bowl of soup with carrots, onions, and beef

Vegetable Beef Soup

Vegetable Beef Soup is one of my favorite nourishing and warming hearty soup recipes. It comes together fast and tastes like it cooked all day. In the cooler months, I make this vegetable beef soup on repeat! It’s filling and satisfying.

The secret to making this soup is using the Instant Pot to cut way down on cooking time, just like in my Instant Pot Chicken Soup. But if you don’t have an Instant Pot, don’t worry! I’ve got slow cooker directions below.

hot bowl of soup with beef and vegetables

Making Vegetable Beef Soup in the Slow Cooker

Yes, you can also make this soup in the slow cooker or crock pot. Simply prep the ingredients as written. However, instead of adding the ingredients to the Instant Pot, put them in your slow cooker instead. The results will be same – a delicious and hearty vegetable beef soup – but it’ll just take longer to cook.

For best results, cook your vegetable beef soup in the slow cooker on low for about 6 to 8 hours. The beef and veggies will become tender.

rich, hearty vegetable beef soup

Can You Freeze Vegetable Beef Soup?

You can absolutely freeze this vegetable beef soup. In fact, freezing soup for later is one of my favorite ways to bank meals. When life gets busy or you didn’t have time to meal prep, defrost this yummy soup for a ready-made meal.

For best results, freeze this soup in large silicone ice cube trays, then pop the cubes out and store them in a freezer bag. Or, store frozen in glass-lock containers. The containers are tempered so the glass won’t crack.

bowl of soup with carrots, onions, and beef

How to Make Vegetable Beef Soup

Making this Vegetable Beef Soup couldn’t be much easier! For best results, cut everything into bite size pieces. They’ll cook more evenly that way.

  • Prep and dice the carrots, celery, yellow onion, and mushrooms. Then, cut the beef into small pieces about 1/2-inch across. Add all of this to the Instant Pot.
  • Pour the beef broth into the Instant Pot.
  • Add the bay leaves and fish sauce, if desired.
  • Set the Instant Pot to 20 minutes manual (high).
  • Let the pressure release naturally. Or, use the quick release. Caution: The steam is super hot!
  • Taste the soup, and season to your liking with salt and pepper.

Tips and Substitutions

If you can’t find a good quality beef broth, it’s okay to substitute with chicken broth. My Instant Pot Bone Broth also works. I usually opt for low sodium pre-made broth

This Vegetable Beef Soup is packed with protein from the beef. If you want less meat, decrease it to one pound. Add an extra carrot and celery stalk for extra bulk.

To make this into vegetable soup, leave out the beef. Swap in vegetable broth, and skip the fish sauce. You may want to add diced tomatoes for a richer flavor.

vegetable beef soup in a white bowl

Other Delicious Soup Recipes

bowl of soup with carrots, onions, and beef

Vegetable Beef Soup

Course: Soup
Cuisine: American, Beef, Crock Pot, Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Paleo, Veggies, Whole30
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 197 kcal
Author: Steph Gaudreau

Vegetable Beef Soup is one of my favorite nourishing and warming hearty soup recipes. It comes together fast and tastes like it cooked all day. See how!

Print

Ingredients

  • 1.5 lb pot roast or stew beef, 1/2-inch pieces or smaller
  • 1 onion diced
  • 3 stalks celery diced
  • 3 carrots medium, diced
  • 6 oz brown or white mushrooms chopped
  • 4 cups beef broth or chicken broth, low sodium
  • 1 bay leaf
  • 1 tsp fish sauce optional
  • salt and pepper to taste

Instructions

  1. Combine the diced beef, onion, celery, carrots, and mushrooms in the Instant Pot.

  2. Pour the broth into the Instant Pot. Add the bay leaf and fish sauce (optional). 

  3. Put the lid on the Instant Pot. Set the timer to 20 minutes on Manual (High). After cooking is finished, let the pressure vent naturally for about 15 minutes. Or if you're in a hurry, quick release the pressure. (Caution: the steam is very hot!)

  4. Remove the bay leaves and discard. Taste the broth. Adjust the seasonings with salt and pepper, to taste. Makes approximately 7 cups.

Recipe Notes

  • This soup freezes well. 
  • To make this recipe in a slow cooker, combine all the ingredients in your slow cooker. Cook on low for 6 to 8 hours. 
  • My recipes are all in a meal planner. Check it out!

 

Nutrition Facts
Vegetable Beef Soup
Amount Per Serving
Calories 197 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Cholesterol 73mg24%
Sodium 494mg21%
Potassium 963mg28%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 29g58%
Vitamin A 5185IU104%
Vitamin C 4.4mg5%
Calcium 39mg4%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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bowl of beef soup with vegetables

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Hi, I'm Steph!

Nutrition and fitness coach for women, Lord of the Rings nerd, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.

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