Beef Vegetable Soup is made with tender chunks of slow simmered chuck roast with onions, celery, carrots, potatoes, tomatoes and green beans. I love to serve this tasty soup with crusty baguettes or cornbread with soft sweet cream butter. This Vegetable Beef Soup is a wholesome hearty fall and winter meal that you can feel good about serving your family. Nothing warms the soul like a hot bowl of soup.
Fall is right around the corner and with it comes all things soup, stew and chowder related. Oh have I mentioned this is my favorite time of the year? My idea of heaven is an endless fall. If you are like me then you just can not get enough fall recipes. Have you tried any of my other soups, chowders or stews? This Vegetable Beef Soup recipe, Italian Wedding Soup, Chicken Stew, and Corn Chowder are just a few of our favorites.
You are going to really love this slow cooked hearty Vegetable Beef soup. I like to make this soup with a slow simmered chuck roast. It tastes so much better is more tender than using beef stew meat or sirloin steak. Wholesome fresh vegetables are then added for optimum flavor and nutrition. Prepare to go down memory lane with a soup just as tasty as Grandma used to make.
Here’s what you’ll need to make this beef soup recipe, plus ingredient notes and substitution options.
Olive Oil: For browning the meat and sautéing the veggies.
Beef Stew Meat: There’s plenty of simmering time to make beef stew meat ultra tender. You can also use beef chuck roast and cube it yourself, if you have a few extra minutes to spare.
Salt and Pepper: Adjust the amounts to your tastes.
Onion and Celery: Creates a flavorful base for the soup.
Balsamic Vinegar: Adds richness and depth of flavor.
Garlic: We used 4 cloves. If you really love garlic you can add a few extra cloves.
Seasonings: In addition to salt and pepper, the soup is seasoned with Italian seasoning, dried thyme, and a bay leaf.
Tomato Paste and Diced Tomatoes: The tomato paste makes the broth extra rich and flavorful.
Beef Broth: Using beef broth enhances the soup’s beefy flavor. I recommend using low sodium so that you can better control the amount of salt in the soup.
Yukon Gold Potatoes: While russet potatoes tend to fall apart and turn mushy in soup, Yukon golds hold their shape well and are deliciously rich and buttery.
Carrots, Green Beans and Frozen Peas: This soup is a great clean out the veggie drawer recipe! Feel free to substitute other vegetables as desired. See my notes below for suggestions.
Can this be made on the stove?
Yes! If you’re shorter on time, you can make beef stew on the stove using my stovetop beef stew recipe which is ready in under an hour!
Can vegetable beef soup be made ahead of time?
Absolutely! This soup is great for making ahead because it just gets better as it sits. You can make it ahead and keep it warm in the crockpot if you’re serving it the day you make it. You can also transfer it to an airtight container and keep it in the fridge for 4-5 days.
How to Make Vegetable Beef Soup
There’s a fair amount of chopping involved in preparing this soup, but it’s worth it to pack in all of those delicious vegetables! Most of the cook time for this recipe is the time it takes for the soup to simmer on the stove.
In a large Dutch oven or other heavy pot, brown the beef cubes in two batches, seasoning with salt and pepper. Browned beef in Dutch oven pot.
Add the onion, celery and balsamic vinegar and cook until the veggies soften. Onion and celery in pot.
Stir in the garlic, Italian seasoning, dried thyme and tomato paste and cook for 1 minute.
Add the beef broth, diced tomatoes, bay leaf and browned beef. Broth, diced tomatoes and seasonings added to pot.
Simmer the soup, covered, for 1 hour.
Stir in the potatoes, carrots and green beans. Simmer the soup, covered, for 35-45 more minutes, until the meat and vegetables are tender. Add the frozen peas during the last 5 minutes of cook time. Carrots, green beans and potatoes added to soup.
Remove and discard the bay leaf. We like to serve the soup with a bit of fresh chopped parsley to brighten up the flavors.
Recipe Variations
Other vegetables: Mushrooms can be added along with the onion and celery. If you prefer to use chopped sweet potatoes instead of Yukon gold potatoes, they will take 20-25 minutes to cook in the soup. Chopped fresh spinach or kale, or frozen corn can be added during the last 5 minutes of cook time.
Slow cooker instructions: To make vegetable beef soup in the slow cooker, first complete steps 1-3 of the recipe in a pot on the stove. This builds flavor. Then combine the remaining ingredients in the slow cooker (except for the frozen peas) and cook on low for 8 hours or high for 4 hours, until the vegetables and meat are tender.
Instant Pot instructions: Complete steps 1-3 of the recipe in the Instant Pot using the sauté function. Then add 1 cup of the broth and stir well, scraping up any browned bits from the bottom of the pot. Stir in the rest of the broth and remaining ingredients, except for the green beans and peas. Pressure cook at high pressure for 15 minutes. When the cook time ends allow the pressure to release naturally. When the pin drops down, open the Instant Pot. Press Cancel and then press Sauté. Add the green beans and peas and cook on sauté for about 5 minutes, until tender.
Recipe Tips
Adding the carrots, potatoes and green beans after the first hour of simmer time ensures that they won’t become too soft or mushy.
If you want to thicken the soup up more like a beef stew, you can simmer it uncovered after adding the potatoes, carrots and green beans.
Before serving the soup, taste it and add more salt and/or pepper if needed.
Storage and Reheating Instructions:
Refrigerator: The soup can be stored in an airtight container in the refrigerator for up to 3 days.
Freezer: The soup can be stored in the freezer in an airtight container for up to 3 months. Thaw frozen soup overnight in the refrigerator before reheating.
To Reheat: Reheat in a covered pot on the stove over medium heat until hot, or heat in the microwave.
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