The best easy Beef Vegetable Soup Recipe! Make it in your instant pot, crock pot or on the stove top for an easy healthy dinner.
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Do you need another healthy soup for the fall and winter months? This vegetable beef soup is so hearty and delicious!
It’s got 33g of protein per serving and is packed with yummy veggies in a warm tomato broth.
Only a few simple ingredients and under an hour and you can have this amazing soup in your bowl and ready for dinner!
If you love easy, healthy soup recipes as much as we do, you need to check out our Instant Pot Beef Stew, Creamy Carrot Ginger Soup, or our Buffalo Chicken Soup.
Why we love this Beef Vegetable Soup Recipe
There is so much to like about this beef vegetable soup recipe! Here’s why it is one of our favorites:
- Loaded with veggies – I love loading up my soups with veggies and this one has SO many! (If you also like veggie soups, try this Paleo Chicken Soup or Healthy Chicken Pot Pie Soup too!)
- Packed with protein – This soup is sure to keep you full because it has 33g of protein per serving!
- Cozy & Comforting – This homemade soup is the perfect comfort food. Big pieces of beef with lots of veggies and warm tomato broth!
Vegetable Beef Soup Ingredients
To make this vegetable beef soup you will need:
- beef stew meat
- olive oil
- onions, celery, carrots, potatoes
- garlic
- beef broth
- petite diced tomatoes
- bay leaves, dried parsley, dried basil, dried oregano
- frozen corn, frozen peas, frozen green beans
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
How to make Vegetable Beef Soup
- Brown stew meat in olive oil over medium heat. Then add your onions, garlic, carrots, and celery and cook for an additional 5 minutes.
- Stir in potatoes, spices, broth, and canned tomatoes.
- Bring to a boil and reduce to a simmer for 20 minutes.
- Once cooked, remove bay leaves and stir in frozen veggies.
SUBSTITUTIONS FOR VEGETABLE BEEF SOUP
Olive Oil: You can substitute avocado oil, butter, or ghee.
Beef Stew Meat: This recipe was tested with beef stew meat and cut up bottom round roast. Both were good. The bottom round roast was much more tender than the stew meat. You can also use chuck roast or top round roast.
Veggies: Feel free to add in more or less veggies to your liking.
Potatoes: You can omit the potatoes if you’d like a lower carb recipe.
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Tomatoes: If you don’t have petite diced tomatoes, you can use canned crushed tomatoes or even tomato sauce. They will both taste great.
Spices: Feel free to substitute fresh herbs for dried spices. Use double the amount of fresh herbs in place of dry herbs.
Vegan: For a vegan friendly soup, try our Vegan Vegetable Soup!
Whole30: Omit the corn to make this recipe Whole30 friendly.
How to make Vegetable Beef Soup in the Instant Pot
Making this beef soup in the instant pot is easy to do! I prefer this soup on the stove or in the crockpot because I find the stew meat cooks best low and slow, but you can also use the instant pot.
- Set your instant pot to sauté for 15 minutes. Brown stew meat in olive oil for 10 minutes.
- Add your onions, garlic, carrots, and celery, and sauté for 5 minutes more.
- Stir in potatoes, spices, broth, and canned tomatoes.
- Cover and set to sealing, Manual Pressure for 8 minutes. Once the soup has cooked, quick release the pressure.
- Once cooked, remove bay leaves and stir in frozen veggies.
How to make Vegetable Beef Soup (Crock Pot)
- Brown stew meat in olive oil over medium high heat.
- Add your onions, garlic, carrots, and celery, and cook for an additional 5 minutes.
- Add sautéed meat and veggies to the crockpot.
- Stir in potatoes, spices, broth, and canned tomatoes to the crockpot base.
- Cook on high for 4-6 hours or low for 6-8 hours.
- Once cooked, remove bay leaves and stir in frozen veggies.
Homemade Beef Vegetable Soup FAQs
If your vegetable beef soup is bland, add spices! Basil, parsley, onion powder, and garlic powder can all add flavor to homemade beef soup.
To add flavor to homemade vegetable beef soup, it is best to use tomatoes for a richer broth. Seasonings like garlic powder, onion powder, and dried basil can all add flavor; as well as a parmesan cheese rind and bay leaves (just make sure to remove before serving).
To thicken vegetable beef soup, you can add a corn starch slurry. Mix together 1 tablespoon of corn starch with 2-3 tablespoons of broth/water. Stream into your pot while the soup is over low heat. The soup should thicken as you cook.
