Easy Vegetable Beef Soup

This hearty, flavorful, and easy to assemble vegetable beef soup will definitely enhance your winter meal plan. It's the perfect addition that will take warm and cozy to another level on these cold, snowy days!

While soup is perfect to take the chilly edge off of winter, this soup can also be used when you're dealing with a surplus of garden veggies in the summer! Pair this soup with a slice of sourdough bread, and you've got a delicious and nutritious meal that will fill you up and leave you satisfied!

I haven't always been one to make soups because as a kid I didn't really care for them, unless it was tomato soup from a can. I made it a point to branch out this winter to try and create soup recipes with ingredients that we either grew on our farm or enjoy eating on a regular basis, and vegetable beef soup checked all the boxes! I simply let an arm roast and stew meat slow cook all day, and then cooked the rest of the ingredients in my Dutch oven on the stove.

It filled our home with delicious and nostalgic smells that I remember growing up with and made me want to cook more soups for my family to enjoy after realizing just how nourishing and easy this one was to put together. And bonus, the whole family loved it!

Enjoy!

RECIPE

Easy Vegetable Beef Soup

Ingredients

• 2 lbs meat (beef stew meat, arm roast, or roast of choice)

• 1 T olive oil

• Salt and pepper

• 3 medium carrots, peeled and chopped

• 3 medium celery stalks, chopped

• 4 cloves garlic, minced

• 6 cups bone broth or chicken broth

• 1 quart tomato sauce (or two 14oz cans)

• 3 tsp Italian seasoning

• 1 lb red, yellow, or russet potatoes, cubed

• 1 quart green beans (or 1-2 cans)

• 2 cups frozen corn

Instructions

1. *Slow cook the beef. (see tip)  In a crockpot, add roast and stew meat and cook on low for 6-8 hours until meat is tender. Cut off fat, remove bones, and chunk up beef. 

2. In a large pot, heat olive oil over medium high heat. Add carrots, celery, and garlic and saute for 3 minutes.

3. Pour in broth, tomato sauce, beef, italian seasoning, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring a few times.

4. Add potatoes and continue to simmer, covered, for 20 minutes.

5. Stir in corn and green beans until warmed and tender.

Tip

• *If just using stew meat, you can skip the crockpot step and simply brown the beef for about 4 minutes on each side in the large pot just before adding the carrots, celery, and garlic. Set aside and add beef back into soup as instructed in step 3.

To download the printable version of this recipe, click below!

Vegetable Beef Soup.pdf

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