Bootleg Vegetable Beef Soup is so like shooting fish in a barrel to make, either on the stovetop or in the slow cooker. This healthy soup recipe is loaded with tender chunks of beefiness, hearty veggies and is simmered in a rich love apple broth. An easy, cozy, satisfying meal that'due south perfect to enjoy during the wintertime season!

vegetable beef soup served in bowls with spoons

There's naught more comforting than a warm and tasty bowl of soup! My family loves craven noodle soup, taco soup, and this simple, yet delicious vegetable beef soup. This soup is packed with protein and is a great fashion to swallow more veggies besides!

I think, the best soups are those stick to your ribs kind of soups! You know the ones that warm your bones and really fill yous up! This vegetable beef soup is about as filling and satisfying as it gets, with a variety of colorful veggies and melt-in-your mouth beef. Information technology'south a MUST brand soup for a dank day!

Ingredients for vegetable beefiness soup recipe

One of the best things about veggie beef soup is that it's completely versatile. I've listed the ingredients I typically utilize, but feel complimentary to substitute or completely get out out any ingredient to suite your family'due south taste preference. Here's the lineup:

  • Boneless beef chuck. Beefiness chuck is the best (and least expensive) meat to use in beef soup or stew. Beefiness stew also works. Encounter below for a section all most the best meat to use in beef soup or stew.
  • Vegetables. This soup recipe includes a hearty dose of nourishing veggies! We're using carrots, an onion, tomatoes, potatoes, and peas.
  • Seasonings. Dried thyme, a bay leaf, garlic and salt requite this soup tons of delicious flavor. Feel free to throw in other favorite seasonings if you'd like – Italian seasoning, basil and oregano are all great choices.
  • Goop. I similar to cook my vegetable soup in beefiness broth for extra flavour. I suggest using low-sodium broth, so you're able to command the saltiness of the soup.

How to Make Vegetable Beef Soup

At that place are two easy options for how to brand vegetable beefiness soup. You tin can let the soup simmer all day in your slow cooker or you can merely add the ingredients to a large pot and cook this recipe on the stovetop. Either mode is super simple! Here's a quick rundown of both methods, but for the full, printable recipe, reference the recipe carte du jour at the bottom of the page.

Crockpot vegetable beefiness soup

The simplest fashion to make this soup recipe is in the slow cooker. It'due south so like shooting fish in a barrel to throw everything in, cover and cook! It is not a must to brown the beef ahead of time. However, even though it adds an extra step, information technology is well worth it to me. The meat will develop an incredibly flavorful and delicious exterior.

  1. Brown beef. In a big skillet, oestrus olive oil (or avocado oil) over medium-loftier heat. Add the beef and season with salt and pepper. Brown the beef on all sides. You're not cooking the meat all the way through, just letting it develop squeamish coloring all the manner around.
  2. Add together ingredients to slow cooker. Now, add all ingredients, except the peas, to the Crockpot. Stir to combine, cover and cook on low for 8 to ten hours or high for iv to 5 hours.
  3. Serve. Once fully cooked, remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley, if you'd like and enjoy!

Stovetop instructions

You tin can too totally brand this veggie beefiness soup on the stovetop also!

  1. Brown beef. Heat about 1 tablespoon olive oil in a large soup pot or Dutch oven over medium-loftier heat. Season the beefiness with table salt and pepper. Place half of the beef in the skillet in a unmarried layer. Cook for iii-iv minutes per side or until browned. Transfer browned beef to a plate, cover to continue warm. Echo the process with the remaining beefiness.

  2. Sauté veggies. In the aforementioned (now empty) pot, add a bit more than oil and the onion and carrots. Cook for 4-5 minutes or until softened. Add the garlic and cook for xxx seconds.

  3. Simmer soup. Now, add in the beef, tomatoes, broth and seasonings. Boil and then subtract heat to bring to a low simmer. Comprehend and simmer for about 30 minutes; stir occasionally.  or until beef is tender.

  4. Add together potatoes. Afterward the initial thirty minutes of simmering, add the potatoes to the soup, cover and continue to simmer for an additional xx minutes or until tender.

  5. Stir in the peas. Add the peas, stir and cook for about five minutes.

  6. Serve. Flavor the soup to gustatory modality with salt and pepper. Discard bay leaf. Garnish with fresh parsley and serve with rolls or a nice chunk of crusty staff of life to soak up all of that incredible broth!

making vegetable beef soup in the slow cooker

best meat to use for vegetable beef soup

For beef soup or stew, in that location is no better cut of meat than chuck! Buy a thick chuck pot roast and cut it into chunks for the best tender season.

