Hearty and comforting vegetable beef soup made with tender beef, potatoes, carrots, and mixed vegetables simmered in a rich tomato-beef broth. Easy, healthy, and perfect for meal prep.
Soup season is in full swing and I am beyond pumped. When it comes to maintaining long term weight loss and living a healthy lifestyle, soups are one of my go-to meals for lunch or dinner.
Vegetable Beef Soup is a classic recipe from my childhood that my mom made frequently. While we can’t have dinner together every night anymore, making this soup for my boys makes me feel like we are together in one room. A few other family favorite soups include Lemony Chicken Soup with Greens and Lemony Lentil Soup with Spinach.
Ingredients
- Beef: You could use sirloin cut into pieces, or any beef stew meat.
- Vegetables: I use a mix of fresh and frozen veggies. Carrots, onion, celery, potatoes, peas, and corn.
- Barley: Adds some fiber, nutrients, and a nice chewy texture to the soup.
- Broth: Beef broth and tomato juice make up the umami, savory base of the soup.
- Seasonings: Worcestershire sauce, steak seasoning, salt, thyme, garlic, and pepper season the meat and the soup.
How to Make Vegetable Beef Soup
Step 1. Start by seasoning your beef with salt and pepper.
Step 2. In the bottom of a large soup pot with cooking spray, sear all sides of the beef until browned, then remove and set aside.
Step 3. In the bottom of the same pot, add the fresh celery, carrots, and onion to make a mirepoix.
Step 4. Use a microplane to grate in the garlic and cook until veggies are softened.
Step 5. Then add the Worcestershire sauce, thyme, steak seasoning, and chopped potatoes to the pot.
Step 6. Pour the beef broth and tomato juice into the pot.
Step 7. Then add the cooked beef back to the pot, and bring to a boil.
Step 8. Add the frozen veggie mix, then bring back to a boil. Reduce heat and cover, then simmer for around 30 minutes, then add in barley.
Serve garnished with fresh parsley or other fresh herbs, and enjoy your Vegetable Beef Soup!
More Soup Recipes
- Minestrone Soup
- Asian Chicken Soup with Soba Noodles
- Caribbean Fish Soup (Fish Tea)
- Arabic Lentil Soup
- Chicken Tortilla Soup with Hominy
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Pro Tip: Before serving, sprinkle with fresh herbs such as minced parsley or basil. Using fresh herbs as a garnish is a great way to perk up any bowl of soup.
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Ingredients
Instructions
- Heat a large soup pot over medium-high heat. Spray with non-stick cooking spray or a little oil if you’re not using a non-stick pan.
- Sprinkle beef with half of the salt and pepper then add to hot pan. Sear beef on both sides, about 1-2 minutes per side, until nicely browned. Remove from pan with a slotted spoon and set aside.
- Add diced onion, carrots, celery and garlic to the pan along with the remaining salt and pepper. Sauté until veggies soften, 6-8 minutes, stirring frequently. Stir in Worcestershire, thyme, steak seasoning and potato cubes. Cook for 1-2 more minutes, stirring occasionally.
- Pour beef broth and V8 into the pan along with reserved beef cubes then bring to a boil. Stir in frozen vegetables then bring back to a boil.
- Cover pot with a lid then reduce heat to low and simmer for 30 minutes before serving with fresh parsley. Add optional barley in.
Nutrition
Frequently Asked Questions
Chuck roast, stew meat, or round steak are great options because they become tender and flavorful when simmered in soup.
Definitely! Let the soup cool completely, then store it in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
Vegetable soup typically includes hearty vegetables like carrots, celery, potatoes, onions, green beans, corn, and peas. You can easily customize the soup using whatever vegetables you have on hand.
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