Easy One Pot Vegetable Beef Soup Recipe

In this post: Quick and easy one pot vegetable beef soup recipe that takes just a few minutes to put together. Have dinner on the table in less than an hour!

vegetable beef soup in cast iron pot

There are so many good things about this simple vegetable beef soup recipe! It’s made on the stovetop, all in one pot. It’s made with pantry staples, that are easy to find. It’s a family-friendly and healthy meal idea. This vegetable beef soup recipe can be made in advance, and it makes enough for leftovers! And if those reasons weren’t enough, here are a few more. This soup is comforting, hearty, and filling.

vegetable beef soup recipe in blue pot
vegetable beef soup ingredients

Ingredient Notes

I used canned goods (broth, tomato juice, tomatoes) straight off the grocery store shelf. As always, you can customize this recipe according to your family’s tastes.

  • Chuck roast or stew meat are equally delicious.
  • Vegetables: by using bagged shredded carrots, the only chopping required is for the onions.
  • Beef broth and tomato juice are the liquid.
  • Tiny pasta works the best: Orzo, Ditalini, Pastina, or elbows.
  • Seasonings: bay leaf or thyme, salt, pepper, celery salt.
vegetable beef soup in cast iron dutch oven

Substitutions

  • Any vegetables can be added. Use what you have on hand, and adjust the ingredients according to your family’s tastes.
  • Homemade beef broth (see below), low sodium beef broth, beef stock, or bone broth can be used in place of the regular beef broth.
  • An equal amount of instant barley can be used as a substitute for the pasta. Chopped potatoes can also be used.
  • The tomato juice can be swapped out with V8 Juice. Another tasty addition, left in a comment by a reader, is a can of condensed tomato soup.
vegetable beef soup in blue bowls

How to Make

  • Put olive oil in a large soup pot over medium high heat.
  • Add onion and carrots. Stir and cook for 5 minutes.
  • Add stew meat, salt and pepper.
  • Cook until meat is nicely browned, and onions are beginning to turn clear.
  • Add beef broth and tomato juice.
  • Add remaining ingredients except the pasta.
  • Bring to a boil and then add the pasta.
  • Lower heat and gently boil for 15 minutes, stirring occasionally so the pasta doesn’t stick to the bottom of the pan.
  • Cover the pot and turn off the heat. Let sit on the stovetop for 30 minutes.
  • Remove bay leaf or sprig of thyme before serving.
vegetable beef soup in liberty blue bowl

Cooking Tip

When you have this vegetable beef soup assembled and on the stove, the pasta looks very small. Don’t be tempted to add more. It somehow takes on a life of its own! If the pasta expands and makes the soup too thick, just add more beef broth or tomato juice.

blue soup pot graphic

Note: soup making is not an exact science. I have made countless pots of soup, and no two have turned out the same. The measurements in all of my soup recipes are guidelines, and can easily be adjusted according to your family’s tastes.

beef chuck roast in oval pan

Variations

There are two ways to make this vegetable beef soup. The first is to use regular stew meat from your meat counter. This method is explained in the recipe card. If you are short on time, stew meat is the way to go.

How To Make Homemade Broth

The second method is to cook a whole chuck roast, and use that meat, along with the homemade broth, in your soup. The day before you want to serve the soup, cook a 3 lb. chuck roast in the oven. I explain the process in this pot roast recipe. Leave the cooked roast in the roasting pan, and refrigerate the whole thing overnight. When you are ready to make the soup, remove the meat from the pot, and chop it into bite-sized pieces. Skim the fat off the broth, and strain it into a 4-cup measuring vessel. Use the meat and the broth in the soup for an extra rich and hearty taste.

beef chuck roast in black pan with juice

Frequently Asked Questions

Thick slices of warm bread are the perfect side to this soup! You can also make garlic cheese bread, or beer bread. Of course, oyster or saltine crackers are good too!

If you want to freeze this soup, it’s best to fully assemble the soup except for the pasta. You can freeze the whole pot, or divide the soup and freeze one portion in an airtight container. Add the pasta (make sure to adjust the amount) to the remaining portion, cook, and serve.

This delicious soup will keep in the refrigerator for up to 5 days.

More Soup Recipes

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vegetable beef soup in cast iron pot

Easy Vegetable Beef Soup

Quick and easy one pot vegetable beef soup recipe that takes just a few minutes to put together. Have dinner on the table in less than an hour!
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4.80 from 10 votes
Servings: 8 servings
Author: Ann Drake
Prep Time 15 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 1 hour
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Ingredients

  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 1 cup carrots (shredded, firmly packed)
  • 3 lbs. stew meat
  • 32 oz. tomato juice
  • 32 oz. beef broth
  • 1 can Campbell’s Beef Consomme
  • 14.5 oz. can crushed tomatoes
  • 12 oz. bag frozen corn
  • 12 oz. bag frozen green beans
  • 1 bay leaf or fresh thyme
  • salt and pepper
  • 1/2 teaspoon celery salt
  • 3/4 cup tiny pasta (stars, ditalini, or orzo)

Instructions

  • Put olive oil in a large soup pot over medium high heat.
  • Add onion and carrots. Stir and cook for 5 minutes.
  • Add stew meat, salt and pepper.
  • Cook until meat is nicely browned, and onions are beginning to turn clear.
  • Add beef broth and tomato juice.
  • Add remaining ingredients except the pasta.
  • Bring to a boil and then add the pasta.
  • Lower heat and gently boil for 15 minutes, stirring occasionally so the pasta doesn't stick to the bottom of the pan.
  • Cover the pot and turn off the heat. Let sit on the stovetop for 30 minutes.
  • Remove bay leaf or sprig of thyme before serving.

Nutrition

Calories: 423kcal | Carbohydrates: 31g | Protein: 45g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 105mg | Sodium: 948mg | Potassium: 1305mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1026IU | Vitamin C: 34mg | Calcium: 93mg | Iron: 6mg
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