Vegetable Beef Soup Recipe

Ladel emerging from the soup pot with tender beef, vegetables and herbs for serving.

Vegetable Beef Soup Recipe

This Vegetable Beef Soup is a classic comfort food recipe, made with tender beef, hearty vegetables, and a rich tomato broth. Easy, nourishing, and freezer-friendly.

Prep Time15

Cook Time1 20

Total Time1 35

Servings: servings

Calories: 271kcal

Author: Stephanie Wilson

Ingredients

1 tablespoon olive oil
1 pound stewing beef cut into bite size pieces
1 medium onion chopped
2 garlic cloves minced
3 carrots chopped
2 celery ribs chopped
4 tablespoons all-purpose flour
4 cups beef broth
1 1/2 cups water
2 tablespoons tomato paste
1 bay leaf
1 teaspoon dried thyme
1 cup peas
2 gold potatoes or any variety chopped
1 tablespoon butter
8 ounces mushrooms quartered or sliced

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Instructions

Heat oil in a Dutch oven until hot. Season beef with salt and pepper and brown. Add additional oil if necessary until it's seared. Remove browned beef to a bowl and set aside.
To the pot, add garlic and onion, and cook for 2 minutes. Then add the carrots and celery and cook for another 2 minutes, or until the onion is translucent.
Stir in the flour and let cook for 30 seconds and then slowly pour in the beef broth while constant stirring. Stir in the water, tomato paste, bay leaf and thyme. Then, add the browned beef to the pot.
Cover, lower heat to medium low so that the soup is gently cooking. Simmer for 1 hour or until the beef is tender.
Uncover the soup, add chopped potatoes and peas and simmer, uncovered, for another 20 minutes, or until the potatoes are soft and the beef is very tender.
While the soup is cooking, melt butter in a large skillet. Add the mushrooms and cook for 5 minutes or until browned and cooked through. Season with salt and pepper.
Taste and adjust salt and pepper to your preference before serving.

Notes

Storage: Refrigerate cooled soup in airtight containers 3–4 days.
Freezing: Freeze in portions up to 3 months; thaw overnight before reheating.
Reheating: Warm gently on the stovetop, adding broth or water if thickened.
Seasoning Tip: Always taste before serving and adjust salt/pepper.
Fresh finish: Stir in parsley or a squeeze of lemon at serving for brightness.
Instant Pot Instructions: Use sauté mode to brown the beef, then add onion, carrot, celery, garlic, tomatoes, broth, and firm vegetables (like potatoes and carrots). Lock lid and cook on High Pressure for 20 minutes. Quick release, then stir in delicate vegetables (green beans, peas, zucchini, spinach) and cook on sauté mode for 5 minutes more.
Slow Cooker: Brown beef and sauté aromatics on the stovetop first for best flavor (optional but recommended). Add all ingredients except delicate vegetables to the slow cooker. Cook on Low for 6–8 hours or High for 3–4 hours. Stir in delicate vegetables in the last 30–60 minutes of cooking.

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