Vegetable Beef Soup

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Vegetable Beef Soup
Vegetable Beef Soup


Vegetable Beef Soup

Warm, hearty, and packed with flavor, this homemade Vegetable Beef Soup is the perfect comfort meal for chilly days. Made with leftover beef bones and a mix of fresh, frozen, or canned vegetables, this classic beef soup is budget-friendly, nourishing, and incredibly satisfying. It’s a great way to use up extra vegetables while creating a rich, flavorful broth from scratch.

Serve your vegetable beef soup with crusty bread for the ultimate cozy dinner. Whether you’re meal-prepping or feeding the whole family, this easy soup recipe delivers big flavor with minimal fuss.

Vegetable Beef Soup Recipe

Ingredients

  • 2 lbs. beef bones

  • 6 cups water

  • 1 teaspoon salt

  • 2 carrots, divided

  • 2 stalks celery, divided

  • 2 onions, chopped (1 cup, divided)

  • 1 cup corn

  • 2 cups potatoes

  • 1 can diced tomatoes (14 oz.)

  • 1 cup cut green beans

  • 1 cup peas

  • ¼ teaspoon pepper

Directions

  1. Make the broth:
    Add beef bones, water, salt, 1 chopped carrot, 1 chopped celery stalk, and ½ cup onion to a large pot. Bring to a boil. Reduce heat, cover, and simmer for 3 hours.

  2. Finish the broth:
    Remove bones and vegetables; skim the fat from the broth. If there is meat on the bones, remove, chop, and return it to the pot.

  3. Add remaining ingredients:
    Stir in the rest of the carrots, celery, onions, potatoes, corn, green beans, peas, tomatoes, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes or until vegetables are tender.

Makes: 4 (2½-cup) servings



This recipe was adapted from my favorite cookbook Betty Crocker's New Cookbook: Everything You Need to Know to Cook (8th Ed.)

Vegetable Beef Soup

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