Vegetable beef soup is a hearty classic that always hits the spot. Loaded with tender chunks of lean beef and vegetables, this classic soup is as healthy as it is delicious!
Fall and winter are perfect for soup. When the colder weather comes around I make all kinds of soups all the time. They’re so hot and satisfying, and so many of them are healthy, too!
Take this vegetable beef soup, for example. It’s filled with lean beef and veggies like onions, carrots, potatoes, and celery, making it both delicious and healthy! It’s one of my favorite recipes to make during the fall and winter.
This recipe is even better if you have a garden because it uses garden staples that almost everyone with a vegetable patch grows, and they’ve all come into season just about the time the weather is getting perfect for soup. When those two combine, you’ve got yourself just about the most delicious soup you’ve ever made.
Homemade Vegetable Beef Soup Recipe
This vegetable beef soup is so hearty and satisfying. It’s one of the best meals you can make during the fall and winter months. It comes together quickly, and it’s so straightforward, it’s perfect for beginners and for advanced cooks who want something delicious that they can get on the table fast.
Delicious vegetables that are cooked to perfection combined with tender, lean beef to make a soup that satisfies everyone who eats it and also offers tons of health benefits like protein, vitamins and minerals, and even a little bit of fiber. It’s one of those recipes that is so healthy without having to do anything odd or make any exotic substitutions. It’s just good, old-fashioned beef and veggies, and it is so, so good.
This is an extremely straightforward recipe. It only takes a little bit of chopping and then a series of stovetop steps to make. Everything comes together very fast, and the entire recipe is done from start to finish in less than an hour!
That being said, there are a few things to remember that will help you make this vegetable beef soup the best it can be because, as with anything simple, nuance matters. These are simple tips, but they make a big difference so be sure to look them over.
Don’t Skip the Oil
I know a lot of people who try to cook without using oil because they feel it’s healthier. The thing is, I like to use olive oil when I brown my food, and olive oil is a healthy fat. So there’s no issue there.
The bigger thing to remember is that you need the oil to keep your beef from sticking and to help it brown – even if you’re using a non-stick pan.
Don’t Crowd the Pot
Don’t crowd the pot when browning your beef. The secret to getting your beef brown quickly and evenly is keeping the heat up. If you overcrowd your pot, the beef will lower the temperature. This causes the beef to simply cook and not brown, release all its juice rather than retaining it.
Keep Your Cuts Consistent
When cutting the stew meat into smaller pieces, try to keep them about the same size. Also, when slicing your celery and potatoes, keep your cuts consistent. Everything should be just about the same size so that everything cooks to the same doneness. If you have large and small chunks of vegetables in your soup, some of the vegetables will be too soft and some will be too firm. Nice, even slices are going to make everything come out perfectly.
Don’t Overcook the Vegetables
With this recipe we are using frozen veggies but here’s a tip if you chose to use fresh vegetables. You want to cook your vegetables in the pot until they’re just tender – about three to four minutes. Don’t go any longer than that. It can be easy to get distracted and cook your veggies for too long, but if you do, the final product will have super mushy veggies that aren’t appetizing at all. Be sure you don’t overcook those veggies!
Vegetable Beef Soup Variations
This soup lends itself very well to changing things up. Because soup is really just a bunch of ingredients cooked together in a broth, you can do a lot with this soup while changing just a couple of things.
I love to use stew meat or chuck roast, but ground beef works well in this recipe, too. Simply cook your beef until browned and then continue on with the recipe in the same way you normally would. I should note that if you use ground beef, you probably won’t need the olive oil for the beef or for the vegetables, as the beef will release its fat as it cooks.
You can use all kinds of vegetables in this soup. The earliest soups were simply a way for people to use their leftover food or whatever they had in their gardens, so feel free to add any kind of vegetables you like to this soup. They all work. If you’re pressed for time, you can even use frozen vegetables to make things faster and simpler, like I did here.
Serving Vegetable Beef Soup
This soup is absolutely delicious. It’s so good, in fact, I like to serve it just as it is. Simply pair it with some crackers or crusty bread, and you’ve got a hearty meal.
It’s the perfect dish for weeknight meals or family get-togethers when the weather gets cold. Everyone always loves it, and there’s always more than enough for all! And the leftovers are just as good as the day it was made.
