Best Ever Vegetable Beef Soup (Inspired by Paula Deen)

This is the BEST EVER Vegetable Beef Soup. I have never had a one better. The secret is all in the homemade broth and the meat that is used in it.

Paula Deen’s Vegetable Soup

I already have my recipe for beef stew with canned vegetables posted here on the blog. It is my most used recipe! It’s delicious, budget friendly, and super quick and simple to put together.

It really is good stuff, and after making it – you will see why it’s it’s my go-to recipe.

However, the other day on Facebook, I went on video and showed y’all how to make my most favorite vegetable beef soup ever.

It’s the homemade vegetable beef soup that I make when I have more time on my hands (and more pennies to devote to it), and it’s worth every bit of it.

It’s a slight adaptation of Paula Deen’s Vegetable Soup recipe and it is nothing short of amazing. In fact, Ms. Paula Deen herself is the one who told me about it!

Meeting Paula Deen

Once upon a time, I was invited to a party at Paula Deen’s house because I had subscribed to her new online network she had going on at the time.

I asked her what her favorite recipe was – and she gave me a few, this being one of them. I googled it and made it when I got home from that legendary trip, and I’ve been a devout fan of it ever since!

Paula told me that day how she loved my Southern accent – and I totally fan girled out 😉

What makes this Vegetable Beef Soup so dang special?

A couple of things actually!

First, the stock for this stew is made with short rib bones, which gives it SO. MUCH. FLAVOR. It’s the secret to having a gorgeous rich base.

Secondly, the meat. In my usual vegetable beef soup recipe, I use beef stew meat. In this recipe, a medium sized chuck roast is used.

You can also use the meat from the short ribs, but I tend to make this after I’ve made my Braised Short Ribs as a meal.

I eat all the meat from the bones, and then that night – I put the short rib bones into my slow cooker, cover them with water, and let them slow cook on low all night long.

This makes the best broth you ever have had. Trust me. It’s sooooo good!

Ingredients for Vegetable Beef Soup

• Leftover Short Rib Bones: These bones are the foundation of your broth, providing a rich and deep flavor. If you don’t have short rib bones, beef marrow bones can also work well.
• Filterd Water: Used to cover the bones and create the broth.
• Onion: Any type of onion works, but yellow onions are my go-to for making soup.
• Fire Roasted Crushed Tomatoes: These add a slight smoky flavor to the soup. Regular crushed tomatoes can be used if you don’t have fire-roasted.
• Frozen Cut Green Beans: Fresh green beans can also be used.
• Potatoes: Peeled and diced, they make the soup hearty and filling. You can use any type of potato you prefer (I’ve even use white sweet potatoes before!).
• Canned Corn: Corn adds sweetness and crunch to your vegetable beef soup. Fresh or frozen corn kernels can also be used if you prefer.
• Chopped Carrots: Fresh carrots are preferable, but canned work in a pinch.
• Bay Leaves: This add nice flavor to the soup. If you don’t have bay leaves, a pinch of dried thyme can be a good alternative.
• Better Than Bouillon Beef Base: Using the beef base enhances the beefy flavor of the soup. Alternatively, you could use cube bouillon or concentrated beef stock.
• Chuck Roast: This cut of beef becomes wonderfully tender when cooked slowly. Beef stew meat is a good alternative.
• Garlic Powder: Fresh minced garlic can also be used for a bolder flavor.
• Salt and Pepper: Adjust according to your taste preferences.

How to Make Vegetable Beef Soup – Inspired by Paula Deen

You can make this soup either on the stovetop or in the crockpot. It makes a lot though, so make sure your cooking vessel is large enough to accommodate.

Step 1: Prepare the Broth

1. Start with the broth. Place leftover short rib bones in a large pot or crockpot.
2. Cover the bones with cold water.
3. If using a crockpot, set it on low and let it cook for 8 hours. For stovetop preparation, cook on low heat with a lid on for 4 hours, stirring now and then. After cooking, remove and discard the bones.

Step 2: Cook the Soup

1. Season the chuck roast with salt and black pepper. Heat a large skillet over medium-high heat and sear the roast on each side until browned. Trim off and discard excess fat, then set the chuck roast aside.
2. In a large stockpot, Dutch oven, or crockpot, combine the broth you prepared earlier with chopped onion, fire-roasted crushed tomatoes, frozen cut green beans, peeled and diced potatoes, drained can corn, chopped carrots, bay leaves, and beef base.
3. Add the whole chuck roast to the pot.
4. Pour enough water to completely cover the roast and other ingredients.
5. For slow cooker preparation, cook on low for 8-10 hours. On the stovetop, cover and simmer on low heat for 4-5 hours. Stir occasionally and pull apart the meat as it becomes tender.
6. The soup is ready when the meat is fully shredded and the vegetables are tender, offering a delicious meal with a creamy texture and rich flavors.

Recipe Variations

• Add More Vegetables: Enhance your soup by adding additional vegetables. Consider including sweet potatoes, celery, parsnips, etc. It’s great with all your favorite vegetables!
• Incorporate Different Seasonings: You can change up the taste a bit by adding some Italian seasoning, Worcestershire sauce, celery salt, or a pinch of chili powder.
• Add Creaminess: For a richer, creamy texture, you could add in a bit of cream cheese or Parmesan cheese towards the end of cooking. These ingredients should be added slowly and stirred well to ensure they blend into the soup smoothly.
• Consider Pasta or Grains: Adding elbow macaroni or another small pasta can turn the soup into a more filling meal. If adding pasta, do so in the last 30 minutes of cooking to avoid it becoming too soft.

Storing in the Refrigerator

Leftovers never last more than a full day in our house. In fact, my soup tastes even better the second time around!

1. After cooking, let your homemade vegetable beef soup cool to room temperature.
2. Use an airtight container to store the soup. Leave about an inch of space at the top to allow for expansion.
3. Place the container in the refrigerator. The soup should be eaten within 3-4 days for the best quality.

Freezing the Soup

As with most soups and stews, this recipe freezes beautifully.

1. Ensure the soup is at room temperature before freezing to maintain the best quality.
2. If you prefer, divide the soup into individual servings. This makes it easier to thaw only what you need.
3. Transfer the soup into freezer bags or airtight freezer containers. Leave some space at the top for expansion.
4. If using freezer bags, squeeze out as much air as possible before sealing to prevent freezer burn.
5. The soup can be frozen for up to 3 months.
6. When ready to enjoy, thaw the soup in the refrigerator overnight or use the defrost setting on your microwave.
7. Warm the soup on the stove over medium heat or in the microwave, stirring occasionally, until hot.

I also made a video demonstrating how I put this recipe together and talking a little bit about it, right before the printable recipe card – so I hope that you give it a watch!