Vegetable Beef Soup

Homemade vegetable beef soup is the ultimate cozy meal! With tender beef, hearty veggies, and a rich broth, it’s slow-cooked for big flavor. Make it ahead, freeze it, and enjoy quick, comforting meals anytime.

Flavor: Cozy with a rich, savory beef broth and plenty of hearty vegetables.
Budget Tip: Using stew beef or leftover roast keeps this recipe budget-friendly.
Swaps: This soup can be made with whatever veggies you have on hand.
Freezing: This soup reheats and freezes well.

broth , beef chuck roast , onion , corn , green beans , carrots , garlic , potatoes , italian seasoning , celery , tomatoes , corn , salt and pepper with labels to make Vegetable Beef Soup

Easy Ingredients and Add-Ins

Meat: Just like a beef stew, chuck is our best choice for beef vegetable soup 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. Try using fresh instead of canned tomatoes. If you’d like to use frozen veggies, they can be added along with the corn and beans. Use russet potatoes for the best texture.
Seasonings: Onion, garlic, and Italian seasoning keep this beef soup savory with a simple and hearty flavor. If adding fresh herbs, stir them in with the beans and corn. Feel free to add extras like a bay leaf, some thyme, or a splash of Worcestershire sauce.

adding seasonings to beef and veggies to make Vegetable Beef Soup

How to Make Vegetable Beef Soup

In a Dutch oven or soup pot, brown beef in small batches and soften the yellow onion.
Add broth, tomatoes (with juices), & seasonings (full recipe below) and simmer until the beef is tender.
Add vegetables and simmer until cooked.

Brown the beef in small batches for the best flavor; overcrowding the pan causes it to steam, not sear.
When you add the broth, scrape up any dark bits from the bottom of the pot with a wooden spoon. This is called deglazing; it boosts the flavor of so many dishes!
Make sure the beef is fork-tender before adding vegetables. If it’s still tough, cover and slow-simmer 20 minutes more, then check again.
To slightly thicken the broth, mix equal parts cornstarch and water, stir it into the simmering soup, and cook for at least 1 minute.
If you’d prefer, you can make this into a crockpot vegetable beef soup. To cook it in the Instant Pot, follow the same cooking times as our beef stew recipe.

Storing Leftover Soup

Refrigerator: This tasty soup will keep in an airtight container in the refrigerator for up to 4 days.
Freezer: Beef soup can be kept in the freezer for up to 3 months. Store in airtight containers, label with the date, and use within that time for best flavor and texture.
Reheating: Vegetable beef soup can be reheated on the stovetop over medium heat or in a single bowl in the microwave until heated through.

Beef it Up!

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Vegetable Beef Soup

This hearty vegetable beef soup is loaded with tender chunks of beef and a medley of vegetables.

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

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 all the cooked beef to the pot, 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).

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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Side Dish, Soup

Cuisine American

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