Vegetable Beef Soup Recipe

Vegetable Beef Soup Recipe

How To Make Vegetable Beef Soup

Warm yourself with this umami-filled beef soup. Starchy potatoes add to the thickness of this soup while tomatoes give it a sweet and sour flavor. Try it!

Preparation: 20 minutes
Cooking: 1 hour 20 minutes
Total: 1 hour 40 minutes



  • 1tbspolive oil
  • 2lbbeef stew meat
  • salt and pepper,to taste
  • ½cuponion,chopped
  • 3pcscarrots,peeled, halved and sliced
  • 2stalkscelery,sliced
  • 2tspgarlic,minced
  • 28oztomatoes,diced, do not drain
  • tspItalian seasoning
  • 1bay leaf
  • 7cupsbeef broth
  • 2cupsRusset potato,peeled and cut into ½ inch pieces
  • ½cupcorn,frozen
  • ½cuppeas,frozen
  • ¾cupgreen beans,frozen cut
  • 2tbspparsley,chopped


  1. Heat the olive oil in a large pan over medium high heat. Season the stew meat with salt and pepper to taste.

  2. Place half of the meat in the pan in a single layer. Cook for 3 to 4 minutes per side or until browned.

  3. Repeat the process with the remaining beef. Place the meat on a plate and cover to keep warm.

  4. Add the onion, carrot, and celery to the pan. Cook for 4 to 5 minutes or until softened. Add the garlic and cook for 30 seconds.

  5. Add the beef back to the pot along with the tomatoes, Italian seasoning, bay leaf and beef broth. Bring to a low simmer.

  6. Simmer for 60 minutes or until beef is tender.

  7. Add the potatoes to the pot and cook for an additional 20 minutes or until tender.

  8. Stir in the corn, peas and green beans. Cook for 5 minutes. Season the soup to taste with salt and pepper.

  9. Discard bay leaf. Sprinkle with parsley and serve.


  • Calories: 448.15kcal
  • Fat: 10.63g
  • Saturated Fat: 3.61g
  • Trans Fat: 0.38g
  • Monounsaturated Fat: 5.69g
  • Polyunsaturated Fat: 1.07g
  • Carbohydrates: 47.41g
  • Fiber: 6.82g
  • Sugar: 10.00g
  • Protein: 44.79g
  • Cholesterol: 95.25mg
  • Sodium: 1894.25mg
  • Calcium: 121.67mg
  • Potassium: 2307.20mg
  • Iron: 6.78mg
  • Vitamin A: 333.03µg
  • Vitamin C: 39.20mg
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