Vegetable Beef Soup

Amy Herald


This is a fabulous soup and the leftovers taste even better. This soup can be prepared in advance then frozen in an airtight containers for up to 2-3 months. To prepare from frozen, thaw soup, pour into pot, bring just to a boil, then simmer for 10-15 minutes.


★★★★★ 3 votes

15 Min
1 Hr 40 Min
Stove Top


Add to Grocery List

1/4 c
canola or vegetable oil
1/4 c
all purpose flour
(3lb.) chuck roast, trimmed and cut into cubes
1 1/2 tsp
1/2 tsp
1 c
carrots, scraped and sliced
1 c
celery, sliced
onion, quartered
2 can(s)
diced tomatoes, undrained
3 c
canned beef broth + 1 can water
potatoes, peeled & cubed
1 can(s)
corn, drained
1 can(s)
green beans, drained
1/4 c
fresh, chopped parsley

How to Make Vegetable Beef Soup


  • 1Heat oil in skillet. Coat beef in flour and add to skillet along with onion. Brown beef and onion over medium high heat. When meat is brown, add to dutch oven.
  • 2Add carrots, celery, tomatoes, water, salt & pepper. Bring just to a boil; reduce heat, cover and simmer 1 hour over low heat, skimming and stirring occasionally.
  • 3Add in potatoes. Cook over low heat for 30 minutes or until potatoes are tender.
  • 4Add in green beans and corn. Cook over low heat for about 10 minutes more.
  • 5Remove soup from heat. Add more salt and pepper if desired and sprinkle with 1/4 cup fresh, chopped parsley. Let stand for about 10 minutes before serving.

Printable Recipe Card

About Vegetable Beef Soup

Main Ingredient: Beef
Regional Style: American
Other Tag: Healthy
Hashtags: #meat, #broth, #barley, #veggie

Show 9 Comments & Reviews

22 A+ Back-to-school Recipes

22 A+ Back-To-School Recipes

Kitchen Crew @JustaPinch

It's time to go back, back, back to school again! Check out these quick and easy dinner recipes that the entire family (yes, we said entire family...even the picky eaters)...