Vegetable beef soup is what I make when the temperature drops and I need a one-pot dinner that feels like it took all day. The homemade version below takes an hour on the stovetop, and yes it also works in the slow cooker and Instant Pot, but I want you to know upfront: the stovetop batch is the one my subscribers rate 5 stars every fall.
Bring the pot to a boil, then drop it to a gentle simmer on the stovetop for 45 minutes, or cook it on low for 7 to 8 hours in a slow cooker, or 25 minutes on high pressure in an Instant Pot. Beef is done when it shreds under a fork and reaches 165°F / 74°C internal. One batch feeds 6.
Jump to a section
Ingredients, grouped the way I reach for them
I’ve laid these out in the three groups I actually prep before turning on the burner. Get the broth base, vegetables, and seasoning ready, and the whole vegetable beef soup comes together in one pot without stopping.
Broth base
- 1 lb beef stew meat (chuck), cubed
- 6 cups low-sodium beef broth (or beef stock)
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp olive oil
Vegetables
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 Yukon gold potatoes, cubed
- 1 cup green beans, trimmed
- 1 cup corn kernels
- 1 cup frozen peas
Seasoning
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1 bay leaf
- 1 tsp kosher salt (adjust)
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- Fresh parsley for serving
Homemade vegetable beef soup on the stovetop
The stovetop batch is the one I keep going back to because you can taste and adjust as it simmers. Active time is 20 minutes, then it walks itself for another 45.
- Brown the beefPat the cubes dry with paper towels. Heat the olive oil in a 6-quart Dutch oven until it shimmers. Add the beef in a single layer, don’t crowd, and leave it alone for 3 minutes. Flip, brown another 2, transfer to a plate.
- Build the aromatic baseIn the same pot, cook onion, carrots, celery for 5 minutes until softened. Add garlic, cook 30 seconds. Push everything to the sides, drop the tomato paste in the middle, and let it toast in the fond for 60 seconds until it darkens to brick red.
- Deglaze and simmerPour in the beef broth and scrape the bottom with a wooden spoon. Return the beef, add diced tomatoes, Worcestershire, Italian seasoning, smoked paprika, bay leaf, salt, and pepper. Bring to a boil, drop to a gentle simmer for 30 minutes.
- Stage the tender vegetablesStir in potatoes and green beans. Simmer 15 minutes. Add corn and peas for the last 5 minutes only. Adding them all at once turns them into baby food.
- Taste and finishPull the bay leaf. Check salt (broths vary a lot brand to brand). Stir in fresh parsley off the heat and serve with crusty bread.
Slow cooker method
This is my version for the days I want to walk into dinner already made. The slow cooker won’t brown the beef for you, so don’t skip that step. It’s what gives the broth its depth.
- Brown the beef in a skilletSame as step 1 of the stovetop method. Transfer everything, including the pan drippings, to the slow cooker.
- Deglaze with brothPour 1 cup of the beef broth into the empty skillet, scrape up the fond, and add it to the slow cooker.
- Add every ingredient except peas, corn, and parsleyCook on low 7 to 8 hours (my preferred setting) or high for 4 hours.
- Finish the tender vegetablesStir in corn and peas in the last 20 minutes. Add parsley off the heat and taste for salt.
Instant Pot method
The pressure cooker is the fastest, and honestly the beef comes out extra tender because pressure breaks down chuck collagen faster than any other method.
- Sauté the baseBrown the beef on sauté setting. Add onion, carrots, celery, then tomato paste as in step 2 of the stovetop method.
- Load and sealCancel sauté. Add broth, tomatoes, potatoes, green beans, Worcestershire, and seasonings.
- Pressure cookHigh pressure for 25 minutes. Natural release 10 minutes, then quick release the rest.
- Finish under sautéTurn sauté back on. Stir in corn and peas, cook 3 minutes. Fresh parsley off heat.
