This Vegetable Beef Soup is packed with veggies, tender beef, potatoes, herbs, and spices in a rich tomato beef broth. It’s hearty, packed with flavor and so comforting.

We love cozy and satisfying soups like Beef Stew, or Chicken and Rice Soup, and of course this Vegetable Beef Soup. Pair it with Soft Dinner Rolls and dinner is made!

Vegetable Beef Soup in soup pot

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What is Vegetable Beef Soup?

Vegetable beef soup is a hearty soup with a combination of vegetables, potatoes, and beef stew meat. It is essentially a Vegetable Soup with tender chunks of beef that are infused with flavor from the veggies, herbs, and spices in the broth.

This soup is ready in about an hour and a half, but make it once and enjoy it for lunch or dinner throughout the week. Similar to our Slow Cooker Beef Stew, this just gets better as the flavors meld together.

Ingredients

This vegetable beef soup recipe uses simple ingredients that may already be in your pantry and refrigerator. Isn’t it great when you don’t need to run to the store for special ingredients? Here’s what you’ll need (scroll down for exact measurements in the print-friendly recipe card below).

  • Oil: Olive oil (or avocado oil) is used to saute the beef and aromatics.
  • Beef stew meat: Use beef stew cuts with fatty marbling. The more marbling, the more tender and juicy the beef.
  • Veggies: There are loads of vegetables in this soup including yellow onion, green onions, canned diced tomatoes, carrots, celery, and green beans (see substitution ideas below).
  • Beef broth: Use a low-sodium beef broth to limit the amount of salt in the soup. However, you can also replace it with Chicken Stock.
  • Potatoes: The potatoes make the soup extra-filling. Use red or russet potatoes for the best results. 
  • Herbs: Bay leaves and fresh parsley add important flavor to the soup. Instead of parsley, feel free to use dill. 
  • Spices: Season the soup to taste with classic salt and pepper seasoning. For even more flavor, add thyme or oregano. 
Ingredients for vegetable and beef soup

How to Make Vegetable Beef Soup

Vegetable beef soup is easy to make and it all comes together in one pot (hooray for fewer dishes!). Add the ingredients in the correct order so they cook through properly.

  1. Saute the beef: Preheat a heavy soup pot with oil on medium-high heat, then saute beef until browned on all sides. 
  2. Cook the onions: Add the onions to the beef and cook until the onions are soft and golden. 
  3. Pour in liquid ingredients: Add beef broth, canned tomatoes, salt, pepper, and bay leaves. Stir to mix. Boil and reduce heat to a simmer. Cook until the beef is tender, about 50-60 minutes. 
  4. Add hard vegetables: Add potatoes, carrots, and celery and cook for 20 minutes.
  5. Add soft vegetables: Add green beans and green onions, then simmer for 10 additional minutes. 
  6. Serve: Add parsley and serve with extra herbs if preferred. 
Step by step how to make vegetable beef soup in a pot

Tips for the Best Soup

This recipe is easy and straightforward but there are ways to make your soup taste it’s best. Follow these tips for the most flavorful results.

  • Brown beef in small portions: If your pot is not large enough, brown the beef in small portions. It’s important to get a good sear on the meat which flavor to the soup and also prevents the beef from steam cooking and becoming tough and chewy.
  • Scrape the pot: After browning the meat and adding in the liquid ingredients, scrape the bottom of the pot to deglaze and release the delicious brown bits into the soup. This is why it’s best to make the soup all in one pot.
  • Cut ingredients into even pieces: For even cooking and a better texture, cut all ingredients into bite-sized pieces. 
  • Adjust the seasoning: Depending on the brand of canned tomatoes and the type of broth used, adjust the salt and pepper seasoning to taste. Some canned tomatoes and broths are saltier so wait until the end to add more seasonings to taste if needed.
  • Remove bay leaves: Bay leaves are vital for flavor while the soup is cooking, but remove them after the soup is ready. 
  • Add herbs: For more freshness, add the parsley to the soup pot at the end and garnish with more freshly chopped parsley to serve.
Vegetable Beef Soup

How to Serve Vegetable Beef Soup

Vegetable beef soup is filling and wonderful on its own, but like most soups, it’s perfect with bread. Try our Cloverleaf Rolls, Focaccia Bread, or pair it with a slice of Crusty French Bread.

The soup is best served warm, but if you want to pair it with a cool and crisp side dish, make a fresh Chickpea Salad, or a classic Caesar Salad.

Vegetable beef soup served in a bowl with a spoon

Common Questions

What do I do if my vegetable beef soup tastes bland?

