Homemade Vegetable Beef Soup
Homemade Vegetable Beef Soup is extra hearty, packed full of vegetables and melt-in-your-mouth, fall apart beef in a flavorful, savory broth.
Ingredients
- 1 ½ lb stew meat or chuck roast cut into small pieces
- 1 onion diced
- 3 garlic cloves minced
- 1 tablespoon flour
- 2 32 oz boxes beef broth
- 1 teaspoon beef bouillon can add more to taste
- 1 15 oz can diced tomatoes in tomato sauce
- 1 cup water
- 3 russet potatoes peeled and chopped
- 2 celery stalks chopped
- 1 ½ cups green beans chopped
- 3 large carrots peeled and chopped
- 1 tablespoon fresh oregano roughly chopped
- 1 tablespoon fresh thyme
- 1 teaspoon ground basil
- ½ teaspoon ground parsley
- ½ teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 bay leaf
Instructions
- Brown beef in a large stockpot over medium heat for about 5 mins stirring often.
- Drain most of grease.
- Add onion and garlic and saute for a few minutes.
- Add flour and stir. Cook for a couple more minutes. It will thicken.
- Pour in beef broth, canned tomatoes with juice, and water. Bring to boil.
- Add rest of ingredients and stir well.
- Turn heat down and simmer for about 1½ hours.
- Remove bay leaf and serve.
Notes
Crock Pot Method
If you plan to make this Homemade Vegetable Beef Soup recipe in the crock pot, make sure you brown the stew meat first. Then transfer to the crock pot with the rest of the ingredients. Cook on low about 6-8 hours or until the beef can easily fall apart and the vegetables are cooked through.
Instant Pot Method
For Instant Pot, follow the same steps above in Stove Top Method for browning the beef, adding onions, garlic, and flour. After these steps, add all ingredients, and pressure cook on high for about 20 minutes.
Substitutions/Variations
You can also use ground beef for this recipe if you don’t have stew meat or a chuck roast on hand. You’ll follow the same instructions but with browning ground beef instead of stew meat at the start. Ground turkey is another, lighter option.
Mushrooms, peas, cabbage, zucchini, and broccoli also go great in this classic soup.
Want to make it even more hearty? Throw in some pasta or grains like barley, rice, acini de pepe noodles, orzo, or elbow macaroni.