Which method wins for you
All three land in the same flavor zone but the beef texture and your time investment differ. Here’s how I decide based on the day I’m having.
| Method | Active | Total | Beef texture | Best for |
|---|---|---|---|---|
| Stovetop | 20 min | 1 hour | Fork tender | Weeknight, taste as you go |
| Slow cooker (low) | 15 min | 7 to 8 hours | Shreds with a fork | Set and forget, come home to dinner |
| Instant Pot | 15 min | 45 min | Very tender, almost soft | Fast, tougher cuts |
Best seasoning for vegetable beef soup
Vegetable beef soup lives or dies on its seasoning ratio. After testing a dozen blends across three fall seasons in my kitchen, this is the combination I keep coming back to per 6-serving batch.
- Italian seasoning (1 tsp) gives the oregano-basil-thyme base that echoes the tomato
- Smoked paprika (1 tsp) is the secret one, it delivers the color and roundness people can’t quite place
- Worcestershire sauce (1 tbsp) for umami and a hint of tang
- Bay leaf (1) for background depth, remove before serving
- Salt at the end, not the start, because reduction concentrates whatever’s already in the broth
Hearty, meaty version (closer to stew)
If you want something closer to what people call a hearty beef soup or a meaty soup, closer to stew than to soup, here’s how I adjust. This variation absorbs half the fridge space and 100% of the requests I get on cold weekends.
Double the protein
Bump the beef to 2 lb, keep the broth quantity the same. Cut the potatoes and green beans in half, drop the peas entirely.
Build a light roux
Add 1 tbsp flour to the tomato paste step and toast it 30 seconds before deglazing. This thickens the broth into a gravy-like texture.
Extend the simmer
Add 20 minutes to the simmer time. Chuck breaks down further, moving from fork-tender to shreddable.
Finish with vinegar
Off the heat, stir in 1 tsp red wine vinegar. It brightens the meat-heavy broth without adding sweetness.
You end up with something between a soup and a stew, more spoonable than my slow-braised beef stew but with a lot more meat than the standard version above.
Common mistakes I see people make
Storage and reheating
Nutritional information per serving
| Calories | 320 kcal |
| Protein | 24 g |
| Carbohydrates | 28 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sodium | 620 mg |
FAQ
What’s the best beef cut for vegetable beef soup?
Beef chuck stew meat is my top pick because it has enough marbling and connective tissue to stay tender through a long simmer. If you can only find lean cubes, drop the simmer time to 30 minutes so they don’t dry out. Ground beef (80/20) works too, brown and drain excess fat before continuing.
How do I thicken vegetable beef soup?
The easiest way: mash a few of the cooked potatoes against the side of the pot to release their starch. Otherwise stir in a slurry of 1 tbsp flour or cornstarch dissolved in 2 tbsp cold water during the last 5 minutes. For a richer body, add 1 tbsp flour to the tomato paste step to build a light roux.
Can I make vegetable beef soup ahead?
Yes, and you should. It tastes better the next day because the seasonings mellow and integrate. Cook the full recipe, cool completely, refrigerate up to 4 days. Reheat on the stovetop over low heat with a splash of broth to loosen.
Can I use frozen vegetables?
Frozen corn, peas, and green beans are fine, add them in the last 5 minutes so they don’t turn mushy. Skip frozen potatoes, they get grainy after thawing. Fresh carrots and celery are always better than their frozen counterparts.
How long do you boil beef for vegetable soup?
Bring the pot to a rolling boil for 2 minutes to lock in the flavors, then immediately drop the heat to a gentle simmer. Boiling the whole time makes chuck tough and cloudy. A slow simmer for 45 minutes gives you fork-tender beef and a clear, rich broth.
What internal temperature should the beef reach?
Beef is food-safe at 145°F per USDA guidelines. For soup, you want to push past that to 190°F to 205°F internal, where chuck breaks down and becomes fork-tender. Simmer time is a better gauge than temperature at this stage.
