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Garden Fresh Vegetable Beef Soup

Rated as 5 out of 5 Stars

"Soup is the ultimate comfort food for a cold night. This is a great way to get your daily vegetables and even my picky kids loved it! This version of vegetable beef soup uses a tomato-based broth with chunky fresh vegetables and herbs."
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6 h 30 m servings 205
Original recipe yields 14 servings


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  1. Heat vegetable oil in a large stockpot over medium heat.
  2. Put flour into a wide, shallow dish. Dredge beef chunks in flour to coat.
  3. Cook beef in hot oil until completely browned, 3 to 5 minutes. Add beef stock, hot water, green beans, tomato sauce, stewed tomatoes, carrots, potatoes, corn, celery, onion, peas, beef bouillon granules, parsley, bay leaves, thyme, chili powder, and black pepper to stockpot; stir, place a cover on the stockpot, and reduce heat to medium-low.
  4. Cook soup at a simmer, stirring periodically, for about 6 hours.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 205 calories; 6.6 24 13.7 26 429 Full nutrition

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Read all reviews 4
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Nice soup! I omitted the oil and put everything in the crock pot on low for 8 hours. I also added some cabbage that I needed to use. Very comforting on a chilly day! Thanks for the recipe, e...

This is a great way to use vegetables you may have in your home. It is so flavorful:) Yummy! I also used leftover roast so that worked wonderfully.

We cannot stop raving about this soup. It is so good I am actually writing my first all recipes review for it. We made this with some very minor changes: I am very finicky about tomatoes so I ex...

Thank you eandbtaylor, for this recipe. This is the first homemade veg soup that I like. I did omit the tomato sauce and the canned diced tomato, it was still very tasty. I ate two bowls and my ...