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Filled with tender stew meat, comforting broth and tons of veggies, this Vegetable Beef Soup Recipe is a delicious, filling and hearty soup. Make it on the stove or in the crockpot, I’ve got directions for both! So so delicious served with Soft Whole Wheat Rolls or homemade Crescent Rolls (my favorite!)
Vegetable Beef Soup | A Simple, Hearty Dinner
Now that we are in the colder months of the year, I like including warm and hearty meals into the regular dinner rotation. While I love my Zuppa Toscana and my Hamburger Soup, there is something so simple and delicious about the humble Vegetable Beef Soup. It’s filled with simpler ingredients that are easy to find and inexpensive. Things like canned green beans, onions, carrots, potatoes and stew meat. Flavored very simply with thyme, basil and garlic powder, it’s the perfect way to enjoy this soup. Not too strong and just simply delicious.
Main Ingredients Needed
I’ve gone over several of the ingredients needed for this recipe as written, but just about any vegetable works well in this! Scour your fridge for vegetables you need to use up, because this recipe is quite perfect for just that. Here’s what you need for Vegetable Beef Soup:
- Stew Meat + Beef Stock – stew meat can be a wide variety of beef cuts, but the most common is called a chuck. Beef stock is also used in this recipe for more flavor.
- Olive Oil + Onion – onion is cooked until brown in olive oil to add great flavor. I love the flavor brown onions add to just about any dish.
- Carrots, Potatoes, Green Beans + Canned Tomatoes – lots of veggies going on here. The great thing about Vegetable Beef Soup is that you can use a wide range of vegetables. The sky is truly the limit. These are the classic choices, but celery, squash, broccoli, corn and/or peas would also all work.
- Bay Leaves, Garlic Powder, Thyme + Basil – and these are all of the other flavorings I use! Classic herbs to create a classic dish. I didn’t want this soup to read too French or too Italian, so I used simple spices when paired together are delicious.
How to Make Vegetable Beef Soup | Directions
Step 1: Brown your Onions + Beef
In a large, heavy bottomed pot, heat olive oil over medium heat. Add in the onions and start cooking until tender. Salt and pepper the stew meat well and add that into the pot with the onions. Cook, stirring frequently, until the meat has completely browned.
Step 2: Add the Vegetables, Stock and Spices
Once the beef has browned, add in carrots, potatoes, beef stock, spices, salt, pepper and diced tomatoes. (You will reserve the green beans for later.)
Step 3: Simmer Until Beef is Tender
Increase heat to high, bring soup to boil, then reduce to simmer for 30 minutes or until the stew meat is very tender and carrots and potatoes are soft. Taste and adjust seasonings. It may need more salt.
Step 4: Add Green Beans and Serve
Right before serving, stir in drained can of green beans. Since these are canned, they are soft and fully cooked. They just need to warm through in the broth before serving.
Ladle Vegetable Beef Soup into bowls and enjoy hot!
Crockpot Instructions
So, this process is extremely similar to the stovetop directions, but you’re cooking it for a few extra hours in the crockpot! Here’s how to do it:
Brown the beef and onions just as stated in step 1. Transfer to the bottom of a cold crockpot. Add the vegetables (excluding green beans), broth, tomatoes and spices. Stir, add lid and cook on high for 4 hours or until beef is very tender and potatoes and carrots are soft. Taste and adjust seasonings. Stir in drained green beans to warm through. Serve hot.
Storage Instructions
I love making a big pot of soup because the leftovers store beautifully in the fridge and freezer! This Vegetable Beef Soup is no different. It’s a great make-ahead meal! Here’s how to do it:
Storing in the Fridge
Once your soup is made, cool it to room temperature and transfer it to an airtight container. Store in the refrigerator for up to 5 days. To reheat, transfer soup to a pot and cook over medium heat until hot (or just microwave individual bowls until hot).
Storing in the Freezer
Once your soup is made, cool it to room temperature and transfer it to an airtight container. Store in the freezer for up to three months. To reheat, remove lid and microwave several minutes to melt slightly. Transfer soup to a pot and cook over medium heat until hot. Alternately, microwave until hot, stirring every minute or so.
More Beefy Soups + Stews to Try!
- Hamburger Soup
- Easy Taco Soup
- The Best Chili Recipe
- Amazing Pot Roast (Crockpot Recipe)
- Beef Stew (Crockpot Recipe)
Consider trying Vegetable Beef Soup while the weather is still cold!
The printable recipe card is below, enjoy 🙂
Vegetable Beef Soup
Ingredients
- 3 tablespoons olive oil
- 1 pound stew meat
- 1/2 large onion diced
- 1 1/2 cups carrots diced
- 3 bay leaves
- salt & pepper to taste
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried basil
- 8 cups beef stock
- 1 tablespoon Worchestershire Sauce
- 3 small yukon gold potatoes about 1 pound
- 14.5 oz petite diced tomatoes
- 15 oz green beans drained (1 can)
Instructions
Stovetop Directions
- In a large, heavy bottomed pot, heat olive oil over medium heat. Add in the onions and start cooking until tender. Salt and pepper the stew meat well and add that into the pot with the onions. Cook, stirring frequently, until the meat has completely browned.
- Once the beef has browned, add in carrots, potatoes, beef stock, Worcestershire Sauce, spices, salt, pepper and diced tomatoes. (You will reserve the green beans for later.)
- Increase heat to high, bring soup to boil, then reduce to simmer for 30 minutes or until the stew meat is very tender and carrots and potatoes are soft. Taste and adjust seasonings. It may need more salt.
- Right before serving, stir in drained can of green beans. Since these are canned, they are soft and fully cooked. They just need to warm through in the broth before serving.Ladle Vegetable Beef Soup into bowls and enjoy hot!
Crockpot Directions
- Brown the beef and onions just as stated in step 1. Transfer to the bottom of a cold crockpot. Add the vegetables (excluding green beans), broth, tomatoes and spices. Stir, add lid and cook on high for 4 hours or until beef is very tender and potatoes and carrots are soft. Taste and adjust seasonings. Stir in drained green beans to warm through. Serve hot.
