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Beef Vegetable Soup

Old Fashion Beef Vegetable Soup Recipe

This is a hearty beef and vegetable stew. Perfect for cold winter nights. Easy enough to make on a weeknight. Substitute your favorite vegetables if you aren't fond of the ones I used. It would be great with pumpkin or sweet potatoes. This recipe is easily adapted for the slow cooker. After browning meat, transfer to a slow cooker and simmer 4 hours.
Course any meal, dinner, entree
Cuisine American/Southern
Keyword beef, chuck roast, soup, tomatoes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 213kcal
Author Paula Jones


  • 1 and ½ pound chuck roast cubed
  • 4 cups potatoes cubed (about 5 potatoes. I like Yukon gold or red)
  • 16 ounces carrots baby carrots or thickly sliced carrots
  • 1 cup onion diced
  • 28 ounces canned tomatoes diced
  • 28 ounces tomato juice
  • 14.5 ounces green beans drained
  • 7 ounces shoe peg corn drained
  • salt and pepper to taste


  • Brown meat - Heat an 8 quart stock pot or Dutch oven to med-hi. Add oil and saute roast until brown. Stir and brown on all sides of roast. Remove meat to a platter.
  • Cook vegetables - To remaining oil in the pot, add onions and carrots. Cover and cook until the onion is soft, about 5 minutes. Add beef and the juices back to the pan.
  • Simmer - Add salt, pepper, bay leaf, diced tomatoes and tomato juice to the pan and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 1 hour. Add the potatoes and stir. Simmer until the beef and the potatoes are tender about 20 minutes. Add corn and green beans, cook 5 minutes.
  • Remove bay leaf. Ladle into bowls and eat immediately.


Recipe from CallMePMc.com All images and content are copyright protected. 


Calories: 213kcal | Carbohydrates: 25g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 92mg | Potassium: 1040mg | Fiber: 5g | Sugar: 9g | Vitamin A: 7407IU | Vitamin C: 38mg | Calcium: 72mg | Iron: 4mg