Homemade Vegetable Beef Soup
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We love this hearty Homemade Vegetable Beef Soup in the Northland to warm us up on a cold winter night. It’s super simple to make and there might even be enough leftover to heat up throughout the week. Comfort food at its best!
As a kid, I remember spending time in my grandparent’s kitchen and it seemed like my grandpa always had a pot of something simmering on the stove. My dad called him the king of one-pot meals. The great thing about a good homemade soup is you can keep it simple or get as creative as you want.
Choosing your Ingredients
- Avocado Oil – Use oil to sear the beef to bring out the most eefy flavor. I like to use avocado oil but olive oil works great too.
- Beef Stew Meat – Stew meat is convenient but you can kick it up a notch by using chuck roast or even brisket.
- Vegetables – I typically keep it simple with carrots, celery, onion, and potato but you can add as many of your favorite fresh or frozen vegetables as you like such as peas, green beans, or corn.
- Beef Broth – Use your favorite beef broth or beef bouillon.
- Tomato Juice – Straight tomato juice works but if you like it spicy try your favorite spicy Bloody Mary mix.
- Seasonings – Bay Leaves are a must. I recommend fresh garlic but you can substitute garlic powder. Fresh Parsley will add a bit of freshness. A little Worcestershire sauce will add a deep savory flavor. And salt and pepper of course.
How to Make Vegetable Beef Soup
Sear the beef in a Dutch Oven or soup pot with oil over medium-high heat. I like to brown the beef in batches so the heat does not drop. This will help to get a nice sear and bring out the beefy flavor.
Sauté the onions, carrots, and celery until they are soft and start to get a little color. For the last minute of sautéing add in the garlic. You do not want to burn the garlic as this will give it a bitter taste.
Pour the liquid ingredients into the pot with the vegetables and beef. Make sure to scrap up any browned beef bits stuck to the bottom of the dutch oven to incorporate this delicious taste into the broth.
Season the broth by adding the Worcestershire sauce, bay leaves, and salt and pepper.
Simmer for a total of 1 hour adding in the potatoes for the last 30 minutes and the parsley at the end for a nice pop of freshness.
Can I use a slow cooker? I love to make this recipe in the slow cooker. Just sear the beef and sauté the vegetables in a separate pan then add everything into the slow cooker. Cook on low for 6-8 hours.
Do you like it spicy? If you love spicy things try replacing the tomato juice with your favorite spicy Bloody Mary mix or try my Homemade Bloody Mary Mix recipe.
Homemade vegetable beef soup is an easy and delicious way to warm up on a cold day. Try making a batch today and enjoy the comfort and warmth it brings!
How to Freeze Vegetable Beef Soup
Soup is the perfect recipe to make for meal prep. Completely cool the soup, portion it into a freezer bag or air-tight container, and freeze. You can reheat it on the stovetop or in the microwave. When reheating, add a little beef or vegetable broth to thin out the soup if needed.
Homemade Vegetable Beef Soup
Ingredients
- 1 tbsp Oil Avocado or Olive
- 1 lb Beef Stew Meat
- 3 ribs Celery sliced
- 4 Carrots sliced
- 5 Russet Potatoes cubed
- 15 oz Beef Broth
- 24 oz Tomato Juice
- 1 tbsp Worcestershire Sauce
- 2 cloves Garlic minced
- 2 Bay Leaves
- ⅓ cup Fresh Parsley chopped
- Salt & Pepper
Instructions
- Heat 1 tbsp oil in a dutch oven or large soup pot over medium-high heat.
- Add half of the beef to the dutch oven, season with salt and pepper, then brown for about 4 minutes, turning halfway through.
- Remove beef and set aside. Repeat with remaining beef.
- Add onions, carrots, and celery and sauté 3-4 minutes.
- Add garlic and continue to sauté for 1 minute.
- Pour in beef broth. Stir in making sure to scrape the browned beef bits from the bottom of the dutch oven to incorporate into the broth.
- Pour in tomato juice and add browned beef.
- Add Worcestershire sauce, bay leaves, and season to taste with salt and pepper.
- Bring to a boil over medium-high heat then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
- Add potatoes and simmer covered for another 30 minutes or until the veggies are tender.
- Stir in parsley.
- Serve warm in your favorite soup bowl or mug and enjoy!
Notes
- Refrigerate – Store leftovers in a sealed container in the refrigerator for 4-5 days
- Freeze – Freeze in a freezer bag or container for up to 3 months.
