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 served in bowls with spoons

There’s nothing more comforting than a warm and tasty bowl of soup! My family loves chicken noodle soup, taco soup, and this simple, yet delicious vegetable beef soup. This soup is packed with protein and is a great way to eat more veggies too!

I think, the best soups are those stick to your ribs kind of soups! You know the ones that warm your bones and really fill you up! This vegetable beef soup is about as filling and satisfying as it gets, with a variety of colorful veggies and melt-in-your mouth beef. It’s a MUST make soup for a chilly day!

Ingredients for vegetable beef soup recipe

One of the best things about veggie beef soup is that it’s completely versatile. 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 a section all about the best meat to use in beef soup or stew.
  • Vegetables. This soup recipe includes a hearty dose of nourishing veggies! We’re using carrots, an onion, tomatoes, potatoes, and peas.
  • Seasonings. Dried thyme, a bay leaf, garlic and salt give this soup tons of delicious 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, so you’re able to control the saltiness of the soup.

How to Make Vegetable Beef Soup

There are two easy options for how to make vegetable beef soup. 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! Here’s a quick rundown of both methods, but for the full, printable recipe, reference the recipe card at the bottom of the page.

Crockpot vegetable beef soup

The simplest way to make this soup recipe is in the slow cooker. 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.

  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 veggie beef soup on the stovetop too!

  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 beef 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; stir occasionally.  or until beef is tender.
  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!
making vegetable beef soup in the slow cooker

best meat to use for vegetable beef soup

For beef soup or stew, there is no better cut of meat than 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.

Tips For Making Vegetable Beef Soup

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.
  • I use frozen peas, but if you prefer to use fresh, that will work fine.
  • 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.

Vegetable Beef Soup Recipe Variations

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.

Is vegetable beef soup healthy?

In my opinion, this particular version of vegetable beef soup is really nutritious. Healthy is subjective and means something different to everyone, but this soup is packed with good-for-you ingredients. 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!

cooked vegetable beef soup in a slow cooker with a ladle

Can Vegetable Beef Soup Be Made ahead of time?

Soup is great for making in advance, and this easy vegetable beef soup is one of the best because the flavors just get better as it sits. I love to meal prep this soup on the weekend, and then simply reheat throughout the week for easy lunches and dinners.

Storing and reheating beef soup

  • To Store. Once completely cool, store soup in an airtight storage container. It keeps well in the refrigerator for up to 4 to 5 days.
  • To 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.
  • To 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.

Recommended Tools For Making Vegetable Beef Soup

  • 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 with soup.
  • 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.

bowl filled with vegetable beef soup that includes carrots, potatoes and peas

If you try this Slow Cooker Vegetable Beef Soup 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. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

cooked vegetable beef soup in a slow cooker with a ladle
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Vegetable Beef Soup

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!

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
  • 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 4 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:
  • To Store. Once completely cool, store soup in an airtight storage container. It keeps well in the refrigerator for up to 4 to 5 days.
  • To 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.
  • To 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.
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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