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This hearty Vegetable Beef Soup is comforting and flavor-packed! It’s loaded with beef, potatoes, and veggies that simmer to tender perfection. A classic and easy one-pot soup for a chilly night.
Reasons to Love This Soup
- Hearty and Filling: Full of vegetables and tender beef, this soup is hearty and can feed a hungry crowd!
- One Pot-Soup: It doesn’t get easier than a one-pot soup! Easy to make, and clean-up is a breeze.
- Classic and Comforting Favorite: This is a classic soup recipe that everyone knows and loves. Perfect for those cozy nights in!
Ingredients for Vegetable Beef Soup
Hearty and chock full of veggies, this soup has it all for a complete meal! Serve with some rolls and you’re all set! I love the extra richness the Worcestershire sauce adds. Add more or less seasoning depending on your tastes.
- Olive Oil: For browning meat and softening the veggies.
- Boneless Beef Chuck: Beef chuck has the BEST flavor!
- Garlic: Fresh minced garlic has the most flavor.
- Salt and Pepper: To season the beef and more if needed for serving!
- Onions, Carrots, and Celery: The best combination of veggies! Chop them all the same size for even cooking.
- Yukon Gold Potatoes: The perfect potato for soup because it holds its shape and is soft and tender.
- Frozen Peas: I love the pop of color and texture the peas add.
- Diced Tomatoes: Use canned tomatoes and don’t drain them because you need the liquid.
- Worcestershire Sauce: Adds deep intense flavor!
- Beef Broth: The liquid base for the soup.
- Basil, Oregano, Thyme, Paprika: The perfect combination of seasonings to flavor the vegetable beef soup!
Vegetable Beef Soup Recipe
This vegetable beef soup couldn’t be any easier! It will take a little time to prep the veggies, but once you get everything in the pot to simmer, it’s hands-off, and the heat does the rest. The comforting aroma will fill your house and dinner will be a hit!
- Season and Brown the Beef: Heat the olive oil in a large stock pot over medium-high heat. Season the cubed beef with salt and pepper and toss into the pot. Sear the pieces of beef until golden brown on the outside. It doesn’t need to be cooked through at this point. Remove the beef from the pot.
- Cook the Vegetables: Add in the onion, carrots, and celery then cook until the vegetables begin to soften.
- Add Garlic: Add in the garlic and saute for another minute.
- Add Beef and Remaining Ingredients/ Simmer: Add the beef back into the pot along with the potatoes, peas, diced tomatoes, beef broth, basil, oregano, thyme, and paprika. Bring to a gentle boil, reduce heat to low, cover the pot, and simmer until the potatoes are tender, about 25-30 minutes. Season with additional salt and pepper if needed, serve warm and enjoy!
Variations and More Cooking Methods
The vegetable beef soup is so warm and comforting! Your whole family will love this veggie-loaded, beefy bowl of yumminess. It makes a hearty one-pot meal.
- Vegetables: Cut the vegetables into the same size for even cooking. Add even more vegetables to increase the goodness. Use cut green beans, chopped zucchini, peas, corn, diced bell pepper, or broccoli florets.
- Potatoes: You want to use potatoes that are considered waxy. These will hold their shape and hold up to extended cooking times in soups. These include red, fingerlings, Yukon, yellow, and new potatoes. Russets are not good for stews and soups because they will disintegrate after long periods of cooking and turn to mush. Not ideal for your soups. Save the russet potatoes for homemade French fries!
- Crockpot Vegetable Beef Soup: This can easily be made in the crockpot or slow cooker. Brown the beef as directed in the recipe, and cook the veggies until tender. Add all the ingredients to your crockpot and stir to combine. Cook on low for 6-8 hours or high for 3-4 hours.
- Instant Pot Vegetable Beef Soup: To cook this in the Instant Pot, select the sauté button and add the oil. Brown the beef as directed in the recipe, and cook the veggies until tender. Add all the ingredients to the Instant Pot then stir to combine. Cook on “manual” for 20 minutes, then, do a slow release.
What’s the Difference Between Soup and Stew?