Is this recipe gluten-free?
The base recipe is naturally gluten-free. Double-check your Worcestershire sauce label (most contain trace malt vinegar from barley, but gluten-free brands exist) and your beef broth. If you use the flour version to thicken, swap for cornstarch or a gluten-free flour blend.
Vegetable Beef Soup Recipe (Stovetop, Slow Cooker + Instant Pot)
A hearty and flavorful vegetable beef soup made with beef stew meat, vegetables, and a blend of seasonings.
- 1 lb beef stew meat (chuck) cubed
- 6 cups low-sodium beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 3 carrots sliced
- 2 celery stalks sliced
- 2 Yukon gold potatoes cubed
- 1 cup green beans trimmed
- 1 cup corn kernels
- 1 cup frozen peas
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1 bay leaf
- 1 tsp kosher salt adjust to taste
- 0.5 tsp black pepper
- 1 tbsp Worcestershire sauce
Stovetop method
Brown the beef in a Dutch oven over medium-high heat.
Add the onion, carrots, and celery and cook until the vegetables are softened.
Add the garlic and cook for 1 minute.
Add the tomato paste and cook for 1 minute.
Add the beef broth, diced tomatoes, Worcestershire sauce, Italian seasoning, smoked paprika, bay leaf, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes.
Add the potatoes and green beans and simmer for 20 minutes.
Add the corn and peas and simmer for 5 minutes.
Season with salt and pepper to taste.
- Dutch oven
- Slow cooker
- Instant Pot
This recipe can be made on the stovetop, in a slow cooker, or in an Instant Pot.
Did You Try Our Recipe ?
Scrumptious
My husband (who is extremely picky) loved the liver & onions so much!! I didn’t have any beef broth or Sherry so I used about a tbl of Worcestershire and 1/4 c of white wine …..it was scrumptious
Response from MeatRecipesBox
Oh wow, I’m so happy to hear that!! 😍 I love that you made it work with what you had on hand — Worcestershire and white wine sound like a delicious twist. So glad your husband enjoyed it, especially being picky! Thank you for sharing your version, it makes me smile knowing it turned out scrumptious!
This was amazing
This recipe turned out really amazing! It’s juicy and spiced deliciously. I definitely would use less of the spicy pepper next time, but it really was delicious and I don’t think I’ll make chicken legs any other way from now on.!
Response from MeatRecipesBox
Thank you for taking the time to leave such a thoughtful review. I’m really glad to hear the recipe turned out juicy and full of flavor for you. That’s exactly what I was hoping for when putting it together. Good call on the spicy pepper as well. Adjusting the heat level to your own taste is always the best approach, and using a little less next time should make it just right for you. I really appreciate you trying the recipe and sharing your experience. It’s great to know it worked so well for you.
I Didn’t Expect This Cornbeef Hash Recipe to Taste This Good!!
One skillet. A handful of simple ingredients. Thirty minutes on the clock. And somehow… I ended up with the crispiest, most comforting cornbeef hash recipe I’ve made in years.
I wasn’t expecting much—just a quick, no-fuss meal. But that first bite? Crispy edges, tender potatoes, smoky corned beef, a little kick of pepper. It tasted like something straight off a cozy diner griddle.
Honestly, it caught me off guard—in the best way. Here’s why this simple skillet completely won me over.
Cook’s Notes on Homemade Vegetable Beef Soup
This is a fully homemade version. If you searched for homemade vegetable beef soup, everything here is from scratch, real beef broth, fresh vegetables, and chuck roast cut into cubes. No canned soup base, no bouillon shortcuts. The soup tastes best on day 2 after the flavors have fully melded overnight in the fridge.
Emma Delacourt
Recipe Developer & Founder, MeatRecipesBox
Emma has been developing and testing meat recipes since 2019. She focuses on temperature precision, food science, and making restaurant-quality results accessible for home cooks. Every recipe on this site is tested multiple times before publishing.
