This vegetable beef soup recipe is a classic — full of tender steak, lots of veggies, and delicious flavor!
- 2 tablespoons olive oil
- 1.5 pounds sirloin steak, or beef stew meat (or whatever lean steaks are on sale!), cut into about 1″ cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 lb. potatoes (I like Yukon Gold), diced and (if desired) peeled
- 8 cups beef stock
- 2 bay leaves
- 1 (28 oz.) can diced tomatoes, with juice
- 1 Tablespoon worcestershire sauce
- 1 Tablespoon Italian seasoning, homemade or store-bought
- 1 teaspoon salt, or more/less to taste
- 1/2 teaspoon freshly-ground black pepper
- (optional garnish: chopped fresh parsley)
- Stovetop Directions:
- In a large stockpot, heat 1 tablespoon of the oil over medium-high heat. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon and transfer to a separate plate. Add the remaining steak and cook until browned, then remove and transfer to a separate plate.
- Reduce the heat to medium-low and add the remaining tablespoon of oil to the pot. Add the onion and cook, stirring occasionally for about 5 minutes. Add the garlic, carrots, celery and potatoes, and continue sauteing for another 3 minutes.
- Add the remaining ingredients along with the cooked steak to the pot, and stir to combine. Bring to a boil, stirring occasionally. Reduce the heat to medium-low, cover pot, and simmer for at least 20-30 minutes, or until the steak and vegetables are all tender. Season with additional salt and pepper if needed.
- Remove the bay leaves when ready to serve. Serve the soup warm, garnished with chopped fresh parsley if desired.
- Slow Cooker Directions:
- In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon and transfer to the bowl of a large slow cooker.
- Add the remaining steak to the pan and cook until browned, then transfer to the bowl of a slow cooker. Add the remaining ingredients to the slow cooker, and stir to combine.
- Cook on high for 3-4 hours or on low for 6-8 hours until the steak and vegetables are all tender. Season with additional salt and pepper if needed. Remove the bay leaves when ready to serve. Serve the soup warm, garnished with chopped fresh parsley if desired.
Made this today great soup hubby loved it will be making it again
I LOVE THIS SOUP! I’ve made it a handful of times now, and it’s great every time! Tonight I will be making it with 3/4 cups barley instead of potatoes… see how that fares. This is def my fave beef soup! Thanks!
This was awesome!!! I made half of a batch with a pound of stew meat I had in the freezer and I added green beans. Even though it’s summer, I am loving this soup!
This recipe really took me back to my childhood. It didn’t matter what we had for Sunday dinner, my dad started making his vegetable soup for supper shortly afterwards. He used whatever meat was there or leftover, ham, steak, chicken, or just vegetables. He liked to add some elbow macaroni and any additional veggies that were there. It was always good and we rarely had any left over. We always joked about Dad’s Sunday soup, but we all loved it. It’s the recipes that make memories bubble up that are the best. Thanks!
I made this recipe for the first time. I made it exactly as written with a couple of adjustments. I used beef broth, but only 6 cups and added two cups of water. I was a bit short on celery, so will add full amount next time. I have to say, it turned out so well and was really delicious. I salted to taste and did not use low-sodium products, except for the Worcestershire sauce. It was not salty at all (possibly because of less beef broth and adding water) and the ratio of vegetables to broth was perfect. I salted to taste.
It takes a bit of time to make this, but any good food is worth a bit of time. I got at least 8 good servings out of this. I don’t need another beef soup recipe. This is it.
Our children recommended this site to us because of the reliability and taste of the recipes. My word, were they ever on the money.
A simple vegetable beef soup sold us first. This soup is so delicious and so simple to put together. Only my mother makes vegetable soup better than this concoction, and she puts in too many things husband does not like.
We used petite diced tomatoes, and we used 4 teaspoons beef base/6 cups of water rather than boxed or canned broth.
As far as the potatoes go, the first time we made the recipe, we only had russets in the house so we used those and found that choice to be fine, especially the next day. Later we tried the Yukon golds, but actually we thought that type potato broke down more than we enjoy.
Do not leave out the Worcestershire sauce!! That tablespoon of flavoring adds a depth to the soup that we loved!
Thank you for this fine, tasty, and easy recipe on our first but certainly not last culinary experience here.
This recipe is awesome. Only thing I had to cook my for about an hour used thicker cut steak. Other than that, was great. My son and wife both ate and liked it. Very rare. Italian seasoning brings it all together.
Thank you so much for sharing your family recipe. I made the slow cooker method and it is so flavorful!
My husband loved it, I will be making this again and again.!! Didn’t change a thing!
What are the nutritional facts for this soup?
Maybe I should try using some other meat for this soup recipe to get some other flavors whenever I feel like it.
excellent just as written
Delicious!!!! I’ve been searching for a delicious vegetable soup!💃💃🥳🤩😍🙌🏻
I’ve made this soup several times now and it’s a huge hit with the whole family they keep asking for more! Thanks so much for sharing!
Question: Would this recipe be suitable to can/bottle? And how many (appx) pints do you think?
I do the same! But I’d like to know what you freeze your soups in… thx!
This sounds delicious and I can’t wait to make it….. I just have one question…. what is the difference between beef stock and beef broth. Once I know the difference I am most definitely going to make it.
Thank you bunches…..Leonie Anders
This was delicious. We added some barley and peas and of course made a Dutch oven crusty bread to go with it. My husband wants to can some to have handy. How do you recommend prepping for future use? Freeze it (in bags or jars if so? Or would it be a good idea to seal and can in a water bath? Thanks for any help and for all of your recipes. I rely heavily on your website for the past several years : )