Homemade Vegetable Beef Soup is so easy to make, either on the stovetop or in the slow cooker. This healthy soup recipe is loaded with tender chunks of beef, hearty veggies and is simmered in a rich tomato broth. An easy, cozy, satisfying meal that’s perfect to enjoy during the winter season!

Vegetable beef soup divided into bowls.

This vegetable beef soup is the most comforting, warm and tasty meal! It’s also packed with protein and plenty of veggies, too!

The beef gets super tender as it cooks, and adds lots of flavor to the broth. Plus, it is so easy to throw together. Simply brown the meat and sauté the veggies. Stir in broth, tomatoes and seasoning. Let it all simmer together and dinner is served!

We love soups like this one, that warm your bones and really fill you up! This dish is about as filling and satisfying as it gets, with a variety of colorful vegetables and melt-in-your mouth beef. It’s a MUST make soup for a chilly day!

Why you’ll love this recipe

  • Good for you. Loaded with wholesome ingredients that keep you satisfied while nourishing your body. This meal has it all from the protein-packed beef to the nutrient-rich veggies.
  • Easy to make. So easy to make this beef vegetable soup with two cooking options! 
  • Versatile. There are two easy options for how to make this recipe. You can let the soup simmer all day in your slow cooker or you can just add the ingredients to a large pot and cook this recipe on the stovetop. Either way is super simple!
  • Full of flavor. This cozy bowl of deliciousness is one that you’ll want on repeat all season long. Serve with a warm loaf of crusty bread for sopping up all that wonderful broth!

This was SO good. I did stovetop and made a giant batch. I had to cook longer than directions said to get veggies tender, but that’s not a big deal. The worst thing was having to wait for it to get done while it smelled the whole house with delicious aroma. That was torture. I didn’t change a thing except how long I cooked it. Definite winner. Going to make again. Thank you so much for a great recipe!!!

— Patricia

Ingredients needed

One of the best things about veggie beef soup is that it’s completely customizable. I’ve listed the ingredients I typically use, but feel free to substitute or completely leave out any ingredient to suite your family’s taste preference. Here’s the lineup:

  • Boneless beef chuck. Beef chuck is the best (and least expensive) meat to use in beef soup or stew. Beef stew also works. See below, for the best meat to use in beef soup or stew.
  • Vegetables. This soup recipe includes a hearty dose of healthy veggies! We’re using carrots, an onion, tomatoes, potatoes, and peas.
  • Fresh garlic. For a boost of delicious flavor.
  • Seasonings. The blend of spices (dried thyme, a bay leaf, salt and pepper) give this soup tons of incredible flavor. Feel free to throw in other favorite seasonings if you’d like – Italian seasoning, basil and oregano are all great choices.
  • Broth. I like to cook my vegetable soup in beef broth for extra flavor. I suggest using low-sodium broth or stock, so you’re able to control the saltiness of the soup.

Best beef for soup

For beef soup or stew, the best cut of beef is chuck! Buy a thick chuck pot roast and cut it into chunks for the best tender flavor.

Chuck roast is a tougher cut of meat than sirloin or rib roast which really benefits from pressure cooking or slow cooking. Pressure cooking or slow cooking breaks down tough fibers, so the beef pieces become nice and tender.

Stew Meat is another option that works. Beef stew meat is typically a mixture of bits and pieces some bits can have a different texture when stewing. You might also find that you end up with some pieces that are very lean and then some that are not.

Due to the consistent texture and marbling throughout, I definitely find that chuck is the best for vegetable beef soup or a stew recipe.

Carrots, onions, beef and potatoes in a crockpot.

How to make this recipe

The simplest way to make this vegetable beef soup recipe is in the crock pot. It’s so easy to throw everything in, cover and cook! It is not a must to brown the beef ahead of time. However, even though it adds an extra step, it is well worth it to me. The meat will develop an incredibly flavorful and delicious exterior. Here’s the simple method for slow cooker vegetable beef soup:

  1. Brown beef. In a large skillet, heat olive oil (or avocado oil) over medium-high heat. Add the beef and season with salt and pepper. Brown the beef on all sides. You’re not cooking the meat all the way through, just letting it develop nice coloring all the way around.
  2. Add ingredients to slow cooker. Now, add all ingredients, except the peas, to the Crockpot. Stir to combine, cover and cook on low for 8 to 10 hours or high for 4 to 5 hours.
  3. Serve. Once fully cooked, remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley, if you’d like, and enjoy!

