This hearty and flavorful Vegetable Beef Soup can be made with left over roast or prime rib and is ready in about an hour. It is full of veggies and truly a hug in a bowl that will warm your family up on the chilliest of days! If you love soup like I love soup be sure to check out some of my other recipes like this Dairy Free Ham and Potato Soup or this Creamy Taco Soup or this Glass Noodle Ramen.

Why You'll Love This Recipe

A bowl full of hearty beef and vegetables all in a nutritious beef bone broth base made with simple ingredients that you most likely have in your kitchen right now! You can either use pre-cooked leftover beef or quickly brown your beef in olive oil. It's the most satisfying, one pot meal thats bursting with flavor. What's not to love?

Ingredients You Will Need

Beef: I used leftover rib roast but you can also use roast beef or rib eye steak.

Olive oil: Olive oil stands out as an excellent choice for sautéing, adding richness and enhancing the natural flavors of foods with its versatility.

Onion: I prefer yellow onion for this recipe as it has a bolder flavor than sweet onions but you can certainly use sweet if you prefer.

Celery: CeIery is a nutrient rich, low calorie food that has fiber and vitamin K, small amounts of A and C, calcium and iron. It is an essential ingredient for making Mirepoix which is an aromatic base of celery, carrots and onions.

Garlic: Fresh is best for obtaining a little stronger touch of garlic flavor than the sweeter touch you would obtain from powder.

Baby whole potatoes: Baby Whole Potatoes are a starchy root vegetable. They are small, bite sized potatoes that have a more concentrated flavor making them ideal for salads, baked, roasted or pan fried.

Carrots: A root vegetable that is the perfect candidate for roasting, infusing a soup with a natural sweetness and robust flavor.

Peas: I use frozen peas in this recipe as they are super easy to use and have a deliciously sweet flavor profile.

Beef bone broth: I'm a huge fan of adding bone broth over regular broth whenever I can to get all the nutritional benefits it provides. You can absolutely use regular broth instead.

Tomato pasta sauce: You can use your favorite pasta sauce for this recipe.

Thyme: Is a pungent herb that can withstand longer cooking times in stews and soups and adds a depth of flavor.

Salt and pepper: Salt enhances and balances flavors, while ground black pepper adds a gentle heat, improving the overall flavor of a dish.

Instructions

Heat your oil: Heat olive oil in a large pot, if you need to cook your beef, do so now, seasoning with salt and pepper and browning on all sides, then move to a plate.

Cook the aromatics: Add onion and celery, stirring till onions are translucent.

Cook the garlic: Add garlic and stir one minute.

Add the broth: Add beef bone broth and carrots and bring to a boil.

Cook the potatoes: Add potatoes and lower heat and simmer 5 minutes.

Add the beef: Add pre-cooked beef cubes and tomatoes sauce and simmer 10 minutes.

Add remaining ingredients: Add peas, salt, pepper and thyme and simmer 5 minutes.

Enjoy!

Recipe Tips and Tricks

Chop the vegetables ahead of time: If you enjoy meal prepping on the weekend, chop the veggies and store them in glass containers in your refrigerator so you can quickly make this soup any weeknight!

Use leftover beef: Making a roast for a Sunday dinner or holiday? Buy an extra pound to be sure you will have some leftover ready to go to make this soup. Freeze the meat if you don’t plan to make the soup within a few days.

Recipe Variations

Green beans: Not a fan of peas? You can easily swap frozen cut green beans in this Vegetable Beef Soup.

Beef broth: You can use beef broth in place of the beef bone broth.

Russet potatoes: russet potatoes will work well in place of baby whole potatoes. Just be sure to cut them in bite sized cubes.

Storage Tips

To store the Vegetable Beef Soup, place it in an airtight container and refrigerate. The soup can also be frozen for up to 6 months. Consider freezing in ice cube trays like these, which will help freeze your Vegetable Beef Soup in smaller portions making it easier and quicker to defrost.

FAQs About Vegetable Beef Soup

How do you thicken Vegetable Beef Soup?

If you like a thicker broth you can take some of the broth and mix it with some flour (or arrowroot to keep the recipe paleo and whole30 friendly) and add it back to the pot and simmer till it thickens. Or you can add some tomato paste.