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This Old-Fashioned Vegetable Beef Soup recipe is made with tender chunks of beef, a rich broth, and vegetables cooked just right. It is hearty without being heavy, packed with protein and veggies, and made in one pot for easy cleanup.
Recipe Highlights
Kristen's Keys for Vegetable Beef Soup
Straight from my Papa's kitchen, I feel I can humbly (and loudly!) state this is truly the best recipe for vegetable beef soup. And with his secrets and a few of my own, you can confidently make this cozy soup and know the results will be incredible!
- Use a large soup pot with a lid. Keeping the pot covered while simmering traps moisture and heat, which helps the beef turn tender instead of tough.
- Don't skip the sear. Browning the beef adds deep, savory flavor to both the meat and the broth.
- Add vegetables in stages. This sounds complicated, but I promise it is really simple to do and ensures every vegetable is tender, rather than mushy or undercooked.
- Trust the horseradish. My Papa's not-so-secret ingredient doesn't make the soup spicy or overpower the broth, it gently tenderizes the beef and adds depth you can't quite put your finger on. If you have had his pot roast or beef stew, you know this to be true.
5-Star REader Review
Oh My Word!!!! Made this past weekend and it is hands down THE BEST vegetable beef soup I have ever eaten! My husband could not say enough good about it!! -Amy A.
Notes on Ingredients
- Beef Options: Purchase stew meat to keep it easy or cube a chuck roast (or sirloin roast) into bite-sized pieces yourself to save a few pennies.
- Red Wine (Optional): If you are opposed to cooking with alcohol, use additional beef broth. Otherwise, opt for a dry red wine that is suitable for drinking, such as a Merlot or Cabernet.
- Horseradish: Look for prepared horseradish that is made with grated horseradish, vinegar and salt. Most often, it is found in the refrigerated deli section at the grocery store (near bagged sauerkraut). Do not use horseradish sauce.
- Tomatoes: Tomato paste build depth, while diced tomatoes adds liquid and texture to the broth. Feel free to blend your diced tomatoes prior to adding to the soup if you have picky eaters. (I do this for my son!)
- Vegetables: Potatoes, carrots, celery, onion, peas, and green beans are classic in vegetable beef soup. If your family doesn't care for one of the veggies, simply omit it and slightly increase the quantity of one that you love.
How to Make Homemade Vegetable Beef Soup
Think of this section as me (or my Papa) guiding you through the process of making his famous Old Fashioned Beef Soup, giving you a few tips along the way.
Step One: Sear the Beef
Heat a bit of oil over medium-high heat. While the oil is heating, season the beef with salt and pepper then sear until browned on all sides. You aren't cooking it through yet, just building flavor.
Work in batches if needed. Ensure ample space so that the meat can caramelize and brown, rather than steam.
Step Two: Sauté Aromatics
Remove the beef and sauté carrots, onions, celery until the onion is just translucent. Then add in the garlic and tomato paste to lightly toast and deepen in flavor.
Watch the garlic closely. Cooking the garlic any longer than a minute or so risks burning it. And burnt garlic is the quickest way to ruin a dish.
Step Three: Deglaze Pan
Add in wine (or additional beef broth), and then scrape up the browned bits on the bottom of the pan, which add incredible flavor the soup. Let it simmer for about a minute so the alcohol cooks off and the liquid reduces slightly.
Step Four: Build the Broth and Simmer the Beef
Stir in beef broth, diced tomatoes, Worcestershire sauce, horseradish, oregano, thyme, and bay leaves. Add the browned beef back to the pan, along with any drippings that accumulated on the plate--that is a lot of flavor right there! Bring to a gentle bubble, cover, and simmer for about an hour until the beef is fall-apart tender.
Stir occasionally. Uncover and stir the soup every 20 minutes or so, to help ensure nothing burns and that everything heats evenly.
Step Five: Add Vegetables in Stages
Potatoes, green beans, and peas cook at different rates. To ensure the best results, add the potatoes first and let simmer for about 20 minutes. Once nearly tender add the green beans and continue to simmer for 10-15 minutes, then finish with the peas, heating just until warmed through.
Step Six: Serve
Give the soup a taste. If things taste flat, add a generous pinch of salt, and taste again. That usually is all that is needed. Once the seasonings are just right, remove the bay leaves and serve. I recommend pairing with a slice or two of crusty Dutch oven bread or homemade wheat rolls to soak up all the delicious broth.
Recipe Modifications
- Lower the Sodium: Use low-sodium broth, low-sodium Worcestershire sauce, and salt-free diced tomatoes.
- Omit the Wine: Simply replace it with additional beef broth.
- Use Frozen Mixed Vegetables: Replace the diced carrots, green beans, and peas with a 10-ounce bag of frozen vegetables. Add when the recipe states to add in the green beans. Simmer until cooked through and serve the soup.
- Slow Cooker Instructions: Sear the beef as directed. Add to the base of a slow cooker along with the remaining ingredients up to the frozen peas. Cook on low for 8-10 hours or on high for 4-5 hours. Stir the peas into the soup right before serving, just to warm through.
Storage Instructions
Vegetable Beef Soup is the kind of soup that feeds a crowd, reheats like a dream, and somehow tastes even better the next day. That translates into this being a great recipe to double and keep on hand in the freezer.
- Refrigerate: Allow the vegetable beef soup to cool slightly then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
- Freeze: Allow the soup to cool fully, then transfer it to a freezer-safe container, leaving 1-inch room for expansion. Freeze for up to 3 months.
- Reheat: Defrost overnight in the refrigerator overnight if needed. Reheat a large batch of soup on the stove over medium-low heat until warmed through or microwave individual servings in heat-safe bowls for 1-2 minutes.
More Comfort Food Recipes
Looking for more old-fashioned comfort food recipes? Browse some favorites below. Just like this Vegetable Beef Soup, a lot of them come from my Grandma or Papa's recipe box.
Vegetable Beef Soup
Video
Ingredients
- 1 tablespoon extra virgin olive oil, + more if needed
- 1 pound stew meat, or chuck roast cubed into 1-inch cubes
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 1 large yellow onion, diced
- 2 ribs celery, finely diced
- 3 large carrots, peeled and chopped
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 1 cup dry red wine, or additional beef stock
- 4 cups low-sodium beef broth
- 1 (14.5 oz) can diced tomatoes in juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon prepared horseradish
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 dried bay leaves
- 2 cups Yukon gold potatoes, chopped into ¾-inch cubes
- 1½ cups trimmed green beans, chopped into 1-inch chunks
- 1 cup frozen peas, optional
Instructions
- Heat 1 tablespoon extra virgin olive oil in a large Dutch oven over medium-high heat. While the oil is heating, dab 1 pound stew meat with a paper towel and season the meat evenly with ½ teaspoon kosher salt and ½ teaspoon pepper. Add seasoned meat to the heated oil and sear on each side until nice and browned. Transfer the seared beef to a plate.
- If the pot is dry, add an additional ½ tablespoon of oil to the pot. Add in 1 large yellow onion (diced), 2 ribs celery (diced), and 3 large carrots (sliced) and cook for 2-3 minutes, until the onion is translucent. Add in the 1 tablespoon minced garlic and sauté for 1 minute longer. Add 2 tablespoons tomato paste and toast for 30 seconds to 1 minute.
- Slowly pour in 1 cup dry red wine, stirring to incorporate and scraping off the browned bits on the bottom of the pan. Let the wine cook off for 1 minute.
- Add 4 cups low-sodium beef broth, 1 (14.5 oz) can diced tomatoes in juice, 1 tablespoon Worcestershire sauce, 1 teaspoon prepared horseradish, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2 dried bay leaves. Add the seared beef back into the broth. Bring to a boil and then reduce heat to medium-low to simmer. Cover the pot and simmer, for about 1 hour, or until the meat is tender, stirring occasionally.
- Add 2 cups Yukon gold potatoes (cubed) then continue to simmer the soup, covered, for 20 minutes.
- Add 1½ cups trimmed green beans and simmer, covered, for 15 minutes.
- Finally, add 1 cup frozen peas and simmer for about 5 minutes, uncovered, until the peas are warmed through.
- Discard bay leaves and serve the soup with freshly chopped parsley if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made half receipe, threw in the whole can of tomatos and added a little cabbage. Other than that made as written including the horseradish and red wine. This soup is amazing and will definitely make again. Will need to freeze some as it still made plenty for one person. Thanks for another great receipe!
You are so welcome, Kate! I appreciate you taking the time to leave a comment 🙂 And yay for leftovers to enjoy another day.
I haven't tried your recipe yet, but it sounds good. I love the idea of adding horseradish, something I've never thought of. My Grandma said you have to add a few beets and a can of tomato soup to vegetable soup and it was delicious And she was a fabulous homestead cook from Montana who made everything from scratch!
Thank you for sharing your Grandma's tips! I hope you love this soup!
Horseradish is the key, love this recipe.
Thanks Debbie! We really love the addition of horseradish ourselves. Adds so much flavor!