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This homemade vegetable beef soup recipe is super easy to make, hearty and filling, tasty, and so comforting. Made with chunks of meat and all your favorite veggies. Perfect weeknight dinner you can add to your weekly rotation.
If you love beef stew, then this homemade vegetable beef soup recipe is right up your alley. My kids love this so much, and I promise you will love it as well. There are different ways you can make this soup, whether you choose to make it in a slow cooker or stovetop. The process is super easy, and you will have dinner on the table in no time!
Recipe Overview
Ingredients needed
Below are the ingredients you will need to make this soup. Full measurements and instructions are listed further down in the recipe card.
- Sirloin Steak cut into about 1′′ cubes: Or you can use your favorite cut. Sometimes I use filet.
- Olive Oil or any oil you prefer cooking with
- Veggies: Sweet Onion, Celery Stalks, Bell Pepper, Carrots, Potatoes, Chopped green beans fresh or frozen, fresh or frozen Corn,
- Seasonings: Italian Seasoning and Salt and pepper, to taste
- Fresh Garlic Cloves: Works better than garlic powder. Unless in a pinch, I prefer using fresh garlic.
- Low-sodium beef stock, chicken broth will work too. Use what you have. Don’t have any broth? Use water.
- 14-oz Can Diced Tomatoes with juice, one can
- 14-oz Can Tomato Sauce, one can
- Worcestershire sauce
- Chopped parsley to garnish, this is optional
How to make in the slow cooker
A great way to make this soup ahead and let it slow cook while you grab the kids from school or rush them to their activities, and come back to dinner ready to be served! This is what you need and what you should do:
- Step 1: Add the cubed Beef into the slow cooker. Since you are using a slow cooker, no need to spend too much money on expensive meat. Chuck Roast will work just fine. Brown or cook the beef in a skillet to give it some extra flavor, cut it up, and at it to the slow cooker. This is optional, but really recommended for the best flavor.
- Step 2: Add in the Vegetables. Dig up those veggies in your fridge, and it’s time to use them up. Add in your favorite veggies. I recommend using fresh or frozen veggies.
- Step 3: Pour in the Broth. Beef or veggie broth would work great. You could always use water if you don’t have any broth and add some spices for flavor.
- Step 4: Add the Sauce Base. Tomato sauce works best for a nice tomato base for this homemade vegetable beef soup. Don’t have tomato sauce, you can use some paste.
- Step 5: Set the slow cooker to Cook. Once everything is added into the slow cooker, add in some salt and pepper, and then close it. Let it cook on low for 7-8 hours until everything is tender and juicy!
How to make vegetable beef soup on your stovetop
This method works great for some. It’s quite easy to make it right on your stovetop and not have to worry about a slow cooker or Instant Pot. Prepare all the chopped veggies and ingredients, and let’s get started.
- Step 1: Heat oil in a large stockpot over medium-high heat. Add cubed steak and cook, stirring frequently, for about 2-3 minutes.
- Step 2: Add in diced onions, celery, carrots, bell pepper, and garlic, and sauté for about 4-5 minutes, or until veggies soften.
- Step 3: Stir in the potatoes, Italian seasoning, broth, diced tomatoes, tomato sauce, and Worcestershire sauce.
- Step 4: Bring the pot to a boil, then reduce the heat and simmer for 20-25 minutes, or until potatoes and beef are tender.
- Step 5: Add the green beans and corn, and cook for a couple of minutes more. Season with salt and pepper, and pour into bowls. Garnish with fresh chopped parsley and enjoy!
Common Questions
The best cuts of meat to use for any soup would be chuck roast or sirloin steak. They always result in tender, juicy meat when cooked in soups. Chuck roast can be a bit tough to cook and needs time to get tender, so it is best to use it when you are using a slow cooker to cook your beef soup. But the result is tender, flaky melt in your melt-in-your-mouth beef!
Absolutely. If you have leftovers, you can either store them in a big and tightly sealed container to freeze or divide them up into smaller containers. Remove from the freezer when ready to eat and either allow to thaw in the fridge a night before or defrost in the microwave a bit before reheating on your stovetop. Frozen beef soup should last up to 3 months.
Store leftovers in a container in the fridge for up to 5 days.
The easiest way to thicken this soup is to use some sort of flour. Use about 1-2 tablespoons of any flour you have handy, white or wheat. Mix or dissolve in about 1/2 cup of cold water and pour it into the soup. This will allow the soup to thicken as it simmers for another 5-10 minutes. Another way would be to take out some of the potatoes and carrots, mash them up, and add them back into the soup.
What to serve with this soup
For a more filling soup, you can add some pre-cooked rice to your vegetable beef soup. There are other great options for you:
- Sourdough bread or cornbread. Try this skillet cornbread recipe.
