Beef Vegetable Soup
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The best Beef Vegetable Soup Recipe! Make it in your instant pot, crock pot or on the stove top for an easy healthy dinner.
This Beef Vegetable Soup is a delicious, hearty soup recipe that we make all year long! It’s got 33g of protein per serving and is packed with chunks of beef, yummy veggies in a rich tomato broth that makes it super flavorful.
Only a few simple ingredients and in under an hour, you can have this amazing soup in your bowl and ready for dinner, making it perfect for busy weeknights. It’s cozy and the perfect comfort food!
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.
Liz’s tips for beef veggie soup
- Sear the beef: Be sure to sear your beef before adding the remaining ingredients to your pot. This will add a good color to the beef and flavor to your soup.
- Wait until the end to add the frozen veggies. This will help keep them from overcooking and becoming mushy.
Ingredients
Beef and Vegetable Soup Recipe Substitutions
Olive Oil: You can substitute avocado oil, butter, or ghee.
Garlic: Fresh garlic works best, but you can use frozen or jarred minced garlic if needed.
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. If you prefer chicken, try our Chicken Vegetable Soup.
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, but won’t have the same texture.
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 Beef Vegetable Soup on the stove top
- Sear the stew meat in warmed olive oil for about 5-7 minutes. Add onions, garlic, carrots, and celery and cook for an additional 3-5 minutes.
- Stir in potatoes, spices, broth, and canned tomatoes.
- Bring to a boil and reduce to a simmer for 20 minutes, cook on medium low heat with the lid partially on the pot.
- Once cooked, remove bay leaves and stir in frozen veggies. Get yourself a bowl and enjoy!
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, stir in frozen veggies and enjoy!
How to Make Vegetable Beef Soup (crock pot)
- Brown stew meat in olive oil over medium high heat in a large pot on the stove, about 5 minutes.
- Add your onions, garlic, carrots, and celery, and cook for an additional 3-5 minutes.
- Add browned meat and veggies to the crockpot.
- Stir in potatoes, spices, broth, and canned tomatoes to the crockpot.
- Cook on high for 4-6 hours or low for 6-8 hours.
- Once cooked, remove bay leaves, stir in frozen veggies and enjoy!
storage
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 it for up to 6 months. You can double the recipe and freeze the leftovers for a quick weeknight meal.
We like these containers for freezing soup. 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.
Can you thicken Beef Vegetable soup?
To thicken vegetable beef soup, you can add a cornstarch slurry. Mix 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.
Other healthy soup 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
Stove Top Instructions
- Preheat your pot on medium heat for at least 5 minutes, this will allow you to get a nice sear on the meat and begin to develop flavor.
- Add your olive oil to the pan and gently toss in your stew meat until you get some nice color on all sides, about 10 minutes.
- Add your onions, garlic, carrots, and celery and cook for an additional 3-5 minutes or until gently softened.
- Stir in potatoes, spices, broth, and canned tomatoes.
- Bring to a boil and reduce to a simmer. Cook on medium low heat with the lid partially on the pot for about 25 minutes.
- Once cooked, remove bay leaves and stir in frozen veggies. Get yourself a bowl and enjoy!
Crockpot Instructions:
- Brown stew meat in olive oil over medium high heat in a large pot on the stove, about 10 minutes.
- Add your onions, garlic, carrots, and celery, and cook for an additional 3-5 minutes.
- Browning meat and sautéing veggies help to add more flavor to your soup.
- Add browned meat and veggies to the crockpot.
- Stir in potatoes, spices, broth and canned tomatoes to the crockpot.
- Cook on high for 4-6 hours or low for 6-8 hours.
- Once cooked, remove bay leaves, stir in frozen veggies and enjoy!
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 veggies and enjoy!
We need to up protein as recommended by our Dr. Thinking of adding edamame, maybe instead of corn or potatoes. But this looks perfect the way it is and a good source of nutrients!
I don’t think edamame would taste very good in this. If you want to add more protein, double the meat!
Super yummy and easy to make! Will definitely be making again!!
Best recipe! Simple. Delicious!!
Thank you so much, Lynn!
Huge hit in our house! Everyone went for 2nds! Love all the veggies in this recipe! Great flavor! And super easy to make on stove top!
Wonderful Wonderful Wonderful!!!
So delicious! Thank you for the recipe. I’m looking forward to leftovers!
The soup is delicious! Great flavor. My picky husband said ‘you saved the recipe didn’t you’!?
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.
Really loved this soup! The one thing I changed is I added Large bottle of low sodium Spicy V8 for my base!
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.
So easy and so delicious! The whole family loved it!
I’m so glad you enjoyed it, Jen! Thanks!
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.
That’s a good idea, Tara! I’m totally going to try that!