This old-fashioned vegetable beef soup is a timeless classic. It’s as popular today as it was decades ago, and for good reason.
This soup is ultra-loaded with chunks of tender beef, colorful vegetables, and a rich tomato-beef broth.
It’s a hearty and cozy comfort food that’ll warm your body, heart, and soul.
Not only is it full of flavor, but it nourishes the body, too. This soup is definitely super!
Vegetable Beef Soup
Is life feeling a little too dark and gloomy lately? This vegetable beef soup is the solution.
Bursting with mouthwatering flavors and textures, there’s no problem this dish can’t fix. Seriously, one spoonful is enough to turn a frown around.
From the melt-in-your-mouth beef chunks to the hearty veggies to the warming broth, it’s hard to decide what to love most about this soup.
Each element is already perfection on its own, but together, they’ll create a mind-blowing gastronomic experience.
Considering how scrumptious it is, it’s surprising that it’s so budget-friendly. The ingredients are super affordable, and one batch can feed a whole crowd.
Ingredients
- Meat – I use beef stew meat for this recipe for convenience and affordability. The flavor also doesn’t disappoint!
- Vegetables – This is a vegetable stew, after all! I use a mix of canned green beans and kernel corn here, but there are tons of other veggies you can add, as well. Potatoes, carrots, cabbage, pinto beans – you name it.
- Broth – For this, I use a combination of beef broth, tomato sauce and paste, and water. Adjust the measurements accordingly, depending on how thick you want your soup to be.
- Seasonings – A simple blend of garlic powder, onion powder, salt, and pepper. Add more herbs, spices, and seasonings to suit your taste.
Tips for Making the Best Vegetable Beef Soup
- If you want the broth to be thicker, reduce the amount of water or add a roux.
- Don’t overcrowd the pot when cooking the beef cubes. You’ll want to brown the meat, not steam it.
- This soup is already a complete meal on its own, but make it even more substantial and filling by serving it with any of these:
- Dinner rolls, garlic knots, cornbread, and crackers, for dipping
- Rice, if you’re extra hungry
- Salad, for a light and refreshing contrast to the heaviness of the soup
- This vegetable beef soup gets even more flavorful after a day or two, so consider making it ahead of time. The broth will be thicker, richer, and just overall tastier.
- Storage Instructions: transfer the soup into an air-tight container and refrigerate it for up to 4 days. Reheat it in the microwave until it’s warmed through.
Additions and Variations:
- If you don’t have beef stew available, ground beef and Italian sausage both make awesome alternatives. If you have all three, use them all!
- Make your soup more flavorful and aromatic by sauteeing the vegetables with onions and garlic. This will remove any tin-like taste in the canned products. It’s an extra step, but it does make a huge difference. But don’t worry, I won’t judge if you skip it!
- Raid the pantry, fridge, and freezer for carrots, pinto beans, frozen peas and corn, and any vegetable you can think of!
- Brighten up the flavors of the broth even more with a dash of Italian seasoning. It’s a blend of basil, parsley, oregano, and garlic, so expect a wonderful addition of earthy flavors to your soup.
- Throw some macaroni or egg noodles into the soup to turn your scrumptious meal into a feast.
How to Store
This soup is a great option for meal prep because it just gets better with time!
Unfortunately, it doesn’t freeze well if you add the potatoes. But if you remove them, it should hold up quite well.
To Store: Transfer cold leftovers to an airtight container and keep in the fridge for 4-5 days.
To Freeze: Transfer cold leftovers (without potatoes) to a freezer bag. Freeze for 2-3 months. Thaw in the fridge overnight.
To Reheat: Warm on the stove with a splash of water, if needed. Cook over medium-low heat until heated through.
More Soup Recipes You’ll Love
4-Ingredient Potato Soup
Panera Broccoli Cheddar Soup
Butternut Squash Soup
Paula Deen’s Taco Soup
Julia Child’s French Onion Soup
Old-Fashioned Vegetable Beef Soup
10
servings20
minutes2
hours361
kcalThis old-fashioned vegetable beef suit will fill your belly and warm your heart! Loaded with chunks of tender beef, colorful veggies, and a rich broth, you’ll love this easy recipe!
Ingredients
1 tablespoon olive oil
1 1/2 pounds beef stew meat, cubed
1 large onion
2-3 celery ribs, diced
3 (14-ounce) cans beef broth
1 (14.5-ounce) can tomato sauce
1 tablespoon tomato paste
2 cups water
2-3 large carrots, diced or sliced
2 large potatoes, cubed (or baby potatoes, halved)
1-2 teaspoons garlic powder, or to taste
salt and pepper, to taste
1 (15-ounce) can green beans, drained
1 (15.25-ounce) can whole kernel corn, drained
1 (8.5 ounce) can peas, drained
Instructions
- In a large pot over medium heat, brown the beef in the olive oil on all sides. Remove to a plate.
- Add the onion and celery to the pot and cook until tender, about 10 minutes.
- Add the browned beef back to the pot, along with the beef broth, tomato sauce, tomato paste, and water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered for about an hour.
- Add the carrots and potatoes and cook for another hour. Then, stir in the garlic powder, salt, and pepper to taste, followed by the green beans, corn, and peas. Cook for another 30-45 minutes, or until the potatoes are tender.
- Serve with crusty bread, and enjoy!
Could this be made in a Crockpot/Slow Cooker?
Absolutely, Patty! Brown the beef in a skillet first. Then, add it and the other ingredients to the slow cooker. Cook on low for 8-10 hours or high for 4-6 hours.
I have truly been impressed by the recipes that you send out. Thank you so much for the yummy recipes. Keep up the great work.
Looks amazing but the photos reflects potatoes, carrots & peas but they are not quantified in the recipe.
Hi Debbie!
I’ve added those amounts and given the recipe a little upgrade, too.
Hope you enjoy it š
Hi. Iām making this recipe today, but it looks nothing like the photo in your recipe above. I came here to see if the pot should be covered while simmering. Five hours of simmer time?
Hi Lynda!
If you simmer it covered, it will come out thinner than if you simmer it uncovered.
I prefer to simmer it uncovered because I prefer a thicker broth.
It only needs a couple of hours, unless you cut the meat into large chunks š