Stovetop instructions

You can also totally make this one-pot meal on the stove top too! Here’s how:

  1. Brown beef. Heat about 1 tablespoon olive oil in a large soup pot or Dutch oven over medium-high heat. Season the beef with salt and pepper. Place half of the beef in the skillet in a single layer. Cook for 3-4 minutes per side or until browned. Transfer browned meat to a plate, cover to keep warm. Repeat the process with the remaining beef.
  2. Sauté veggies. In the same (now empty) pot, add a bit more oil and the onion and carrots. Cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
  3. Simmer soup. Now, add in the beef, tomatoes, broth and seasonings. Boil and then decrease heat to bring to a low simmer. Cover and simmer for about 30 minutes (or until beef is tender); stir occasionally.  
  4. Add potatoes. After the initial 30 minutes of simmering, add the potatoes to the soup, cover and continue to simmer for an additional 20 minutes or until tender.
  5. Stir in the peas. Add the peas, stir and cook for about 5 minutes.
  6. Serve. Season the soup to taste with salt and pepper. Discard bay leaf. Garnish with fresh parsley and serve with rolls or a nice chunk of crusty bread to soak up all of that incredible broth!
Vegetable beef soup cooking in a slow cooker.

Frequently asked questions

What’s the difference between vegetable beef soup and vegetable beef stew?

Soup is any combination of ingredients cooked in liquid. Stew is any dish that’s prepared by stewing, which includes submerging the ingredients with just enough liquid to cook them through at a simmer in a covered pot for a long time.


How can I give my vegetable soup more flavor?

If you are adding meat to a soup, sear or brown it in a sauté pan before you add it to the soup. This adds a deeper savory flavor to the whole soup. 


Is vegetable beef soup healthy?

This particular version of vegetable beef soup is really nutritious. Healthy means something different to everyone, but this recipe is packed with good-for-you ingredients that contain plenty of vitamins and minerals. We’ve got loads of veggies with plenty of complex carbs and high-protein beef, so it is a balanced meal. And for one big bowl, the calories and fat are really great! The nutrition information can be found in the recipe card.


How long is homemade vegetable beef soup good for?

If stored properly, this soup will keep fresh for at least 4 days and is great for making ahead of time. The flavors just get better as it sits! I love to meal prep this on the weekend, and then simply reheat throughout the week for easy lunches and dinners.

Expert tips

You may have tried other vegetable beef soup recipes, but this one is seriously the best and it comes together with very little effort, but here are few tips to consider.

  • Stovetop cooking. If making this soup on the stovetop, be aware that it needs to simmer for at least an hour for the meat to get tender, so plan accordingly!
  • Time-saving tip. To save time, buy pre-cut onion and carrots in either the produce or freezer department. No need to thaw before sautéing. You can also use pre-minced garlic from a jar.
  • Frozen vegetables. I use frozen peas, but if you prefer to use fresh, that will work fine.
  • Meat to use. I use boneless chuck roast meat for this soup, as it will become tender during cooking. You can also use beef stew meat in this recipe. The benefit of stew meat is that it comes precut, making it a time saver. When buying the meat, look for a white marbling of fat throughout the meat, it will be more tender.

Customize this recipe

This is such a versatile recipe. You can easily change up the ingredients to include your favorites!

  • Ground beef. Feel free to use ground beef instead of the beef chuck roast. I would suggest using about 1 1/2 pounds. If using the stovetop instructions, you won’t need to simmer as long, so skip the first 30 minutes of simmering and jump right to the step of adding the potatoes.
  • Vegetables. For even more veggie goodness, try adding about 1/2 to 1 cup frozen corn and/or frozen green beans when adding the peas.
  • Potato variety. Use any favorite potato for this recipe. I used Russet potatoes, but red potatoes or Yukon Gold also work great.

Serving suggestions

We love to enjoy this soup with bread to soak up the flavorful broth! Try it with garlic bread, breadsticks, rolls or a crusty baguette! This would also be great served with a light side salad, such as one with chopped romaine, tomatoes, cucumbers, croutons and your dressing of choice.

Storing, reheating & freezing

  • Store. Once completely cool, store soup in an airtight storage container. It keeps well in the refrigerator for up to 4 to 5 days.
  • Reheat. Rewarm leftovers in a large pot on the stovetop over medium-low heat, adding a bit more broth or water, as needed. You can also reheat this soup in the microwave until hot.
  • Freeze. Place leftovers in an airtight freezer-safe storage container or bag, and store in the freezer for up to 3 months. Be sure to label the soup with the date, so you know when it went into the freezer. Let thaw overnight in the refrigerator before reheating.
Vegetables and beef in a bowl with a spoon.

