Vegetable Beef Soup

This homemade vegetable beef soup is hearty, comforting, and healthy! It features tender beef chunks, a medley of vegetables, and a rich broth. Make it in the slow cooker or stovetop for one of the best easy dinner ideas in the fall and winter months.

Why You'll Love This Vegetable Beef Soup

• Wholesome and healthy: Packed with vitamins and minerals from vegetables, this is comfort food you can feel good about indulging in. It is also high-protein, low-carb (not keto), dairy-free, and gluten-free!
• Adaptable: It’s easy to customize this soup by adding or swapping vegetables or using ground beef. It just depends on what you prefer or have on hand -- the same applies to this Brazilian beef stew and Guinness beef stew!
• Slow cooker-friendly: This crock pot vegetable beef soup recipe has a set-it-and-forget-it approach, which is great for busy weekdays. Let it simmer all day, then come home to a ready-made dinner.

Vegetable Beef Soup Recipe

Nothing hits the spot quite like a comforting bowl of vegetable beef soup on a cold winter day. This classic recipe is packed with melt-in-your-mouth chunks of beef chuck roast, hearty vegetables, and a robust broth that will warm you up from the inside out!

It’s both simple to prepare and incredibly satisfying, making it a perfect choice for busy weeknights. You only need a few easy-to-find ingredients, which are all slow-simmered until tender.

Alike our beef oxtail, I like to infuse the broth with thyme and bay leaves, creating an herbaceous finish you won’t be able to get enough of.

Try making a double batch of this recipe a day ahead since the flavors are even better the next day -- exactly like in this top round roast beef recipe! When I know I have a busy week, I keep single-serving portions in the freezer for quick, healthy grab-and-go meals.

Ingredients and Substitutions

To make this beef vegetable soup recipe, you'll need:

• 2 tablespoons olive oil, divided (avocado, grapeseed, or sunflower oil also works).
• 1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces (chuck roast is ideal, but you can also use ground beef for a quicker cooking time).
• 1 1⁄2 teaspoons salt, plus more to taste
• Black pepper, to taste
• 1 medium onion chopped (shallots or leeks can work if you don’t have onions on hand).
• 3 cloves garlic, minced (garlic powder will work in a pinch).
• 3 medium carrots, cut into ½-inch thick slices (if carrots are unavailable, parsnips or sweet potatoes make good substitutes).
• 2 (14.5 ounces) cans of diced fire-roasted tomatoes, not drained (regular diced tomatoes will also work).
• 1 cup beef broth (for a richer broth, add also 1⁄4 cup red wine)
• 1⁄2 teaspoon dried thyme (you can also use rosemary, sage, marjoram, or oregano).
• 1 bay leaf (or, use a fresh sprig of thyme).
• 1 cup of cubed butternut squash (sweet potatoes are another good option).
• 1 cup chopped kale (spinach or chard also make hearty soup additions).
• 1⁄2 cup frozen peas (or, try frozen green beans).
• Fresh parsley sprigs optional for garnish (you can also add chives or green onions).

How to Make Vegetable Beef Soup

Slow Cooker

1. Season the beef: Season the beef with 1 teaspoon salt, and pepper to taste. TIP: Take the beef out of the refrigerator at least 20-30 minutes before cooking. It will help to cook it evenly.

2. Brown the beef: Heat a large no-stick skillet over medium-high heat. Add 1 tablespoon olive oil and brown the beef on all sides, about 5-8 minutes. Once the beef is lightly browned (it won’t be all the way cooked through), transfer it to a 6-quart slow cooker.

3. Saute onion and garlic: Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Saute the onion for 3-4 minutes, or until softened, stirring occasionally. Add the garlic and saute for 30 seconds. Transfer them to the slow cooker!

4. Combine the ingredients: Add the carrots, butternut squash, the remaining ½ teaspoon of salt, a good sprinkle of pepper, thyme, bay leaf, the tomatoes with the juices, and the broth (and wine if you want). Stir until all ingredients are combined.

5. Cook: Cover and then cook on LOW for 8 to 10 hours or on HIGH setting for 4 to 5 hours. Stir in the kale 30 minutes before the cooking time ends.

6. Serve: Remove and discard the bay leaf. Adjust the salt and pepper, stir in the peas, and garnish your vegetable beef soup with parsley.