The best way to ensure a flavorful soup is to brown the beef and onions in the beginning. If the soup tastes bland at the end of cooking, add more spices and herbs. After adding, allow the soup to cook a little longer so the flavors to meld together.

Can I substitute the vegetables?

You can change up the vegetables depending on what you have on hand. For even more variety, add fresh garlic, canned corn, frozen peas, and asparagus. Just be sure to add soft vegetables towards the end when you would add the green beans.

Can vegetable beef soup be frozen?

This vegetable beef soup can be frozen in an airtight container for up to three months. However, due to the potatoes, the consistency may change and get mushy after thawing.

What kind of beef is best for vegetable beef soup?

Stew meat is the easiest option because it doesn’t require any additional prep. Chuck roast or another well-marbled steak are good alternatives if you prefer to cut your own chunks of beef into 1-inch cubes.

Make-Ahead

  • To Store Soup – Once the vegetable beef soup has cooled to room temperature, store the soup in an airtight storage container in the refrigerator for up to 4 days.
  • Reheating Soup – You can reheat a large portion of leftovers in a pot on the stovetop over medium heat, or reheat a smaller portion in a saucepan, or in the microwave until hot.
Vegetable Beef Soup with ladle

More Tasty Soup Recipes

It’s always nice to have a bowl of soup ready as a starter for a multi-course meal, or even for a casual no-fuss dinner for the family. These soup recipes are guaranteed to make it to your soup rotation. 

Vegetable Beef Soup Recipe

5 from 112 votes
Author: Natalya Drozhzhin
Vegetable Beef Soup in a soup pot
This Vegetable Beef Soup is packed with veggies, tender beef, and potatoes in a tomato beef broth. This easy Vegetable and Beef Soup comes together in one pot.
Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 55 minutes

Ingredients 

Servings: 8 servings
  • 1 tbsp olive oil
  • 2 lb beef stew meat
  • 1 medium onion, 1 1/2 cups finely diced
  • 8 cups beef broth, low sodium
  • 14 oz can diced tomatoes
  • 3 bay leaves
  • 1 Tbsp fine sea salt
  • 1 tsp freshly ground black pepper
  • 1 lb potatoes, peeled and diced
  • 2 large carrots, peeled, and chopped
  • 1 cup celery, chopped
  • 1 cup green beans, cut into bite size pieces
  • 1/2 cup green onions, chopped
  • 1/4 cup parsley, chopped

Instructions

  • Preheat a heavy soup pot or dutch oven with oil over medium-high heat. Add beef in a single layer and cook until browned on all sides. Brown in batches if needed to get a good sear.
  • To the beef add onions and continue cooking for about 3 minutes or until the onions are softened and lightly golden.
  • Add beef broth, canned tomatoes, bay leaves, salt, and pepper. Bring to a boil and reduce heat to simmer. Partially cover and cook until beef is tender, for about 55-75 minutes.*
  • Add in potatoes, carrots, and celery. Cook for about 20 minutes.
  • Add in green beans and green onion and simmer for 10 more minutes.
  • Add the parsley, season to taste with salt and pepper, and take it off the heat.

Notes

*Beef cook time can vary depending on the size of the beef pieces and type of beef used. Cook until the beef is fork-tender.

Nutrition Per Serving

263kcal Calories17g Carbs32g Protein8g Fat2g Saturated Fat1g Polyunsaturated Fat4g Monounsaturated Fat70mg Cholesterol1474mg Sodium1361mg Potassium3g Fiber4g Sugar2983IU Vitamin A23mg Vitamin C71mg Calcium4mg Iron
Nutrition Facts
Vegetable Beef Soup Recipe
Amount per Serving
Calories
263
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
70
mg
23
%
Sodium
 
1474
mg
64
%
Potassium
 
1361
mg
39
%
Carbohydrates
 
17
g
6
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
32
g
64
%
Vitamin A
 
2983
IU
60
%
Vitamin C
 
23
mg
28
%
Calcium
 
71
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: Vegetable Beef Soup
Skill Level: Easy
Cost to Make: $$
Calories: 263
Natasha's Kitchen Cookbook

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

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Recipe Rating




Comments

  • Lisa Draper
    June 1, 2024

    Seriously the best beef soup I have ever made! I used one quart of home canned broth with one store bought, organic version, and substituted fresh peas in the pods for the beans – it’s a winner!

    Reply

  • Amy Rantala
    April 7, 2024

    As always: winner recipe! Impressed with you dishes every time!

