This Vegetable Beef Soup is packed with veggies, tender beef, potatoes, herbs, and spices in a rich tomato beef broth. It’s hearty, packed with flavor and so comforting.
We love cozy and satisfying soups like Beef Stew, or Chicken and Rice Soup, and of course this Vegetable Beef Soup. Pair it with Soft Dinner Rolls and dinner is made!
What is Vegetable Beef Soup?
Vegetable beef soup is a hearty soup with a combination of vegetables, potatoes, and beef stew meat. It is essentially a Vegetable Soup with tender chunks of beef that are infused with flavor from the veggies, herbs, and spices in the broth.
This soup is ready in about an hour and a half, but make it once and enjoy it for lunch or dinner throughout the week. Similar to our Slow Cooker Beef Stew, this just gets better as the flavors meld together.
1 tbsp olive oil
2 lb beef stew meat
1 medium onion, 1 1/2 cups finely diced
8 cups beef broth, low sodium
14 oz can diced tomatoes
3 bay leaves
1 Tbsp fine sea salt
1 tsp freshly ground black pepper
1 lb potatoes, peeled and diced
2 large carrots, peeled, and chopped
1 cup celery, chopped
1 cup green beans, cut into bite size pieces
1/2 cup green onions, chopped
1/4 cup parsley, chopped
Preheat a heavy soup pot or dutch oven with oil over medium-high heat. Add beef in a single layer and cook until browned on all sides. Brown in batches if needed to get a good sear.
To the beef add onions and continue cooking for about 3 minutes or until the onions are softened and lightly golden.
Add beef broth, canned tomatoes, bay leaves, salt, and pepper. Bring to a boil and reduce heat to simmer. Partially cover and cook until beef is tender, for about 55-75 minutes.*
Add in potatoes, carrots, and celery. Cook for about 20 minutes.
Add in green beans and green onion and simmer for 10 more minutes.
Add the parsley, season to taste with salt and pepper, and take it off the heat.