If you notice this is a soup, not a stew. The big difference is the amount of liquid you’ll have in your bowl. Soup has enough liquid that the ingredients can “float.” Stew has enough liquid to cook the veggies and hold it all together. It’s all personal preference! If you want a thicker texture make stew, but if you want a runnier texture whip up soup!
Leftover Vegetable Beef Soup
You can definitely make this vegetable beef soup ahead of time. In fact, soups often taste even better when their flavors have had time to meld.
- In the Refrigerator: If you just want to make this soup a day or two ahead of time, then storing it in the fridge is the way to go! Once the soup has cooled, then store it in an airtight container in the refrigerator for up to 3-4 days.
- To Reheat: When you’re ready to use the frozen soup, simply thaw it in the refrigerator overnight. Once thawed, you can reheat it on the stovetop or in the microwave until it’s heated throughout.
- In the Freezer: After cooking and allowing the soup to cool down, transfer it to freezer-safe containers or resealable freezer bags. Be sure to leave some space at the top to account for expansion as the soup freezes. Then, label it with the date. The soup will last about 2-3 months.
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Vegetable Beef Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless beef chuck, cut into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 small yellow onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 2 teaspoons minced garlic
- 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
- 1 cup peas frozen
- 2 (14-ounce cans) diced tomatoes, with juices
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons basil
- 2 teaspoons oregano
- 1 teaspoon thyme
- 1 teaspoon paprika
- salt and pepper to taste, for serving
Instructions
- Heat the olive oil in a large stock pot over medium-high heat. Season the cubed beef with salt and pepper and toss into the pot.
- Sear the pieces of beef until golden brown on the outside. It doesn’t need to be cooked through at this point. Remove the beef from the pot.
- Add in the onion, carrots, and celery then cook until the vegetables begin to soften. Add in the garlic and saute for another minute.
- Add the beef back into the pot along with the potatoes, peas, diced tomatoes, beef broth, basil, oregano, thyme, and paprika.
- Bring everything to a gentle boil, reduce heat to low, cover the pot, and simmer until the potatoes are tender, about 25-30 minutes.
- Season with additional salt and pepper if needed, serve warm and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonderful flavor! Will make again!
My hubbys favorite
Making this tonight, had some venison loin from my husbands last trip. Always looking for a way to utilize this type of lean meat in a way that would cover some of the potential game flavor. This was amazing. I used better than bouillon –added frozen peas and corn at the end. Doubled it…had enough for leftovers and some to take to a friend with a new baby. Love this!! Thank you!!
Just what I needed!
I added heaps more veg…….swedes, turnips, parsnips ……..and more carrots and celery so a huge veg hit.
Also substituted passata for tomatoes (what I had on hand) and beef cubes with extra water (made a HUGE batch so the freezer will be full!)
I used skirt steak and it is great with no trimming required.
A BIG hit!
How well did it freeze? I will be out of commission in they kitchen for a while looking to put a few things in the freezer for the hubs.
Added corn and green beans. I served it with cornbread..delish! Oh and a dash more of garlic and some fresh diced tomatoes!
This is a solid and very very delicious base recipe. The first time I made this, I needed to use some meat that was going to expire and substituted ground sausage and corn, for the steak and potatoes. Just the stuff I had in the house. Now I am at the grocery store buying ingredients to make this for the 3rd time because my family loves it. Any other changes I made are just small and done by feel.
Only used 1 small potato to make it lower carb for a diabetic family member. Bumped up the carrots and celery to 1 cup each and added 1 cup cut green beans to keep the veggie proportions about the same. Very tasty soup and so easy to make. Served it with homemade almond flour crackers (low carb) and cheese. Very nice.
Use a couple of turnips instead of potatoes
Making right now but using a soup bone that I have. Adding to my Yummly Recipe Box, because I couldn’t find a recipe this good on their site!! Thank you very much. Jean
Made this tonight. After a quick turnaround trip to Charlotte and back. My wife and I have been so very sick and wanting soup but just not that canned soup. So we stopped at the grocery store picked up the listed ingedients and added a few more lol and wow It turned out fabulous. Totally recommend this recipe and will deffinately make it again. 10/10
Hello Colt!!
I am so glad that you and your wife loved it. I love that you enjoyed it so much. Thanks for following along with me!
Can this be made in the crock pot?
Yes! Cooking for the same amount of time.