Vegetable Beef Soup

Vegetable Beef Soup. Super comforting, hearty and can be ready in less than 45 minutes!

Vegetable beef soup in a cast iron pot with a wooden spoon stirring it.

Hi guys! It’s Kelley back from Chef Savvy! Today I am sharing this warm and hearty Vegetable Beef Soup!

There is nothing more that I love than soup when it’s cold outside. We have been getting alot of rain and colder temps in the Northeast and this is the perfect soup for a day like today!

Vegetable beef soup in a white soup cup with a metal spoon.

This soup is packed with vegetables, tomatoes, and beef. The beef gets super tender as it cooks in the soup and adds lots of flavor to the broth.

I love how easy this soup can be thrown together. Simply brown the meat and sauté the veggies. Stir in broth, crushed tomatoes and seasoning. Simmer for 25-30 minutes. Serve with warm crusty bread, fresh parsley and parmesan cheese!

This soup also serves about 6-8 which means tons of leftovers! Enjoy!

Vegetable beef soup being removed from a metal pot with a ladle.

Vegetable Beef Soup

5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Kelley Simmons
Servings 6 Servings

Vegetable Beef Soup. Super comforting, hearty and can be ready in less than 45 minutes!

Course Dinner, Main Course, Soup
Cuisine American


  • 1 tablespoon olive oil
  • 1 pound beef stew meat cut into about 1 inch cubes
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 3/4 cup carrots diced
  • 3/4 cup celery diced
  • 3-4 russet or yukon gold potatoes cubed and peeled (if desired)
  • 1 can 28 oz. diced tomatoes, with juice
  • 1 tablespoon worcestershire sauce
  • 4 cups beef stock
  • 1 cup water
  • 2 bay leaves
  • 1 tablespoon Italian seasoning
  • salt and pepper
  • fresh parsley
  • parmesan cheese
  • crushed red pepper flakes


  1. Heat oil in a large pot.
  2. Add in the steak in batches making sure not to over crowd the pan. (I did two batches). Cook until browned on both sides, about 2-3 minutes.
  3. Remove from the pan and set aside.
  4. Add in the onion, garlic, carrots, celery and potatoes. Saute for 3-4 minutes stirring occasionally.
  5. Add the remaining ingredients as well as the steak.
  6. Bring to a boil and simmer for 25-30 minute.
  7. Season with salt and pepper to taste and serve with fresh parsley, cheese and crushed red pepper flakes if desired.

Recipe Notes

Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

•Calphalon Cookware Set

•Utopia Kitchen Cooking Knives

•Cuisinart Stainless Steel Chopper

Nutrition Facts

Serves: 6

Calories231kcal (12%)Carbohydrates21g (7%)Protein23g (46%)Fat7g (11%)Saturated Fat2g (10%)Cholesterol47mg (16%)Sodium518mg (22%)Potassium1184mg (34%)Fiber4g (16%)Sugar5g (6%)Vitamin A2824IU (56%)Vitamin C20mg (24%)Calcium108mg (11%)Iron6mg (33%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Kelley Simmons

Kelley is the photographer and chef behind Chef Savvy. She has a background in culinary arts and Kelley has always been a foodie. She loves cooking thai food and exploring new restaurants on the East Coast. She resides in Delaware with her dog daisy.

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  1. This soup was absolutely delicious. We added two tablespoons of tomato paste, and a can of black beans to thicken the broth a little add a little more to the vegetables. This will be my go-to beef soup recipe for sure!

  2. I’m so glad I found this site not only for the vegetable beef soup that was phenomenal- but for a bunch of unique dinner ideas too! Thank you!

  3. Added green beans, corn, and one tiny can of tomato paste to the recipe. Wonderful great tasting soup on a cold day with a grilled cheese sandwich.

  4. Making this right now and plan to add some cabbage to the vegetables. Hope it won’t thicken the soup too much. Don’t want it to be like stew.

  5. Hey, Kevin from NC.
    I read this recipe and I’ll assume God had me search to find it.
    My volunteer job with our church gives me opportunities to prepare meals every Wednesday for up to 100 folks. Then once a month we have a soup and sandwich meal after church on sunday for twenty to thirty more.
    I am the one that chooses the meals, buys the food etc. When I saw this recipe it will be added to our list. Sounds delicious!

  6. Hey, When I found this recipe my first thought was how easy and simple! Then, since I head up the food ministries at our church, the decision to modify it to feed about 100 seemed like a revelation.
    So tomorrow at our church here in NC the crowd will have their chance to try it. The team and I will make some vegetable soup also. Served with it will be Italian bread crusteenies, garlic or plain.
    I’ll let you know how it goes!

  7. Only things I added were cayenne pepper, and I used ground beef! Was delicious! Thank you for sharing this wonderful recipe.

  8. Can you add noodles or rice to vegetable beef soup? I made broth from prime rib leftover and added all vegetables except potatoes. Cause I was going to add noodles or rice. What do you think?

  9. This was delicious. Most of my soup attempts are tasteless, htis was superb. I used ditalinni pasta instead of potatoes.

  10. This is so yummy!! I added cabbage, corn, green beans and tomato paste. It was perfect with the left over shredded pot roast we had. I didn’t have to prep more meat!

  11. 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

  12. 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

  13. 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.

  14. 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.

  15. Added corn and green beans. I served it with cornbread..delish! Oh and a dash more of garlic and some fresh diced tomatoes!

  16. 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!

    1. 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.

  17. 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!!

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