Vegetable Beef Soup is a hearty and delicious filling soup made with boneless beef short ribs, elbow macaroni, and is loaded with vegetables, seasonings, and packed full of mouthwatering flavors. Perfectly served with delicious skillet cornbread.
This easy vegetable beef soup will soon be one of your favorite soup recipes! This soup is a hearty meal that’s loaded with mouthwatering flavors from some of the tastiest vegetables and seasonings. It’s a delicious soup recipe that we make at least a few times a year.
Hit the Jump Tp Recipe button if you want to be taken directly to the recipe. You can find the full printable recipe card with all of our notes at the bottom of this post. If you’re not in a hurry, keep reading all about your soon to be new favorite soup!
There are several ways to make beef stew. One of my favorite ways is to add in veggies and let it all simmer together for a couple of hours. It is one of the most delicious and tummy-warming recipes I have ever tasted.
I usually like to share quick and easy recipes. While this one takes a little more time due to the number of ingredients, it is totally worth it and it’s still easy.
It’s perfect to make and freeze for a later day, and your house will smell amazing while it simmers and cooks on the stove.
Vegetable Soup Seasoning
The seasoning is one of the biggest secrets to a delicious beef stew recipe. You don’t want to overpower the taste buds, but you definitely want to wake them up! We like to use a handful of seasonings to create that mouthwatering flavor.
- Bay leaves
- Garlic powder
- Celery salt
- Ground black pepper
- Italian seasoning
- Dried parsley
What Cut of Meat Should I Use for Beef Soup?
When we make this hearty meal we always like to use boneless beef short ribs. Cut them up into bite-sized pieces and toss them into our mixture. But what happens when you can’t find beef short ribs in the meat section?
If you’re unable to find boneless beef short ribs you can also substitute the cuts of meat with beef stew meat. You can usually find this packaged and pre-cut in your grocer’s meat section.
How to Make Vegetable Beef Stew
While the prep for this vegetable soup recipe takes a few extra minutes, the rest of the time is really easy. Check out how easy it is to make this great recipe. I know you’re going to love this soup!
- To get started, bring 4 quarts of water to a boil in a large pot.
- While waiting on the water to boil, cut the beef short ribs into bite-sized pieces and add them to the water.
- Add in diced tomatoes, potatoes, diced onion, parsley, garlic powder, beef bouillon cubes, Italian seasoning, salt, pepper, Worcestershire sauce, celery salt, bay leaves, and stir.
- Then add carrots, celery, black-eyed peas, butter beans, corn, and macaroni. Heat on high, stirring occasionally until the stew mixture comes to a boil.
Once you have reached a boil, cover with a lid, lower heat enough to keep it simmering. Continue to simmer for 1.5 to 2 hours, stirring occasionally. Serve with warm cornbread.
How Do I Store Vegetable Soup?
This veggie soup can be stored in the refrigerator for up to 3 days in an airtight container. You can also easily freeze the remaining leftovers for up to 3 months. To reheat, thaw overnight in the refrigerator and then reheat in a saucepan when you’re ready for dinner!
YOU MIGHT ALSO ENJOY:
I can’t wait to hear what you think about this soup! I hope you love it as much as we do. If you like this soup, you might also enjoy:
We would love for you to rate this recipe! It lets us know what you think and lets our other readers know as well. Think it needs a little something extra? Let us know in the comments!
Are you on social media? Share this recipe on Facebook or Pinterest by hitting one of the social media buttons above. If you’re on Instagram, make sure to tag us at @pinkwhenjen. We love to see it when our readers make these recipes.
Vegetable Beef Stew Recipe
Ingredients
- 3 lbs of boneless beef short ribs
- 1/2 cup uncooked elbow macaroni
- 16 cups of water 4 Qts
- 1 28oz can diced tomatoes
- 1 cup of small diced potatoes
- 1 cup on thin sliced carrots
- 1 cup thin sliced celery
- 1 1/2 cups chopped onion
- 1 15oz kernal corn (uncooked)
- 1 15oz can butter beans
- 1 15oz can black – eyed peas
- 2 bay leaves
- 1 Tbsp garlic powder
- 1 tsp celery salt
- 1 Tbsp Worcestershire sauce
- 1 Tbsp salt
- 1 Tbsp fresh ground pepper
- 1 Tbsp Italian seasoning
- 2 beef bouillon cubes
- 2 Tbsp dried parsley or fresh parsley
Instructions
- To get started, bring 4 quarts of water to a boil in a large pot.
- While waiting on the water to boil, cut the beef short ribs into bite-sized pieces and add them to the water.
- Add in diced tomatoes, potatoes, diced onion, parsley, garlic powder, beef bouillon cubes, Italian seasoning, salt, pepper, Worcestershire sauce, celery salt, bay leaves, and stir.
- Then add carrots, celery, black-eyed peas, butter beans, corn, and macaroni. Heat on high, stirring occasionally until the stew mixture comes to a boil.
- Once you have reached a boil, cover with a lid, lower heat enough to keep it simmering. Continue to simmer for 1.5 to 2 hours, stirring occasionally.
Nutrition
Enjoy this delicious Beef Stew over the winter, and make plenty to freeze for another rainy day.
