Best 7 Vegetable Beef Soup I Recipes

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In the realm of culinary comfort, few dishes stand as tall as a hearty and flavorful vegetable beef soup. This classic soup is not only a delectable treat but also a versatile canvas for culinary creativity. Join us on a culinary adventure as we explore a collection of vegetable beef soup recipes that cater to diverse tastes and preferences. From traditional to innovative, each recipe promises a unique symphony of flavors that will warm your soul and tantalize your taste buds. Whether you're a seasoned chef or a novice cook, let these recipes guide you in crafting a delectable vegetable beef soup that will become a staple in your culinary repertoire.

Let's cook with our recipes!

HOMEMADE VEGETABLE BEEF SOUP



Homemade Vegetable Beef Soup image

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

Provided by renee

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 5h55m

Yield 10

Number Of Ingredients 10

1 ½ pounds beef stew meat, cut into 1/2-inch cubes
2 (14 ounce) cans beef broth
1 (15 ounce) can green beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
¼ teaspoon garlic powder, or to taste
¼ tablespoon onion powder, or to taste
salt and ground black pepper, to taste

Steps:

  • Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
  • Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g

VEGETABLE BEEF SOUP (FALL APART BEEF!)



Vegetable Beef Soup (Fall apart beef!) image

Recipe VIDEO above. Melt-in-your-mouth chunks of beef, vegetables and potato in a hearty herb infused broth. You'll love how the soup broth is slightly thickened and the extra flavour the wine or beer adds to the soup (the secret ingredient!). 20 minutes active cook/prep.

Provided by Nagi

Categories     Mains     Soups

Time 2h5m

Number Of Ingredients 18

1.5 tbsp olive oil (, separated)
500g/1 lb stewing beef (, cut into 1.75cm / 2/3" cubes (Note 1))
1/2 tsp salt and pepper
1 onion (, chopped)
3 garlic (, minced (1 tbsp))
2 celery (, cut into 0.8 cm / 1/3" slices)
3 carrots (, cut into 0.5 cm / 1/5" thick slices (halve larger ones))
4 tbsp flour
2 1/2 cups (625ml) beef broth/stock (, low sodium)
1 1/2 cups (375ml) dry red wine, Guinness beer or stout ((Note 2))
1.5 cups (375ml) water
2 tbsp tomato paste
2 bay leaves
1 tsp thyme dried
1 cup frozen peas
2 potatoes ((any), cut into 1.5cm / 2/3" cubes)
1 tbsp (15g) butter or oil
200g/ 6oz small mushrooms (, quartered or halved)

Steps:

  • Heat 1 tbsp oil until very hot in a large, heavy based pot over high heat.
  • Pat beef dry with paper towels, then sprinkle with salt and pepper.
  • Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
  • If pot looks dry, add a touch more oil.
  • Add garlic and onion, cook for 2 minutes.
  • Add carrot and celery, cook for 2 minutes or until onion is translucent.
  • Stir in flour, then slowly pour in beef broth while constantly stirring.
  • Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in.
  • Cover, adjust heat to medium low so it's bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.
  • Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.
  • The soup is ready when the potatoes are cooked and beef is very tender (see video).
  • Adjust salt and pepper to taste (I like lots of pepper in this!).
  • Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. Try quick Cheesy Garlic Bread or super easy Irish Soda Bread!

Nutrition Facts : Calories 419 kcal, Carbohydrate 32 g, Protein 28 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 75 mg, Sodium 473 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

VEGETABLE BEEF SOUP



Vegetable Beef Soup image

When we come in from playing in the snow, I serve this hearty vegetable beef soup. -Nancy Soderstrom, Roseville, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h40m

Yield 20 servings (6 quarts).

Number Of Ingredients 14

1 boneless beef chuck roast (2-1/2 to 3 pounds)
4 quarts water
1 cup medium pearl barley
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1 teaspoon salt
1 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups chopped carrots
1 package (16 ounces) frozen mixed vegetables
1/4 cup minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon garlic salt

Steps:

  • Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender. , Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

Nutrition Facts : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 235mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.