Stovetop Method

1. Season the beef: Season the beef with 1 teaspoon salt, and pepper to taste. TIP: Take the beef out of the refrigerator at least 20-30 minutes before cooking. It will help to cook it evenly.
2. Brown the beef: Heat a medium Dutch oven or pot over medium-high heat. Add 1 tablespoon olive oil and brown the beef on all sides, about 5-8 minutes. Once the beef is lightly browned (it won’t be all the way cooked through), transfer it to a plate.
3. Sauté the veggies: In the same (now empty) pot, add the remaining 1 tablespoon of oil and saute the onion until softened about 4-5 minutes. Then add the garlic and saute for about 30 seconds.
4. Cook the soup: Add the beef back to the pot, then the carrots, tomatoes, broth (and wine if you want), remaining ½ teaspoon of salt, pepper, thyme, and bay leaf. Boil and then decrease heat to bring to a low simmer. Cover and simmer for about 30 minutes; stirring occasionally, or until beef is tender.
5. Add the butternut squash: After the first 30 minutes of simmering, add the squash to the soup, cover the pot, and continue to simmer for an additional 10 minutes or until tender.
6. Stir in the kale and peas: Add the kale and peas, stir, and cook for about 5 minutes.
7. Serve: Season the soup to taste with more salt and pepper. Discard the bay leaf and garnish with fresh parsley. Serve with bread to soak up all of that tasty broth!

Chef's Tips for Making Homemade Vegetable Beef Soup

• Opt for a good cut like chuck roast, which becomes extremely tender when slow-cooked.
• Browning the beef is a crucial step that adds a deep, rich flavor to your soup. Don’t skip this!
• After browning the beef, use a splash of broth to deglaze the pan. This is where a lot of the flavor comes from.
• Sauté the onions and garlic first to build layers of flavor in the soup.
• If you’re using fresh thyme or other herbs, you’ll need about 3-4 times the amount that’s called for in the recipe card.
• Whether you’re making it on the stovetop or using a slow cooker, keep your vegetable beef soup at a gentle simmer to give the flavors time to meld and tenderize the beef.
• Don’t skimp on the vegetables since they add flavor, texture, and nutrients to your soup.
• Add delicate vegetables at the end, like peas or spinach, to avoid overcooking.
• If possible, make the soup a day ahead, as the flavors continue to develop and meld when the soup is left to sit overnight -- just like for our beef brisket.

Variations

• With ground beef: As a quicker alternative to chunks of beef, ground beef will cook faster and give you a more consistent texture in each spoonful. You can also you use these Instant Pot ground beef leftovers in our recipe.
• With barley or noodles: Adding barley or noodles to your vegetable beef soup recipe will make it even heartier and provide a tasty chewy texture.
• In the Instant Pot: If you’re short on time, use an Instant Pot to pressure-cook the soup. This will reduce the overall time while still deeply infusing flavors.
• Stroganoff-inspired: Add a dollop of sour cream and some mushrooms for a vegetable beef soup recipe that’s reminiscent of beef stroganoff.
• Tex-Mex: Add a sprinkle of cumin, chili powder, corn, and black beans for a Tex-Mex flavor though.

What to Serve With

For a complete and well-balanced meal, try pairing your homemade vegetable beef soup recipe with sides like these:

• Sourdough bread
• Gluten-free breadsticks
• Garlic bread rolls
• Air fryer garlic bread
• Shaved Brussels sprouts salad
• Butternut squash salad
• No yeast bread
• Garlic parmesan breadsticks

To further enhance the flavors, top your vegetable beef soup with a dollop of sour cream or Greek yogurt, shredded cheese, freshly chopped herbs, or a sprinkle of red pepper flakes for a bit of heat.

FAQs

How to Store

• Fridge: Store cool soup in an airtight storage container in the fridge for up to 4-5 days.
• Reheat: Heat beef vegetable soup leftovers in a pot on the stovetop over medium-low heat, adding a bit more broth as needed, or in the microwave until hot.
• Freezer: Place leftovers in an airtight freezer-safe container or in bags, and store in the freezer for up to 3 months. Make sure to label the soup with the date!
• Thawing: Let it thaw overnight in the fridge before reheating.

More Vegetable Soups with Protein

• Beef lentil soup
• Fish Soup Recipe
• Black bean soup
• Chicken Noodle Soup Recipe
• Chicken and Rice Soup Recipe
• Ham and Cabbage Soup
• Chicken Tortellini Soup Recipe
• Sausage and Kale Soup
• Healthy Turkey Chili
• Zuppa Toscana

PIN AND ENJOY!