Recommended tools 

  • Programmable Slow Cooker – I love that this slow cooker is affordable and can be programmed. It also holds 6 quarts, which is a great size for most things that I make.
  • Ladle – A good ladle is a must when you make soup as often as I do! It’s the best way to fill your bowls and storage containers.
  • Sharp Chef’s Knife – Great for chopping vegetables for this soup! One of the most important tools to have in your kitchen.
  • Dutch Oven – If you decide to make your soup over the stovetop, you’ll need a large soup pot or a dutch oven. This one is a favorite of mine.

You just can’t go wrong with this soup – it’s loaded with color, flavor and texture and will satisfy even the biggest appetites.

More soup recipes

If you try this recipe, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Vegetable beef soup cooking in a slow cooker.
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Vegetable Beef Soup

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Homemade Vegetable Beef Soup is made so easy either on the stovetop or in the slow cooker. It's loaded with tender chunks of beef, hearty veggies and is simmered in a rich tomato broth. An easy, cozy, satisfying meal that's perfect to enjoy during the winter season!
Author: Kim

Ingredients

  • 1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces
  • 1 medium onion, chopped
  • 3 medium carrots, cut into 1/2-inch thick slices
  • 2-3 cloves garlic, minced
  • 2 (14.5 ounce) cans diced tomatoes, not drained
  • 1 cup beef broth or water
  • 1/2 teaspoon salt, plus more to taste
  • black pepper, to taste
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 2 small potatoes, peeled and cut into 1/2-inch cubes
  • 1/2 cup frozen peas
  • Fresh parsley sprigs, optional for garnish

Instructions 

  • To brown beef first: In a large skillet, heat 1 tablespoon olive oil over medium high. Add the beef and sprinkle with 1 teaspoon salt and pepper. Brown the beef on all sides, allowing it to develop nice coloring on all sides. Once the beef is lightly browned (it won’t be all the way cooked through), remove it to the slow cooker.
  • In a 3 1/2 to 6 quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, chopped onion and minced garlic. Sprinkle with salt and thyme. Add bay leaf, tomatoes with juices and water. Stir until all ingredients are combined.
  • Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  • Remove and discard bay leaf. Stir in peas and garnish with parsley, if desired.

Notes

Storing and reheating:
  • Store. Once completely cool, store soup in an airtight storage container. It keeps well in the refrigerator for up to 4 to 5 days.
  • Reheat. Rewarm leftovers in a large pot on the stovetop over medium-low heat, adding a bit more broth or water, as needed. You can also reheat this soup in the microwave until hot.
  • Freeze. Place leftovers in an airtight freezer-safe storage container or bag, and store in the freezer for up to 3 months. Be sure to label the soup with the date, so you know when it went into the freezer. Let thaw overnight in the refrigerator before reheating.
Stovetop Instructions:
  • Brown beef. Heat about 1 tablespoon olive oil in a large soup pot or Dutch oven over medium-high heat. Season the beef with salt and pepper. Place half of the beef in the skillet in a single layer. Cook for 3-4 minutes per side or until browned. Transfer browned beef to a plate, cover to keep warm. Repeat the process with the remaining beef.
  • Sauté veggies. In the same (now empty) pot, add a bit more oil and the onion and carrots. Cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
  • Simmer soup. Now, add in the beef, tomatoes, broth and seasonings. Boil and then decrease heat to bring to a low simmer. Cover and simmer for about 30 minutes; stir occasionally.  or until beef is tender.
  • Add potatoes. After the initial 30 minutes of simmering, add the potatoes to the soup, cover and continue to simmer for an additional 20 minutes or until tender.
  • Stir in the peas. Add the peas, stir and cook for about 5 minutes.
  • Serve. Season the soup to taste with salt and pepper. Discard bay leaf. Garnish with fresh parsley and serve with rolls or a nice chunk of crusty bread to soak up all of that incredible broth!
*This recipe can easily be doubled to feed a crowd and to have leftovers.
Photos by Danielle from Our Salty Kitchen
Author: Kim
Course: Main
Cuisine: American
Serving: 1serving, Calories: 344kcal, Carbohydrates: 31g, Protein: 28g, Fat: 14g, Saturated Fat: 6g, Cholesterol: 78mg, Sodium: 714mg, Potassium: 1420mg, Fiber: 7g, Sugar: 9g, Vitamin A: 8029IU, Vitamin C: 43mg, Calcium: 139mg, Iron: 8mg

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