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Vegetable Beef Soup

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There’s nothing like a big, hearty bowl of Vegetable Beef Soup to warm the heart and soul as the weather gets chilly! Made with tender beef stew meat, diced carrots, celery, onion, and potatoes, and steeped in a seasoned broth. This soup will keep you cozy all through those colder months.

Serve this soup with our moist and fluffy Skillet Cornbread or a side of our buttery Sourdough Biscuits! You can also never go wrong with a good grilled cheese dipped right into the broth!

Gray bowl filled with vegetable beef soup.

Vegetable Beef Soup

Tender beef stew meat. Packed with vegetables galore. Hearty potatoes. Savory broth. A mix of seasonings that are simply mouthwatering. What’s not to love about this Vegetable Beef Soup? It’s the ultimate in cozy comfort food.

As the weather gets cooler, the stoves get hotter. Get your Dutch oven and slow cookers  ready, because we are officially about to enter soup season! 

This recipe will keep you warm all season long. It’s totally customizable so you can add as many veggies as you like or leave out anything you don’t. Add in beans for extra protein and use a frozen vegetable medley to save time.

Serve this soup up hot with your choice of bread on the side, sit back, and relax in the filling comfort of a big bowl of classic Vegetable Beef Soup.

How to Make Vegetable Beef Soup

  1. Heat a large pot or a Dutch oven over medium heat. Add in a tablespoon of cooking oil and, working in batches, add pieces of stew meat to the hot pan.
  2. Cook the meat for about 1-2 minutes on each side, just until browned. Use tongs to remove the meat, and place on a waiting plate. Continue with the remaining meat until all pieces have been browned.
  3. After the meat is cooked, add the remaining tablespoon of oil to the pot along with the onion, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for an additional 30 seconds up to 1 minute.
  4. Pour in the broth, diced tomatoes, Italian seasoning, thyme, and return the meat back to the pan. Cook over a low simmer for 45 minutes to 1 hour.
  5. Add the potatoes, and cook for an additional 15-20 minutes, or until the potatoes are fork tender. The stew meat should also be cooked through and tender.
  6. Add the frozen mixed vegetables and cook for another 2-3 minutes until warmed through. Serve hot and enjoy!
Collage showing how to make vegetable beef soup.

Tips and Variations 

  • While frozen mixed veggies will save you time, you can use your own fresh favorites.
  • Skip the beef and make this a vegetarian option. 
  • Customize your soup with your favorite veggies and leave out the ones you don’t like!
  • You can make a creamy version by adding a splash of half and half (or your favorite non dairy alternative). 
  • Add some red pepper flakes or hot sauce to spice things up.
Top down view of vegetable beef soup in a bowl.

Storage and Reheating 

Refrigerator: Store any leftover Vegetable Beef Soup in an airtight container in the fridge for up to 3 days.

Freezer: This soup is also perfect to freeze! Store in a freezer safe container and it’ll stay fresh for up to 6 months.

Reheating: Simply heat through on the stove or the microwave. If frozen, let the soup thaw completely before heating. 

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Bowl of vegetable soup with beef.  

Vegetable Beef Soup

Yield: About 12 Cups
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

There’s nothing like a big, hearty bowl of Vegetable Beef Soup to warm the heart and soul as the weather gets chilly! Made with tender beef stew meat, diced carrots, celery, onion, and potatoes, and steeped in a seasoned broth. This soup will keep you cozy all through those colder months.

Ingredients

  • 2 tablespoons cooking oil, divided
  • 1.5 pounds stew meat
  • Salt and pepper, for seasoning meat and the soup
  • 1 large white onion, diced
  • 2 large carrots, peeled and chopped into small pieces
  • 1 celery stalk, finely chopped
  • 1 cloves garlic, minced
  • 8 cups beef, chicken, or vegetable broth
  • 15 ounce can diced tomatoes, undrained
  • 2 teaspoons Italian seasoning
  • ½ teaspoon thyme
  • 1 pound russet potatoes, peeled and cut into ½ inch cubes
  • 12 ounces frozen mixed vegetables

Instructions

  1. Heat a large pan or Dutch oven over medium heat. Add a tablespoon of cooking oil and, working in batches, add pieces of stew meat to the hot pan. 
  2. Cook the meat for 1-2 minutes on each side, just until browned. Use tongs to remove the meat, and place on a waiting plate. Continue with the remaining meat.
  3. After the meat is cooked, add the remaining tablespoon of oil to the pan along with the onion, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for an additional 30 seconds to 1 minute.
  4. Pour in the broth, diced tomatoes, Italian seasoning, thyme, and return the meat back to the pan. Cook over a low simmer for 45 minutes to 1 hour.
  5. Add the potatoes, and cook for an additional 15-20 minutes, or until the potatoes are fork tender. The stew meat should also be cooked through and tender.
  6. Add the frozen mixed vegetables, and cook for another 2-3 minutes. Serve hot!
  7. See post for storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of soup. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

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Nutrition Information:
Yield: 12 Serving Size: 1 cup
Amount Per Serving: Calories: 681Total Fat: 38gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 204mgSodium: 392mgCarbohydrates: 16gFiber: 3gSugar: 3gProtein: 65g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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