Homemade Vegetable Beef Soup Recipe

Easiest homemade vegetable beef soup recipe ever! Combines tender beef stew meat, corn, beans, tomatoes, green beans, and pasta in a delicious beef broth for the perfect cold-weather antidote.

About This Vegetable Beef Soup

Everyone in my house loves this recipe- my kids can’t get enough of it. My mom first started making it a few years back when we were visiting my family in Nebraska a lot as my grandparents’ health deteriorated. 

This soup is so easy to make ahead, feeds a ton of people, and freezes well. My mom would often bring the ingredients along with us to make the soup when we arrived since the majority of the ingredients are shelf-stable. 

This hearty soup also yields at least 10 servings, and so it’s a great recipe to batch cook and parse out for lunches all week too. It’s relatively low in sodium and fat and packs a good serving of fiber (thanks to the beans) and vegetables. The cooked carrots add a touch of sweetness, and the pasta adds a nice texture. Overall- this is just a favorite soup around our house so I wanted to share it with you- there are stovetop instructions, instant pot directions and instructions for a slow cooker vegetable beef soup below. 

Related post: Costa Rican Vegetable Beef Stew Recipe

Homemade Vegetable Beef Soup Recipe

Ingredients:

  • 3 pounds beef stew meat, but into large chunks
  • 1/2 cup white onion finely diced
  • 1 tsp cooking oil or butter
  • 1 tablespoon white flour
  • 6 cups water
  • 1 tablespoon salt
  • 3 carrots, peeled and cut into circles
  • 1 cup elbow pasta
  • 1 can kidney beans, drained
  • 1 can pinto beans, drained
  • 1 can diced tomatoes
  • 1 can sweet corn, drained
  • 1 can cut green beans, drained
  • 2 boxes beef broth or 6 cups homemade beef stock

Instructions:

In a small saute pan, heat the oil or butter. Once hot, cook the diced onion on medium heat until translucent. 

While the onion is cooking, brown the beef stew meat on medium-high heat. You can do this stovetop or on the sautee setting in your Instant Pot. Once the chunks of beef are browned, add the onion, salt, and the tablespoon of flour. 

Cover the mixture with water and stir to combine. Cook in a large pot until meat is tender. Slow cook on high for 4 hours, slow cook on low for 6 hours, or pressure cook on high for 20 to 30 minutes and allow the steam to release on its own.

While meat is cooking, bring to a boil the carrots until fork tender. Cook pasta until just done- a good hard al dente.

Once the beef has cooked through, add kidney beans, pinto beans, green beans, corn, carrots, tomatoes, pasta and beef broth. Heat thoroughly to blend flavors. You can boil on the stovetop, pressure cook on high for 5 minutes, or slow cook on high for 4 hours. If you slow cook the soup, don’t add the pasta until the last hour or it will become mushy.

Season with salt and pepper. Serve hot with bread or soda crackers.

 

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Substitutions

You can use frozen corn or frozen green beans in place of canned for this recipe. 

You could use shredded beef in place of the beef stew meat. 

You could also use a chuck roast or ground beef in place of the stew meat. 

Variations

There are as many variations on this recipe as there are recipes. I pretty much stick to this recipe when I make it, however. 

Serving Suggestions

We serve this soup with soda crackers. I also love to make this Simple Crusty Bread recipe with butter and serve it as a side dish.  This is also a great recipe to serve with white rice. 

Related post: Tons of Easy and Delicious Foods To Eat With Rice

FAQ

How long does vegetable beef soup last in the refrigerator? – This soup definitely keeps for a week in an airtight container. I’ve kept it for up to 10 days.

Is vegetable beef soup good for you? – Overall I would say yes! There is lots of protein, fiber, and vegetables. But it all depends on what diet you are following and what your individual dietary needs are. 

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Printable Recipe

Yield: 12 servings

Homemade Vegetable Beef Soup Recipe

Homemade Vegetable Beef Soup Recipe

The homemade vegetable beef soup recipe combines tender beef stew meat, corn, beans, tomatoes, green beans, tomatoes and pasta in a delicious beef broth for the perfect cold-weather antidote.

Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes

Ingredients

  • 3 pounds beef stew meat, but into large chunks
  • 1/2 cup white onion finely diced
  • 1 tsp cooking oil or butter
  • 1 tablespoon white flour
  • 6 cups water
  • 1 tablespoon salt
  • 3 carrots, peeled and cut into circles
  • 1 cup elbow pasta
  • 1 can kidney beans, drained
  • 1 can pinto beans, drained
  • 1 can diced tomatoes
  • 1 can sweet corn, drained
  • 1 can cut green beans, drained
  • 2 boxes beef broth or 6 cups homemade beef stock

Instructions

  1. In a small saute pan, heat the oil or butter.
  2. Once hot, cook the diced onion on medium heat until translucent. 
  3. While the onion is cooking, brown the beef stew meat on medium-high heat.
  4. You can do this stovetop or on the sautee setting in your Instant Pot.
  5. Once the chunks of beef are browned, add the onion, salt, and the tablespoon of flour. 
  6. Cover the mixture with water and stir to combine.
  7. Cook in a large pot until meat is tender. Slow cook on high for 4 hours, slow cook on low for 6 hours, or pressure cook on high for 20 to 30 minutes and allow the steam to release on its own.
  8. While meat is cooking, bring to a boil the carrots until fork tender.
  9. Cook pasta until just done- a good hard al dente.
  10. Once beef has cooked through, add kidney beans, pinto beans, green beans, corn, carrots, tomatoes, pasta and beef broth.
  11. Heat thoroughly to blend flavors.
  12. You can boil on the stovetop, pressure cook on high for 5 minutes, or slow cook on high for 4 hours. If you slow cook the soup, don't add the pasta until the last hour or it will become mushy.
  13. Season with salt and pepper. Serve hot with bread or soda crackers.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 341Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 115mgSodium: 1179mgCarbohydrates: 20gFiber: 4gSugar: 4gProtein: 44g
Please double-check this information with your favorite nutrition calculator.

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