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Vegetable Beef Soup garnished with parsley in a white bowl

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!
Course Soup
Cuisine American
Keyword How Do I Make Vegetable Beef Soup, How To Make Vegetable Beef Soup, Vegetable Beef Soup, Vegetable Beef Soup Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 Servings
Calories 486kcal
Author Kathleen


  • 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


  • In a medium mixing bowl, combine the beef and soy sauce; set aside and marinade 15 minutes.
  • 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. 
  • 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.
  • 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. 
  • Return the first batch of browned meat back to the pan with the second batch. 
  • Add 1 teaspoon salt, 1 teaspoon pepper, tomato paste, and garlic and cook stirring constantly, about 30seconds. 
  • 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.
  • Add the rest of the ingredients along with the cooked mushroom/onion mixture and bring to a boil. 
  • 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.


Serving: 1/6 of the recipe | Calories: 486kcal | Carbohydrates: 36g | Protein: 43g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 1103mg | Potassium: 2297mg | Fiber: 5g | Sugar: 11g | Vitamin A: 7075IU | Vitamin C: 15.9mg | Calcium: 102mg | Iron: 4.3mg