5 from 2 votes
Vegetable Beef Soup is a stick-to-your-ribs kind of soup, combining a slow-cooked roast with tons of fresh veggies. Perfect for chilly nights! | suebeehomemaker.com
Vegetable Beef Soup
Prep Time
1 hr
Total Time
1 hr

A warm and comforting soup made from a beef roast and fresh vegetables!

Course: Soup
Cuisine: American
Keyword: vegetable beef soup
Servings: 8 servings
Calories: 383 kcal
Author: Sue Ringsdorf
For the roast:
  • 2 Tablespoons olive oil
  • 2.5 pounds chuck or rump roast
  • salt and pepper to taste
  • 4 cups beef broth
  • enough water to cover
  • 3 Tablespoons Worcestershire Sauce
For the soup
  • 5-6 cups beef broth reserved from the roast
  • 2 cups carrots chopped
  • 1.5 cups celery chopped
  • 1 cup onion diced
  • 3 cloves garlic diced
  • 2 cups cabbage shredded
  • 2-3 cups red potatoes chopped with skin on
  • 1.5 cups frozen corn
  • 1 15 oz. can french style beans
  • 1 15 oz. can diced tomatoes
  • 3 bay leaves
  • salt and pepper to taste
To cook the roast:
  1. Heat olive oil in skillet set to medium high heat. Salt and pepper both sides of roast and add to skillet. Brown on all sides and remove.
  2. Place roast in crock pot with a combination of packaged beef broth and water to fully cover. Add Worcestershire Sauce and cook on high for 4-5 hours, or low for 8-9 hours.

  3. Remove meat when it's fork tender. Let it cool slightly and shred. The meat should literally fall apart. Strain broth if needed.

To cook the soup:
  1. Chop the onion, carrots, celery, cabbage, and garlic - and saute in olive oil for approximately 10 minutes. Add salt and pepper and add veggies to crock pot.

  2. Add potatoes, corn, green beans, tomatoes, shredded roast and bay leaves to crock pot. Simmer in crock pot 4 - 5 hours on low, or 2-3 hours on high. You may need to add more broth or water/beef bouillon.

  3. Check seasonings and serve.

Recipe Notes

Another option is to cook the roast one day, store in the fridge overnight, skim the fat from the broth, and then cook the soup according to directions.

Nutrition Facts
Vegetable Beef Soup
Amount Per Serving
Calories 383 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g50%
Cholesterol 97mg32%
Sodium 1228mg53%
Potassium 1058mg30%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 4g4%
Protein 32g64%
Vitamin A 5465IU109%
Vitamin C 15.3mg19%
Calcium 81mg8%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.