Easy Vegetable Beef Soup
This Easy Vegetable Beef Soup can be made on the stovetop or in the crockpot. It has stew meat, potatoes, carrots, green beans corn, mixed vegetables, & diced tomatoes in it. Hearty, comforting, and delicious!
Today, it’s kinda rainy and cold outside and it’s got me craving a big ol’ pot full of soup. Isn’t it funny how a day being cold and rainy just stirs up the soup and stew cravings inside of us?
Usually, I will make up a big pot of my Best Ever Beef Stew – but sometimes I want something a little more ‘soupy’ with a hearty dose of vegetables.
Enter my super easy Vegetable Beef Soup.
This Vegetable Beef Soup is super simple to make – and best yet, it’s delicious as can be. I normally cook this on the stovetop, but you can also use your crockpot for this and slow cook it.
What ingredients do I need to make this Easy Vegetable Beef Soup?
Nothing crazy here, all basic ingredients that most of us already have in our pantries with the exception of the stew meat.
You will need: (exact measurements in the full printable recipe at the bottom of this post)
- beef stew meat
- minced baby carrots
- diced potatoes
- vegetable broth
- tomato sauce
- green beans
- mixed vegetables
- diced tomatoes
- salt and pepper to taste
How do I prepare the stew?
I like to brown my beef stew meat first because I’m a huge proponent of ‘more color, more flavor’ when cooking anything. After I’ve browned my beef, then I add the vegetable broth to the pot along with the diced carrots, diced potatoes, & tomato sauce. Then I season it with salt & pepper, to taste, and bring it to a boil. Once it’s reached a boiling state, I reduce the heat to low – cover, and continue to cook until the potatoes and carrots are fork tender.
When the potatoes and carrots are tender, then I add in the remaining ingredients. I stir in the corn, green beans, mixed vegetables, & diced tomatoes. I used canned for this soup but you can use frozen ingredients if you like, but you may need to add a few minutes onto the cooking time.
After the canned veggies are stirred in, I continue to cook the soup for an additional 30 minutes. You can always cook it longer if you like – there’s nothing better than a pot of soup simmering on low on the stovetop all day.
What if I want to use my crockpot to make this?
When I make this in the crockpot, I still take the time to brown my stew meat first before adding it to the slow cooker. This is an optional step, but one I rarely skip.
After the stew meat is in the crockpot, I add the vegetable broth, carrots, potatoes, and tomato sauce – then season with salt and pepper. Then I just pop the lid on the crockpot & cook it on low for 6 hours. Next, I add the canned vegetables and allow it to cook for another 30-60 minutes on low.
I hope you enjoy this deliciously simple Vegetable Beef Soup recipe!
Easy Vegetable Beef Soup
- 2 pounds beef stew meat
- 2 32oz boxes vegetable broth
- 6 potatoes peeled and diced
- 1 cup diced baby carrots (half of a 16oz bag of baby carrots, diced)
- 2 15oz cans tomato sauce
- 2 14.5oz canned green beans
- 2 14.5oz canned corn
- 2 14.5oz canned mixed vegetables
- 1 28oz can diced tomatoes
- Brown the stew beef in the pot first (optional). I like to season mine with salt and pepper before I brown it.
- Add the vegetable broth, diced potatoes, diced carrots, & tomato sauce. Season with salt and pepper. Bring to a boil, cover, & reduce heat to low/med heat. Cook, stirring occasionally, until the potatoes and carrots are tender.
- Add in the corn, green beans, mixed vegetables, & diced tomatoes. Cook for an additional 30 minutes on low. Season with salt & pepper. If you like garlic, switch out the salt for garlic salt instead to season it with.
- Season the stew beef with some salt & pepper. Brown in a skillet first (optional). Add the meat, vegetable broth, tomato sauce, diced potatoes, & diced carrots. Cover and set the crockpot to low heat. Cook for 6 hours.
- Stir in the corn, green beans, mixed vegetables, & diced tomatoes. Cook on low for an additional 30-60 minutes, or until all the veggies are hot.
This delicious recipe has been shared at the Weekend Potluck.