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5.0 from 639 votes

Vegetable Beef Soup

Loaded with fresh veggies and tender beef, this hearty Vegetable Beef Soup is the perfect comfort food!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings: 8 servings
Calories: 229 kcal
Course: Side Dish , Appetizer , Soup , Lunch , Dinner
Cuisine: American

Ingredients

  • 1 ½ pounds beef chuck roast trimmed and cubed into ½" pieces
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 6 cups beef broth
  • 15 ounces canned diced tomatoes with juices, 1 can
  • 1 teaspoon Italian seasoning
  • 2 medium potatoes cubed ½-inch
  • 3 medium carrots sliced ½-inch
  • 1 rib celery sliced ½-inch
  • 6 ounces green beans cut into 1-inch pieces
  • ½ cup frozen corn kernels thawed
  • chopped fresh parsley for garnish, optional

Instructions

    Cup of Yum
  1. Season beef with salt & pepper.
  2. Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.
  3. Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.
  4. Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer covered for 45-65 minutes or until beef is fork-tender.
  5. Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).
  6. Season with salt & pepper to taste and serve.

Notes

  • Chuck is our first choice for tender beef but you also use beef stew meat. Some cuts may need to cook longer.
  • beef stew meat
  • Brown the beef in small batches. Browning adds flavor. If the pan is crowded, the beef will steam instead of brown.
  • When adding liquid, scrape up the brown bits for more flavor in the soup.
  • The beef should be fork tender before adding the veggies. If the beef is not tender, it likely needs more time, cover and cook 20 minutes more and check it.
  • To thicken the broth a little bit mix a tablespoon or so of cornstarch with an equal amount of water. Stir into the simmering soup and let it cook at least 1 minute
  • Chuck is our first choice for tender beef but you also use beef stew meat. Some cuts may need to cook longer.
  • Brown the beef in small batches. Browning adds flavor. If the pan is crowded, the beef will steam instead of brown.
  • When adding liquid, scrape up the brown bits for more flavor in the soup.
  • The beef should be fork tender before adding the veggies. If the beef is not tender, it likely needs more time, cover and cook 20 minutes more and check it.
  • If substituting ground beef, it won't need to simmer for a long time to tenderize.
  • This recipe uses dry spices, if adding fresh herbs, stir them in with the beans and corn.
  • If you'd like to use frozen vegetables, they can be added along with the corn and beans.
  • To thicken the broth a little bit mix a tablespoon or so of cornstarch with an equal amount of water. Stir into the simmering soup and let it cook at least 1 minute

Nutrition Information

Serving 2cups Calories 229 (11%) Carbohydrates 11g (4%) Protein 21g (42%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 59mg (20%) Sodium 636mg (27%) Potassium 964mg (28%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 4064IU (81%) Vitamin C 10mg (11%) Calcium 56mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 229

% Daily Value*

Serving 2cups
Calories 229 11%
Carbohydrates 11g 4%
Protein 21g 42%
Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 59mg 20%
Sodium 636mg 27%
Potassium 964mg 21%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 4064IU 81%
Vitamin C 10mg 11%
Calcium 56mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.