Beef Vegetable soup in white bowl with crackers and spoon
Print Recipe
5 from 1 vote

Beef Vegetable Soup

Hot steaming bowls of easy to make beef vegetable soup are sure to warm and fill you up on a cold day.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Main Dish, Soup
Cuisine: American
Servings: 24 Cups Soup
Calories: 189kcal
Author: Beth Mueller

Ingredients

  • 3 pounds beef diced
  • 32- ounce box beef broth or homemade
  • 2 condensed cans beef broth
  • 1 extra large beef bouillon cube or 3 small
  • 1 tablespoon beef flavor booster like Beefer-Upper, optional
  • 2 teaspoons browning sauce like Kitchen Bouquet, optional
  • 1 can petite diced tomatoes
  • 1 teaspoon Herbs de Provence
  • 3 to 4 bay leaves
  • frac12; teaspoon ground black pepper
  • 1 medium onion sliced thin
  • 4 cans Veg-all drained and rinsed
  • 1 can diced potatoes drained and rinsed
  • 1 can kitchen cut green beans drained and rinsed
  • 10 to 12- ounce bag frozen peas
  • 10 to 12- ounce bag frozen sweet corn
  • 1 cup barley or small pasta such as orzo or acini de pepe, optional see notes

Instructions

  • Place beef, beef broth, bouillon, flavor enhancers, diced tomatoes, sliced onion, Herbs de Provence, bay leaves, and black pepper into a large stockpot.
  • Add enough water to completely cover the beef, tomatoes, and onions.
  • Bring to a boil.
  • Immediately reduce heat to a slow simmer.
  • Simmer until beef is tender and onions have disappeared. At least 2 hours, adding more water as necessary to keep beef, tomatoes, and onions covered.
  • Add drained and rinsed canned vegetable.
  • Continue simmering for 1 hour or longer.
  • Add frozen vegetables.
  • Raise heat to high until soup reaches a boil.
  • Reduce heat back to simmer.
  • Add barley or pasta, if using *see notes
  • Simmer until peas are no longer floating, about an hour.
  • Taste and adjust by adding water to dilute flavor or adding bouillon to increase beef flavor.
  • Remove bay leaves.
  • Serve piping hot.

Notes

If you opt to use fresh vegetables for this recipe, I recommend par-cooking your potatoes and carrots prior to peeling and dicing. They will hold their shape a bit better like the canned vegetables would.
Barley or small pasta like acini de pepe or orzo can be added during the last hour of simmering.
If using barley or pasta, remove whatever portion of soup you plan to freeze first. The peas and corn will finish cooking when leftovers are reheated, and pasta or barley can be added during reheating. Cooked pasta and barley reheat poorly in soups after freezing.

Nutrition

Serving: 1Cup | Calories: 189kcal | Carbohydrates: 15.9g | Protein: 21.5g | Fat: 4g | Saturated Fat: 1.5g | Cholesterol: 51mg | Sodium: 513mg | Fiber: 4.3g | Sugar: 2.7g