The best way to make beef and vegetable soup taste richer is to use good broth (bone broth is best). You can also add crushed tomatoes and spices for flavor. A parmesan cheese rind and bay leaves help add richness to soups.
Storing and Reheating Instant Pot Vegetable Beef Soup
How long will this beef soup last in the refrigerator? This soup keeps for up to 4 days in an airtight container in the refrigerator.
Can you freeze beef vegetable soup? This soup freezes very well! You can freeze in airtight containers and store for up to 3 months.
We like these containers for freezing soup– code CLEANEATINGCOUPLE works to save $$ on them. Check out this post on How to Freeze Soup or this Souper Cubes Review.
What is the best way to reheat this soup? When you’re ready to eat, defrost the night before in the refrigerator. You can also heat it in the microwave or on the stove directly from frozen.
Other healthy dinner recipes:
Looking for other easy meals? Check out these 40+ Healthy Dinner Recipes. Click here to grab our free healthy 30 minute dinners cookbook. Here are some other healthy dinner recipes you may like:
Beef Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 lb beef stew meat cut 1/2 inch cubes (or chuck roast, top or bottom round)
- 1 tablespoon garlic minced
- ½ cup onions minced (1 medium onion
- ½ cup celery minced (2 celery ribs)
- 1 cup carrots cut in small coins
- 2 cups potatoes cut in small cubes
- 4 cups beef broth
- 1 14 oz canned petite diced tomatoes
- 2 bay leaves
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1 cup frozen corn thawed
- 1 cup frozen peas thawed
- 1 cup frozen green beans thawed
Instructions
StoveTop Instructions
- In a soup pot, heat olive oil. Brown stew meat over medium high heat for 10 minutes.
- After 10 minutes, add your onions, garlic, carrots and celery. Cook for an additional 5 minutes.
- Stir in potatoes, spices, broth and canned tomatoes.
- Bring to a boil and reduce to a simmer for 20-25 minutes, until potatoes are fork tender.
- Once cooked, remove bay leaves and stir in frozen corn, peas & green beans.
Crockpot Instructions:
- In a large pan, heat olive oil. Brown stew meat over medium high heat for 10 minutes.
- After 10 minutes, add your onions, garlic, carrots and celery. Cook for an additional 5 minutes.
- Browning meat and sautéing veggies help to add more flavor to your soup.
- Add sautéed meat and veggies to the crockpot.
- Stir in potatoes, spices, broth and canned tomatoes to the crockpot base.
- Cook on high for 4-6 hours or low for 6-8 hours.
- Once cooked, remove bay leaves and stir in frozen corn, peas & green beans.
Instant Pot Instructions:
- Note: This soup is best made on the stove or in the crockpot. Stew meat is best cooked low and slow and I find the instant pot to be finicky.
- Set your instant pot to sauté for 15 minutes. Add olive oil. Brown stew meat for 10 minutes.
- After 10 minutes, add your onions, garlic, carrots and celery. Sauté for an additional 5 minutes.
- Stir in potatoes, spices, broth and canned tomatoes.
- Cover and set to sealing, Manual Pressure for 8 minutes. It will take the instant pot about 20 minutes to come to pressure. Once the soup has cooked, quick release the pressure.
- Once cooked, remove bay leaves and stir in frozen corn, peas & green beans.
Tara says
I made it in the instant pot but before I added the veggies I cooked the meat on high pressure for 30 mins and then followed the remaining steps. I find the stew meat can be tough but this extra step makes it nice and tender but it also means added time.
The Clean Eating Couple says
That’s a good idea, Tara! I’m totally going to try that!
Jen says
So easy and so delicious! The whole family loved it!
The Clean Eating Couple says
I’m so glad you enjoyed it, Jen! Thanks!
Perren Howard says
This was my first recipe I tried from The Clean Eating Couple. It was so easy to make, and one of the best vegetable beef soups I’ve had. It’s a staple! I’ve enjoyed every recipe I’ve made so far! Please keep them coming.
Penny Richards says
Really loved this soup! The one thing I changed is I added Large bottle of low sodium Spicy V8 for my base!
Deanie says
Super delicious recipe! Definitely hits the spot on a cold fall evening!
I used chuck roast and cut it into 1/2-1″ cubes and let it simmer for a little longer so the beef was more tender. I also added a little salt and pepper to taste.
Mary says
The soup is delicious! Great flavor. My picky husband said ‘you saved the recipe didn’t you’!?