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This hearty vegetable beef soup recipe is made with tender chunks of beef, a rich tomato based beef broth, and a variety of mixed vegetables. The perfect soup for those chilly days!
Vegetable Beef Soup
A beef chuck roast is slow cooked over the stovetop until nice and tender. The natural beef broth is mixed with a tomato base for a flavorful broth that is perfectly paired with a variety of mixed vegetables including potatoes and onions. This is such a hearty feel good soup for those days that you just want something warm.
What Type of Beef can be used in Soup
The best beef cut for stews and soup is the chuck roast. Chuck roast has a good amount of collagen and when slow-cooked will be nice and tender, which is perfect for soup. Another option similar to the chuck roast is a round roast. Either a bottom or a top round roast is a good option that will be tender and full of flavor. Other options that would work well include sirloin and brisket, however these are likely to be more expensive.
How to Make Vegetable Beef Soup
In a Dutch oven, heat the olive oil and then add the cubed beef and season with salt and pepper to taste. Cook the beef for about 2-3 minutes per side until brown.
Next, add in the diced onion and cook for another 2 minutes.
Add the diced potatoes into the Dutch oven with the beef. Next, pour in about 4 cups of water or enough to cover the potatoes.
Bring to a boil and cook for about 20 minutes until the potatoes are tender and fully cooked. Keep the beef broth along with the potatoes and beef in the Dutch oven when finished cooking.
To the Dutch oven, add the mixed vegetables, V-8 juice, ketchup, oregano, and salt and pepper to taste. The ketchup will help to thicken the consistency of the broth.
Finally, bring the soup to a boil, reduce heat, and simmer for 20-25 minutes with the lid on. Let cool slightly before serving and enjoy.
Vegetable Beef Soup
This hearty vegetable beef soup recipe is made with tender chunks of beef, a rich tomato based beef broth, and a variety of mixed vegetables. The perfect soup on those chilly days!
- 1 2.5-3.0 lb beef chuck roast (cut into 1 inch cubes)
- 1 tbsp olive oil
- 2 medium Russet potatoes (peeled and cubed)
- 4 cups water
- 24 oz frozen mixed vegetables
- 1/2 onion (diced)
- 1 11.5 oz can V8 juice
- 1/2 cup ketchup
- 1 tbsp oregano
- salt & pepper (to taste)
Brown the Roast:
In a Dutch oven, add the olive oil, the cubed beef, and season with salt and pepper to taste.
Cook the beef for about 2-3 minutes per side until brown.
Add in the diced onion and cook for another 2 minutes.
Cook the Roast and Potatoes:
Add the diced potatoes into the Dutch oven with the beef.
Pour in about 4 cups of water or enough to cover the potatoes.
Bring to a boil and boil for about 20 minutes until the potatoes are tender and fully cooked. Keep the liquid in the Dutch oven when finished cooking.
Make the Soup
To the Dutch oven, add the mixed vegetables, V-8 juice, ketchup, oregano, and salt and pepper to taste.
Bring to a boil, reduce heat, and simmer for 20-25 minutes with the lid on.
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