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Homemade Vegetable Beef Soup

Vegetable Beef Soup


  • 2 ½ tbsps butter
  • 1 ½2 lbs beef, cut into ½” cubes (make sure your beef is room temperature before cooking and not cold right out of the fridge)
  • 1 medium onion, chopped
  • 3 tbsps all purpose flour
  • 1 tbsp paprika
  • 1 tsp salt
  • ½ tsp dried marjoram
  • ¼ tsp ground black pepper
  • ½ tsp garlic powder
  • 4 cups beef stock or broth
  • 4 cups water
  • 2 bay leaves
  • 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
  • 1 tsp Italian Seasoning
  • 1 tsp Worcestershire sauce
  • 1 (28 oz) can diced tomatoes
  • 1 (5.5 oz) can tomato paste
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  1. In a medium mixing bowl combine the flour, paprika, salt, marjoram, pepper and garlic powder.
  2. 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 should absorb the seasonings.
  3. In a large stock pot, on medium high heat melt the butter. Brown the beef in the butter – stir a couple times. (Tip: the soup will taste amazing if you allow your beef to get a nice sear on it!)
  4. Once the beef has browned, add the onions to the pan and cook until softened and slightly browned. Add Worcestershire sauce.
  5. To the pot, add beef stock, water, Italian Seasoning, bay leaves and celery leaves. Bring to a boil, then reduce heat and simmer for about 1 hour.
  6. Add potatoes, carrots and chopped celery. Stir in diced tomatoes and tomato paste. Simmer (covered) for 30 – 45 minutes or until veggies are cooked through.
  7. Remove the bay leaves before serving.

Tastes amazing served with a side of crusty bread! Enjoy!

  • Category: Soup
  • Method: Stove Top
  • Cuisine: American/Canadian