Vegetable Beef Soup With Stew Beef and Mixed Vegetables

This recipe for homemade vegetable beef soup is hearty with tender chunks of beef and all of our favorite veggies!

Jam-packed with flavor, this meal is slowly cooked on the stovetop until the beef is extra tender! It's easy to make ahead and reheats and freezes beautifully.

Homemade & Hearty

We just love recipes where you can basically toss everything in the pot and let it simmer away!

• This recipe is easy with tender beef.
• There is some prep involved but most of the time is hands-off as the soup simmers.
• This soup can be adapted to whatever veggies you have on hand.
• This soup reheats and freezes well .

Ingredients and Swaps

MEAT Just like a beef stew, chuck is our first choice 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 definitely let you eat the rainbow. If you'd like to use frozen vegetables, they can be added along with the corn and beans.

SEASONINGS Onion and garlic, Italian seasoning, salt, & pepper keep this beef soup savory with a simple and hearty flavor. This recipe uses dry spices, if adding fresh, stir them in with the beans and corn.

How to Make Homemade Beef Soup with Veggies

1. Brown beef in small batches. Soften onion.
2. Add broth, tomatoes (with juices), & seasonings per the recipe below and simmer until the beef is tender.

3. Add vegetables (potatoes, carrots & celery) and simmer.
4. Add beans and corn, simmer a few minutes more.

If you'd prefer you can make slow cooker vegetable beef soup or cook it in the Instant Pot. For the Instant Pot, follow the same cook times as our beef stew recipe.

Tips for the BEST Soup

• 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 in the bottom of the pan 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.
• 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 for at least 1 minute.

More Ways to Use Stewing Beef

• Beef Stroganoff Soup
• Beef Bourguignon Recipe
• Crock Pot Beef Stroganoff
• Beef Stew Recipe
• Beef Barley Soup
• Beef Tips & Gravy

Did your family love this Vegetable Beef Soup? Be sure to leave a comment and a rating below!

Vegetable Beef Soup

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 35 minutes

Servings 8 servings

Loaded with fresh veggies and tender beef, this hearty Vegetable Beef Soup is the perfect comfort food!

• ▢ 1 ½ pounds beef chuck roast trimmed and cubed into ½" pieces
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 1 tablespoon olive oil
• ▢ 1 onion chopped
• ▢ 2 cloves garlic minced
• ▢ 6 cups beef broth
• ▢ 15 ounces canned tomatoes with juices
• ▢ 1 teaspoon Italian seasoning
• ▢ 2 cups potatoes cubed ½"
• ▢ 3 carrots sliced ½"
• ▢ 1 rib celery sliced ½"
• ▢ 1 cup green beans cut into 1" pieces
• ▢ ½ cup frozen corn thawed or canned

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• 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 cooked beef back to the pan, 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 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).

• Season with salt & pepper to taste and serve.

• 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

Serving: 2 cups , Calories: 229 , Carbohydrates: 11 g , Protein: 21 g , Fat: 12 g , Saturated Fat: 5 g , Cholesterol: 59 mg , Sodium: 636 mg , Potassium: 964 mg , Fiber: 3 g , Sugar: 5 g , Vitamin A: 4064 IU , Vitamin C: 10 mg , Calcium: 56 mg , Iron: 3 mg

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

Course Appetizer, Dinner, Lunch, Side Dish, Soup

Cuisine American

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Source: https://www.spendwithpennies.com/easy-vegetable-beef-soup/

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