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Vegetable Beef Soup in a bowl

Vegetable Beef Soup

Hearty veggies, tender beef, & a decadently savory broth all combine to give you the classic dinner favorite: Vegetable Beef Soup!
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 cup 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) cans 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 tablespoons 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.


  • You can substitute 2 pounds of ground beef instead of cubed flank steak. I recommend draining off excess fat if you're using ground beef.
  • Opt for regular pans instead of non-stick pans to create the brown bits that are intended for deglazing.
  • Don't forget to sauté the aromatic vegetables before adding them to the soup.


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