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I love a classic vegetable soup, but when I want something more hearty to enjoy as a meal in the cooler months, this homemade vegetable beef soup recipe is the ultimate comfort. With tender chuck roast, chunky veggies, and flavorful herbs, this twist on the traditional favorite is satisfying enough for lunch or even dinner on its own. And it’s just as easy and cozy as my ground turkey soup, classic chicken stew, or beef cabbage soup!
Why You’ll Love This Vegetable Beef Soup Recipe
- Hearty, tender chunks of beef
- Vibrant and flavorful vegetables
- 15 minutes of hands-on prep
- Easy to customize
- Perfect for meal prep
Ingredients & Substitutions
This section explains how to choose the best ingredients for homemade vegetable beef soup, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Olive Oil – For sauteing. You can use avocado oil or your favorite cooking oil as a substitute.
- Chuck Roast – When cooked low and slow like this vegetable beef soup recipe, it becomes melt-in-your-mouth tender. You could also use beef stew meat instead. Any cut of beef that’s rich in collagen works great. Chop into 1-inch cubes.
- Garlic – Use fresh garlic for the best flavor, or substitute 1/2 tablespoon of jarred minced garlic instead.
- Vegetables – I used yellow onion, celery, carrots, potatoes, canned corn, and fresh green beans. You could add or substitute other veggies, such as bell peppers, frozen peas, zucchini, tomatoes, or butternut squash to customize the soup to your liking. Quick-cooking vegetables are best added in the last few minutes, whereas more hearty ones can cook for longer. You can also replace the potatoes and corn with rutabaga or cauliflower if you want to lighten it up.
- Herbs – I added fresh thyme and dried bay leaves. Feel free to add other fresh herbs, like rosemary, oregano, parsley, or basil. Simply Italian seasoning would work well too.
- Sea Salt & Black Pepper
- Beef Broth – The liquid base of the beef vegetable soup. You can also use bone broth as a nutritious and flavorful alternative.
How To Make Vegetable Beef Soup
This section shows how to make beef and vegetable soup, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Sear the beef. Heat the olive oil in a large stock pot or Dutch oven over medium-high heat. Add the chuck roast cubes and sear until they are browned on all sides. Remove the meat from the pot and set aside.
- Saute the aromatics. Add the garlic and onion to the same pot and reduce heat to medium. Cook until the onion is translucent.
- Cook the celery and carrots. Add the celery and carrots to the pot and cook for a few minutes.
- Combine. Return the meat to the pot. Add the potatoes, corn, green beans, thyme, bay leaves, sea salt, and black pepper. Pour in the beef broth. Stir well to combine.
- Simmer. Bring the soup to a boil, then reduce the heat and let the vegetable beef soup simmer until the meat is very tender.
- Season. Adjust salt and pepper to taste, if needed. Discard the bay leaves before serving, and garnish with fresh parsley if desired.
- Slow cooker – After searing the beef, transfer it to a Crock Pot with all the other ingredients and cook for 5-6 hours on Low, or until the beef is tender.
- Use frozen veggies – To make the recipe quicker, you can use frozen vegetables instead of fresh. Simply add the frozen veggies directly to the soup during the cooking process.
- Add cheese – A sprinkle of parmesan cheese on top makes a nice addition for serving.
- Chicken vegetable soup – You can use leftover chicken or make Instant Pot shredded chicken as a beef swap in this beef vegetable soup, or just try my healthy soup recipe with chicken instead.
- Store: Place vegetable beef soup an airtight container and store in the refrigerator for up to 4-5 days.
- Meal prep: Divide into individual portions and store them in meal prep containers. Refrigerate for 4-5 days or freeze for longer storage.
- Reheat: Transfer to a microwave-safe bowl and heat in the microwave until warm, or reheat on the stovetop over medium heat.
- Freeze: This beef vegetable soup recipe makes a great freezer meal! Cool completely, then transfer it to airtight containers or freezer bags, leaving some room for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
What To Serve With Beef Vegetable Soup
This easy vegetable beef soup makes a comforting meal all on its own, but if you want to make it even more filling, add a sandwich on your favorite bread, or make a salad on the side. (I like it with an artichoke salad or crisp green salad with Caesar dressing.)
More Homemade Soup Recipes
If you liked this homemade vegetable beef soup, try some of my other easy soups:
Vegetable Beef Soup
This homemade vegetable beef soup recipe is packed with tender beef, chunky veggies, and flavorful herbs. Easy, satisfying, and comforting!
Tap on the times in the instructions below to start a kitchen timer while you cook.
Add the chuck roast cubes and sear for about 8 minutes, turning every few minutes, until they are browned on all sides. Remove the meat from the pot and set aside.
Add the garlic and onion to the same pot and reduce heat to medium. Cook until the onion is translucent, about 3-5 minutes.
Add the celery and carrots to the pot, cook for another 5 minutes, stirring occasionally.
Return the meat to the pot. Add the potatoes, corn, green beans, thyme, bay leaves, sea salt, and black pepper.
Pour in the beef broth. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer (covered) for about 1.5 hours, until the meat is very tender.
Adjust salt and pepper to taste, if needed. Discard the bay leaves before serving.
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Serving size: 1 1/2 cups
Nutrition info does not include optional bay leaves.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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