This Hearty, Old Fashioned Vegetable Beef Soup has an incredibly rich broth and is loaded with fall apart chunks of beef and all the right veggies!

Vegetable Beef Soup garnished with parsley in a white bowl

Some days, you just want soup, vegetable beef soup. The hearty, thick, deliciousness of beef, veggies, and tomato in a bowl. Toss on some tasty toppers, like crackers and fresh herbs, and you’ve got the perfect meal for any time of year when you need some comfort food.

How to Make Vegetable Beef Soup:

Vegetable beef soup is one of my favorite meals to whip up on a cooler day.  You’ll walk through a number of basic cooking steps, using delicious ingredients like green beans, potatoes, and tomato for the perfect combination of rich and delicious savory soup.

Start with a mixing bowl and toss in the beef and soy sauce to marinade (recipe secret for creating extra beefy flavor….sshhhh! Don’t tell anyone ♥) Then grab your dutch oven or soup pot and let the mushrooms simmer in some oil before adding in the beef.

After this, you’re going to add in the tomato paste and seasonings, then the wine and brown everything together before adding the onion and mushroom mix in along with the other veggies. Finally, you’ll cook on low for a bit to let all those juices combine for the perfect taste.

More Of My Favorite Beefy Bowls Of Yum:

What Is The Best Cut Of Meat For Vegetable Beef Soup?

I like to use flank steak when I make this recipe. It is full of flavor and cooks up nice and tender—perfect for soup—in a reasonable amount of time. While beef chuck does certainly seem like a likely choice for vegetable beef soup (and it is a cut of meat I use often in many recipes), I like that this recipe has all the tender, meaty flavor in a shorter amount of time. Sometimes you just don’t have the extra time for the beef chuck to cook properly! The chuck needs a long, slow cooking time to cook and become tender.  

If you happen to have ground beef around, you can use it instead! Follow the recipe instructions, but go ahead and substitute two pounds of ground beef for the cubed flank steak to make a delicious and simple Group Beef Vegetable Soup.  Remember that the flank steak is leaner, so you’ll have some extra fat if you use the ground beef. I suggest you drain off the fat, then proceed with the recipe. This article, on ways to drain ground beef, may be helpful.

Ladle Scooping Vegetable Beef Soup from a pot

Can This Soup Be Made Ahead?

Yes! This soup tastes even better (is that possible?) if you make it a day or two ahead of serving. All those wonderful flavors marry and mix, the broth part of the soup thickens and tastes even richer. This soup also freezes pretty well, so make a big batch and save some for later!

Vegetable Beef Soup garnished with parsley in a white bowl

More Delicious Beef Soup Recipes:

Beef soup recipes are some of our favorites. Whether you’re craving vegetable beef soup with tomato juice and veggies or vegetable beef soup without tomatoes, these options are perfect for just about any meal in any season.

Hamburger Soup

Hamburger soup is a super easy to make soup that I’ve found everyone loves. It’s delicious, easy, and beautifully colorful!

Cheeseburger Soup:

Now, if your family is anything like mine, they love a good cheeseburger. That awesomeness translates to Cheeseburger Soup in a way that will knock your socks off

Vegetable Beef Soup garnished with parsley in a white bowl

Recipe Notes For Vegetable Beef Soup:

Potatoes: Believe it or not, the type of potato you choose to use in this recipe is a rather big deal. Deciding which potato to use can be a little complicated, so you need to determine what characteristics you want in your potato before embarking on your journey to find the perfect one.

I have a love affair with Russet potatoes. I’ll admit it. They’re my “go to” potato for a whole bunch of different recipes—and I absolutely love them in this soup. As they cook in the broth, they of course soften. And their edges begin to crumble ever so slightly. This adds a little extra starchiness to the broth, thickening it and making it heartier. I think those soft, tender bites of carby goodness are wonderful in this soup.

If you like the broth of the soup even thicker, try shredding one or two extra Russet potatoes into the soup. They will dissolve into the soup, filling it out and making it thicker and heartier. Also, if you let the soup sit in the fridge overnight, that will help the soup to thicken a little bit.

Other types of potatoes work well in this soup recipe too. It just depends on what your preference is. Yukon Gold potatoes have a delicious, buttery flavor and they hold their shape well through the cooking process. Red potatoes hold up, like the Yukon Gold, staying firmer than Russet potatoes. Cook’s Illustrated prefers red potatoes for their potato soup, insisting that they create a “more potato-flavored” soup.

