced carrot and chopped celery. For this soup recipe, you’ll need 1 large onion, one large carrot, and two stalks of celery.
• Beef Broth and Diced Tomatoes: Canned diced tomatoes add additional depth to the broth. Use high-quality store-bought beef broth or stock, or learn how to make your own beef bone broth.
• Potatoes: These make this soup extra filling and thick. Just 2 potatoes are all that’s needed, and any type will work.
• Veggies: This is after all a vegetable soup! Fresh green beans and corn are the perfect additions. You can also add peas or wax beans if you like.
• Seasonings: Fresh garlic, bay leaves, Italian seasoning, and salt and pepper make beef vegetable soup totally delicious. I like to stir in some fresh parsley at the end as well.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Beef and Vegetable Soup

1. Brown the Beef: In a large Dutch oven, heat 2 tablespoons of cooking oil over medium-high heat. Add the stew meat and season with salt and pepper. Brown the beef in batches to avoid overcrowding. Once browned on all sides, transfer to a plate and set aside.
2. Sauté the Mirepoix: To the same pot, add a bit more oil. Then add the onion, carrots, and celery. Sauté for about 4-5 minutes or until the onions become translucent. Add the minced garlic and sauté for an additional minute.
3. Simmer: Pour the beef broth and diced tomatoes (with their juice) into the pot, then return the browned beef to the pot as well. Add Italian seasoning, bay leaves, and season with salt and pepper. Boil, then reduce the heat to low and cover. Simmer for about 25 minutes.

4. Add Potatoes: Incorporate the diced potatoes into the pot. Let it simmer, covered, for an additional 15 minutes.
5. Add Veggies: Add the green beans to the pot and let it simmer for another 10 minutes or until the green beans are tender but still vibrant in color. Stir in the corn and let it cook for 5 more minutes or until heated through. Stir in fresh chopped parsley before serving.

Recipe Tips

• Try it with ground beef: Lean ground beef is usually less expensive than stew meat and is very tasty in this soup. You can also use ground beef to make a similar soup with potatoes and veggies: Cowboy Soup.
• Frozen vegetables work! Instead of fresh green beans and corn, use frozen. They won’t need as much time to cook, so add them at the end and cook just until warmed through. Canned veggies can also be used in beef vegetable soup.
• For a bit of smoky flavor, try using fire-roasted tomatoes instead of plain ones.
• Make it spicy: Add some chili powder, or serve the soup with your favorite hot sauce on the side.
• Instead of potatoes: Try beef soup with barley, rice, or add cooked pasta before serving. You can also leave the potatoes out to make this soup recipe lower in carbs.
• To double the recipe: Be sure to use a large soup pot! A 9-quart Dutch oven or stock pot would be ideal.

Storing Tips

Store leftover beef vegetable soup in an airtight container in the refrigerator for up to 3 days.

I don’t suggest freezing this soup with the potatoes in it. If you want to make it ahead for freezer storage, leave the potatoes out. Add them in later, or enjoy the soup without them.

What To Serve With Vegetable Beef Soup

Serve big bowls of beef vegetable soup with slices of crusty homemade bread. You might also enjoy making a batch of Texas Roadhouse Rolls to go with this meal.

Recipe FAQs

More Soup Recipes with Beef

Beef Stroganoff Soup

Stuffed Pepper Soup

Cowboy Soup

Stuffed Cabbage Soup

All Soups →

Vegetable Beef Soup is just perfect for soup season, or any time you’re in the mood for a comforting, filling, and satisfying meal that’s simple to make! Pin this recipe and stock up on the ingredients so you’re ready to make beef soup ASAP.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 20 votes

(Click stars to rate!)

Vegetable Beef Soup

Prep Time: 20 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 15 minutes mins

Author: Diana

• Pin It

Print Rate Recipe Email Recipe

Homemade Vegetable Beef Soup is so hearty and filling, packed with tender chunks of beef and potatoes, in a rich and savory broth.

4 Servings

Homemade Vegetable Beef Soup is so hearty and filling, packed with tender chunks of beef and potatoes, in a rich and savory broth.

Equipment

• 6-quart Dutch Oven

Ingredients

• ▢ 1 pound (450 g) stew meat
• ▢ Salt and pepper to taste
• ▢ 3 tablespoons (45 ml) olive oil divided – or avocado oil
• ▢ 1 large onion diced
• ▢ 1 large carrot diced
• ▢ 2 celery stalks chopped
• ▢ 3 cloves garlic minced
• ▢ 4 cups (950 ml) beef broth
• ▢ 14.5 ounces (400 g) canned diced tomatoes
• ▢ 1 teaspoon Italian seasoning
• ▢ 2 bay leaves
• ▢ 2 medium (300 g) potatoes diced
• ▢ 1 cup (125 g) green beans trimmed and cut into 1-inch pieces
• ▢ 1 cup (150 g) corn kernels (frozen or fresh)
• ▢ 2 tablespoons chopped fresh parsley

Instructions

• In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the stew meat. Season the beef with salt and pepper and brown the beef in batches to avoid overcrowding. Once browned, transfer the beef to a plate and set aside.
• In the same pot, add another tablespoon of olive oil. Add the onions, carrots, and celery. Sauté for about 4-5 minutes or until the onions become translucent. Add the minced garlic and sauté for an additional minute.
• Pour the beef broth and diced tomatoes (with their juice) into the pot. Return the browned beef to the pot. Add the Italian seasoning, bay leaves, and season with salt and pepper. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 25 minutes.
• Incorporate the diced potatoes into the pot. Let it simmer, covered, for an additional 15 minutes.
• Add the green beans to the pot and let it simmer for another 10 minutes or until the green beans are tender but still vibrant in color. Stir in the corn and let it cook for 5 more minutes or until heated through.
• Turn off the heat. Stir in the freshly chopped parsley. Taste and adjust the seasoning if necessary.
• Ladle the soup into bowls and serve warm with crusty bread or a side salad if desired.

Notes:

• Try it with ground beef: Lean ground beef is usually less expensive than stew meat and is very tasty in this soup. You can also use ground beef to make a similar soup with potatoes and veggies: Cowboy Soup.
• Frozen vegetables work! Instead of fresh green beans and corn, use frozen. They won’t need as much time to cook, so add them at the end and cook just until warmed through. Canned veggies can also be used in beef vegetable soup.
• For a bit of smoky flavor, try using fire-roasted tomatoes instead of plain ones.
• Make it spicy: Add some chili powder, or serve the soup with your favorite hot sauce on the side.
• Instead of potatoes: Try beef soup with barley, rice, or add cooked pasta before serving. You can also leave the potatoes out to make this soup recipe lower in carbs.
• To double the recipe: Be sure to use a large soup pot! A 9-quart Dutch oven or stock pot would be ideal.
• Storing: Keep leftovers in an airtight container in the fridge for up to 3-4 days. 

Nutrition Information

Calories: 434kcal, Carbohydrates: 37g, Protein: 34g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 70mg, Sodium: 783mg, Potassium: 1595mg, Fiber: 6g, Sugar: 8g, Vitamin A: 3440IU, Vitamin C: 34mg, Calcium: 111mg, Iron: 5mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen