I remember the first time I made beef vegetable soup after moving to the U.S. It was chilly outside, and I just wanted something simple and comforting to warm up. This classic beef vegetable soup recipe quickly became my go-to, especially when life gets busy. It’s versatile, easy, and perfect whether you’re using a slow cooker, stovetop, or Instant Pot.
Table of Contents
Why You’ll Love This Hearty Beef Vegetable Soup Recipe
- Packed with a variety of vegetables for balanced nutrition and flavor.
- Incredibly tender beef that melts in your mouth after slow cooking.
- Deep, rich broth made even better by tomato soup and beef broth blend.
- Super versatile and adaptable to different cooking methods and ingredient swaps.
Key Ingredients You’ll Need
This recipe uses a delicious mix of ingredients to create a balanced, hearty soup. You’ll need:
- 1 pot roast (about 2 pounds)
- 2 russet potatoes, chopped
- 1 bag frozen seasoning blend (or just chopped onions)
- 1 bag frozen peas
- 1 bag frozen green beans
- 1 bag frozen corn
- 4 large carrots, chopped
- 1 (32 oz) container beef broth
- 2 (10.75 oz) cans tomato soup
- 1 can filled with water
- Salt and pepper, to taste
Both fresh and frozen vegetables work well here, making this recipe flexible and convenient.
Choosing the Best Cut of Beef for Soup
For this soup, pot roast (often chuck roast) is a fantastic choice. Its marbling of fat and connective tissue breaks down slowly, making the beef tender and flavorful after long cooking. Pre-cut stew meat works fine and saves prep time, but it often lacks the same depth of flavor.
Sirloin might be leaner, which means it cooks faster but can become tough if overcooked. Chuck roast’s higher fat content and collagen are perfect for slow braising, which is why the beef shreds so beautifully in this recipe. This is a key factor for achieving tender, melt-in-your-mouth beef, as emphasized by nutritional information on similar home recipes.
How to Make Our Classic Beef Vegetable Soup Recipe
- Season the pot roast with salt and pepper, then place it in your slow cooker. Add half a can of beef broth and cook on LOW for about 10 hours until it’s tender enough to shred with two forks.
- Sauté carrots and seasoning mix in a very large pot using 1 tablespoon of oil until the carrots become tender.
- Add the shredded beef, potatoes, frozen peas, green beans, corn, remaining beef broth, tomato soup, water, salt, and pepper to the pot.
- Bring the soup to a boil over medium-high heat. Once boiling, lower the heat, cover the pot, and simmer for about an hour.
- Add water as needed while the soup cooks to reach your preferred consistency.
The Secret to Even Deeper Flavor: Don’t Skip Browning!
If you are only using the stovetop, browning the beef cubes before simmering is a must. This Maillard reaction creates rich, caramelized flavors by browning the meat’s surface. It adds depth to your soup that you just can’t get by skipping this step. Just sear your beef pieces in hot oil until they’re nicely browned, then proceed with your soup.
Pro-Tips for the Richest, Most Flavorful Broth
- Deglazing the Pot: After browning the beef, pour a little broth or water into the pan and scrape up browned bits. These bits boost flavor significantly.
- A Splash of Acidity: Adding a splash of red wine or Worcestershire sauce brightens and deepens flavor layers.
- Using High-Quality Broth: Investing in a good quality beef broth or stock makes a big difference in your final soup taste.
- The Power of Tomato: Tomato soup or paste adds subtle sweetness and umami, enhancing the richness of your broth.
Recipe Variations & Alternative Cooking Methods
This soup adapts well to different kitchen appliances, so you can choose your favorite cooking style.
Slow Cooker Beef Vegetable Soup Recipe
For a pure slow cooker method, simply add all ingredients—including carrots, potatoes, frozen vegetables, beef broth, tomato soup, and water—along with the raw pot roast to the slow cooker. Cook on LOW for 8-10 hours or on HIGH for 4-5 hours. Shred the beef toward the end if desired.
Instant Pot Beef Vegetable Soup Recipe
- Use the “Sauté” function to brown the seasoned pot roast cubes in 1 tablespoon oil.
- Remove the beef, then sauté the carrots and seasoning blend.
- Add beef back to the pot along with potatoes, frozen vegetables, beef broth, tomato soup, water, salt, and pepper.
- Seal the Instant Pot and cook on HIGH pressure for 35 minutes.
- Allow a natural release for 10 minutes, then quick release any remaining pressure.
- Stir, adjust seasoning, and serve.
Ground Beef Variation
Swap out pot roast for 1 pound of ground beef. Brown the ground beef in a large pot over medium heat, breaking it apart. Drain excess fat, then add carrots and seasoning blend, cooking until tender. Continue with remaining ingredients and simmer as directed.
Tips for Success & Ingredient Substitutions
Fresh vs. Frozen Vegetables
- Fresh veggies offer the best texture and flavor but require more prep.
- Frozen vegetables are convenient, cost-effective, and ready to add straight into the pot without losing much taste or nutrition.
Both options work great depending on your time and pantry.
How to Thicken Your Soup
- Create a cornstarch slurry with 1 tablespoon cornstarch mixed in cold water, then stir it in during the last 10 minutes.
- Add extra tomato paste for natural thickening.
- Mash some cooked potatoes directly in the soup to create body.
Common Add-ins & Variations
| Ingredient to Add | When to Add It |
|---|---|
| Barley | Add with potatoes and broth |
| Cabbage | Add during last 20 minutes |
| Mushrooms | Sauté with carrots at start |
What to Serve With Vegetable Beef Soup
Click here to find a recipe to serve with Vegetable Beef Soup
Storage, Freezing, and Reheating Instructions
Storage
Keep soup in an airtight container and store it in the fridge for up to 4 days.
Freezing
This soup freezes well, but potatoes can become grainy. To prevent this, undercook potatoes slightly or omit them during freezing and add freshly boiled potatoes when reheating.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally. Microwave reheating works too; heat in short intervals and stir in between.
Frequently Asked Questions
Can I make this soup with a tomato juice base instead of broth?
Yes, but the broth provides richness and depth that tomato juice alone won’t replicate.
What’s the best pot to use for making soup on the stove?
A heavy-bottomed, large pot like a Dutch oven works best for even heat distribution and simmering.
Do I have to peel my potatoes and carrots?
Peeling is a personal choice. Leaving skins on adds nutrients and texture, but peeling yields a smoother broth.
How can I make this soup gluten-free?
This recipe is naturally gluten-free as written. Just verify your broth and canned soups don’t contain gluten additives.
Conclusion
This beef vegetable soup recipe is truly the only one you’ll ever need. It’s comforting, easy to customize, and perfect for busy weeknights or chilly days. Remember, cooking is about joyful, stress-free moments in the kitchen. This soup is a family favorite for a reason! What’s your secret ingredient or special twist for beef vegetable soup? I’d love to hear your ideas in the comments below!
Don’t forget to follow me on Pinterest @aisharecipes
beef vegetable soup recipe
Ingredients
Equipment
Method
- Season the pot roast with salt and pepper, place it in the slow cooker with half a can of beef broth, and cook on LOW for 10 hours. Shred with two forks.
- In a large pot, sauté carrots and seasoning mix in 1 tablespoon oil until tender.
- Add shredded beef, potatoes, remaining vegetables, beef broth, tomato soup, water, salt, and pepper.
- Bring to a boil, then lower heat, cover, and simmer for about an hour, adding water as needed.
