This vegetable beef soup is a hearty and nourishing choice for a chilly evening. This soup simmers perfectly with a medley of tender vegetables and succulent beef.
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
Soup reigns supreme this time of year, and for good reason. It’s warm, comforting, and delicious. This soup has everything you need: tender beef, veggies, and tasty broth. It is a perfect nutritious meal for the cold winter days.
If you like beef soup, you’ll enjoy this veggie-focused version. It offers a comforting and filling meal. It also highlights the fresh vegetable flavors. And although this recipe calls for some time simmering on the stove, the prep time is minimal.
If you like soup recipes, be sure to check out our ham and bean soup or our potato soup.
Ingredients for Vegetable Beef Soup
- Meat – I use beef stew meat. You can purchase it already cut or cut a roast perfect for stewing, like chuck or round.
- Vegetables – I use onions, celery, tomatoes, garlic, frozen mixed vegetables, and russet potatoes.
- Seasonings – I use Worcestershire sauce, cajun seasoning, salt, black pepper, thyme, and bay leaves.
- Liquid – I use beef broth. You can also use chicken broth if needed.
How to Make Vegetable Beef Soup
Begin by preparing your ingredients: chop the onions, celery, garlic, and russet potato, and cut the beef stew meat into small pieces if not already done.
Heat the olive oil in a large pot over medium-high heat. Once hot, add the beef stew meat and sear until browned on all sides, about 5-7 minutes. Remove the meat and set aside.
Reduce the heat to medium, add the chopped onions, celery, and garlic to the pot, and sauté for another 8-10 minutes, until the onions become soft.
Add the kosher salt, cajun seasoning, black pepper, and dried thyme. Stir well to combine for about 10 seconds.
Return the beef chunks to the pot, then pour in the beef broth, diced tomatoes (with their juices), and the Worcestershire sauce. Lay the bay leaves on top.
Bring the mixture to a boil, reduce the heat to low, cover the pot, and let it simmer for about 1 hour, until the beef begins to fall apart.
Add the mixed vegetables and potato to the pot. Stir well, cover, and continue simmering for another 20-25 minutes or until the vegetables and potatoes are tender.
Check the seasoning and adjust with more salt and pepper if necessary. Once the vegetables are tender, remove and discard the bay leaves.
Serve hot, garnished with fresh parsley if desired.
Storage Suggestions
- Refrigerating: Cool the soup and then transfer the cooled soup into airtight containers, leaving about an inch of space at the top to allow for expansion. Store in the refrigerator if you plan to eat it within 3-4 days.
- Freezing: For longer storage, place the cooled soup in freezer-safe containers or heavy-duty freezer bags, leaving about an inch of space at the top for expansion. Store in the freezer for up to 2-3 months for the best quality.
How to Reheat
- If refrigerated, the soup can be reheated on the stovetop over medium heat or in the microwave on high for 2-3 minutes, stirring occasionally.
- If frozen, it’s best to thaw the soup in the refrigerator overnight before reheating.
Variations
- Vegetable Variations: Mix up the vegetables based on what’s in season or what you have on hand. Root vegetables like turnips, parsnips, or sweet potatoes can be good choices.
- Meat Variations: Use a different type of meat, like lamb or pork, or a combination of meats. You could also use meat substitutes like seitan or tempeh for a vegetarian version.
- Serve with various toppings like fresh herbs, grated cheese, or a dollop of sour cream.
FAQs
Yes, both appliances work well for this recipe. For the slow cooker, you can cook the beef and vegetables on the stove before putting them in the slow cooker. For the Instant Pot, use the sauté function for these steps, then switch to the pressure cook setting to finish the soup.
Yes, you can substitute the beef with other types of meat like lamb, pork, or even chicken. Just keep in mind that the cooking time may vary depending on the type and cut of meat you use.
I hope you love this soup as much as we do. Looking for other recipes to serve with this soup? Try these out:
Hearty Vegetable Soup
Ingredients
- 2 Tablespoon olive oil
- 1 lb beef stew meat cut into small pieces
- 2 yellow onion chopped
- 2 celery stalks chopped
- 2 garlic cloves chopped
- 1 teaspoon cajun seasoning
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 8 cups low-sodium beef broth
- 14.5 oz can diced tomatoes undrained
- 1 Tablespoon Worcestershire sauce
- 2 bay leaves
- 3 cups frozen mixed vegetables carrots, corn, peas, green beans
- 1 russet potato chopped
- Chopped Parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium-high heat. Once hot, add the beef stew meat and sear until browned on all sides, about 5-7 minutes. Remove the meat and set aside.
- Reduce the heat to medium, add the chopped onions, celery, and garlic to the pot, and sauté for another 8-10 minutes, until the onions become soft.
- Add the cajun seasoning, kosher salt, black pepper, and dried thyme. Stir well to combine for about 10 seconds.
- Return the beef chunks to the pot, then pour in the beef broth, diced tomatoes (with their juices), and the Worcestershire sauce. Lay the bay leaves on top.
- Bring the mixture to a boil, reduce the heat to low, cover the pot, and let it simmer for about 1 hour, until the beef begins to fall apart.
- Add the mixed vegetables and potato to the pot. Stir well, cover, and continue simmering for another 20-25 minutes or until the vegetables and potatoes are tender.
- Check the seasoning and adjust with more salt and pepper if necessary. Remove the bay leaves before serving.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Feel free to experiment with other herbs to suit your taste. Fresh herbs such as rosemary or parsley can add a vibrant flavor.
- I use frozen mixed vegetables in this recipe, but feel free to use fresh instead. Add fresh vegetables during the last 20 minutes of cooking.