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Vegetable Beef Soup

Celebration of the garden's bounty, this vegetable beef soup is hearty and flavorful.

Vegetable Soup In Bowl
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Known to be the perfect dish for a cold day, this vegetable beef soup celebrates every included vegetable, and offers tender chunks of beef in a fantastic seasoned broth.

What Is In Vegetable Beef Soup?

Honestly, vegetable beef soup should have the vegetables in it that your family loves, with large pieces of beef of course. The best cuts of meat to use for any soup would be chuck roast or if pre-cut also it is known as stew meat.

The beef based broth is then seasoned with oregano, thyme, basil with red pepper flakes and a little curry powder for an added boost! Simmered over a long period of time, the flavors come together beautifully.

In our house, while most vegetable soups have peas in them,my boys do not like them so they do not make cut. Everything else is in play so I try to focus in what is available at the farmers market. If it is in the winter, I simply substitute in frozen vegetables for the items I would usually use fresh. Corn, green beans, peas if you like them for instance.

I usually like to meal plan a soup into each week because it is a great way to clean out the refrigerator of bits and things and repurpose them in a soup. This Vegetable Beef Soup is always a great go to because there always seems to be vegetables left over.

Vegetable Beef Soup Ingredients
Vegetable Beef Soup Ingredients

Our Vegetable Beef Soup Recipe Ingredients:

  • Beef stew meat
  • Extra Virgin Olive Oil
  • Cups Onion, finely chopped
  • Carrots
  • Celery Stalks
  • Garlic
  • Low Sodium Beef Broth
  • Fire roasted diced tomatoes
  • Bay leaves 
  • Curry powder
  • Red Pepper Flakes
  • Dried oregano
  • Dried basil
  • Dried thyme
  • Yellow potatoes, chopped into cubes
  • Green beans, ends trimmed and snapped into pieces
  • Fresh cobs roasted then corn removed
  • Zucchini & Squash
  • Kale, ribs removed 
  • Parsley 
  • Salt and Pepper to taste. 

How To Make Vegetable Beef Soup

Heat 1 Tbsp of olive oil in a large pot soup pot over medium high heat. 

Remove your stew meat from the packaging and be sure that you pat the meat dry. To get a good seer on the meat you need to remove the moisture first. Then sprinkle the meat generously with salt and pepper.

Working in batches, add the meat to the hot oil, careful not to over overcrowd pan or the meat will not brown properly. Cook the beef for about 5 minutes, turning half-halfway get a nice brown color to the meat.  Repeat the process until the meat is all browned.  Set the meat aside.

Add the remaining tablespoon of oil into the pan and add the onions, carrots, celery and saute about 3 minutes.  Then add the garlic in and cook 2 minutes longer. Be careful that you do not burn the garlic. Be mindful of the how long the garlic is cooking.

To the pan add in the broth, tomatoes, browned beef bits, potatoes, basil oregano, thyme, curry powder, bay leaves and season with salt and pepper.  

Bring the soup to a nice simmer and reduce the heat to low.  Cover the pot and stirring occasionally, you are going to simmer this soup for at least 45 minutes.

Now add in the green beans, kale, corn, zucchini and squash for the remaining 15 minutes or until the vegetables are tender and the beef is perfect. Peas are also great in this soup, but my family is not crazy about them so I have left them out here.

When you are ready to serve, add in the parsley. 

Vegetable Beef Soup In Bowl Ready To Serve
Vegetable Beef Soup In Bowl Ready To Serve

Can You Cook This Soup In Crockpot?

Yes! It is actually my favorite choice when making soups in general and this Vegetable Beef Soup is no exception. Proceed thru the instructions leaving the green beans, corn, kale, zucchini and squash for the last 30 minutes. All told, I like to keep my soups on low in the crock pot for 6-7 hours.

Should You Freeze Vegetable Beef Soup?

Yes, you can freeze this soup in a freezer-safe container. It defrosts nicely and re-heats without issue.



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