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Homemade Vegetable Beef Soup

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Homemade vegetable beef soup - a soul-warming pot full of goodness.
4.5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour
A serving of homemade vegetable beef soup in a white bowl.

Homemade Vegetable Beef Soup – a pot full of soul-warming goodness. The very best thing for lunch or dinner on a chilly evening.

A few weekends ago we had a dreary, rainy, overcast Sunday. It really felt like Fall was on the way.

A serving of homemade vegetable beef soup in a white bowl.

Living in the South, though, I should know better. Fall is a real tease. She shows up for a day, maybe two, then Summer takes over again and the temperatures soar back into the 90’s. Fall and summer compete for our attention for weeks, sometimes months, before Fall ultimately wins out and summer fades away.

Those rare Fall-is-coming days always get me thinking about all the delicious, comforting soups and stews that come with that time of year. One of our favorites is a good, old-fashioned Homemade Vegetable Beef Soup. It’s a dish that will satisfy the strongest need for comfort food. With the added bonus of the wonderful smells that fill your home while the soup simmers away on the stove.

I’ve tried my best to write up an actual recipe of my vegetable beef soup. However, it’s usually a little of this and a little of that. A way to use up some vegetable leftovers…just whatever you have on hand. So, here’s my “un-recipe” for vegetable beef soup. Hope you enjoy it as much as we do!

How to Make Homemade Vegetable Beef Soup

Preparing beef short ribs for soup.

Cut the beef into bite-sized pieces. I was using short ribs this time so I removed the meat from the bones and cut it into pieces.

I also put the bones in to brown with the meat for a little extra flavor. If you do the same, remember to remove the bones before serving. If you use oxtails, leave them whole and remove the meat from the bones before serving.

Heat the oil in a very large dutch oven. Add the beef and cook until browned.

Prepping onions on a cutting board.

Chop a large onion (or 2 or 3 small onions) into about 1/2 inch pieces. Add the onion to the pot.

I just happened to have half a red onion left over in the fridge, so I used that with some regular yellow onion. See? Just use what you have on hand!

Adding diced celery to the soup pot.

Chop the celery and toss it in, too.

Diced potatoes added to pot.

Next up…potatoes! I like lots of potatoes in my veggie-beef soup. The ones in the photo are called “Dutch Yellow” in our grocery store. They’re very small. About 2-3 inches long at the most. The tiny ones I just cut in half and the larger ones in quarters. I don’t even bother to peel them. Just make them bite-size and throw them into the pot.

Adding vegetables to the soup pot.

Add the rest of the vegetables. I had some carrot slices on hand, so I used those. I also added a can of cut green beans, with their juice (it adds a lot of flavor).

Use whatever your family likes. If you like peas, add them! If you want some turnip roots in your soup, then add those. The one thing I always include is tomatoes. At least one can of diced tomatoes with their juice.

Adding beef broth to the pot.

Add the quart of beef broth and enough water to cover all the vegetables and make it, well…soupy.

Mustard seed and celery seed going into the soup.

And last, but not least, the seasonings. I know most of you are going to say, “Huh?” when I say that I add mustard seed and celery seed to my soup. I don’t remember why I started doing that but it sure is good. Just gives a little extra something in the background.

Sometimes I’ll add thyme or a bay leaf. Whatever you like, add that! Also, go ahead and add the salt and pepper. Remember this is a big pot of soup so it’s going to need a good amount of salt.

Stir everything together well. Bring it all to a boil, then reduce the heat to a simmer. Cover the pot and cook for 1 hour or longer.

So good with some garlic bread or, my favorite, cheese toast on pumpernickel. Or just plain old saltine crackers. Even better after sitting overnight in the refrigerator!

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A serving of homemade vegetable beef soup in a white bowl.

Homemade Vegetable Beef Soup

Homemade vegetable beef soup – a soul-warming pot full of goodness.
4.50 from 2 votes
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Course: Soups and Stews
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 306kcal
Author: Lana Stuart


  • 1 pound beef stew beef, oxtails, short ribs
  • 2 tablespoons cooking oil
  • 1 large onion roughly chopped
  • 2 ribs celery roughly chopped
  • 4 cups potatoes in bite-size pieces
  • 1 cup carrot slices
  • 14.5 ounces canned diced tomatoes with their juice
  • 14.5 ounces canned cut green beans with their juice
  • 1 quart beef broth or stock
  • 1 teaspoon mustard seed
  • 1 teaspoon celery seed
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • Water as needed


  • Cut the beef into bite-sized pieces (if using oxtails leave them whole and remove the meat from the bones before serving). Heat the oil in a very large dutch oven. Add the beef and cook until browned.
  • Add the onion, celery, potatoes, carrots, tomatoes and green beans. Add the beef broth and enough water to cover all the vegetables.
  • Add the mustard seed, celery seed, salt, and pepper. Stir well. Bring to a boil. Reduce heat to a simmer. Cover and cook for 1 hour or longer.

Nutrition Information

Serving: 1 | Calories: 306kcal | Carbohydrates: 28g | Protein: 15g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1453mg | Potassium: 971mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3137IU | Vitamin C: 34mg | Calcium: 84mg | Iron: 3mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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  1. It’s been a long time since I’ve had beef stew — this one looks fabulous.
    The step-by-step photos are very helpful and make the recipe so appealing. I’m going to work this recipe into my menu plan for next week. Thanks for sharing.


  2. Yum!! This actually makes me look forward to chilly weather because this is the perfect dish for cold nights on the couch :)

  3. I just love home made soups, with nice crusty bread! This is very close to my recipe! I will have to try it!

  4. I’m with you on having a hankering for a good fall stew, even though our Florida weather is still in the low 90s and likely to remain there for months to come. We don’t even get one of your GA “teases” until November. Love your tip about adding mustard and celery seed and will try it in my next pot of veggie soup.

  5. Hi !! I stumbled over here from Happier than a Pig In Mud’s barnyard bash! I thought it was a comment I had left and didn’t remember!! Great name you got there!! The soup looks heavenly!! I just wish we could get some cooler weather in Texas so I can start cooking up a batch! I hope you will Hop over and check out my blog!!

  6. I’m glad you are able to use oxtail successfully. I’ve given up, too much fat to drain off LOL This soup looks marvelous!

  7. I sure do enjoy checking out your recipes. We seem to have learned how to cook in the same area of the country. I haven’t shown them to Tommy yet, he might make me cook more. Anyway, I enjoy your blog and your pictures are great. Keep up the good work. You have a real talent for this.