Storing Vegetable Beef Soup
This vegetable beef soup will keep well in an airtight container in the refrigerator for about three days. For longer storage, you can freeze this soup for approximately four to six months with no loss of flavor quality. Simply place it in an airtight, freezer-safe container, or heavy-duty freezer bag. To thaw, dump the frozen soup in a pot and heat on medium-low until hot.
Vegetable Beef Soup is an Easy Weeknight Win
When the weather cools off, it’s time for soup, and this vegetable beef soup is the perfect dish for a family meal. Loaded with beef and vegetables, this is a hearty soup that fills you up with great taste and healthy ingredients. It’s the perfect family meal on a cold day, and everyone always comes back for more. Give it a try, and I’m sure you’ll find yourself making it again and again.
Ingredients For Vegetable Beef Soup
- Beef stew meat
- Olive oil
- Garlic salt
- Parsley flakes
- Slap Ya Mama seasoning
- Red potatoes, Russet potatoes or Yukon gold
- Diced tomatoes
- Crushed tomatoes
- Beef broth
- Vegetable broth
- Frozen mixed vegetables
- Frozen zucchini
- Olive oil
How To Make Vegetable Beef Soup
Step 1 – Prep
Cut stew meat into small size pieces. Dice onions, slice celery and mince garlic. Peel and cut potatoes into small cubes
Step 2 – Cooking the Meat, Onions and Celery
In a large Dutch oven or stock pot, add olive oil and heat over medium-high heat. Add beef, onions and celery to pan. Season with garlic salt, pepper, Slap Ya Mama seasoning, oregano, basil, and parsley. Cook until meat is brown, onions and celery are tender, approximately 5-7 minutes. Add minced garlic, stir and cook for an additional minute or two.
Step 3 – Adding the Remaining Ingredients
Pour broth, diced tomatoes, and crushed tomatoes into pan. Add potatoes, stir, cover, reduce heat to low cook for 25-30 minutes. Next, add frozen vegetables and let simmer over low heat for 15 minutes or until vegetables are heated through.
Step 4 – Serve
Spoon into individual serving bowl and serve hot with cracker or crusted bread. if desired.
Try This Delicious Vegetable Soup Today
Once you make this soup, you are going to fall in love with how hearty and delicious it is. From the tender chunks of beef, and all the veggies, including green beans, corn, peas, zucchini an more, this is a family favorite hearty soup recipe. I hope your family enjoys this as much as my family does.
Looking For More Delicious Soup Recipes?
You can also try this Lasagna Soup from Deliciously Seasoned.
Vegetable Beef Soup
This hearty and delicious vegetable beef soup is so flavorful and is loaded with tender chunks of beef, a wide variety of vegetables all in a delicious broth. This soup recipe is easy to make and the leftovers are just as tasty. A family favorite hearty soup recipe.
- 2-2½ pounds beef stew meat, cut into small pieces
- 1 tablespoons olive oil
- 1 medium onion, diced
- 2 stalks celery, sliced
- 5 cloves garlic, minced
- 2 teaspoon garlic salt
- 1½ teaspoon oregano
- 1½ tsp basil
- 1 teaspoon Slap Ya Mama
- 1 teaspoon pepper
- 1 teaspoon parsley flakes
- 15 ounce can diced tomatoes
- 15 ounce can crushed tomatoes
- 32 ounce beef broth
- 32 ounce vegetable broth
- 3-4 red potatoes, peeled, cubed
- 4 cups frozen mixed vegetables
- 2 cups frozen zucchini, cut into smaller pieces
In a large Dutch oven or stock pot, add olive oil and heat over medium high heat.
Add beef, onions and celery to pan. Season with garlic salt, pepper, Slap Ya Mama seasoning, oregano, basil, and parsley.
Cook until meat is brown, and onions and celery are tender, approximately 5-7 minutes. Add minced garlic, stir and cook for an additional minute or two.
Pour broth, diced tomatoes and crushed tomatoes into pan. Add potatoes, stir, cover, reduce heat to low and cook for 25-30 minutes.
Next, add frozen vegetables and simmer over low heat for 15-20 minutes or until vegetables are heated through.
Spoon into individual serving bowls, serve hot with crackers or crusted bread, if desired.
Serving: 1 ServingCalories: 346kcalCarbohydrates: 36gProtein: 33gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 1735mgPotassium: 1409mgFiber: 8gSugar: 7gVitamin A: 5284IUVitamin C: 34mgCalcium: 117mgIron: 6mg
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