This cozy Homemade Beef Vegetable Soup is a simple and delicious winter soup that is so easy to make! It’s a hearty bowl of soup that’s filled with real, simple ingredients that your whole family will love!
The Best Homemade Beef Vegetable Soup
This is totally an oldie-but-a-goodie recipe! Soup season is the best season and we could eat soup every day! Simply nothing better than warm, cozy bowl of soup during those chilly winter months. This homemade vegetable beef soup is full of so much great flavor, plus it’s super easy to make. Our whole family loves this one and yours will too!
Looking for an option without the meat? Try our Savory Winter Vegetable Soup!
What You Will Need
- olive oil – just a splash in the stock pot to help sear your steak.
- beef round steak – this is the cut of meat that we used but feel free to use a chuck shoulder, chuck roast, or top chuck.
- kosher salt & pepper – simple seasonings that are always a must when cooking any type of meat.
- garlic & yellow onion – classic flavors that are how so many great recipes begin.
- celery & carrots – traditional fresh vegetables used in most homemade soup recipes.
- bay leaf – another must for adding more flavor!
- beef broth – just pick-up your favorite from your local grocery store.
What Cut Of Beef Is Best For Soup
The best cut of beef for soup is round steak. It isn’t overly expensive and it isn’t too tough. But you can also use chuck roast, chuck shoulder or top chuck.
What Veggies Go With Beef Soup
You can add the following vegetables to this soup:
- Potatoes (I would use russet, cut them into smaller, bite-sized pieces and add them in along with the other vegetables)
- Frozen peas and/or frozen or canned corn (I would add these at the very end and, please note, peas and corn are not Whole30/Paleo)
- Zucchini (for best results, add it at the very end so it doesn’t get mushy – cut into small chunks)
How To Make Beef Vegetable Soup
To start this soup you can begin by cutting your round steak into large chunks and season generously with kosher salt and ground black pepper.
Then pour the olive oil in a large dutch oven on medium high heat and sear the pieces of steak until they are brown on the outside. Remove the bite-sized pieces of meat from the pot and add the garlic and vegetables. Cook for about 3 minutes and then add the beef back to the pot, along with the beef broth, and bay leaf.
Now bring the pot to a boil and then reduce to a low heat and simmer, covered, for 45-60 minutes.
Make any taste adjustments and serve immediately.
How To Make Beef Vegetable Soup In A Slow Cooker
You can easily make this delicious recipe in your crockpot by simply placing your sautéed beef and vegetables in your slow cooker and then add the beef broth and bay leaf. Stir everything together, then cover, and cook on the low setting for about 6-7 hours.
After the soup has cooled for a bit you can store it in an airtight container in the refrigerator for up to 5 days. It is also a recipe that is great for freezing. Just place it in a freezer-safe container (leave room for expansion) and store in the freezer for up to 3 months. To thaw, simply move to the refrigerator the night before you plan to reheat it.
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Homemade Beef Vegetable Soup – an easy and delicious winter soup that is so easy to make! Filled with real, simple ingredients, your whole family will love this!
- 1 tablespoon olive oil (or avocado oil)
- 1.5 lb – 2 lbs beef round steak, cut into 1 inch pieces
- kosher salt and pepper
- 3 teaspoons garlic, minced, divided
- 1 yellow onion, diced
- 4 celery stalks, sliced
- 3 large carrots, peeled and sliced
- 1 bay leaf
- 48oz (6 cups) beef broth
- Bring dutch oven to medium heat.
- Add oil and garlic. Move around as 1 teaspoon garlic becomes fragrant, about 1-2 minutes.
- Add beef and sprinkle with salt and pepper.
- Stir beef as it sears, allowing it to cook about 5-6 minutes. It doesn’t need to be cooked fully, just seared on the outside.
- Remove beef from pot and place on a large plate. Set aside.
- Add 2 teaspoon garlic and move around until fragrant, about 1-2 minutes.
- Add celery, onion and carrots.
- Stir as they cook, about 3 minutes.
- Add beef broth, bay leaf and beef (along with any juices that have settled on the plate).
- Stir and bring to a boil. Reduce to a low simmer and cover for 45-60 minutes.
- Remove cover and test tenderness of vegetables and taste. If vegetables aren’t done to your liking, cover and continue simmering in 15 minute increments. Taste and add additional salt or pepper, as desired.
- Serve immediately.
- Whole30/Paleo: check the beef broth ingredients to make sure it’s compliant.
- Seasoning: Make sure to taste the broth at the end and adjust seasoning. Beef broths can vary in salt level so much. The broth I used didn’t require any additional seasoning, but that may not be the case for all broths.
- Storage: leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
- Serving Size: 1 cup
- Calories: 161
- Sugar: 2.9 g
- Sodium: 637.5 mg
- Fat: 4.9 g
- Carbohydrates: 6.1 g
- Protein: 22.4 g
- Cholesterol: 52 mg
Keywords: homemade beef vegetable soup