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Vegetable Beef Soup

I don’t know about what’s going on where you are, but here it’s getting cold again and they’re issuing winter weather advisories.  In my world that means sledding, lots of extra playtime with my kids, and soup…lots of soup.  Today I want to share a super, super basic recipe for Vegetable Beef Soup that you can tweak and modify based on what you have on hand and which vegetables you like best.  This week, I went easy on the veggies, but if your carb allowances are higher, throw the whole kitchen sink in there.  The recipe I’m posting is a bare minimum for me, but I’ll list more veggies you should consider underneath.


Vegetable Beef Soup
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Prep Time: 10 minutes

Cook Time: 4 hours

4 hours, 10 minutes

Yield: 8 servings

Serving Size: 1/8 of the recipe

Calories per serving: 252

Fat per serving: 12

Carbs per serving: 13

Protein per serving: 24


  • 2 lbs stew beef
  • 100g onion, diced (1/2 large)
  • 200g carrots, sliced (medium sized bag)
  • 1 28oz can of green beans (I swear by Allen's brand, Italian cut Kentucky Wonder Beans, if you can find them)
  • 4 beef bouillon cubes
  • 1 small can tomato paste
  • 2 tbsp. onion soup mix (I use homemade like this one:
  • 1 tbsp. minced garlic
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. Dale's Seasoning (low sodium, if you can find it)
  • 1 tbsp. Worcestershire sauce
  • seasoned salt and pepper to taste
  • water to desired consistency (I used 3 cups)
  • (for Instant Pot version only: 1 tbsp. butter)


    Instant Pot:
  1. Turn on sauté function. Add butter, garlic, onions, and beef to the pot. Sear meat and cook onions until they soften.
  2. Add everything else. Stir well to combine.
  3. Turn sauté off and hit "Soup/Stew" button. Be sure valve is closed. NR for at least 10 mins.
  4. Divide into 8 servings immediately.
  1. In a large soup pot on medium heat, add butter, garlic, onions, and beef. Sear meat and cook onions until they soften.
  2. Add everything else. Stir well to combine.
  3. Cook until veggies are soft and meat is cooked through.
  4. You may want to cook longer with the lid off to thicken soup.
  5. Divide into 8 servings immediately.
  1. Throw all the things into the crockpot.
  2. Cook on high for 3-4 hours or on low for 6-8 until veggies are soft and meat is cooked through.
  3. Divide into 8 servings immediately.


As always, if you make it as-is, feel free to use my MFP info: MyMacroTools Vegetable Beef Soup

Veggie Suggestions: celery, can of kidney beans, can of corn, diced tomatoes, cabbage, spinach, diced sweet potatoes, zucchini, yellow squash, or bell peppers.

It’s a great way to clear out your produce drawer if things are nearing their expiration dates.

What will you include when you make it?  Tell me in comments.

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