This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Divine Vegetable Beef Soup is a hearty, savory and comforting meal in a bowl. Ready in less than 45 minutes, makes it the perfect meal for a busy chilly night.
A good hearty beef stew just makes life a little better. It’s comforting, filling and warming. For variations of beef stew try Best Ever Beef Bourguignon, Best Ever Slow Cooker Beef Stew or Beef Stew with Bacon. You won’t regret any of them. Create a recipe rotation!
Vegetable Beef Soup
There is nothing more that I love than soup when it’s cold outside. When it’s cold and chilly a good robust soup that’s a meal in a bowl is just what you need. Pair it with a good roll or crusty bread and a salad and dinner is done and divine. 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. Let it all simmer together and supper is served!
Your family is going to love coming home to a steaming bowl of this incredible soup. It’s perfectly seasoned. Everyone is going to love it! It’s easy too. Cut up the veggies and you’ve got yourself a great dinner. I love being able to feed my family food that not only tastes good but is good for them. Soups are one way I get my kids to eat their vegetables. Just don’t tell them that. Feel free to leave out the beef if you want an all veggie soup too. You can’t go wrong however you serve it up!
Ingredients for Beef Soup
Hearty and chock full of veggies, this a full course meal in a bowl. Serve with some rolls and your set. Warm and comforting you can find these ingredients anywhere. I love the extra richness the worcestershire sauce adds. Add more or less seasoning depending on your tastes.
- Olive Oil: For browning meat and sauteing veggies
- Beef Stew Meat: Use Chuck roast cut up for best flavor
- Onion: Diced
- Garlic: Minced
- Carrots: Diced
- Celery: Diced
- Potatoes: Cut into bite size pieces
- Diced Tomatoes: Canned, not drained
- Worcestershire Sauce: Adds intense flavor.
- Beef Stock: For flavor and broth
- Water: Needed to create the best consistency
- Bay Leaves: Adds seasoning.
- Italian Seasoning: Perfect blend of spices for many dishes.
- Salt and Pepper: Add to taste
- Fresh Parsley, Parmesan Cheese, Red Pepper Flakes (optional)
Making Vegetable Beef Soup
This 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 let the heat do the rest. The aroma that will fill the house is going to be insane. Just warning you! It’s going to make you hungry and want to eat it immediately. Patience. It’ll be worth the wait! Trust me.
- Heat: In a large pot heat the oil over medium high heat
- Brown: Add the steak in batches making sure not to overcrowd the pan. Cook until browned on both sides about 2-3 minutes. Remove from the pan and set aside.
- Add: Add in the onion, garlic, carrots, celery and potatoes. Saute for 3-4 minutes stirring occasionally.
- Combine: Add in the remaining ingredients as well as the steak
- Boil: Bring to a boil and reduce heat to simmer. simmer for 3-4 minutes stirring occasionally.
- Season: Season with salt and pepper to taste and serve with fresh parsley, cheese and crushed red pepper flakes if desired.
Tips and Variations for the Best Vegetable Beef Soup
Soup is divine. Your whole family is going to love this veggie loaded, beefy bowl of lusciousness. It makes dinner time a breeze. Seriously, you need to make it tonight!
- Vegetables: Cut the vegetables into the same sized chunks for even cooking. Make them smaller than bite sized for the perfect doneness
- Add more Veggies: Add even more vegetables to increase the goodness. Use cut green beans, chopped zucchini, peas, corn, or broccoli and cauliflower.
- Potatoes: Again you want to cut them into the same sized pieces for even cooking and keeping them smaller than bite sized I find to be perfect. You want to use potatoes that are considered waxy. These will hold their shape and hold up to long extended periods in soups. These include, reds, fingerlings, yukon or yellow, and new potatoes. Russets are not good for stews and soups because they will disintegrate after long periods of cooking. They turn to mush. Not ideal for your soups. Save the russets for the fries!
- Make it in the Slow Cooker: This can easily be made in the slow cooker. Brown the beef as directed in the recipe. Saute the veggies as well. Add all the ingredients to your slow cooker and stir. Cook on low for 6-8 hours or high for 3-4 hours. Garnish as desired.
How are Soup and Stew Different
If you notice this is a soup, not a stew. The big difference is the amount liquid you’ll have in your bowl. Soup has enough liquid that the contents can “float.” Stew has just enough liquid to cook the veggies and hold it all together. Stew is much thicker. Soup is thinner. The flavors are almost exactly the same however. Deep richness and beefy flavor combined with the spices and veggies make both soups and stews divine.
How to make sure your Beef is Tender
No one wants to take a bite of Vegetable Beef Soup, or any beef soup and get a mouth full of rubber. Meat should be tender. It all starts with the cut of beef you get and ends with how long you cook it for. The best cut of beef for stew is known as chuck. It can be chuck shoulder or chuck round roast. Some grocery stores have pre-packaged “stew meat” it’s worth asking what kind of meat that is before you buy it, so you know what you’re cooking. The best way to make sure your beef is tender is to cook it low and slow. Once you bring it to a boil turn it down to a simmer. Don’t let it boil again. The longer the meat cooks the more the connective tissue breaks down creating moist tender bites of beef.
When beef is cooked to high and too fast the proteins “seize” and become tough. This doesn’t allow the collagen and fat to break down, but instead your beef will be rubbery and chewy. Not sure what kind of beef you have, make sure you cook it low and slow and it will ensure moist tender meat as the collagen and fat have time to break down. It’s the only way to eat beef soup or stew!
More Soups to Love!
I love this Vegetable Beef Soup! I just love soups! They are fast, delicious and you can chalk them full of goodness. Just like this vegetable beef, it’s easy to put a whole meal in a bowl. They’re warm, hearty, and comforting. Soup can be so filling too! Super satisfying and tasty! It’s a meal made in heaven! Give these favorites a try.
- Award Winning Cheeseburger Soup
- Literally the BEST Chicken Noodle Soup
- Creamy Chicken Gnocchi Soup
- The Best Broccoli Cheese Soup
- Tomato Basil Soup
Pin this now to find it later
Pin It
Vegetable Beef Soup
Ingredients
- 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
Instructions
- Heat oil in a large pot.
- 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.
- Remove from the pan and set aside.
- Add in the onion, garlic, carrots, celery and potatoes. Saute for 3-4 minutes stirring occasionally.
- Add the remaining ingredients as well as the steak.
- Bring to a boil and simmer for 25-30 minute.
- Season with salt and pepper to taste and serve with fresh parsley, cheese and crushed red pepper flakes if desired.
Notes
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.