Beef Vegetable Soup {How to Video} Whip it like Butter

Jump to Recipe Jump to Video Print Recipe

Beef Vegetable Soup is made with tender chunks of beef stew meat, potatoes, diced tomatoes, carrots, green beans, peas and corn!

Watch us make this recipe!

This soup which some may call Beef Stew with corn and green beans is one of those hearty comfort foods to help get you through the winter months.

Instead of grabbing a can of soup, break out your Dutch oven or stockpot and make this simple recipe. You can make a big batch to freeze for later or for multiple meals.

So let's get into this recipe so I can show you how it's done!

More soup recipes --> Loaded Baked Potato Soup, Crockpot Tortilla Soup, Crockpot Taco Soup, Homemade Chili, Shrimp and Sausage Gumbo, Red Beans and Sausage

Image of Vegetable Beef Soup - Vegetable Beef Soup recipe - Kultural Kreations

Ingredients needed to make the Beef soup:

Beef stew meat
Olive oil
beef broth
Russet potatoes
Small yellow onion
Can of diced tomatoes
Salt
Pepper
Seasoned salt
Garlic salt
Frozen corn, peas, carrots, and green beans

Steps to make the soup:

First, heat the olive oil in a large stockpot or Dutch oven to medium-high heat. Season the beef stew meat with salt and pepper and add half of the meat to the pot.

Cook until brown on each side. Once browned remove the meat from the pot and sit it to the side. Repeat the process until all of the meat is browned.

Next, add the olive oil to the pan. Then add the diced onion to the pan and saute until the onion begins to brown. Then add the diced tomatoes to the pan to deglaze the pan.

To deglaze, scrape the bottom of the pan to break up the food which stuck to the bottom of the pan. This is flavor and is needed for this soup.

Then, add half of the beef broth to the pot.

Add seasoned salt, garlic salt and pepper to the pot, stir and simmer for approximately 60 minutes or until the beef is tender.

Image of New Year's Black Eyed Peas - New Year's Black Eyed Peas recipe - Kultural Kreations

Steps to make the soup continued..

Next, add the potatoes to the pot and the remaining broth. Cover and cook for approximately 20 minutes or until tender.

Lastly, add the corn, peas, green beans, and carrots to the pot and cook for an additional 15 minutes covered.

If needed add additional seasoning to taste. Serve and enjoy!

**Shop my Amazon store to get cooking items used in our recipes!**

*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*

Frequently Asked Questions:

How do I store the soup?

Store the soup in an airtight container in the refrigerator for up to four days.

Can I freeze the soup:

The soup can be stored in an airtight container in the freezer for up to three months.

What should I serve with the soup?

The soup is best served with crackers or cornbread.

Vegetable Beef Soup

Beef Vegetable Soup is made with tender chunks of beef stew meat, potatoes, diced tomatoes, carrots, green beans, peas and corn!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10

Cook Time: 1 30

Course: Main Course

Cuisine: American

Keyword: beef vegetable soup, soup recipe, vegetable beef soup

Servings: people

Calories: 213kcal

Author: Ashley Frederick

Ingredients

2 pounds Beef stew meat
2-4 tbsps olive oil
60 ounces beef broth
2 ½ c russet potatoes
1 c yellow onion
14.5 ounce (can) diced tomatoes
1 ½ bags of frozen corn, peas, carrots and green beans
1 teaspoon salt
1 teaspoon pepper
1 teaspoon seasoned salt
1 teaspoon garlic salt

Instructions

First, heat the olive oil in a large stockpot or dutch oven to medium-high heat.
Season the stew meat with salt and pepper and add half of the meat to the pot.
Cook until brown on each side. Once browned remove the meat from the pot and sit it to the side. Repeat the process until all of the meat is browned.
Next, add the olive oil to the pan. Then add the diced onion to the pan and saute until the onion begins to brown.
Next, add the olive oil to the pan. Then add the diced onion to the pan and saute until the onion begins to brown. Then add the diced tomatoes to the pan to deglaze the pan.
To deglaze, scrap the bottom of the pan to break up the food which stuck to the bottom of the pan. This is flavor and is needed for this soup.
Then, add half of the beef broth to the pot.
Add seasoned salt, garlic salt and pepper to the pot, stir and simmer for approximately 60 minutes or until the beef is tender.
Next, add the potatoes to the pot and the remaining broth. Cover and cook for approximately 20 minutes or until tender.
Lastly, add the corn, peas, green beans and carrots to the pot and cook for an additional 15 minutes covered.
Serve and enjoy!