Old-Fashioned Homemade Vegetable Beef Soup

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This hearty homemade vegetable beef soup is filled with tender beef, potatoes, carrots, tomatoes, and vegetables in a rich, comforting broth.

There are some days that simply call for a warm bowl of homemade soup. I woke up with a sore throat and originally planned to make my usual creamy tomato soup. Then I looked through the kitchen and realized I had everything I needed to make a hearty pot of homemade vegetable beef soup instead.

We’ve been adding more soup recipes to the Backyard Texas Grill site, and somehow we didn’t have a traditional vegetable beef soup yet. That needed to change! This is one of those filling, comforting recipes that tastes as though it has been simmering in Grandma’s kitchen all day.

Grandma might have cooked hers slowly in a big pot on the stove, but this grandma often uses an Instant Pot. I love how tender the pressure cooker makes the beef, especially when I’m starting with frozen stew meat. I’ve included both methods so you can prepare this soup the way that works best for you.

A Soup Made From What You Have

Years ago, I had lunch at a friend’s house, and I believe she served peas with the meal. When we finished eating, she took the pan of leftover peas to the freezer, pulled out a container, and added the peas to it.

Naturally, I asked what else was in the container. She told me it held “all of the vegetables”—the little portions left behind after different meals. Instead of throwing away a spoonful of peas, corn, carrots, or green beans, she added them to that container in the freezer. When it was time to make vegetable soup, whatever she had collected went into the pot.

I always thought that was so clever. It was economical, it prevented perfectly good food from going to waste, and it meant her vegetable soup was probably a little different every time she made it.

That is really the beauty of a soup like this. I’m giving you the basic framework—tender beef, onion, tomatoes, broth, potatoes, carrots, and mixed vegetables—but you can take it in any direction you like.

From Grandma’s Garden to Our Freezer Aisles

For our grandmothers, the contents of a vegetable soup often depended upon what was growing in the garden. My mother lived in the country and grew vegetables such as green beans. When a particular vegetable was plentiful, it found its way into all sorts of meals.

One family’s vegetable soup might have been heavy on green beans, while another cook had an abundance of corn, tomatoes, cabbage, or squash. Soup provided a practical and delicious way to use what the garden produced.

These days, many of us buy our vegetables from the produce department or reach for a convenient bag of frozen mixed vegetables. We may be shortcutting some of what Grandma did, but the result still brings back that same feeling: a hearty pot of soup ready to warm and comfort the family.

There’s something almost magical about homemade soup when you aren’t feeling well. It might not cure what ails you, but on a sore-throat kind of day, it certainly feels as though it could.

Ingredients

You will find a full printable recipe card at the bottom of this post but here's a quick glance at what you will need. These are simple ingredients you might already have in your pantry or refrigerator.

• Beef stew meat
• Beef broth
• Crushed tomatoes
• Yellow onion
• Beef stew seasoning mix (optional)
• Garlic powder
• Onion powder
• Black pepper
• Russet potatoes
• Fresh carrots
• Frozen mixed vegetables
• Salt, if needed

I used a little over a pound of stew meat, three good-sized russet potatoes, several fresh carrots, and a 20-ounce bag of mixed vegetables containing green beans, peas, corn, and carrots.

The broth and packaged stew seasoning both contain salt, so I recommend waiting until the soup is finished before adding any additional salt.

How to Make Vegetable Beef Soup on the Stovetop

For the stovetop version, begin with thawed stew meat. Pat it dry and season it lightly with black pepper.

Place a large Dutch oven or heavy soup pot over medium-high heat. Add a small amount of oil, then brown the stew meat in batches. The meat does not need to cook completely at this point. Browning simply adds another layer of flavor.

Return all of the meat to the pot. Add the chopped onion, beef broth, crushed tomatoes, beef stew seasoning, garlic powder, onion powder, and black pepper. Stir well.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 60–90 minutes, or until the beef is becoming tender. Stir occasionally and add a little water or additional broth if the soup becomes thicker than you prefer.

