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

*This recipe was originally published in 2012. It’s been updated with new images and more organized information. Enjoy!

vegetable beef soup recipe in blue pot

Why This Recipe Works

  • This soup is made on the stovetop, all in one pot.
  • It’s made with ingredients you have on hand, and that are easy to find.
  • A family-friendly and healthy meal idea.
  • This vegetable beef soup recipe can be made in advance.
  • This recipe makes enough for leftovers!

Key Ingredients

I use 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/Stew Meat
  • Vegetables: by using bagged shredded carrots, the only chopping required is for the onions.
  • Beef broth
  • Tomato juice
  • Pasta: tiny pasta works best.
  • Seasonings: bay leaf or thyme, salt, pepper, celery salt.

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 cast iron dutch oven

How to Make

This vegetable beef soup recipe is made all in one pot, which means easy assembly and less clean-up.

Cooking Instructions

Step 1: Put olive oil in a large soup pot over medium high heat.

Step 2: Add onion and carrots. Stir and cook for 5 minutes.

Step 3: Add stew meat, salt and pepper.

Step 4: Cook until meat is nicely browned, and onions are beginning to turn clear.

Step 5: Add beef broth and tomato juice.

vegetable beef soup in blue bowls

Step 6: Add remaining ingredients except the pasta.

Step 7: Bring to a boil and then add the pasta.

Step 8: Lower heat and gently boil for 15 minutes, stirring occasionally so the pasta doesn’t stick to the bottom of the pan.

Step 9: Turn off the heat and cover. Let sit on the stovetop for 30 minutes.

Step 10: Remove bay leaf or sprig of thyme before serving.

vegetable beef soup in liberty blue bowl

Cooking Tips

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.

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.

The second method is to cook a whole chuck roast, and use that meat, along with the homemade broth, in your soup.

How to make homemade broth

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

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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.

vegetable beef soup in bowl with crackers
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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4.67 from 3 votes
Servings: 8 servings
Author: Ann Drake
Prep Time 15 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 1 hour

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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Recipe Rating




20 Comments

  1. Pamela Turner says:

    4 stars
    I made this for dinner last night after a day of errands and greatly appreciated the ease this recipe came together with very tasty results. I did use small red potatoes (cut into quarters) rather than pasta and simmered for an extra hour because we had time. My husband said it was very yummy and I thought so, too. Thank you!

  2. I use leftover pot roast in my vegetable beef soup, along with
    V-8 juice and some chopped cabbage. Sometimes I’ll use barley instead of rice, pasta or potatoes. My family loves homemade soup! Great comfort food!

  3. Barbara Redwine says:

    Thought I would post another idea for the broth instead of plain tomato juice. I use V-8 juice and it adds a great flavor. I use it in place of tomato juice. I make this quite often on cooler days which are coming to an end, sadly. We’re able to get a few meals out of it since we’re empty nesters.

  4. Cheryl Carrico says:

    5 stars
    I made this vegetable soup for dinner tonight. It is delicious! I followed the directions exactly as stated. Thanks, Ann, for another easy and tasty recipe. This is your second recipe I’ve tried. The first was the potato soup. You might turn me into a cook after all!

  5. Thanks so much for the soup recipes! We’ve had some cooler days this week in Dallas, so the timing was perfect.

  6. Nice fall soup recipe! I’m vegetarian and can totally make this! I always sauté my vegetables in broth with no need of the extra fat in the oil also! Thanks!

  7. Barbara Vance says:

    Ann,
    I will be making this soup this week and adding a little cabbage for my family. Thanks for blogging. Your ideas are appreciated.

  8. Patricia Cesario says:

    I will definitely try your soup and, I love that it can be frozen. I have no doubt it will hit the spot on a chilly day and will make for a quick meal. Thanks. Ann.

  9. Georgia Bingham says:

    Looks delicious! One secret ingredient I use in my tomato based soups is a can of Campbells tomato soup. My cabbage soup, cabbage rolls and vegetable soup have a rich sweet tomato flavor. I use a can of tomato juice just like you too…its the best! Thanks for sharing…😉

  10. Debbie Anthony says:

    5 stars
    Made this on Sunday, yummy!

  11. That looks like a rainy day delight! Yum.

  12. shirley@housepitality designs says:

    Thanks for sharing this wonderful soup recipe….I am always making homemade soup…so this one is one I am going to try out!!…Looks wonderful….

  13. Your soup looks so good! And perfect on these cooler crisp days coming up! Thanks for sharing! :) xo Holly

  14. Linderhof says:

    Looks delicious and there is nothing like a good easy soup!

  15. Love hearty soups when it’s cool weather. This looks very similar to mine. I throw in a ton of veggies, some at the end. Makes me feel like we’re eating healthy. :)

    xo
    Pat

  16. Leigh Powell Hines @Hinessightblog says:

    I love vegetable soup. I put pasta in mine as well.

  17. My family loves soups. This one for sure would be a big winner too! I haven’t prepared my vegetable soups with pasta either! somehting I’ve got to try! Thanks for the recipe!

  18. You could not have posted this on a better day. It’s been rainy & dreary all day today. The perfect time for a bowl of comfort. Thanks for the recipe Ann.

  19. We love vegetable soup, but I’ve never had pasta in it…always had potatoes instead. Going to try this one…thanks for sharing it.

  20. Sweet Posy Dreams says:

    Love vegetable soup. A comfort food that is healthy, too. This looks quite a bit like my vegetable soup only I add potatoes instead of pasta. Wish I could try a bowl of yours for my lunch today!