Easy Homemade Vegetable Beef Soup
This classic homemade vegetable beef soup is so simple to make, warm, hearty and perfectly satisfying. It's perfect for those days when you don't have time to cook. It's simple, delicious, and best of all, it's homemade!
This delicious homemade soup is loaded with some delicious bite sized chunks of beef along with some potatoes, carrots, tomatoes, celery, onions and herbs and your taste buds will be singing! 🙂
Oh and let me tell you… this smells absolutely divine simmering away on the stove…. <3
This soup is so comforting and delicious, not to mention that it freeze well too! You can make smaller portions of this yummy goodness for those days where you're feeling under the weather or just need something quick. 🙂
I hope you enjoy this recipe! ❤️ If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your om noms on Instagram and tag @dishesanddustbunnies! ❤️
But don’t miss the helpful tips, variations, and ideas in the sections above—they’ll help you make it just right!
Jump to Recipe
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
How to make Vegetable Beef Soup – Overview
You’ll find the full recipe with ingredient amounts and detailed instructions at the bottom of this post, but here’s a quick rundown to give you the gist of how it all comes together.
Start by coating beef chunks in a seasoned flour mixture, then brown them in butter in a large pot. Don’t rush this step—letting the beef get a good sear adds an incredible depth of flavor to the soup! Once nicely browned, stir in onions, Worcestershire sauce, and bay leaves.
Next, add the broth, water, canned tomatoes, tomato paste, and celery leaves. Toss in your chopped veggies—potatoes, carrots, and celery—then bring the pot to a boil. Simmer until everything is tender and flavorful.
Before serving, fish out the bay leaves, adjust the seasoning to your liking, and sprinkle on some fresh parsley. Pair it with a slice of crusty bread, and you’ve got the ultimate comfort meal! 😋
Alternate Cooking Methods
Looking to switch things up or save time in the kitchen? This hearty vegetable beef soup can easily be made in a slow cooker or Instant Pot! Here's a quick overview of how to do it—just remember, full instructions and details are in the recipe card at the bottom of this post.
Slow Cooker:
Brown your seasoned beef with butter, onions, and a bay leaf in a skillet. Once browned, transfer everything to your slow cooker, add the rest of the ingredients, and cook on low for 6–8 hours or on high for 3–4 hours.
Instant Pot/Pressure Cooker:
Use the sauté function to brown the seasoned beef with butter. Add the remaining ingredients, then cook on the soup setting for about 30 minutes. That’s it—quick and delicious!
Frequently Asked Questions
What cut of beef is best for soup?
Chuck roast is my go-to because it becomes beautifully tender and flavorful as it simmers. That said, other cuts like stewing beef, beef shanks, brisket, oxtail, or even marrow bones also work great. Want to make it more budget-friendly? Ground beef is a solid option too—just keep the pieces in small ½-inch chunks for the best texture.
How can I thicken vegetable beef soup?
Thanks to the flour cooked in with the beef and the starchiness of the potatoes, this soup turns out nice and hearty without needing anything extra. If you’d like it even thicker, mash up a few of the cooked potatoes and stir them back in—easy and delicious!
What vegetables work best in this soup?
You’ve got plenty of options! Carrots, celery, potatoes, and green beans are classic, but feel free to toss in corn, peas, or whatever you have on hand. It’s a great clean-out-the-fridge recipe!
Can I use frozen vegetables?
Yes, frozen veggies are perfect in this soup—especially if you're short on prep time. Just stir them in during the last 10–15 minutes of cooking so they stay vibrant and don’t overcook.
Recipe Variations
There are lots of ways to switch up this soup to suit your taste or what you have on hand. You can toss in extra veggies like green beans, corn, or frozen peas—they all work great. Using a frozen mixed vegetable blend is also a super easy way to add variety without any extra prep.
If you don’t have stewing beef or chuck roast, ground beef is a good option too. Just be sure to cook it in small ½-inch chunks so the texture stays nice and hearty.
Want to add more flavor? Try tossing in a handful of chopped spinach or kale near the end of cooking. A splash of balsamic vinegar or a pinch of red pepper flakes can also give the soup a little extra kick. You can even stir in a bit of cooked barley, rice, or small pasta to make it even more filling.
Storage, Freezing, Leftovers & Make-Ahead
Storing Leftovers:
Once the soup has cooled down, transfer it to an airtight container and store it in the fridge. It’ll stay fresh for up to 4 days—and honestly, it might taste even better the next day as the flavors develop.