My dad absolutely LOVES this old-fashioned vegetable beef soup recipe. He insists that the potatoes in the recipe get cubed very small—that’s the way he likes them! Often when you order a beef vegetable soup at a restaurant, you’ll find that potatoes are cut into gigantic chunks—way too big. My dad says nothing ruins soup like getting a huge hunk of potato on your spoon and none of the other goodies. I absolutely agree with him on this point. When I dig into a bowlful of hot, hearty soup, I want to get a mix of things on my spoon. All this to say that I usually cut my potatoes fairly small—no bigger than 1/2 inch cubes. That’s what works for me. But if you’re a potato lover, you might want chunks a little bigger than that. I won’t judge! ♥

Aromatics: As with most soup recipes, you can’t forget to sauté the aromatic vegetables before adding them to the soup when you make up this recipe. When the vegetables in this soup are raw, they contain compounds that are pungent and sulfurous—not what you want in your soup. But when those same vegetables are heated, the compounds actually change in flavor profile, becoming less harsh and less intense… actually evolving into something sweet and, in my ever so humble opinion, wonderful.

Yes, the mushrooms and onions need to be cooked in two separate batches. Why? you ask. Well, simply because if you try to brown them at the same time, the pan will be overcrowded and the veggies will steam rather than brown. You will not create any fond if you steam your veggies.

For this soup recipe, in particular, it’s important to brown the onions until they are well browned—look for small dark bits (dark brown not black) forming on the bottom of the pan. Those bits are what the French call fond, and they help to create a deep, fantastic flavor in your finished soup. That depth of flavor is intensified when the beef is browned in the same skillet. That creates another layer of fond which is added to the soup when the pan is deglazed.

Of course, the choice of liquid to use in your deglazing will impact the final flavor as well. I use red wine because it compliments and pairs with the browned beef perfectly.

I love my nonstick pans just as much as the next person—but here’s a little secret: when I’m browning something and intending to deglaze the pan I never use a nonstick pan. Those little brown bits that I work so hard to achieve do not seem to be created with a nonstick pan. So I go ahead and use a regular large pot with this soup.

And don’t worry about clean up—you won’t have to angrily scrub at the pan bottom to get the stuff off. When you deglaze the pan all that stuff you would have to scrub gets easily lifted up and used to create flavor in the soup. It’s a perfect solution: less cleanup and more flavor!

Vegetables: This recipe is super versatile when it comes to veggies. You can change or adapt the veggies listed to anything you like or prefer. Go ahead, make that Vegetable Beef Soup With Cabbage, or that Vegetable Beef Barley Soup. Whatever you want! I’ve listed my preferences in this soup, but you can experiment and design your own. Some people like peas or corn in their soup. Some folks like green beans, some don’t. Some people want extra potatoes, while some are going low carb and skipping the potatoes altogether.

Beef Broth and Soy Sauce: This recipe calls for low sodium beef broth and soy sauce. The amount of salt called for in the ingredients list is used to make up for the low sodium broth and soy sauce. So if you end up using products that aren’t low sodium, make sure you reduce the amount of salt you use.

Better than Bouillon: “Better than Bouillon – Beef Flavor” is an awesome product. I love it and use it often in my cooking. It does so much work to add a ton of rich, meaty flavor to broth without adding a whole bunch of extra salt. I typically use the regular version of this product, not the low sodium version.

Even Cook’s Illustrated recommends this product. They taste-tested the top ten selling national supermarket plan beef broths, and “Better than Bouillon” was their number one choice! That’s one heck of a recommendation!

Variation: If you’re craving noodles, go ahead and add them! Just add as many dried egg noodles as you’d like (I typically use about 1–1 1/2 cups) to the soup pot with the rest of the soup ingredients. The soup will likely need more liquid so thin as needed with extra beef broth or water. If you’re looking for a more simple beef and noodle meal try my Beef Noodle Soup, or my Beef And Noodles instead!

Vegetable Beef Soup garnished with parsley in a white bowl

How To Make Slow Cooker Vegetable Beef Soup:

To make Slow Cooker Vegetable Beef Soup adapt this recipe for your slow cooker, start by:

  • Brown the mushrooms in a skillet until they’re soft. Use a slotted spoon and transfer them right over to the slow cooker.
  • Brown the onions in the same skillet, stirring frequently until the onions are browning and dark pieces are forming on the bottom of the pan, about 8-12 minutes. Use a slotted spoon and transfer them to the slow cooker.
  • Brown all of your marinated steak in a skillet. I do it in two batches, so the skillet doesn’t get overcrowded, and the steak browns properly. Use a slotted spoon and transfer the browned steak to the slow cooker.
  • Add tomato paste and garlic and to skillet and cook stirring constantly about 30 seconds. Add the red wine, maintaining the heat and stir vigorously with a wooden spoon to loosen up the brown bits. Continue to cook until the liquid becomes syrupy, about 1-2 minutes. Pour into slow cooker.
  • Add 1 teaspoon salt, 1 teaspoon pepper, beef broth, Better than Bouillon, Worcestershire sauce, thyme, bay leaves, canned tomatoes with their juice, potatoes, carrots, celery, and thawed and drained green beans.  Cook soup for 3-4 hours with your crockpot on “high.” Or, on low for 6-8 hours.

