This vegetable beef soup is so warm, flavorful, and hearty that it is perfect for any brisk or chilly evening! Packed with tender meat, tasty vegetables, and bold seasonings, this meal will have you feeling nice and full all by itself! Not to mention, it uses common pantry staples that you might already have at home!
Easy Vegetable Beef Soup
Warm and cozy soups are a household favorite whenever the weather begins to get cooler. This vegetable beef soup is the perfect addition to your weekly soup rotation.
It is packed with so many veggies and tender beef that it is a complete meal all by itself! Plus, the ingredients are so common that you might even be able to prepare it without needing to make a grocery store run. It's a win-win for everyone!
Jump to:
🥘 Vegetable Beef Soup Ingredients
To be honest, you could easily already have all of these ingredients at home. Feel free to customize your soup with any of your favorite veggies!
- Oil - 1 tablespoon of extra virgin olive oil. This is my favorite oil for cooking, but you can swap it out for your favorite neutral-tasting cooking oil.
- Onion - 1 medium yellow onion, chopped.
- Garlic - 2 teaspoons of minced garlic (or about 2 cloves).
- Beef Stew Seasoning - ½ tablespoon of beef stew seasoning. Check out my recipe for a tasty homemade blend!
- Chuck Roast - 1½ pounds of chuck roast or London broil. Go ahead and cut it into small cubes.
- Beef Broth - 6 cups of beef broth.
- Beef Bouillon Cubes - 3 beef bouillon cubes for an extra meaty flavor.
- Worcestershire Sauce - A splash of Worcestershire sauce.
- Diced Tomatoes - 14.5 ounces of diced tomatoes. Don't drain the juice.
- Diced Potatoes - A 15-ounce can of diced potatoes that has been drained. Of course, you can use fresh diced potatoes as well.
- Frozen Mixed Vegetables - 12 ounces of frozen mixed vegetables. My mix included carrots, green beans, and peas. Alternatively, you can use the canned version of these vegetables.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Vegetable Beef Soup
No matter your cooking skills, you will be able to make this easy recipe! Go ahead and grab a large stockpot, a wooden spoon, and your favorite knives and you are ready to get started!
This recipe will make a generous amount of soup! Depending on how hungry everyone is, you will have about 8 servings.
- Heat the oil. In a large stockpot or Dutch oven, heat 1 tablespoon of extra virgin olive oil (EVOO) over medium-high heat.
- Saute veggies. Add in 1 diced onion and saute for 1-2 minutes. Then, add 2 teaspoons of minced garlic and ½ tablespoon of beef stew seasoning and cook for another 30 seconds.
- Brown the beef. Next, add 1½ pounds of cubed chuck roast (or London broil) into the pot and cook until brown, about 2-3 minutes per side.
- De-glaze the pan. Once the meat has been browned, deglaze your pan by pouring in 6 cups of beef broth and using a wooden spoon to scrape the browned bits off of the bottom (called the 'fond'). This adds a ton of extra flavor to your soup!
- Add remaining ingredients. Add in 3 beef bouillon cubes, a splash of Worcestershire sauce, a 14.5-ounce can of tomatoes with juices, 15 ounces of drained canned potatoes, and 12 ounces of frozen vegetables.
- Simmer. Bring the mixture to a boil and then lower the heat to medium-low and allow it to simmer for 45-60 minutes.
- Serve. Serve immediately while warm.
This soup is a complete meal all on its own! Serve it alongside some tasty oat rolls to sop up all of that delicious broth! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If you are using canned vegetables (as opposed to frozen ones), add them after simmering for 30 minutes.
- If needed, you can brown your beef in batches. Just add all of the meat back into the pot before continuing the recipe.
- Swap the canned diced potatoes with a large russet potato, diced to ½ inch cubes.
- This recipe is incredibly versatile and you can easily add in any of your favorite veggies!
- You can also easily stretch a dollar with this recipe by adding more broth, seasoning, and veggies.
- Skip searing the beef if you'd like to use up roast beef or steak leftovers in this recipe.
🥡 Storing & Reheating
Keep any leftovers in a sealed container in the fridge for up to 5 days.
To freeze, allow your soup to cool completely and then portion it into separate airtight containers and keep it in the freezer.
Reheating Vegetable Beef Soup
You can reheat your soup (whether frozen or thawed) on the stovetop over medium heat, or using the microwave.
❓ Recipe FAQs
Yep! You'll still want to saute your onion and garlic, and brown the beef first. Then, simply add all of your ingredients to your crock pot and cook on low for 6-8 hours.
Sure! This recipe is very versatile, so it is pretty easy to swap out the meat to suit your needs. Simply swap out the London broil and follow the recipe as directed!
You can feel free to customize this easy soup by adding in any of your favorite veggies or ingredients! Some great options are chopped kale, red pepper flakes, chopped celery, cauliflower, or even barley!
🍲 More Tasty Soup Recipes
- Butternut Squash Soup - Nothing else says fall quite like a warm bowl of butternut squash soup!
- Creamy Yellow Squash Soup - Use up any extra squash you might have by making this delicious and creamy soup!
- Split Pea Soup - This savory and delicious soup is loaded with peas, ham, and veggies!
- Roasted Tomato Basil Soup - This is a classic soup that can be enjoyed any time of the year!
- Chicken Noodle Soup - If you are feeling under the weather, a big bowl of chicken noodle soup will warm you right up!
- Chicken Tortilla Soup - This Tex-Mex-style soup is hearty, delicious, and packed with flavor!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Vegetable Beef Soup
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 medium yellow onion (chopped)
- 2 teaspoon garlic (minced)
- ½ tablespoon beef stew seasoning (see recipe)
- 1½ lbs chuck roast (or London broil, cut into small cubes)
- 6 cups beef broth
- 3 beef bouillon cubes
- 1 splash Worcestershire sauce
- 14.5 oz diced tomatoes (with juices)
- 15 oz canned diced potatoes (drained, or use fresh diced potatoes)
- 12 oz frozen mixed vegetables (carrots, green beans, peas)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large stockpot or Dutch oven, heat your extra virgin olive oil (EVOO) over medium-high.
- Add in your onion and saute for 1-2 minutes. Then, add the garlic and beef stew seasoning and cook for an additional 30 seconds.
- Next, add your cubed chuck roast into the pot and cook until brown, about 2-3 minutes per side.
- Once the meat has been browned, deglaze your pan by pouring in the beef broth and using a wooden spoon to scrape the browned bits off of the bottom (called the 'fond').
- Add in the beef bouillon cubes, a splash of Worcestershire sauce, canned tomatoes with juices, drained canned potatoes, and frozen vegetables.
- Bring the mixture to a boil and then reduce the heat to medium-low and allow it to simmer for 45-60 minutes.
- Serve immediately while warm.
Notes
- If you are using canned vegetables (as opposed to frozen ones), add them after simmering for 30 minutes.
- If needed, you can brown your beef in batches. Just add all of the meat back into the pot before continuing the recipe.
- Swap the canned diced potatoes with a large russet potato, diced to ½ inch cubes.
- This recipe is incredibly versatile and you can easily add in any of your favorite veggies!
- You can also easily stretch a dollar with this recipe by adding more broth, seasoning, and veggies.
- Skip searing the beef if you'd like to use up roast beef or steak leftovers in this recipe.
- To store: Keep any leftovers in a sealed container in the fridge for up to 5 days.
- To freeze: Allow your soup to cool completely and then portion it into separate airtight containers and keep it in the freezer.
- To reheat: You can reheat your soup (whether frozen or thawed) on the stovetop over medium heat, or using the microwave.
Comments
No Comments