- Serve them up with some homemade Dinner rolls.
- Grilled Cheese, like this Air fryer grilled cheese
- You can also serve with some garlic bread.
- Side of salad like this Arugula Pear Salad
- Crackers of your choice
More Soup Recipes
- Vegan Spicy Thai Sweet Potato Soup Recipe
- Easy Chili Chicken Tortilla Soup
- Homemade Roasted Tomato Soup
- Healthy Summer Corn Chowder
- Easy Roasted Pumpkin Soup Recipe
- Vegetable Minestrone Soup Recipe
- Italian Chicken And Bean Soup
You may also like
- Mushroom Spinach Orzo
- Leftover Turkey Recipes
- Butternut Squash Lasagna
- Baked Chicken Legs
- Marry Me Chickpeas
- Creamy Pumpkin Gnocchi
Would love to hear from you and get some feedback in the comment section below. I hope you like this soup as much as we do.
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Hearty Homemade Vegetable Beef Soup
Ingredients
- 1 pound Sirloin Steak, cut into about 1′′ cubes
- 1 tablespoon Olive Oil
- 1 Sweet Onion, diced
- 2 Celery Stalks, sliced
- 1 Bell Pepper, chopped
- 2 Medium Carrots, peeled and sliced
- 2-3 Garlic Cloves, pressed
- 1 teaspoon Italian Seasoning
- 2 Large Potatoes, diced into small pieces
- 6 Cups Low-sodium beef broth, or chicken
- 14 ounces Diced Tomatoes, one can, with juice
- 14 ounces Tomato Sauce, one can
- 1 tablespoon Worcestershire sauce
- 1 Cup Chopped green beans, fresh or frozen
- 1 Cup Corn, fresh or frozen
- Salt and pepper, to taste
- Chopped parsley, about 2 tablespoons, to garnish
Instructions
- Heat 1 tablespoon Olive Oil in a large stockpot over medium-high heat. Add cubed 1 pound Sirloin Steak and cook, stirring frequently, for about 2-3 minutes.
- Add in 1 Sweet Onion, 2 Celery Stalks, 2 Medium Carrots, 1 Bell Pepper, and 2-3 Garlic Cloves, and sauté for about 4-5 minutes, or until veggies soften.
- Stir in 2 Large Potatoes, 1 teaspoon Italian Seasoning, 6 Cups Low-sodium beef broth, 14 ounces Diced Tomatoes, 14 ounces Tomato Sauce, and 1 tablespoon Worcestershire sauce.
- Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until potatoes and beef are tender.
- Add 1 Cup Chopped green beans and 1 Cup Corn, and cook for a couple of minutes more. Season with Salt and pepper, to taste, and pour into bowls.
- Garnish with fresh Chopped parsley and enjoy!
Notes
Substitutes:
- Beef: other substitutes could be chicken breast or ground beef.
- Vegetable: Use any of your favorite vegetables. Frozen is fine on some of the options if you don’t have fresh.
- Stock: Beef, chicken, or veggie will work
- Store leftovers in the fridge for up to 5 days and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you sub bell pepper? Or just leave out? Bell pepper can be over powering.
You can skip it or add any other veggie.
Easy to make and amazing flavors the family loved it
Thanks Steve. Glad you loved it.
Delicious soup! I decided not to use the tomato products, and used chuck stew meat so without the acid of the tomatoes it had to cook on the stove top a little longer in my dutch oven, but it was flavorful, hearty and I liked it so much I ate TOO much in one sitting. Will definitely make again.
Fabulous!!! So hearty and flavorful.
Thanks Colleen. Glad you loved it
Made this Tonight and it turned out perfect, replaced some of the stick with red wine and it didn’t need the peas or corn at the end, will defo be cooking this again
Great! Glad you loved it
Good and easy.
Thanks!
Is the serving size a cup?
More like 2 cups or a small bowl.
A delicious and easy to make vegetable beef soup recipe I have ever tried. Thanks for sharing this beef soup recipe with all of us.
Thank you
Making this now and I’m using tomato juice instead of beef broth, the beef broth is so salty taste. So I’m hoping turns out ok. I’m cooking beef , onions carrots and tomato juice for a couple hours, then adding potatoes celery and green beans and corn and maybe diced tomatoes, Cooking another 2 hours till all is tender. Hoping it’s scrumptious .
Sounds like it will be. Please let us know the outcome!
I made this soup on a Saturday. It was gone by Monday. My family and friends loved it.
So glad you loved it. Thanks for the feedback
This was so easy to make and all my kids ate it which is a major plus for our family.
Thank you so much Sylvia
I am totally making this soup this weekend! Looks very inviting!
Delicious homemade vegetable beef soup ,I think I’ll try your recipe.
Thank you. Its so good. I hope you love it!