There’s something so nostalgic about making this vegetable beef soup recipe. It could be the tender beef chunks, the melt-in-your-mouth potato cubes, or any of the colorful vegetables.
Is Vegetable Beef Soup Healthy?
Yes, it certainly is.
This vegetable beef soup recipe calls for beef chuck eye and wholesome, fresh vegetables. The soup base is made by simmering unsalted chicken broth with herbs, spices, and tomato paste to create an organic, heart-warming flavor.
One serving of this dish adds 502 calories and 44 grams of protein to your meal. Among the ingredients, the beef chuck contributes the most to these nutritional values.
Ingredients You Will Need
Here are the main ingredients to make this warm, soul-stirring soup in your kitchen:
1. Beef Cut
Beef chuck eye with its bold beefy flavor is definitely the choice for our recipe.
Chuck eye roast comes from the areas with the most muscles. These well-worked muscles have a lot of collagen-rich connective tissue, so the cut stands up well to, and throughout, the slow-cooking and lends a rich beefy flavor to the soup.
Chuck eye roast is usually diced into large chunks and left to simmer at very low temperatures for hours to reach the desired melt-in-your-mouth tenderness. The result is super rewarding — you’ll feel those savory juices bursting onto your palate with every bite.
However, your options aren’t limited to just chuck eye roast. We believe ground beef to be a tasty and economical choice for this beef soup.
Using lean ground beef in soups and stews is a smart way to cut down both the simmering time and the budget. In return, however, you will have to choose between convenience and having slow-cooked tender beef chunks to devour.
If you’re using ground beef, please remember to brown the meat before bringing it to simmer with the potatoes and other vegetables. The cooking time should also be reduced by 30 minutes.
We’ve opted for a mix of potatoes, onion, celery, carrots, green peas, corn, and tomatoes for this recipe. They’re all wholesome and fresh produce with earthy flavors and strong nutritional profiles.
The carrots, onions, and celery are simmered together with the beef to ensure they’ll all cook to tender at the same time. Russet potatoes will hold up well in the slow-cooking process and also soak up the flavors from the beef and spices.
Feel free to incorporate your own favorite vegetables, but keep in mind that the firmer the vegetables are, the more time you’ll need to add to the simmering.
3. Soup base
Our beef soup base is infused with tomato paste, onion, garlic, butter, salt, bay leaf, Italian seasoning, oregano, thyme, and mustard. An hour of low simmering this base on the stovetop will give you a rich and comforting soup that will warm you up on those chilly evenings.
As we prefer a slightly thick soup that’s almost like a gravy, we stirred flour into the broth. Simply omit this step if a light and thin consistency is what you look for in a beef soup.
Store and Reheat
This vegetable beef soup will keep well in the fridge for 3-4 days. It can also be frozen in portions in airtight containers or Ziploc freezer bags for up to 3 months.
Keep in mind that the soup must be left to cool down completely before storing. Putting hot soup directly into your fridge will cause a temperature spike, thus reducing the energy efficiency of the appliance over time.
The soup will expand when frozen, so it’s best to leave some space in the bag or the container for expansion, rather than filling it to the brim.
To reheat, first, thaw the frozen portions in the fridge overnight, then reheat them on a low setting in the microwave or on low heat on the stove-top the following day.
What to Serve With
Although this vegetable beef soup is amazing even when served alone, it makes a hearty last-minute meal when paired with a tasty cheesy garlic bread on the side for dipping.
Garlic bread: Done in 10 minutes with pantry ingredients only, this garlic bread is a great last-minute side to pair with pastas, salads, soup, and stews.
Passion fruit juice: Our passion fruit juice features a perfect balance of sweetness and tartness, and is a refreshing choice with richly flavored meals. With only four ingredients, this juice adds robust and fruity flavors to freshen your taste buds after every bite.
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Our easy homemade vegetable beef soup recipe is sure to bring you a heart-warming appetizer for the coming fall and winter. The tender beef chunks join the hearty potatoes and colorful vegetables in a slow-simmering process to create rich and well-rounded flavors.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Lizzie Streit is a Minneapolis-based dietitian and founder of It’s a Veg World After All. She completed her MS in Human Nutrition from Drexel University, and is an expert in culinary nutrition, recipe development, and nutrition communications. Lizzie’s philosophy is centered around making nutrition recommendations, and especially the advice to eat more vegetables, approachable and realistic. She is excited to be working with the team at Healthy Recipes 101 to ensure that their recipes are both nutritious and delicious.
This vegetable beef soup is hearty, comforting, and packed with nutritious ingredients.