It takes a little over an hour to simmer this easy and satisfying soup with beef and veggies on the stove, and it’s made all in one pot! Is it soup season yet? I make soups all year round, but there are certain soup recipes that are just perfect for cold days. Vegetable Beef Soup is one of them! When I’m cold, I want a savory soup that is going to fill me up and make me feel warm and cozy. This recipe checks all of those boxes and is easy to make with lots of vegetables, stew meat, and a delicious, savory, rich beef broth. Need more filling and delicious soup recipes? Try my favorite Chicken Enchilada Soup, or a kids’ favorite, Alphabet Soup.
Why You’ll Love This Vegetable Beef Soup Recipe
Key Ingredients In Vegetable Beef Soup
Here’s what you need to make this hearty homemade vegetable beef soup:
Stew Beef: You’ll start with a pound of stew beef, cut into cubes. It’s generally sold this way at the grocery store, ready to go! Mirepoix: Two parts diced onion to one part each diced carrot and chopped celery. For this soup recipe, you’ll need 1 large onion, one large carrot, and two stalks of celery. Beef Broth and Diced Tomatoes: Canned diced tomatoes add additional depth to the broth. Use high-quality store-bought beef broth or stock, or learn how to make your own beef bone broth. Potatoes: These make this soup extra filling and thick. Just 2 potatoes are all that’s needed, and any type will work. Veggies: This is after all a vegetable soup! Fresh green beans and corn are the perfect additions. You can also add peas or wax beans if you like. Seasonings: Fresh garlic, bay leaves, Italian seasoning, and salt and pepper make beef vegetable soup totally delicious. I like to stir in some fresh parsley at the end as well.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Beef and Vegetable Soup
Recipe Tips
Try it with ground beef: Lean ground beef is usually less expensive than stew meat and is very tasty in this soup. You can also use ground beef to make a similar soup with potatoes and veggies: Cowboy Soup. Frozen vegetables work! Instead of fresh green beans and corn, use frozen. They won’t need as much time to cook, so add them at the end and cook just until warmed through. Canned veggies can also be used in beef vegetable soup. For a bit of smoky flavor, try using fire-roasted tomatoes instead of plain ones. Make it spicy: Add some chili powder, or serve the soup with your favorite hot sauce on the side. Instead of potatoes: Try beef soup with barley, rice, or add cooked pasta before serving. You can also leave the potatoes out to make this soup recipe lower in carbs. To double the recipe: Be sure to use a large soup pot! A 9-quart Dutch oven or stock pot would be ideal.
Storing Tips
Store leftover beef vegetable soup in an airtight container in the refrigerator for up to 3 days. I don’t suggest freezing this soup with the potatoes in it. If you want to make it ahead for freezer storage, leave the potatoes out. Add them in later, or enjoy the soup without them.
What To Serve With Vegetable Beef Soup
Serve big bowls of beef vegetable soup with slices of crusty homemade bread. You might also enjoy making a batch of Texas Roadhouse Rolls to go with this meal. Vegetable Beef Soup is just perfect for soup season, or any time you’re in the mood for a comforting, filling, and satisfying meal that’s simple to make! Pin this recipe and stock up on the ingredients so you’re ready to make beef soup ASAP. © Little Sunny Kitchen
