Old-Fashioned Vegetable Beef Soup

"Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more."
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by anniesnomsblog photo by anniesnomsblog
photo by Brandy M. photo by Brandy M.
photo by anniesnomsblog photo by anniesnomsblog
photo by Judy OConner photo by Judy OConner
Ready In:




  • Cut meat into small, bite-size (1/2") pieces.
  • In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
  • Set aside on a plate.
  • Chop celery, onion, potatoes, and carrots into bite-size pieces.
  • Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
  • Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
  • Bring to a boil.
  • Reduce heat and simmer uncovered until beef is almost tender, about an hour.
  • Add peas and hot sauce to soup.
  • Cover and simmer until beef is tender, about 30 minutes longer.
  • Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

Questions & Replies

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  1. robino511
    Can I just cook the meat & add it later?
  2. MoltoMissy
    Has anyone made this in a slow cooker?
  3. Adrianna W.
    What if I want the broth to be thicker?
  4. Brian S.
    I want to add fresh grean beans. I was wondering if anyone had done this and the amount you used?
  5. Semi-Retired


  1. Apple2chek
    This was my first time attempting to make a Vegetable Beef Soup, but this recipe made it so easy! And it was OMG delicious!! I omitted the hot pepper sauce for personal preference and added a half can of tomato sauce; I also added extra potato and some cabbage, and it came out wonderful! Thanks for this great
  2. KeKe G.
    After reading the reviews and considering my personal preference, I decided to alter the recipe a wee bit. I used V8 juice instead of water ( I think that adding water to the recipe makes it a tad bit "watery" and it loses its consistency) and I also added an extra can of diced tomatoes. I seared the beef stew with olive oil, lemon pepper, and onion powder and proceeded to cook everything in a crockpot on high for 30 minutes and then turning it to low for about an hour and a half. The outcome was amazing so I gave it 5 stars because it is simple enough for anyone to make and the ingredients are spot on... Thank you for a thoughtless recipe for soup on this cold snowy day!
  3. Mike McCartney
    This is a great vegetable beef soup. I really liked the little touch of spice from the hot sauce. I did add a pint of canned green beans. Thanks for the keeper.
  4. Whisper
    Wow! This was wonderful! It's so tasty and yet easy to make. I left the hot pepper sauce out for dietary reasons, but it was still great. I'll be making this again throughout the winter. Thanks, Inkling, for this recipe.
  5. Noelle Rae
    Finally! I found the recipe i've been looking for. Two small changes when i made it; used fresh garlic and instead of water used 4 cups v8 juice. SO GOOD. THANKS!


  1. Brandy M.
    My tweaks are in the post below
    • Review photo by Brandy M.
  2. kimberlytrainum
    After reading other tweaks, I used low-sodium V8 instead of water. I wanted more beef flavor, so next time I'll throw in an extra bullion cube. I used fresh garlic, browned the onion/celery/stew beef in bacon fat, and added a little worcestershire sauce. SO good!
  3. kennymak
    NO garlic powder! Use fresh garlic and it's great!??
  4. Gerald D.
    I use 32 oz beef broth, cut water by 1/2 cup, just for convenience sake. I get between 8-9 pints, and freeze some to keep on hand.
  5. kbouwens
    I used the entire 32 oz carton of beef broth and reduced the water by 1/2 cup.



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