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!
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 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!
How Do You Make 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.
You can also totally make this veggie beef soup over the stovetop too, though. If you do want to make the soup on the stovetop, start by browning the beef and then cook the the carrots, onions and garlic. The beef and veggies go into a big pot with tomatoes, beef broth and seasonings, then everything simmers away until the beef is tender. After this mixture simmers for about 60 minutes, a handful of potatoes go into the mix and simmers for about 20 minutes. Stir in frozen peas and continue to cook about 5 minutes more. Serve with rolls or a nice chunk of crusty bread to soak up all of that incredible broth!
Tips For Making Vegetable Beef Soup:
- If making this soup over the stovetop, be aware that it needs to simmer for at least an hour for the meat to get tender, so plan accordingly!
- The carrots and onions simmer with the beef, so they will be quite soft at the end. If you prefer firmer vegetables, you can sauté the veggies, then put them aside and add later on with the potatoes. This will not be an issue if using the slow cooker method.
- 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.
Can Vegetable Beef Soup Be Made In Advance?
Soup is great for making ahead, 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.
- To Store. Store soup in an airtight storage container. It keeps well in the refrigerator for up to 4 or 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 in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Vegetable Beef Soup Variations:
This is such a versatile recipe. You can easily change up the ingredients to include your favorites!
- Ground beef could be used 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 60 minutes of simmering and jump right to the step of adding the potatoes.
- For even more veggie goodness, try adding about 1/2 to 1 cup frozen corn and/or frozen green beans when adding the peas.
- Use any favorite potato for this recipe. I used Russet potatoes, but red potatoes or Yukon Gold also work great.
You just can’t go wrong with this soup – it’s loaded with color, flavor and texture and will satisfy even the biggest appetites.
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.
More Soup Recipes You’ll Love
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Vegetable Beef Soup
- 1 pound boneless beef chuck roast,, trimmed and cut into bite-size pieces
- 3 medium carrots,, cut into 1/2-inch thick slices
- 1 medium onion,, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 ( 14.5 ounce) cans diced tomatoes, , not drained
- 1 cup beef broth or water
- 2 small potatoes,, peeled and cut into 1/2-inch cubes
- 1/2 cup frozen peas
- Fresh parsley sprigs,, optional for garnish
- 2-3 cloves garlic,, minced
- 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.
Heat about 1 tablespoon olive oil in a large skillet 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.
Add the onion and celery to the skillet. Cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds. Meanwhile, get a large soup pot heating up.
In the large soup pot, add the carrot mixture, beef, tomatoes, broth and seasonings. Bring to a low simmer.
Simmer for 60 minutes or until beef is tender.
Add the potatoes to the pot and cook for an additional 20 minutes or until tender.
Stir in the peas. Cook for 5 minutes. Season the soup to taste with salt and pepper.
Discard bay leaf. Garnish with fresh parsley and serve.