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Beef Vegetable Soup

Jennifer Davick
Prep time 15 mins
Cook time 1 hr, 15 mins

Makes 18 cups

Not sure what to do when you're running out of beef recipes but have a load of beef sitting in the fridge? 15 minutes is all the prep time you’ll need to get this 1-hour dinner simmering. If you don’t have a Dutch oven, you can cook the dish in a large crock pot or soup pot. This beef vegetable crock pot soup recipe is the ultimate comfort food to help keep you warm on a chilly winter night. Pro tip: Make a double batch so you can enjoy some now and freeze the leftovers for a quick meal on a busy weeknight.


  • 1 1/2 pounds beef stew meat
  • 1 tablespoon olive oil
  • 1 (32-oz.) bag frozen mixed vegetables (peas, carrots, green beans, and lima beans)
  • 1 (15-oz.) can tomato sauce
  • 1 (14.5-oz.) can diced Italian-style tomatoes
  • 1 medium-size baking potato, peeled and diced
  • 1 celery rib, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup ketchup
  • 1 extra-large chicken bouillon cube
  • 1/2 teaspoon pepper

How to Make It

  1. Cook meat in hot oil over medium-high heat in a large Dutch oven 6 to 8 minutes or until browned.

  2. Stir in frozen mixed vegetables, next 9 ingredients, and 1 1/2 qt. water, stirring to loosen particles from bottom of Dutch oven. Bring mixture to a boil over medium-high heat; cover, reduce heat to low, and simmer, stirring occasionally, 55 to 60 minutes or until potatoes are tender.

  3. Note: For testing purposes only, we used Knorr Chicken Bouillon cube.

Cook's Notes

An extra-large bouillon cube adds more flavor. If you don't have this size, you can use two regular cubes.