    Reply

  • Cathleen
    March 24, 2024

    So good! Mine came out a little salter than I like so next time I will probably use no salt added stock ans reduce the added salt to 3/4 tbsp. Recipe is delicious though and what I always want my beef veggie soup to taste like! Thank you for sharing!

    Reply

  • John
    February 19, 2024

    Slava Ukraina!!!

    This was DELICIOUS! Thanks so much—we’re having a cold spell here in upstate NY.

    Reply

    • Natasha's Kitchen
      February 20, 2024

      This is perfect for that type of weather. So glad you enjoyed it!

      Reply

  • Cindy
    January 28, 2024

    My husband said that this soup is the best thing I’ve ever made for him.

    Reply

    • Natasha's Kitchen
      January 28, 2024

      Aaaw that’s lovely feedback, thank you!

      Reply

  • Healthy and Delicious!!!
    January 12, 2024

    So good! Took me back to childhood. As a health and Fitness Coach this definitely got add to the list of top winter recipes.

    Only change we did is using our homemade bone broth for stock (it is mostly chicken but delicious).

    Reply

    • NatashasKitchen.com
      January 12, 2024

      Thank you for sharing! I’m glad you love this recipe.

      Reply

  • Mark
    January 9, 2024

    While you can use stew meat, I would instead get a beef roast and cut it up. Stew meat is much more expensive per pound than a roast.

    Reply

    • NatashasKitchen.com
      January 9, 2024

      Thanks for sharing, Mark!

      Reply

  • Alice
    January 1, 2024

    Absolutely the best vegetable beef soup recipe. The only thing I would do different next time is that I would use less broth so my soup would be thicker. Otherwise I followed the recipe exactly. I received many compliments!

    Reply

    • NatashasKitchen.com
      January 1, 2024

      Hi Alice! I’m so glad it was enjoyed. Thank you for the feedback.

      Reply

  • Cathy
    December 31, 2023

    Made this for the 2nd time. It was AGAIN the best soup ever! Modified it by adding 8 cups of water, not stock, then used 2 tsp. of Better that Bouillon base. Substituted cabbage for beans.
    Used fire roasted tomatoes. Absolutely delicious!

    Reply

    • NatashasKitchen.com
      December 31, 2023

      So glad you loved the recipe! Thank you for the feedback.

      Reply

    • Brenda
      May 22, 2024

      Great recipe! I used Rotel, which has become a favorite in my family for just about anything. The cabbage is a good idea. I’m always trying to sneak cabbage/spinach/kale into dishes so the kids get some leafy greens without being too obvious. ;>)

      Reply

      • Natashas Kitchen
        May 22, 2024

        That’s so great, Brenda! I’m so happy you enjoyed it!

        Reply

  • Jeff B
    December 18, 2023

    I followed this recipe to a T. Best vegetable beef soup I have ever had. Wife loved it, told me to not change anything about it (I experiment…) Thank you so much for this recipe, it’s going into the rotation for cold weather meals!

    Reply

    • NatashasKitchen.com
      December 18, 2023

      Hi Jeff! That’s wonderful to hear. Thank you so much for sharing.

      Reply

  • Veda
    November 12, 2023

    I added a bit more of everything just to have good leftovers, along with okra, lima beans and shoepeg corn. This soup was the best vegetable beef I think I’ve made. Haven’t been disappointed in any of your recipes I’ve tried.

    Reply

    • Natasha's Kitchen
      November 13, 2023

      So glad that you enjoyed it and all of my other recipes!

      Reply

  • Maren
    November 11, 2023

    Wow, wow, WOW! Such a rich, flavorful soup! Most vegetable beef recipes I’ve tried have been meh. Used a couple of beef soup bones in the instant pot for the meat & broth, and threw in a handful of frozen peas & corn. Otherwise, I followed to a T. Thank you for such a simple and delicious recipe!

    Reply

    • NatashasKitchen.com
      November 11, 2023

      You’re very welcome, Maren! Thank you for the wonderful feedback.

      Reply

    • Cathy
      December 31, 2023

      My veggie beef soups were always blah too Maren. I think this is so much better because you cook the beef, tomatoes and stock so long, then add the veggies. I used to dump it all in.
      Best veggie soup ever!

      Reply

  • Elaine Mcluckie
    October 25, 2023

    Fantastic. It’s a keeper Natasha!
    I used top sirloin roast and it was tender after the cooking time in the recipe.

    Reply

    • NatashasKitchen.com
      October 25, 2023

      So glad you loved the recipe, Elaine!

      Reply

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