Freezing:
This soup freezes really well. Let it cool completely, then pour into freezer-safe containers or resealable bags (make sure to leave a bit of space at the top for expansion). It can be frozen for up to 3 months.
Reheating:
To reheat from the fridge, just warm it up on the stovetop over medium heat until hot, stirring occasionally. For a quick option, the microwave works too—heat in short bursts, stirring in between. If reheating from frozen, it’s best to thaw it in the fridge overnight first.
Make-Ahead Tips:
This is a perfect make-ahead recipe! You can prep everything a day or two in advance, or even cook the full soup ahead of time and store it in the fridge or freezer until you’re ready to enjoy it.
What to serve with Vegetable Beef Soup
Vegetable beef soup is great on its own, but a few simple sides can make it even better. Garlic bread or biscuits are perfect for dipping, and a basic green salad adds a nice bit of freshness. Roasted vegetables also go well if you want something a little extra on the side. Easy and comforting!
If you enjoyed this hearty homemade soup, I think you'll absolutely love exploring some of the other recipe categories on the blog! Whether you're in the mood for cozy comfort food, quick and easy weeknight dinners, sweet treats, or fun family-friendly meals, there's something delicious waiting for you. Head over to the recipe index and have a look around—there's no shortage of inspiration to help you whip up something amazing in your kitchen! 😊
Easy Homemade Vegetable Beef Soup
- Total Time: 1 hour 15 minutes
- Yield: 8–10 Servings 1x
Ingredients
- 1 ½ – 2 lbs beef, cut into ½” cubes (make sure your beef is room temperature before cooking and not cold right out of the fridge)
- 3 tbsps all purpose flour
- 1 tbsp paprika
- 1 tsp salt
- ½ tsp dried marjoram
- ¼ tsp ground black pepper
- ½ tsp garlic powder
- 1 tsp Italian Seasoning
- 3 tbsps butter
- 2 medium onion, chopped
- 1 tsp Worcestershire sauce
- 2 bay leaves
- 4 cups beef stock or broth
- 4 cups water
- 1 (28 oz) can diced tomatoes
- 1 (5.5 oz) can tomato paste
- 1 ½ cup celery, chopped
- 1/3 cup celery leaves, chopped
- 2 cups carrots, peeled and sliced
- 4 cups potatoes, peeled and cubed (about ½” like the beef cubes)
- 1/3 cup fresh parsley, chopped
Instructions
Stovetop Instructions
- In a medium mixing bowl combine the flour, paprika, marjoram, Italian seasoning, garlic powder, pepper and salt.
- Add the cubed beef to the mixing bowl and coat with the spice and flour mixture. Make sure all the beef is coated – don’t be afraid to use your hands! Allow the beef to sit for 5 minutes or so to really suck in the spices and flour. The beef will absorb the seasonings.
- In a large stock pot, on medium high heat melt the butter. Add the seasoned beef to the pot and allow it to brown for a bit; stir a few times. (Tip: the soup will taste amazing if you allow your beef to get a nice sear on it!)
- Next add the onions, worchestershire sauce and bay leaves. Cook, while stirring a few times, until the onions have softened.
- To the pot, add beef stock, water, diced tomatoes, tomato paste and chopped celery leaves.
- Add potatoes, carrots and chopped celery. Bring to a boil, then reduce heat and simmer for about 45 minutes – 1 hour.
- Remove the bay leaves before serving and taste test – add salt and pepper according to taste.
- Garnish with fresh chopped parsley.
Tastes amazing served with a side of crusty bread! Enjoy!
Slow Cooker Instructions
Start by browning your beef with the flour and spice mixture, butter, onions and bay leaf in a large skillet over medium-high heat. Once the beef is browned, add it to your slow cooker. Add the remaining ingredients. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Once the soup is finished cooking, Ladle into bowls and enjoy!
Instant Pot/Pressure Cooker Instructions
Set your instant pot to the sauté function. Add in the butter and beef (coated in the flour and seasoning mixture). Sauté until the beef is browned. Add in the remaining ingredients and set your instant pot to the soup function. Cook for 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stove Top, Slow Cooker, Instant Pot
- Cuisine: American/Canadian
I assume that when using the crock pot method, you add the rest of the ingredients to the crock pot after adding the browned beef. Correct?
Yes, that’s right! I’ve updated the instructions to make sure the steps are all there! Thanks so much and please let me know how the recipe turns out for you!