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! 

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!

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

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. 

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: 

• Lasagna Soup
• Taco Chili
• Crockpot Cheeseburger Soup
• Tuscan Bean Soup
• Green Chile Chicken Soup