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Easy Homemade Vegetable Beef Soup

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  • 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)
  • 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
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  1. In a medium mixing bowl combine the flour, paprika, marjoram, Italian seasoning, garlic powder, pepper and salt.
  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 will absorb the seasonings.
  3. 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!)
  4. Next add the onions, worchestershire sauce and bay leaves. Cook, while stirring a few times, until the onions have softened.
  5. To the pot, add beef stock, water, diced tomatoes, tomato paste and chopped celery leaves.
  6. Add potatoes, carrots and chopped celery. Bring to a boil, then reduce heat and simmer for about 45 minutes – 1 hour.
  7. Remove the bay leaves before serving and taste test – add salt and pepper according to taste.
  8. Garnish with fresh chopped parsley.

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

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American/Canadian