Get cozy with a pot of homemade vegetable beef soup, loaded with tender beef, vibrant veggies, and a rich, savory broth. The soup is simmered with fresh herbs and cooked low and slow until the beef is fork tender. This is a versatile, flavor-packed meal for any day of the week.
Here is Why This Beef Vegetable Soup Recipe Works
Hearty and Satisfying: Packed with tender beef and loads of veggies, this recipe doesn’t skimp. it’s a one-bowl wonder that’ll actually fill you up.
Flavorful Broth Magic: Thanks to a rich beef broth, a splash of tomato juice, and an onion soup mix, it is loaded with deep, savory goodness.
Customize Your Way: Got extra veggies in the fridge? Throw ‘em in! This soup welcomes parsnips, corn, or even a splash of wine.
Low and Slow Perfection: Simmered until the beef practically melts, you’re left with a tender, cozy meal that tastes like you spent all day cooking (without actually doing it).
The Soup Ingredients
- Meat: Beef chuck roast
- Produce: Onion, garlic, carrots, celery, potatoes, green beans, rosemary
- Pantry: Beef broth, canned tomatoes, tomato juice, Dry onion soup mix, salt, pepper, bay leaves, Vegetable oil
A packet of onion soup mix goes a long way in intensifying the beefy richness of this beef stew. It also is one of the must-have ingredients in my onion soup meatloaf.
If you want to make your own homemade onion soup mix, we have that recipe as well.
Variations for Homemade Soups
Red Wine Beef Stew: Replace 1 cup of broth with red wine and use 1 cup of sliced mushrooms. Add a tablespoon of tomato paste and a bit of roasted garlic.
Italian Vegetable Beef Soup: Toss in1 cup of diced zucchini, a can of cannellini beans, and a sprinkle of Italian seasoning.
Rustic Root Veggie Beef Soup: Swap out potatoes for diced parsnips and 1 cup of turnip cubes.
Southwest Vegetable Beef Soup: Stir in ½ cup canned corn, ½ cup black beans, and a diced jalapeño.
If you like this recipe, try our slow cooker onion soup beef stew.
Tips for Success
- Take the time to get a good sear on the beef chunks. It adds depth to the broth and makes a noticeable difference in flavor.
- Feel free to toss in other vegetables you have on hand, like bell peppers, mushrooms, or even a handful of leafy greens toward the end of cooking. You can even use frozen veggies.
- Wait until the end of cooking to taste and adjust salt and pepper, especially if you’re using onion soup mix, which adds its own saltiness.
- For melt-in-your-mouth beef, keep the heat low and let it simmer undisturbed.
- Fresh rosemary brings extra flavor. If using dried herbs, reduce the amount by half.
Storage
To store this beef and vegetable soup, let leftovers cool completely before transferring it to airtight containers.
Refrigerate: Keep in the fridge for up to 3 days. Store in smaller, individual containers for easy reheating.
Freeze: For longer storage, freeze the leftovers in freezer-safe containers for up to 3 months.
Reheat: Thaw frozen soup in the fridge overnight, then reheat on the stove over medium heat until warmed through. You can also zap individual portions in the microwave and stir frequently until heated.
Conclusion
This vegetable beef soup is cozy in a bowl. Perfect for chilly nights or anytime you want real, homemade comfort. Grab your favorite bread, dig in, and prepare to feel like you’ve just outdone yourself.
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Check out our soup cookbook. It is filled with wholesome and hearty soups. Each soup recipe is from scratch with real ingredients and filling enough to be enjoyed as a main-course meal.
Vegetable Beef Soup
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds beef chuck roast
- 1 yellow onion diced
- 4 garlic cloves minced
- 3 carrots peeled and cut into 1/2-inch cubes
- 3 celery stalks 8-inches long, cut into small slices
- 4 Yukon Gold potatoes peeled and cut into 1/2-inch cubes
- 1 cup fresh green beans cut into 1/2-inch pieces
- 1 can 15-ounce diced tomatoes
- 2 cups tomato or V-8 juice
- 4 cups beef broth
- 1 envelope dry onion soup mix see notes
- 2 bay leaves
- 2 tablespoons chopped fresh rosemary
- Salt
- Black pepper
Instructions
- In a Dutch oven or heavy bottomed stock pot set over medium-high, heat the oil and add the chuck roast and season with salt and pepper. Sear the roast for 4-5 minutes on each side to get a deep, rich crust. If there is a rim of fat on the edges, use the tongs to hold it on edge to render out the fat.
- Transfer the roast to a cutting board and when cool cut it into 1-inch chunks, trimming away and discarding any large pieces of fat and grizzle. Reserve.
- Add the onion, garlic, carrots and celery to the Dutch oven and sauté until the onion has softened. Toss in the potatoes, green beans, tomatoes, tomato juice and beef broth. Stir in the onion soup mix and the reserved beef chunks, bay leaves and rosemary. Taste the soup and add salt and pepper. Reduce the heat to low, cover the pot and simmer for two hours.
- Ladle into large bowls and serve hot with crusty sourdough bread or crisp crackers.
Notes
- Chuck roast can be substituted with beef stew meat, short ribs, sirloin or ground beef.
- Try adding different vegetables like canned cannellini beans, corn, edamame, parsnips, turnips or cabbage.
- Red or white wine can be added as part of the liquid.
- A package of dry onion soup will increase the rich beef flavored broth.
- Adding salt and pepper after stirring in the dry onion soup will prevent over seasoning.
- Not all onion soup mix is gluten free, If you need to be strictly gluten-free, double check the ingredient label.
John / Kitchen Riffs
Wednesday 16th of January 2019
This looks terrific -- just loaded with flavor. And SO appropriate for the season -- it's cold and snowy here! We've had soup twice this week, and will probably have it at least one more time. This would be perfect for us! Thanks.
Pat Nyswonger
Wednesday 16th of January 2019
Thank you, John...it has been so cold here for the past couple weeks and we have really enjoyed this soup! There is nothing like a big bowl of nutritious and delicious soup on cold day!