HOMEMADE VEGETABLE BEEF SOUP
This Vegetable Beef Soup made with stew meat will melt in your mouth! Loaded with all your favorite vegetables, and delicious seasonings, this is the ultimate comfort food. Don’t forget the fried cornbread!
If you love hearty soup recipes, you will also love this delicious Potato Soup! It’s easy to make and also a wonderful comfort food!
Table of contents
❤️WHY WE LOVE THIS RECIPE
This hearty vegetable beef soup is one of the best comfort foods, especially on a cold day. It’s super versatile, too, as you can add the vegetables you love! Some call it “junk” soup, and others call it “refrigerator” soup. This is because you can use just about any leftover or frozen vegetables you have on hand.
🍴KEY INGREDIENTS
- Stew meat (Could use leftover roast beef, too)
- Onion
- Beef broth
- Water
- Carrots
- Celery
- Okra
- Potatoes
- Whole kernel corn
- Petite diced tomatoes
- Peas, canned or frozen
- Salt
- Pepper
- Chili powder
- Worcestershire sauce
SWAPS
You can swap out any of the vegetables. We have added mushrooms, zucchini, and green beans and left out the okra and peas. This is very versatile! You can also use chicken broth if you don’t have beef broth.
If you make a roast and have any leftovers, make this soup! Roast is wonderful in this recipe.
🍽️HOW TO MAKE
Many people will first brown the meat in a pan, but we don’t always do that. We add all the ingredients to a big pot and let it cook! The meat really soaks up the flavors of the juice this way. However we have seared the meat if we want it to cook faster, it’s really your personal preference.
COOKING STEPS
Bring all ingredients to a boil in a large pot on top of the stove. Decrease the heat to simmer and let cook 1 1/2 hours until meat and potatoes are done.
CROCK POT VERSION
Just cook 7 or 8 hours on low or 4 to 5 hours on high.
⭐TIP
If the meat isn’t tender or falling apart, you need to cook it longer. This soup is even better the next day, so make it in advance and enjoy it for a few days.
RECIPE VARIATIONS
If you love this type of soup, you may also love it made with ground beef.
SERVE THIS WITH
Fried Cornbread is a must with this recipe but we also love making cornbread muffins. We love cornbread with soup; it is the dipping factor! Dipping the cornbread in the broth is so good.
❓FREQUENTLY ASKED QUESTIONS
You don’t have to and we have made it both ways and it’s always delicious.
Yes, it does!
STORING AND REHEATING
This soup keeps well for a few days and we always just keep it in an airtight container and reheat the whole pot or a a bowl in the microwave.
💕MORE POPULAR RECIPES TO ENJOY
SERVING SIZE
This recipe makes about 3 quarts of soup, so depending on how big of a serving is, we say it’s about 6-8 servings.
Homemade Vegetable Beef Soup
Ingredients
- 1 to 1 1/2 lbs stew meat Could use leftover roast beef, too
- 1 medium to large onion peeled and chopped
- 2 cups beef broth or 1 can
- 3 cups water
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 cup okra chopped
- 4 medium potatoes peeled and cut into chunks
- 2 cups whole kernel corn or 1 can
- 2 15 ounce cans petite diced tomatoes
- 1 cup peas canned or frozen
- 1 cup zucchini sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon chili powder
- 1 teaspoon Worcestershire sauce
Instructions
- In a large pot on top of the stove, bring all ingredients to a boil. Decrease heat to simmer and let cook 1 1/2 hours until meat and potatoes are done.
- You could make this in the crock pot, too. Just cook 7 or 8 hours on low or 4 to 5 hours on high. You don’t have to use the same vegetables I used in this recipe. Use whatever you have on hand and add the spices you like.
- Makes 3 quarts depending on amount of vegetables you use.
Notes
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I had to really look for this recipe that you have again.. It was the best and the one that my family loved it’s the one that tasted the most like my mom’s ( we can’t find all of her recipes .. she really didn’t use that many) but like your recipe says the meat tastes way better when you throw it in the pot and not sear it.. we didn’t use zucchini and I really adjusted the amount of tomato for our liking and added cabbage.. Thank you so much for sharing your recipe.. we take our food seriously here in Louisiana!
YAY!! I’m so glad that you found this recipe and enjoyed it! We love this one too.
If using can corn, do I drain the liquid off ?
I would, yes. Thanks!
This was delicious and easy! I finally found a keeper for Vegetable Beef Soup!! I’m so happy!
My mother calls it a “dump” pot. Just dump everything into the pot. She cooks it in her heavy red-colored pot called Big Lucy.
How do I do this in the crock pot? Brown the meat on the stove first??
You can brown the meat first if you want but you don’t have too.
Do you not need to brown the meat first ?
I never do, but you can if you want.
This was really wonderful. I left out the zucchini but used the other vegetables listed. I also used one can of tomatoes, not two. I had two ready to go but felt only one can necessary.
I used 4 cups of beef broth and 2 cups of water and as suggested, seasoned it up with garlic/herb, garlic powder and more salt and pepper.
I also tossed the meat in seasonings: salt, pepper, onion and garlic powder, oregano.
It only took 45 minutes on the stovetop, simmered at the lowest heat possible.
Thank you so much for sharing it!
I like some chopped cabbage In my vegetable soup too
We like the added cabbage also.
I keep a container in the freezer to collect leftover veggies. Then with leftover pot roast and a can of diced tomatoes I have a great batch of soup!
Rotel tomatoes with chilies also makes a tomato sauce in small cans that would be perfect in this soup….just one small can would do to add a little kick to this wonderful soup recipe…..Just a thought….Thanks for the recipe will have to make it this week….
Gonna use this recipe this week. We have been wanting soup and of course my hubby in love with all your recipes. Thanks again for sharing.
I make one similar to this my grandson calls “Sink Soup” – obviously! 🙂
We always called it pay day soup. I keep a freezer bag in the freezer to put the left overs in when it gets full it is time for soup.
I usually keep a six pack of V-8 in the pantry. I will add a can in my vegetable soup before I simmer it. Nice flavor.
The soups look delicious. There are many good things about a big pot of soup. You can serve a goodly number of people (with just the two of us we freeze a lot of soup), you can add some canned stock when it starts getting low and you still have leftovers, it warms you up when it is very cold outside, too. I bowl of soup and a pan of cornbread is heaven. We are still eating taco soup.