Vegetable Beef Soup Recipe:

So, get out your soup pot, beef, veggies, and seasonings to whip up this amazing easy vegetable beef soup recipe the whole family will love. It’s easy to make, and loaded with veggies and beef for the perfect dinner. Who doesn’t love a hearty, thick, delicious bowl of beef, veggies, and tomato?!

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Vegetable Beef Soup garnished with parsley in a white bowl
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Vegetable Beef Soup

This Hearty, Old Fashioned Vegetable Beef Soup has an incredibly rich broth and is loaded with fall apart chunks of beef and all the right veggies!

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 Servings
Calories 486 kcal
Author Kathleen

Ingredients

  • 2 Pounds Flank Steak Trimmed and Cut Into 1/2 Inch Cubed
  • 2 Tablespoons Soy Sauce
  • 4 Tablespoons Vegetable Oil~Divided
  • 16 Ounces Cremini Mushrooms, Trimmed and Quartered
  • 2 Cups Yellow Onion, Chopped
  • 6 Cloves Garlic, Minced
  • 2 Tablespoons Tomato Paste
  • 1/2 Cups Red Wine
  • 48 Ounces Low Sodium Beef Broth
  • 1 1/2 Tablespoons Better than Bouillon~Beef Flavor
  • 2 Teaspoons Worcestershire Sauce
  • 1 Teaspoon Fresh Thyme, Chopped
  • 2 Bay Leaves
  • 2 (14.5 Ounce) Can Petite Diced Tomatoes, Including Juice
  • 2 Large Russet Potatoes, Peeled and Cut into Small Cubes
  • 4 Medium Carrots, Peeled and Cut into Small Cubes
  • 2 Celery Stalks, Cut into Small Cubes
  • 1 Cup Frozen Green Beans, Thawed and Well Drained
  • Salt
  • Black Pepper

Instructions

  1. In a medium mixing bowl, combine the beef and soy sauce; set aside and marinade 15 minutes.
  2. In a large Dutch oven, heat 1-2 tablespoons vegetable oil, over medium heat until it's begins to shimmer. Add the mushrooms and saute, stirring frequently until the mushrooms are soft. Remove to a bowl and set aside. 
  3. In the same pan, add 1-2 tablespoon of oil and the onions and brown, stirring frequently until the onions are browning and dark pieces are forming on the bottom of the pan, about 8-12 minutes. Remove the cooked onions to the bowl of mushrooms and set aside.

  4. Add 1-2 Tablespoons of oil to the pan, then add half the beef. Cook, stirring occasionally until liquid evaporates and the beef begins to brown, about 6-10 minutes. Remove to a plate and brown the remaining meat the same way. 

  5. Return the first batch of browned meat back to the pan with the second batch. 

  6. Add 1 teaspoon salt, 1 teaspoon pepper, tomato paste, and garlic and cook stirring constantly, about 30seconds. 

  7. Add the red wine, maintaining the heat and stir vigorously with a wooden spoon to loosen up the brown bits. Continue to cook until the liquid becomes syrupy, about 1-2 minutes.

  8. Add the rest of the ingredients along with the cooked mushroom/onion mixture and bring to a boil. 

  9. Reduce heat and cook on low, covered, until the vegetables and meat are tender 40-50 minutes. Remove bay leaf and adjust seasoning and serve.

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Nutritional Information

Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.

Nutrition Facts
Vegetable Beef Soup
Amount Per Serving (1 /6 of the recipe)
Calories 486 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 90mg 30%
Sodium 1103mg 46%
Potassium 2297mg 66%
Total Carbohydrates 36g 12%
Dietary Fiber 5g 20%
Sugars 11g
Protein 43g 86%
Vitamin A 141.5%
Vitamin C 19.3%
Calcium 10.2%
Iron 23.7%
* Percent Daily Values are based on a 2000 calorie diet.

More Delicious Beef Soup Recipes:

Beef soup recipes are some of our favorites in this household. Whether you’re craving vegetable beef soup with tomato juice and veggies or vegetable beef soup without tomatoes, these options are perfect for just about any meal in any season.

Vegetable Beef Soup With Cabbage:

Vegetable beef soup with cabbage is one of my favorite homemade vegetable beef soup recipes. It’s easy, delicious, and so easy to make you’ll almost forget you’re cooking.

Beef Cabbage Soup:

Beef cabbage soup is delicious, simple, and incredibly easy to whip up at a moment’s notice. Just grab your beef and cabbage, and get ready for a meal everyone will ask for seconds, even thirds.

Beef Soup:

Beef soup is a delicious, simple option for anyone looking for a delicious, easy-to-make meal any night of the week. Use ingredients you’ve probably got at home already for some deliciousness the whole family will love.

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