Chuck roast is a tougher cutting of meat than sirloin or rib roast which really benefits from pressure cooking or slow cooking. Pressure level cooking or wearisome cooking breaks down tough fibers, so the beef pieces get dainty and tender.

Stew Meat is another option that works. Beef stew meat is typically a mixture of bits and pieces some bits can have a different texture when stewing. You might also detect that you cease upwards with some pieces that are very lean and and then some that are not.

Due to the consistent texture and marbling throughout, I definitely notice that chuck is the best for vegetable beefiness soup or a stew recipe.

Tips For Making Vegetable Beefiness Soup

You may take tried other vegetable beef soup recipes, but this i is seriously the all-time and it comes together with very piffling effort, but here are few tips to consider.

  • Stovetop cooking. If making this soup on the stovetop, exist enlightened that information technology needs to simmer for at least an hr for the meat to become tender, so plan accordingly!
  • Time-saving tip. To save time, purchase pre-cutting onion and carrots in either the produce or freezer department. No need to thaw earlier sautéing. You can also use pre-minced garlic from a jar.
  • I use frozen peas, but if you prefer to use fresh, that will work fine.
  • I use boneless chuck roast meat for this soup, equally information technology will get tender during cooking. You tin likewise use beef stew meat in this recipe. The benefit of stew meat is that it comes precut, making information technology a time saver. When buying the meat, look for a white marbling of fat throughout the meat, it will be more than tender.

Vegetable Beefiness Soup Recipe Variations

This is such a versatile recipe. You tin easily change upward the ingredients to include your favorites!

  • Footing beef. Experience gratis to utilise ground beef instead of the beefiness chuck roast. I would suggest using about 1 1/2 pounds. If using the stovetop instructions, you won't need to simmer as long, and then skip the first xxx minutes of simmering and jump right to the stride of adding the potatoes.
  • Vegetables. For even more veggie goodness, try adding nearly 1/2 to 1 loving cup frozen corn and/or frozen green beans when adding the peas.
  • Tater diversity. Apply any favorite potato for this recipe. I used Russet potatoes, merely red potatoes or Yukon Gold also work great.

Is vegetable beef soup healthy?

In my opinion, this detail version of vegetable beef soup is actually nutritious. Healthy is subjective and means something different to anybody, but this soup is packed with good-for-you ingredients. We've got loads of veggies with enough of complex carbs and high-protein beefiness, so information technology is a counterbalanced repast. And for one big basin, the calories and fat are actually great!

cooked vegetable beef soup in a slow cooker with a ladle

Tin Vegetable Beefiness Soup Be Made ahead of time?

Soup is great for making in advance, and this easy vegetable beef soup is one of the best because the flavors just get better every bit information technology sits. I love to meal prep this soup on the weekend, and and then simply reheat throughout the week for easy lunches and dinners.

Storing and reheating beef soup

  • To Store. Once completely cool, store soup in an airtight storage container. Information technology keeps well in the fridge for up to 4 to 5 days.
  • To Reheat. Rewarm leftovers in a large pot on the stovetop over medium-depression heat, calculation a bit more broth or water, as needed. Yous tin can too reheat this soup in the microwave until hot.
  • To Freeze. Place leftovers in an airtight freezer-prophylactic storage container or bag, and store in the freezer for up to 3 months. Exist certain to characterization the soup with the date, so you know when it went into the freezer. Let thaw overnight in the fridge before reheating.

Recommended Tools For Making Vegetable Beef Soup

  • Programmable Slow Cooker – I dearest that this slow cooker is affordable and can be programmed. It too holds 6 quarts, which is a great size for near things that I make.
  • Ladle – A good ladle is a must when you brand soup equally oftentimes as I do! It'southward the best manner to fill your bowls and storage containers with soup.
  • Sharp Chef'due south Knife – Peachy for chopping vegetables for this soup! Ane of the almost of import tools to accept in your kitchen.
  • Dutch Oven – If yous determine to make your soup over the stovetop, y'all'll need a large soup pot or a dutch oven. This ane is a favorite of mine.

