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Home » Food » Vegetable Beef Soup (classic, stovetop version)

Vegetable Beef Soup (classic, stovetop version)

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Vegetable beef soup is one of my family’s favorites! And I make my vegetable beef soup out of leftover pot roast.

Closeup of vegetable beef soup in white bowl with spoon

No worries if you don’t have any leftover pot roast, though. You can also make this vegetable beef soup by browning up some stew beef. More on that in a second.👌🏻

Side note: If you’d rather make this in an Instant Pot, I also have an Instant Pot vegetable beef soup here. Same recipe, only with pressure cooking instructions.

It is no secret that I love soup in every season! This vegetable beef soup is Just. SO. Good. It is perfect on a chilly night (or any night, really) with a pan of skillet corn bread.

Ladle dipping vegetable beef soup out of a pot

I modified Better Homes and Garden’s version to use up some leftover pot roast. And it was so good that I added it to our normal rotation.

Vegetable beef soup

Now I make this vegetable beef soup almost every time we have pot roast. It makes such an easy dinner, and it is a great way to make over your leftovers.

two bowls of soup in white bowls on white counter

Ingredients

The ingredient lineup is super simple.

Veggies, herbs, broth and ingredients in small bowls on a white counter

Also, this recipe is very forgiving. If you have a little more, or a little less, of any of the meat or veggies…it is still good! I have thrown in extra veggies as well…some lima beans, black-eyed peas, etc. Whatever I need to use up!

If you don’t have any leftover pot roast, you can pick up some beef stew meat or boneless roast and cut it into cubes. Season it up with a little salt, pepper and garlic powder, and brown it in some olive oil until cooked through. Remove it from the pan, and follow the rest of the recipe as written.

Tools Used to Make This Recipe

Note: These are Amazon affiliate links.

  • Knife and cutting board
  • I am using an enameled cast iron dutch oven. I have also used this pot to make it.
  • Ladle for serving

Vegetable Beef Soup Recipe

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Vegetable beef soup in a white bowl with spoon
5 from 1 vote
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Vegetable Beef Soup

This vegetable beef soup is perfect on a chilly night with a pan of skillet corn bread. My whole family LOVES it!
Course Soup
Cuisine American
Keyword vegetable beef soup
Prep Time 8 minutes
Cook Time 29 minutes
Total Time 37 minutes
Servings 8 servings
Calories 169 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 1 Tablespoon olive oil
  • 1/2 cup diced onions
  • 1 cup celery diced
  • 1 cup sliced carrots
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon marjoram
  • 1 bay leaf
  • 5 cups beef broth or stock
  • 1 can diced tomatoes undrained (14.5 ounces)
  • 2 cups frozen corn kernels
  • 1 cup diced red potatoes
  • 1 cup frozen geen beans
  • 1 pound of leftover pot roast*** diced into bite-sized chunks
  • salt and pepper to taste

Instructions

  1. Heat the oil in the pot for about a minute.
  2. Add the onions, celery, carrots, bay leaf, oregano and marjoram to the pot, and toss in the oil; cook until the veggies start to get tender, about 7 minutes.
  3. Add a pinch of salt and pepper to the veggies and stir.
  4. Add the beef stock, tomatoes, corn, potatoes and green beans to the pot; bring to a boil.
  5. Reduce heat, and simmer until the potatoes are tender, about 18 minutes.
  6. Add the cooked pot roast, and cook until heated through, about 4 minutes.

Recipe Notes

Adapted from Better Homes and Gardens

Nutritional information is approximate and was calculated using a recipe nutrition label generator. 

***If you don’t have any leftover pot roast, you can pick up some beef stew meat or boneless roast and cut it into cubes. Season it up with a little salt, pepper and garlic powder, and brown it in some olive oil until cooked through. Remove it from the pan, and follow the rest of the recipe as written.

Nutrition Facts
Vegetable Beef Soup
Amount Per Serving
Calories 169 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 36mg12%
Sodium 773mg34%
Potassium 592mg17%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 4g4%
Protein 16g32%
Vitamin A 2905IU58%
Vitamin C 10mg12%
Calcium 55mg6%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

I hope that you enjoy this vegetable beef soup recipe! 

Note: This recipe first appeared on A Pinch of Healthy October 12, 2015. It has been updated with new photos.

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Reader Interactions

Comments

  1. Linda says

    November 27, 2022 at 8:29 pm

    I have leftover very tender inside round roast. Would this work?

    Reply
    • Marjorie @APinchOfHealthy says

      December 2, 2022 at 2:34 pm

      Yes, this should work great. Enjoy!

      Reply
  2. Lynn colett says

    December 4, 2021 at 7:45 am

    5 stars
    Used leftover skirt steak
    Beef stock needed extra (jar)

    Very nice meal

    Reply
    • Marjorie @APinchOfHealthy says

      December 9, 2021 at 7:58 am

      I am so glad that you enjoyed it, Lynn.❤️

      Reply

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I am a home cook, recipe developer, coffee drinker and mom of two. My recipes are simple and tasty. I enjoy lots of fresh, healthy food, plus full treats without guilt. Thanks so much for stopping by! Read more here.

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Vegetable Beef Soup