EASY VEGETABLE BEEF SOUP WITH GROUND BEEF



Easy Vegetable Beef Soup with Ground Beef image

Simple! Brown the meat, and throw it all together into one pot. Serve soup with a cake of corn bread or grilled cheese sandwiches on a cold winter night. You will feel warm all over.

Provided by PTRULL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 3h20m

Yield 16

Number Of Ingredients 6

2 pounds lean ground beef
4 (15 ounce) cans mixed vegetables
4 (16 ounce) cans diced tomatoes
1 onion, chopped
ground black pepper to taste
salt to taste

Steps:

  • In a large soup pot, cook ground meat over medium heat until browned. Drain grease from the pot.
  • Add chopped onion, mixed vegetables, and tomatoes. Give it a stir. Reduce heat, and simmer for about 3 to 4 hours. Season to taste with salt and pepper.

Nutrition Facts : Calories 213 calories, Carbohydrate 11.7 g, Cholesterol 42.6 mg, Fat 12 g, Fiber 5 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 536.6 mg, Sugar 3.1 g

BEEF VEGETABLE SOUP



Beef Vegetable Soup image

This nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. -Jean Hutzell, Dubuque, Iowa

Provided by Taste of Home

Categories     Dinner     Lunch

Time 9h20m

Yield 7 servings.

Number Of Ingredients 14

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into 3/4-inch cubes
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (11-1/2 ounces) V8 juice
1 cup chopped celery
1 cup sliced carrots
2 tablespoons sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 bay leaf

Steps:

  • In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper. , Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.

Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 536mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

SLOW-COOKER BEEF STEW



Slow-Cooker Beef Stew image

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

Steps:

  • Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

OLD-FASHIONED VEGETABLE BEEF SOUP



Old-Fashioned Vegetable Beef Soup image

Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.

Provided by Marla Swoffer

Categories     One Dish Meal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb beef stew meat
1 onion
3 celery ribs
10 baby carrots (or a couple regular carrots)
2 potatoes (peeled if you like)
1 cup frozen corn
1 cup frozen peas
2 (14 ounce) cans diced tomatoes (I use salt-free)
3 1/2 cups beef broth (or 2 14-oz cans)
2 small bay leaves
2 teaspoons garlic powder
2 tablespoons olive oil (or any cooking oil)
4 cups water
2 teaspoons hot pepper sauce

Steps:

  • Cut meat into small, bite-size (1/2") pieces.
  • In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
  • Set aside on a plate.
  • Chop celery, onion, potatoes, and carrots into bite-size pieces.
  • Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
  • Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
  • Bring to a boil.
  • Reduce heat and simmer uncovered until beef is almost tender, about an hour.
  • Add peas and hot sauce to soup.
  • Cover and simmer until beef is tender, about 30 minutes longer.
  • Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

Nutrition Facts : Calories 429.4, Fat 13.4, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1040.5, Carbohydrate 46.5, Fiber 9.1, Sugar 10.7, Protein 34.9

Tips:

  • Choose the right beef: Chuck roast or stew meat are great options for vegetable beef soup, as they are tough cuts that become tender when cooked slowly.
  • Brown the beef: Browning the beef before adding it to the soup adds flavor and helps to keep it from becoming tough.
  • Use a variety of vegetables: The more vegetables you add to your soup, the more flavor it will have. Some good options include carrots, celery, onions, potatoes, and green beans.
  • Season the soup well: Salt, pepper, and garlic are all essential seasonings for vegetable beef soup. You can also add other herbs and spices, such as thyme, rosemary, or bay leaves.
  • Simmer the soup for at least an hour: This will allow the flavors to meld and the vegetables to become tender.
  • Serve the soup with crusty bread or crackers: This will help to soak up the delicious broth.

Conclusion:

Vegetable beef soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover beef and vegetables. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying soup that the whole family will enjoy.

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