Nothing says comfort quite like a steaming bowl of homemade soup, and this classic vegetable beef soup recipe is the ultimate cozy meal. It’s a dish that feels like a warm hug, packed with tender beef, hearty potatoes, and a rainbow of vibrant vegetables simmering in a rich, savory broth. This soup has been a staple in my family for years, a go-to meal for chilly evenings and a wonderful way to bring everyone together around the table. It’s simple, satisfying, and deeply flavorful.
Why You’ll Love This Vegetable Beef Soup Recipe
This hearty beef and vegetable soup is more than just a meal; it’s an experience you’ll want to create again and again. Its timeless appeal and simple preparation make it a kitchen favorite for cooks of all skill levels.
- Incredibly Comforting and Nutritious: This soup is loaded with protein, fiber, and vitamins from the beef and plentiful vegetables, making it a wholesome and satisfying one-pot meal.
- Surprisingly Easy to Prepare: Despite its complex, slow-simmered taste, the steps are straightforward and perfect for a lazy weekend afternoon or a simple weeknight dinner.
- Perfect for Meal Prep: This vegetable beef soup recipe tastes even better the next day as the flavors meld together, making it an excellent choice for leftovers or weekly meal planning.
- Endlessly Versatile: You can easily customize this homemade soup by swapping in your favorite vegetables or adjusting the seasonings to fit your family’s tastes.
- Feeds a Crowd: This recipe yields a generous amount, making it ideal for large family gatherings or for stocking your freezer with delicious, ready-to-eat meals.
Ingredients
To create the best vegetable beef soup recipe, you’ll want to gather a simple lineup of fresh and pantry-staple ingredients. The combination of tender beef, root vegetables, and a rich tomato-based broth is what gives this soup its signature, unforgettable flavor. Each component plays a vital role in building a deeply savory and satisfying dish.
- Pot Roast: About 2 pounds, such as chuck roast, for tender, shreddable beef.
- Russet Potatoes: 2 large, peeled and chopped into bite-sized pieces.
- Frozen Seasoning Blend: 1 bag (10-12 ounces), typically containing chopped onions, celery, and bell peppers.
- Frozen Peas: 1 bag (10-12 ounces).
- Frozen Green Beans: 1 bag (10-12 ounces), cut.
- Frozen Corn: 1 bag (10-12 ounces).
- Carrots: 4 large, peeled and chopped.
- Beef Broth: 1 (32-ounce) container, preferably low-sodium.
- Condensed Tomato Soup: 2 (10.75-ounce) cans.
- Water: 1 can (using the empty tomato soup can to measure).
- Olive Oil: 1 tablespoon.
- Salt and Pepper: To taste.
Vegetable Beef Soup Notes and Substitutions
- Beef: If you don’t have a pot roast, you can use 2 pounds of beef stew meat, cut into 1-inch cubes. Simply sear it in the pot before adding the other ingredients. Ground beef also works for a quicker version; just brown and drain it first.
- Vegetables: Feel free to use fresh or canned vegetables instead of frozen. Fresh green beans, corn off the cob, and a freshly diced onion and celery combination are all fantastic additions to this beef and vegetable soup.
- Broth: For a different flavor profile, you can substitute the beef broth with vegetable or chicken broth.
- Gluten-Free: To ensure this recipe is gluten-free, use a certified gluten-free beef broth and double-check the ingredients on your condensed tomato soup cans.
- Tomatoes: If you prefer a less creamy tomato base, substitute the two cans of tomato soup with one 28-ounce can of diced or crushed tomatoes.
Equipment
You don’t need any fancy gadgets to make this wonderful vegetable beef soup recipe. A few basic kitchen tools are all it takes to bring this comforting meal to life.
- Large Pot or Dutch Oven: A heavy-bottomed pot, at least 6-8 quarts, is essential for simmering all the ingredients without crowding.
- Slow Cooker (Optional): This is my preferred method for cooking the beef until it’s fall-apart tender. A 6-quart or larger model works best.
- Cutting Board and Knife: For prepping the fresh vegetables.
- Measuring Cups and Spoons: For accurate measurements of liquids and seasonings.
How to Make This Vegetable Beef Soup Recipe
This recipe begins with slow-cooking the beef to ensure it’s perfectly tender, then combines everything on the stovetop for a final simmer. Following these steps will give you a delicious and hearty soup every time.
- Slow Cook the Beef: Season the entire pot roast generously with salt and pepper. Place it in your slow cooker and pour in half of the beef broth (about 2 cups). Cover and cook on LOW for 8-10 hours, or until the beef is extremely tender and easily shreds with two forks.
- Shred the Beef: Once cooked, carefully remove the roast from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any large pieces of fat. Set the shredded beef aside.
- Sauté the Aromatics: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped carrots and the frozen seasoning blend. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Combine Ingredients: Add the shredded beef, chopped potatoes, frozen peas, green beans, and corn to the pot. Pour in the remaining beef broth, both cans of condensed tomato soup, and one can of water.
- Simmer the Soup: Stir everything together until well combined. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for at least one hour. This allows the flavors to meld and the potatoes to become perfectly tender. This is a crucial step for a great homemade vegetable beef soup.
- Adjust and Serve: After an hour, taste the soup and season with additional salt and pepper as needed. If the soup is thicker than you’d like, you can stir in a little more water or broth to reach your desired consistency. Serve this amazing vegetable beef soup recipe hot.
Pro Tips for the Best Vegetable Beef Soup Recipe
To elevate your soup from good to truly unforgettable, keep these simple tips in mind. A few small adjustments can make a huge difference in the final flavor and texture.
