Name: Vegetable Beef Soup Recipe
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: 2 tablespoon olive oil (plus more if needed); 2 pounds chuck roast (cut into 1-inch cubes); 1 large white or yellow onion (diced); 2 tablespoon tomato paste; 3 cloves garlic (minced); 2 bay leaves; 2 teaspoon dried parsley; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon dried sage; 1 teaspoon salt; 1 teaspoon black pepper; 1½ pounds yellow potatoes (cut into 1-inch pieces (peeling is optional)); 3 large carrots (sliced); 1 (15-ounce) can diced tomatoes (plus juices); 1 cup frozen corn; 1 cup frozen peas; 64 ounces low-sodium beef broth; fresh parsley (to garnish)

Jump to Recipe

This homemade Vegetable Beef Soup is made with tender chunks of beef, creamy potatoes, and nutritious veggies in a rich herb-infused tomato broth. The ultimate cozy comfort food and personal family favorite, it’s also easy to make, versatile, and freezer-friendly.

Large Dutch oven filled with vegetable beef soup in a tomato and beef broth.

My Favorite Vegetable Beef Soup Recipe

When it’s cold outside, and the sky feels gloomy, there’s nothing better than warming up with a bowl of hearty soup, and this stick-to-your-ribs vegetable beef soup is a family classic. About as cozy and delicious as a soup can get, it’s packed with yummy veggies and melt-in-your-mouth pieces of beef. Super easy to make, I love that it can be made on the stovetop or in the slow cooker and that it is freezer-friendly.

Ingredients

Beef: Any pre-cut stewing or braising beef, beef chuck, or boneless short ribs cut into small 1-inch pieces. Of course, this soup can also be made with ground beef!
Vegetables: Add your favorite vegetables or toss in whatever’s about to go bad in your refrigerator. Classics include onion, carrots, celery, and peas, but other delicious additions include corn, leeks, kale, spinach, zucchini, cucumber, broccoli, mushrooms, or bell pepper.
Potatoes: Waxy potatoes are best for soups, stews, or casseroles. They’re creamy and dense, have thin skin, and don’t fall apart even after prolonged cooking periods. Waxy potatoes include red potatoes, Yukon gold (yellow) potatoes, and baby potatoes. Russet potatoes are starchy and more likely to fall apart.

How to Make Vegetable Beef Soup

1. Heat the olive oil in a large pot or Dutch oven set over high heat. Pat the beef dry with paper towels and season with salt and black pepper. Add approximately half of the beef to the pot and sear for 3-4 minutes, mixing halfway through. Repeat with the remaining beef chuck.

2. Remove the beef (and any juices) from the pot to a clean bowl. Set aside.

Two images in a collage: The first image shows a large Dutch oven filled with raw chunks of beef; the second image shows a large Dutch oven filled with seared chunks of beef.

3. Return the pot to medium heat, adding an additional tablespoon of olive oil if needed. Sauté the onions, often stirring, until they soften and turn translucent.

4. Add the tomato paste, minced garlic, bay leaves, dried parsley, thyme, oregano, sage, salt, and black pepper, mixing well to combine with the softened onions. Cook, stirring continuously, for about 30 seconds or until the garlic and spices become fragrant.

5. Add the potatoes, carrots, celery, canned diced tomatoes (plus juices), corn, and frozen peas. Mix well and cook for an additional 5 minutes.

6. Stir in the beef broth and bring it to a boil.

7. Return the beef to the pot, reduce heat to a simmer, and cook for approximately one hour to 90 minutes or until the beef is tender.

8. Season with additional salt and black pepper, to taste. Serve garnished with fresh chopped parsley, if desired.

A collage of six images: The first image shows a large Dutch oven filled with onions cooking in oil; the second image shows a large Dutch oven filled with softened onions, tomato paste, and dried herbs; the third image shows a large white Dutch oven with softened onions mixed together with tomato paste and fried Italian herbs; the fourth image shows a large Dutch oven filled with mixed vegetables including peas, corn, carrots, potatoes, celery, and tomatoes; the fifth image shows a large white Dutch oven filled with beef broth and various vegetables like carrots and celery; the sixth image shows a large Dutch oven filled with simmer beef broth and vegetables and seared beef chunks added back to the pot.

Slow Cooker Vegetable Beef Soup

This vegetable beef soup can also be made in the Crock Pot.

Start by browning the beef in a large soup pot or Dutch oven like you would for stovetop vegetable beef soup. Once the beef has been browned, transfer it to a large slow cooker. Add the remaining ingredients and mix well to combine. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours.

Recipe Tips and Tricks

Here are a few tips to consider when making this veggie beef soup.

Cooking time: It’s important that the beef have enough time to cook. This soup will need at least 1-2 hours for the beef to soften and tenderize.
Frozen vegetables: Using frozen veggies like peas and corn are a great way to add extra vegetables. Other great frozen vegetables are green beans and carrots.
Time-saving tip: Besides using frozen mixed vegetables, you can save time by purchasing pre-cut beef stew meat.

Large ladle pouring vegetable beef soup in a white soup bowl.

Storing, Freezing & Reheating

Store: Keep leftovers stored in an airtight container in the refrigerator for up to 4 days.
Freeze: Allow the soup to cool before transferring it to freezer-safe storage bags or containers. Transfer to the freezer for up to 3-4 months. Allow it to thaw in the refrigerator overnight before reheating.
Reheat: Reheat the desired amount of leftover soup in a small pot over medium heat until hot. Add additional water or broth if needed. You may also reheat it in the microwave.

Three bowls of soup made with beef chunks, carrots, potatoes, peas, and onions in a rich tomato beef broth.

Serving Suggestions

My family loves when I serve this soup with thick slices of toasted, buttery bread. Perfect for soaking up the flavorful broth, fresh sourdough, garlic bread, or any type of crusty bread is best.

More Amazing Beef Soups and Stews

If you try making this Vegetable Beef Soup Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Vegetable Beef Soup