Peel the potatoes and cut them into generous chunks. Peel the carrots and cut them into thick slices or chunks. Add both to the pot and continue simmering for approximately 20–25 minutes, or until they are fork-tender.

Stir in the frozen mixed vegetables and simmer for another 5–10 minutes, just until they are heated through. Taste the soup and adjust the seasonings before serving.

How to Make Vegetable Beef Soup in an Instant Pot

This is the method I used. One of the things I love about the Instant Pot is that I can begin with frozen stew meat and still end up with tender, flavorful beef.

Place the beef stew meat into the pressure cooker. Add the chopped onion, beef broth, crushed tomatoes, beef stew seasoning, garlic powder, onion powder, and black pepper.

Secure the lid and make sure the valve is set to Sealing. Cook on High Pressure for 40 minutes. When the cooking cycle ends, allow the pressure to release naturally for at least 10 minutes before carefully releasing the remaining pressure.

Open the pot and check the beef. It should be very tender. Add the potatoes and carrots, keeping the pieces fairly large so they will hold their shape.

Replace the lid and cook on High Pressure for another 7 minutes. Carefully perform a quick release when the cooking cycle ends.

Stir in the frozen mixed vegetables. Turn on the Sauté setting and cook for 3–5 minutes, stirring occasionally, until the vegetables are hot and the soup returns to a gentle simmer.

Turn off the pressure cooker, taste the soup, and adjust the seasonings. Add salt only if the soup truly needs it.

What to Expect From This Soup

This is a substantial, stick-to-your-ribs soup with tender pieces of beef and plenty of chunky vegetables. The crushed tomatoes give the broth a rich tomato flavor and a little more body than you would get from using diced tomatoes alone.

The potatoes help make it filling, while the carrots add a touch of natural sweetness. By stirring in the frozen vegetables at the end, the peas, corn, and green beans retain better color and texture instead of becoming overcooked during the pressure cycle.

Serve it with crackers, cornbread, crusty bread, or a grilled cheese sandwich. It is also hearty enough to enjoy all by itself.

Make This Vegetable Soup Your Own

Think of this recipe as a starting point rather than a strict list of vegetables you must use. If I’d had celery in the refrigerator, I would have added it. You can also include lima beans, okra, squash, cabbage, diced zucchini, or nearly any vegetable your family enjoys.

I’m not particularly fond of squash or fully cooked cabbage in my vegetable soup, so I left those out. You might love them, and that’s fine! This is your pot of soup, so fill it with the vegetables you will be happy to eat.

You can also save small amounts of leftover vegetables in a freezer container, just as my friend did. Once you have enough collected, add them to your next pot of soup. Because those vegetables are already cooked, stir them in near the end and heat them gently.

More Comforting Soup Recipes

If you love a warm bowl of homemade soup, take a look at some of the other comforting recipes here at Backyard Texas Grill. My Grandma’s Creamy Tomato Soup is perfect with a grilled cheese sandwich, while Pasta Fagioli is packed with beans, pasta, and Italian flavor.

You might also enjoy our hearty Taco Soup, comforting Tortellini Soup, or creamy Chicken and Wild Rice Soup. Any of them would be welcome on a chilly evening or a day when someone in the family needs a little extra comfort.

Thanks for Stopping By!

If you make this delicious homemade vegetable beef soup, stop back by and let us know how it turned out. Did you follow the basic recipe, or did you add vegetables of your own? We love hearing how our readers make these recipes work for their families.

Before you go, don’t forget to pin this recipe to your favorite soup, comfort-food, or cold-weather recipe board so you can find it again when you need a warm and hearty meal.

About the Cook

Hi, I’m Janice! I love sharing simple, comforting recipes that bring people together around the table. Some are old-fashioned favorites, some have a Texas twist, and others—like this one—are inspired by the ingredients I already have in my kitchen. However they begin, the best recipes are the ones that nourish the people we love.