Veggie Beef Soup is the perfect cozy soup and such a good way to use up all those veggies stocked in the fridge!

It’s perfectly hearty and filling thanks to the tender chunks of protein-rich beef and abundance of nutritious vegetables. Plus it’s a versatile recipe so feel free to replace veggies with others you may have on hand.

Made in the slow cooker or on the stove top, it’s perfect for making ahead on a busy weeknight! Dinner will be waiting for you when you get home! So, let’s get cooking!

TO MAKE VEGGIE BEEF SOUP, YOU WILL NEED

1 tbsp oil
1 lbs beef cubes
1 lbs potatoes, finely chopped
2 large carrots, peeled and finely chopped
2 ribs celery, chopped
1 small onion, finely chopped
14 oz canned diced tomatoes
1 ½ cups fresh or frozen green beans, chopped
4 cups low-sodium beef broth
1 cup tomato sauce
2 tbsp tomato paste
2 tsp salt
2 tsp garlic, minced
1 tsp dried parsley
¼ tsp paprika
¼ tsp black pepper

See the recipe card for full information on ingredients and quantities.

HOW DO YOU MAKE VEGGIE BEEF SOUP?

Step 1: In a large frying pan over high heat, fry beef in oil just until browned on all sides. Add beef to a 6 quart slow cooker.

Step 2: Add potatoes, carrots, celery, onion, tomatoes, beans, broth, tomato sauce, tomato paste, salt, garlic, parsley, paprika and pepper to slow cooker and stir to combine.

Step 3: Cover and cook on low for 8-9 hours, until beef and vegetables are tender.

Step 4: Serve and enjoy your hearty Veggie Beef Soup.

RECIPE NOTES AND HELPFUL TIPS:

Look for a fatty marbled batch of stew meat, it will be more tender.

Fresh corn/peas can be used here as well, just add when adding green beans.

For the potatoes I used russet but also frequently make the dish with Yukon or even baby yukon potatoes.

If you wanted a more fall flavored soup you could even swap the potatoes for sweet potatoes.

Serve this with crusty French bread, I promise you won’t regret it.

NUTRITIONAL INFORMATION:

Yield: 6 | Estimate the nutritional information for each serving:

FREQUENTLY ASKED QUESTIONS (FAQs):

1. What cut of beef is best for Veggie Beef Soup?

Because the meat is slow cooked in broth, it doesn’t need to be an expensive cut of beef to be tender in this crockpot vegetable beef soup. However look for a fatty marbled batch of stew meat, it will be more tender.

2. Can I make this Veggie Beef Soup ahead?

Soup is great for making ahead, and this easy Veggie Beef Soup is one of the best because the flavors just get better as it sits.

This is a great option for meal prepping on the weekend when you have more spare time, and then simply reheating throughout the week. Because it has no pasta or rice, it can be kept in the refrigerator for up to 4 or 5 days.

3. Can I make this recipe on the stove?

If you don’t want to make this recipe in a slow-cooker, you can make it on the stove.

4. Can I use fresh vegetables instead of frozen?

If you have a lot of extra fresh vegetables on hand that you want to use instead of frozen vegetables you can definitely do so.

However, if you are wanting to use canned vegetables, make sure that you wait until the last hour of cooking before adding them to the crock pot vegetable beef soup.

Because they are are already partially cooked, they would turn out mushy if placed in the slow cooker from the beginning.

Let’s Make This Homemade Veggie Beef Soup!

And there you have it – this easy, yummy Veggie Beef Soup is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!

Homemade Veggie Beef Soup

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Serves: 6 Prep Time: 15 Mins

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 tbsp oil
1 lbs beef cubes
1 lbs potatoes, finely chopped
2 large carrots, peeled and finely chopped
2 ribs celery, chopped
1 small onion, finely chopped
14 oz canned diced tomatoes
1 ½ cups fresh or frozen green beans, chopped
4 cups low-sodium beef broth
1 cup tomato sauce
2 tbsp tomato paste
1 tbsp beef base
2 tsp salt
2 tsp garlic, minced
1 tsp dried parsley
¼ tsp paprika
¼ tsp black pepper

Instructions

Step 1: In a large frying pan over high heat, fry beef in oil just until browned on all sides. Add beef to a 6 quart slow cooker.

Step 2: Add potatoes, carrots, celery, onion, tomatoes, beans, broth, tomato sauce, tomato paste, beef base, salt, garlic, parsley, paprika and pepper to slow cooker and stir to combine.