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Homemade Vegetable Beef Soup

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Hearty Homemade Vegetable Beef Soup

It’s January, snow is in the forecast for this weekend, and I’m in the mood for a giant pot of Homemade Vegetable Beef Soup!  My mom always made soup while I was growing up.  Mom kept a sealed container in the freezer and whenever she had a tiny bit of leftover vegetables or tomatoes, she would put it in the bucket and save it for the next time she made soup.

 

Hearty Homemade Vegetable Beef Soup

Many years ago when I went out on my own, this was a recipe I had to have.   I’ve tweaked it a bit over the years and think this is the best yet!  This recipe makes A LOT of soup.  Many freezer containers were filled and the crusty bread sliced.  Yum!

 

 

Homemade Vegetable Beef Soup

I cannot begin to count the times I’ve made this soup over the years.  Each time it taste just a little different, but in a good way.  The recipe is easily adaptable to whatever vegetables you have on hand.  The broth is rich and tomatoey with plenty of herbs and flavor.

 

Homemade Vegetable Beef Soup
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Homemade Vegetable Beef Soup

Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Course: Soup
Author: Tricia
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A family favorite for years and years. It makes a lot of soup but freezes beautifully.

Ingredients

  • 1 small chuck roast, cut in bite sized pieces, fat discarded
  • 2 medium cloves garlic, minced
  • 2 tablespoons olive oil
  • 32 ounces beef broth, low sodium
  • 26 ounces beef stock, low sodium
  • 1 (14.5-ounce) can Stewed Italian styled tomatoes
  • 1 (14.5- ounce) can diced tomatoes with basil and garlic no salt
  • 1 (19-ounce) can of Progresso Tomato Basil Soup
  • 1 (28-ounce) can of crushed tomatoes with Italian Herbs
  • 1 teaspoon seasoned salt
  • 2 bay leaves
  • 1 tablespoon Herbes de Provence
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • Freshly ground pepper
  • 1 large onion, chopped
  • 4 or 5 fresh carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 1 zucchini, chopped
  • 6 ribs of celery, chopped
  • 1 (16-ounce) bag frozen green beans
  • 1 (14.5-ounce) bag frozen corn
  • 1 (14.5-ounce) bag frozen peas
  • Add water if needed up to 2 cups

Instructions

  • Brown the chopped chuck roast in olive oil until browned on all sides. Add the garlic and sauté for a minute. Add canned tomatoes, soup and broths.
  • Season to taste with all seasonings listed.
  • Cover and simmer while preparing the fresh vegetables. Slice and cut celery, carrots, potatoes, onion and zucchini and add to meat. Simmer about 1 hour.
  • Stir in all frozen vegetables and simmer for 2 hours or until vegetables are cooked.
  • Discard bay leaves and check the seasoning.
  • Freezes very well.
Thanks so much for stopping by!
Tricia

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21 Comments

  1. Janice House says

    January 10, 2019 at 10:44 pm

    Homemade vegetable beef soup – finished product was fine , I was a little afraid it would taste too Italian, not so, but may use full body tomatoes and broth instead of the low salt next time. Love veggies so it was right up my alley! Thanks for the recipe!

    reply to this comment >
    • Tricia Buice says

      January 11, 2019 at 7:19 am

      Thanks for the feedback Janice. Such a great soup for these cold winter days 🙂

      reply to this comment >
  2. Janice says

    January 10, 2019 at 10:42 am

    what size cans of tomatoes are you using for all these different cans in your homemade vegetable beef soup

    reply to this comment >
    • Tricia Buice says

      January 10, 2019 at 12:33 pm

      Hi Janice – I’ve updated the recipe to reflect the correct amounts. If you can’t buy cans in those exact amounts, I would just use what you can find. No worries – this is a pretty easy recipe that’s hard to mess up. Thanks!

      reply to this comment >
    • Janice House says

      January 10, 2019 at 1:09 pm

      thanks for answering so prompt, I have it simmering right now. I like all the different ingredients in it, although I may leave out some of the spices next time, because I am thinking it is going to taste to Italian for my family. Everything else sounds great though! Have a great day!

