Old-fashioned southern Vegetable Beef Soup is like a bowl full of comfort. So much flavor! As we approach the last days of summer, this soup is the perfect way to use up the last remnants of the summer garden.

Vegetable Beef Soup in a large pot.

Pretty much any vegetable can be used in vegetable beef soup- zucchini, squash, lima beans, spinach – whatever you have on hand and you’d like to get rid of. Throw it all in the pot.

Vegetable Beef Soup

My favorite vegetables to put in this soup are corn and okra. If you don’t have fresh, frozen can be used. In fact, Vegetable Beef Soup is perfect for using up those last little bits of vegetables in your freezer.

Type Of Meat

I like chunks of sirloin steak in my soup, but you can easily substitute ground beef.

Spoon scooping soup out of pot.

Freeze For Later

This soup freezes really well so put some away in the freezer. A month from now when school is in full swing and you’re crunched for time, you’ll be glad you did. Add a quick grilled cheese sandwich and you have Southern comfort food at its best.

Soup in a bowl and plate of rolls.

How To Make Vegetable Beef Soup Spicy

If you want you soup spicy, just add a couple shakes of Tabasco Sauce sauce or a few pinches of red pepper flakes.

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Vegetable Beef Soup in a bowl.

More Amazing Soup Recipes

Vegetable Beef Soup

4.67 from 3 votes

By Christin Mahrlig

Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes
Servings: 10
Vegetable Beef Soup is the perfect way to use up the last remnants of the summer garden. Full of tender chunks of beef and lots of veggies.
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Ingredients

  • 1 tablespoon Vegetable oil
  • 2 pounds stew meat or top sirloin steak cut into 1-inch dice
  • salt and pepper
  • 2 (28-ounce) cans whole tomatoes,, undrained and roughly chopped
  • 1 (14.5-ounce) can stewed tomatoes
  • 2 (8-ounce) cans tomato sauce
  • 2 cups chicken broth
  • 1 yellow onion,, chopped
  • 1 celery stalk,, chopped
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 bay leaf
  • 2 small russet potatoes,, peeled and diced
  • 2 carrots,, peeled and chopped
  • 1 cup green beans trimmed and cut into 1 1/2-inch pieces
  • 1 1/2 cups sliced okra
  • kernels from 2 ears of corn

Instructions 

  • Heat oil in a Dutch oven. Season beef with salt and pepper and cook in oil until browned on all sides.
  • Add all tomatoes and tomato juice, chicken broth, onion, celery, sugar. salt, pepper, Worcestershire sauce, Italian seasoning, garlic powder and bay leaf.
  • Bring to a boil and reduce to a low simmer for 1 hour.
  • Add remaining ingredients and simmer for 1 more hour.

Nutrition

Calories: 256kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally posted August 9, 2015.

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17 Comments

  1. Lynnette Peizer says:

    Can you make this soup in an Instant pot?

  2. Melinda says:

    Awesome

  3. Buz says:

    I haven’t made it yet, however, I noticed that there is no sausage in the recipe. Will andouille work? I’m going to try it and I’ll let you know.

  4. Canda Johnson says:

    You said tomato juice in the directions but it is not listed in the ingredients. ??

    1. Christin Mahrlig says:

      That just refers to the tomato juice in the cans of tomatoes.

  5. Patricia says:

    Does it call for 2 28 oz can of whole tomatoes?