Yous just can't go wrong with this soup – it's loaded with color, flavor and texture and will satisfy even the biggest appetites.

bowl filled with vegetable beef soup that includes carrots, potatoes and peas

If you try this Slow Cooker Vegetable Beef Soup recipe, allow me know! Go out a comment and if your family unit loves them equally much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your cosmos. It'south and then fun to see what you lot're cooking! Be certain to subscribe to our mailing listing to receive more healthy delicious recipes straight to your inbox.

Vegetable Beef Soup

Yield: 4 servings

Prep Time: 5 mins

8 hrs

Total Time: 8 hrs 5 mins

Bootleg Vegetable Beef Soup is made so easy either on the stovetop or in the irksome cooker. It's loaded with tender chunks of beefiness, hearty veggies and is simmered in a rich lycopersicon esculentum broth. An easy, cozy, satisfying meal that's perfect to savour during the wintertime season!

  • 1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces
  • ane medium onion, chopped
  • 3 medium carrots, cut into 1/2-inch thick slices
  • ii-3 cloves garlic, minced
  • 2 ( 14.five ounce) cans diced tomatoes, not drained
  • 1 loving cup beefiness goop or water
  • 1/2 teaspoon salt
  • 1/two teaspoon dried thyme
  • 1 bay leaf
  • ii modest potatoes, peeled and cut into 1/2-inch cubes
  • i/2 loving cup frozen peas
  • Fresh parsley sprigs, optional for garnish

  • To brown beef first: In a large skillet, heat i tablespoon olive oil over medium high. Add the beef and sprinkle with 1 teaspoon salt and pepper. Brown the beef on all sides, assuasive it to develop nice coloring on all sides. Once the beef is lightly browned (it won't be all the way cooked through), remove information technology to the slow cooker.

  • In a 3 one/ii to 4 quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, chopped onion and minced garlic. Sprinkle with salt and thyme. Add together bay leafage, tomatoes with juices and water. Stir until all ingredients are combined.

  • Cover; melt on low-rut setting for viii to 10 hours or on high-heat setting for four to v hours.

  • Remove and discard bay leaf. Stir in peas and garnish with parsley, if desired.

Storing and reheating:

  • To Store. Once completely cool, shop soup in an airtight storage container. It keeps well in the fridge for up to 4 to 5 days.
  • To Reheat. Rewarm leftovers in a large pot on the stovetop over medium-low heat, adding a bit more goop or h2o, as needed. You can as well reheat this soup in the microwave until hot.
  • To Freeze. Place leftovers in an airtight freezer-condom storage container or bag, and shop in the freezer for upwards to 3 months. Be sure to label the soup with the engagement, and then you lot know when information technology went into the freezer. Permit thaw overnight in the fridge before reheating.

Stovetop Instructions:

  • Brown beefiness. Heat near i tablespoon olive oil in a large soup pot or Dutch oven over medium-high heat. Flavour the beefiness with salt and pepper. Place half of the beef in the skillet in a unmarried layer. Cook for iii-4 minutes per side or until browned. Transfer browned beef to a plate, cover to keep warm. Echo the procedure with the remaining beef.
  • Sauté veggies. In the same (now empty) pot, add a bit more than oil and the onion and carrots. Cook for iv-5 minutes or until softened. Add the garlic and melt for xxx seconds.
  • Simmer soup. Now, add in the beef, tomatoes, goop and seasonings. Boil and then decrease estrus to bring to a depression simmer. Comprehend and simmer for nearly 30 minutes; stir occasionally.  or until beefiness is tender.
  • Add potatoes. After the initial 30 minutes of simmering, add the potatoes to the soup, cover and continue to simmer for an additional 20 minutes or until tender.
  • Stir in the peas. Add together the peas, stir and cook for about 5 minutes.
  • Serve. Season the soup to sense of taste with common salt and pepper. Discard bay foliage. Garnish with fresh parsley and serve with rolls or a nice chunk of crusty bread to soak upwards all of that incredible broth!

*This recipe tin hands be doubled to feed a crowd and to have leftovers.

Serving: 1 serving , Calories: 344 kcal , Carbohydrates: 31 g , Protein: 28 g , Fat: fourteen k , Saturated Fat: 6 g , Cholesterol: 78 mg , Sodium: 714 mg , Potassium: 1420 mg , Fiber: 7 g , Sugar: nine m , Vitamin A: 8029 IU , Vitamin C: 43 mg , Calcium: 139 mg , Atomic number 26: 8 mg