      reply to this comment >
      • Tricia Buice says

        January 10, 2019 at 2:04 pm

        Thanks Janice – I wish I had a pot of this soup simmering away on the stove today! Enjoy and thanks again.

        reply to this comment >
  3. S Laffey says

    December 31, 2018 at 2:43 pm

    Have you tried making this in a crock pot?

    reply to this comment >
    • Tricia Buice says

      December 31, 2018 at 6:19 pm

      No I haven’t tried that Sandra. I don’t think it would fit in my crock pot as it makes a lot of soup.

      reply to this comment >
  4. Marisol says

    October 31, 2018 at 2:35 am

    This recipe is exactly what I was looking for, thank you! I would like to try cooking it in a crockpot/slowcooker…any suggestions on time and temperature? Thanks again!

    reply to this comment >
    • Tricia Buice says

      October 31, 2018 at 7:34 am

      Hi Marisol. This recipe makes so much soup it won’t fit in a slow cooker. You would need two slow cookers or divide it in half and freeze some and cook some. I would still sauté the beef first and then cook on high for about 4 hours or until the potatoes are soft, or on low for 8 hours. My crockpot / slow cooker cooks much faster than many other brands, so you’ll need to adjust for your own temps as well. Good luck and thank you so much!

      reply to this comment >
  5. Denise Schroeder says

    October 28, 2018 at 6:24 pm

    In this recipe for Vegetable Beef Soup I wonder about the sizes of tomato cans, 15 oz or 32 oz?

    reply to this comment >
    • Tricia Buice says

      October 30, 2018 at 9:24 am

      Hi Denise – sorry to be late in responding, we were traveling. Use 14.5 or 15 ounce cans. I’ll update the recipe – thanks for asking such a great question!

      reply to this comment >
  6. Veronica D. says

    September 21, 2018 at 11:31 am

    2 questions:
    1. Our freezer space is limited. Is this something I could can in the pressure cooker?
    2. Instead of canned diced tomatoes can I use fresh?
    Looks like some experimenting may be in order.

    reply to this comment >
    • Tricia Buice says

      September 21, 2018 at 3:13 pm

      Hi Veronica – I don’t think you can home-can anything with beef in it like this. I would check with the experts on this. I am not very knowledgeable about canning processes. Fresh tomatoes are fine to substitute! Enjoy and make variations as you want, it’s all good!

      reply to this comment >
  7. Joyce Shelton says

    January 9, 2015 at 2:05 pm

    How many people does the pot of vegetable beef soup feed? I’m having 7 people. Some may want seconds.
    Also, what kind of dessert would pair well with the soup?

    reply to this comment >
    • Tricia Buice says

      January 9, 2015 at 9:31 pm

      Hey Joyce! This soup feeds a lot. You will have plenty for 7-10 people to all have seconds – maybe thirds. I always freeze several containers – and it does freeze very well. No worries on having enough. Enjoy!

      reply to this comment >
  8. Sara says

    December 28, 2014 at 8:05 am

    Made this and my picky family LOVED it! Going to try it in the crockpot soon. Thank you!!

    reply to this comment >
    • Tricia Buice says

      December 28, 2014 at 6:01 pm

      Yeah! Thanks so much for letting me know. This has been one of our family favorites for years and years. Happy New Year Sara!

      reply to this comment >
  9. Anonymous says

    October 30, 2013 at 7:00 pm

    How much beef broth and beef stock do I use for this?

    reply to this comment >
    • Tricia Buice says

      October 31, 2013 at 4:20 pm

      It varies sometimes due to the size of the roast, potatoes, etc. But as a starting point I would use one 32oz carton beef broth and one 26oz carton beef stock. Add water if it's still too thick, or use less broth in the beginning if it looks like way too much. The potatoes will swell and soak up some of the liquid, etc. Hope this helps and hope you love as much as we do!

      reply to this comment >
  10. Bri Morrison says

    January 9, 2011 at 10:45 pm

    My mom always has a ziploc bag in the freezer which she uses to store her leftover vegetables that will go into her next pot of soup. So any leftover black-eyed peas or green beans (drained) get tossed into the same ziploc bag. Then when she makes vegetable soup she just throws in the whole bag!

    reply to this comment >

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