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Beef & Vegetable Soup

This Beef and Vegetable Soup is one of my favorite winter recipes. After smelling it on the stove for a few hours, you’ll be ready for a big bowl! 

A bowl of beef and vegetable soup. A pot of soup and a plate of cornbread rests in the background.

I love a bowl of this beef and vegetable soup on a cold day.  It’s not the fastest soup to make, but I honestly think that adds to the goodness.  The anticipation of smelling it on the stove for a few hours will really make you hungry for a big bowl of it!  My mom makes this soup all the time and it’s one of my winter favorites. 

Now, I know what you’re thinking — “but Emily, I thought you self admittedly hate vegetables?” — I do!  And you want to know a little secret?  I don’t eat the vegetables in vegetable soup, haha!  I add them in because, well, it wouldn’t be vegetable soup without them, but also for my family and the flavor.

Every now and then a piece of corn will sneak past me, hiding in a shell noodle, but 99% of the time I can get around them.  Really, it’s an art.  I also like to load my soup up with more noodles, meat, and potatoes… but you can always add more veggies if that’s your thing.

That’s the beauty of vegetable soup; you can play with it to find the version you prefer — broth ratio, amount of heat, less vegetables, etc.  This soup is even better the next day, after the flavors have had time to marinate in the fridge!

overhead view of vegetable soup with meat in a large pot.

Beef and Vegetable Soup Ingredients 

This easy vegetable beef soup recipe comes together with minimal ingredients, but the results are fantastic! Here’s what goes into this hearty vegetable soup: 

  • Vegetable oil
  • Stew meat
  • Onion
  • Garlic
  • Canned whole peeled tomatoes
  • Beef stock packet
  • Water
  • Frozen mixed vegetables
  • Potatoes 
  • Shell noodles 
  • Salt and pepper 
  • Red pepper flakes
ingredients for beef and vegetable soup next to an empty pot.

How to Beef and Vegetable Soup 

Making vegetable soup with meat takes some time, but it’s a really easy process. Here are the basic steps: 

  1. Add vegetable oil to a pan over medium heat and add the stew meat. Season with salt and pepper. 
  2. Allow the meat to sit in the pan to brown, then add the chopped onion and cook until soft.
  3. Add the minced garlic and cook for about 1 minute.
  4. Add the tomatoes, water, and stock packet. Sprinkle red pepper flakes into the pan.
  5. Bring the soup to a boil, then reduce the heat and simmer for 1 hour.
  6. Add the vegetables and simmer for another 30-45 minutes.
  7. Cook the potato chunks in a separate saucepan, then add to the soup. 
  8. Cook the noodles in a separate pot as directed on the bag.
  9. Leave noodles and soup separate until read to serve or store.

Can I Freeze Vegetable Soup? 

Yes, just make sure to freeze the soup without the noodles in it as they tend to get soggy once frozen and reheated. 

Do I Have to Boil the Potatoes Separately? 

Technically, no. But I prefer boiling the potatoes separately to prevent them from becoming too mushy in the soup. 

a portion of hearty vegetable soup
in a bowl.

Tips for the Best Vegetable Beef Soup 

  • I like a little bit of heat in my beef and vegetable soup, so I am generous with the red pepper flakes. However, even just a small amount will add a nice heat to the soup. 
  • I highly recommend cooking the noodles separately to prevent them from becoming mushy. You should also give them a water bath to prevent them from sticking. 
  • You could also use beef bouillon cubes instead of the stock packet. I’ve found the bouillon cubes add more flavor. 

More Hearty Soup Recipes: 

Beef and Vegetable Soup

4.17 from 6 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 6
Calories: 537kcal
Author: Emily Grace

Ingredients

  • 2 tbsp vegetable oil
  • 2-3 lbs stew meat
  • 1 onion , chopped
  • 2-3 cloves garlic , minced
  • 14.5 oz can whole peeled tomatoes
  • 1 Knorr Beef Homestyle Stock packet
  • 3 1/2 cups water
  • 1/2 bag frozen mixed vegetables
  • 2 large potatoes , peeled and chopped
  • 1/2 bag medium shell noodles
  • Salt and pepper , to taste
  • Red pepper flakes (optional)

Instructions

  • Cut the meat into smaller pieces, salt and pepper.
  • Add vegetable oil to the pan over medium heat and add the meat.
  • Allow the meat to sit in the pan to brown, stir once.
  • Add the chopped onion and cook until soft.
  • Add the minced garlic and cook about 1 minute.
  • Add the can of tomatoes and use a spatula to break apart the tomatoes.
  • Add the water and sauce packet, and sprinkle red pepper flakes into the pan.
  • Bring soup to a boil, reduce heat and simmer for one hour.
  • Add the vegetables and simmer another 30-45 minutes.
  • Peel the potatoes and cut them into bite size chunks.
  • Add the potatoes to a pan of cold water.
  • Bring the potatoes to a boil, drain, and then add to the soup.
  • Cook the noodles in a separate pot as directed on the bag.
  • Once the noodles are done, immediately rinse them in cool water to stop the cooking.
  • Leave noodles and soup separate until read to serve or store.

Notes

  • I like a little bit of heat so I am generous with the red pepper, but even just a small amount will add a nice heat to the soup.
  • Boil the potatoes to prevent them from becoming too mushy in the soup.
  • Cook the noodles separate to prevent them from becoming mushy, and give them a water bath to prevent them from sticking.
  • You could also use beef bouillon cubes instead of the stock packet. I’ve found the bouillon cubes add more flavor.
  • This soup stores and reheats really well.

Nutrition

Calories: 537kcal | Carbohydrates: 45g | Protein: 49g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 337mg | Potassium: 918mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1360IU | Vitamin C: 18.6mg | Calcium: 76mg | Iron: 7.3mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!
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Recipe Rating




Shelby

Tuesday 17th of December 2019

Making this soup for the second time! The first time I threw it all together and put in large gallon freezer bags as a crock pot meal to have on hand as an easy dinner after giving birth to our daughter! Super easy to throw in and heat up! My husband and I loved it.

Bailey

Thursday 14th of November 2019

I’m a fan of this stew! It’s just flavorful enough to serve to parents and picky littles! I used bouillon like notes because I didn’t have any packets on hand and it was just great for this freezing weather!

Emily Grace

Thursday 14th of November 2019

So glad you enjoyed it, Bailey!

Isabella Grace

Thursday 8th of June 2017

Yum!

Judy U.

Sunday 1st of December 2013

any one make this in the crockpot?

Chef CK Hall

Tuesday 12th of November 2013

I absolutely LOVE my Rockcroks in both sizes but have to say the Dutch Oven is my favorite. I have created a few other awesome recipes for it...risotto in 30 minutes? YUM!

I look forward to giving this a go! Thank you!

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