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.
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.
- 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.
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.
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.
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.
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
- The Best Beef Barley Soup
- Guinness Beef Stew
- Beef Stew Recipe
- Hamburger Soup Recipe (Beef and Macaroni Soup)
- Albondigas Soup (Mexican Meatball Soup)
- Instant Pot Beef Stew
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
- 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
- Set a large pot or Dutch oven over high heat. Add the olive oil to the pot, making sure it gets nice and hot. Pat the beef dry with paper towels, then season with salt and black pepper.
- Add half of the beef to the pot and cook for 3-4 minutes, turning halfway. Remove the beef (and any juices) from the pot to a clean bowl. Repeat with the remaining half of the beef chuck. Set aside.
- Return the same pot to the stovetop set over medium heat. Add an additional tablespoon of olive oil if needed. Add the onions and cook until softened and translucent.
- Stir in 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 for approximately 30 seconds or until fragrant.
- Combine the potatoes, carrots, celery, canned diced tomatoes (plus juices), corn, and frozen peas with the tomato paste mixture. Mix well and cook for an additional 5 minutes. Stir, as needed, to prevent the tomato paste or garlic from burning.
- Add the beef broth and bring it to a boil. 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.
- Once the beef is tender, and the vegetables have softened, season with additional salt and black pepper, to taste. Serve garnished with fresh chopped parsley, if desired.
- Any pre-cut stewing or braising beef will work to make this soup. Additionally, beef chuck or boneless short ribs cut into smaller 1-inch pieces.
- Keep leftovers stored in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- If you don’t have all the dried herbs listed, swap the dried parsley, thyme, oregano, and sage for 1-2 tablespoons of dried Italian seasoning.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)