Vegetable Beef Soup

Vegetable Beef Soup is the perfect soup to cozy up with this fall. Filled with protein, vegetables and tomatoes it makes a hearty and filling meal every time.


Units Scale
  • 1 1/2 lbs. stew beef meat (You can also use ground beef if you prefer)
  • 2 tablespoon olive oil
  • 1 large onion
  • 3 medium celery stalks
  • 1 tablespoon minced garlic
  • 8 cups broth (beef, chicken, or vegetable)
  • 2 (14 oz) can diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried orange
  • 1 teaspoon dried thyme
  • 1 (12 oz) frozen green beans
  • 1 (12 oz) frozen corn
  • 1 (12oz) frozen peas and carrots
  • 1 lb. red or yellow potatoes, chopped into 3/4 in cubes


  1. Heat 1 tablespoon of olive oil in a large pot over medium high- heat.
  2. Using paper towels, dab the beef dry. Season the beef with salt and pepper, then add half the beef to the pot and brown about 4-5 minutes, turning halfway through.
  3. Transfer the meat to a plate and add the other half of meat to the pot. Repeat the process and add to plate with the first half of beef.
  4. Add 1 tablespoon of oil to the pot and the onions and celery. Sauté for about 3 minutes, and garlic and sauté 30 seconds more.
  5. Pour in the broth, browned beef, tomatoes, basil and oregano. Bring to boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally.
  6. Add potatoes. Cover and continue to simmer for 20 minutes.
  7. Add in vegetables and simmer for another 15 minutes or until vegetables and potatoes are tender.
  8. Add salt and pepper to taste. Serve soup warm.

Keywords: Vegetable soup, Vegetable beef soup, fall dinner ideas, soup recipes