- Low and Slow is Key: The long, slow simmer is what develops the deep, rich flavors in this soup. Don’t rush this step; let it bubble away gently for at least the full hour.
- Don’t Be Shy with Seasoning: A common pitfall with soups is under-seasoning. Taste your soup at the end of the cooking process and add salt and freshly ground black pepper until the flavors pop.
- A Splash of Acidity: For a brighter, more complex flavor, stir in a teaspoon of red wine vinegar or a squeeze of fresh lemon juice just before serving. It helps cut through the richness of the broth.
- Control the Thickness: If you prefer a thicker soup, you can let it simmer uncovered for the last 15-20 minutes to allow some of the liquid to evaporate.
Serving, Storing, and Variations
This versatile vegetable beef soup recipe is fantastic on its own, but it also pairs beautifully with a variety of sides. Proper storage ensures you can enjoy its comforting flavor for days.
Vegetable Beef Soup Recipe Serving Suggestions
Serve this soup hot with a side of crusty bread for dipping, saltine crackers, or a warm, buttery grilled cheese sandwich. A simple side salad with a vinaigrette dressing also complements the rich flavors of this hearty soup.
Vegetable Beef Soup Recipe Storing and Freezing
Allow the soup to cool completely before storing. You can refrigerate it in an airtight container for up to 4 days. For longer storage, freeze it in portion-sized, freezer-safe containers or bags for up to 3 months. To reheat, thaw the soup overnight in the refrigerator and gently warm it on the stovetop or in the microwave.
Vegetable Beef Soup Recipe Variations
- Make It Spicy: Add 1/2 teaspoon of red pepper flakes or a finely diced jalapeño along with the aromatics for a touch of heat.
- Add Grains or Pasta: For an even heartier meal, stir in a cup of cooked barley, rice, or small pasta like ditalini or elbow macaroni during the last 15 minutes of simmering.
- Use Different Proteins: This recipe works well with shredded chicken or turkey. You can also add sliced smoked sausage for a different savory note.
Vegetable Beef Soup Recipe Nutrition Information
This vegetable beef soup recipe is a balanced meal packed with protein and vegetables. The nutritional information provided is an estimate based on the listed ingredients and serving size. Actual values may vary depending on the specific products used.
The USDA provides comprehensive data on the nutritional content of various vegetables, highlighting their importance in a balanced diet.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 240 |
| Total Fat | 4g |
| Cholesterol | 14mg |
| Sodium | 1205mg |
| Carbohydrates | 40g |
| Fiber | 5g |
| Sugar | 12g |
| Protein | 11g |
Disclaimer: This is an estimated nutritional analysis and should be used as a guideline only.
Frequently Asked Questions
Here are answers to some common questions about making this delicious and comforting vegetable beef soup recipe.
Can I make this recipe in an Instant Pot?
Yes, you can adapt this for an Instant Pot. Sauté the aromatics on the “Sauté” function, then add all other ingredients, secure the lid, and cook on high pressure for about 20 minutes.
How do I thicken the soup if it’s too thin?
To thicken the soup, you can make a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water. Slowly stir the slurry into the simmering soup until it reaches your desired thickness.
Can I use different vegetables in this soup?
Absolutely! This soup is very forgiving. Feel free to add or substitute vegetables like sweet potatoes, parsnips, cabbage, or mushrooms based on what you have on hand.
Is this vegetable beef soup recipe gluten-free?
It can easily be made gluten-free. Ensure you use a certified gluten-free beef broth and check that your condensed tomato soup does not contain any gluten ingredients.
Can I make this recipe ahead of time?
Yes, this soup is perfect for making ahead. The flavors actually deepen and become richer after a day or two in the refrigerator, making it an ideal meal prep option.
Conclusion
This vegetable beef soup recipe is more than just a dish; it’s a bowl of pure comfort that’s perfect for any occasion. With its rich broth, tender beef, and abundance of healthy vegetables, it’s a meal that nourishes both body and soul. Its straightforward preparation makes it accessible for any home cook, and its classic flavors are sure to win over your entire family. I encourage you to give this timeless recipe a try and create your own warm memories around the dinner table.
My Mom’s Old-Fashioned Vegetable Beef Soup
Equipment
- Slow Cooker
- Large Pot
- Forks
Ingredients
Main Ingredients
- 1 pot roast about 2 pounds
- 2 russet potatoes chopped
- 1 bag frozen seasoning blend or just chopped onions
- 1 bag frozen peas
- 1 bag frozen green beans
- 1 bag frozen corn
- 4 large carrots chopped
- 1 container beef broth 32 oz
- 2 cans tomato soup 10.75 oz
- 1 can water filled with water (using one of the tomato soup cans for measurement)
- salt to taste
- pepper to taste
Instructions
Soup Preparation
- Season the pot roast with salt and pepper, then place it in a slow cooker with half of the beef broth. Cook on LOW for approximately 10 hours until tender enough to shred with two forks.
- In a very large pot, sauté the chopped carrots and seasoning mix in 1 tablespoon of oil until they become tender.
- Add the shredded beef, chopped potatoes, all remaining frozen vegetables, the rest of the beef broth, both cans of tomato soup, the can of water, and additional salt and pepper to the large pot.
- Bring the mixture to a boil, then reduce the heat, cover the pot, and let it simmer for about one hour to allow flavors to meld.
- Monitor the soup and add more water as desired during the simmering process to achieve your preferred consistency.
