This vegetable beef soup is loaded with sirloin steak, potatoes, mixed vegetables, tiny pasta, and spices. This soup is a good way to stretch a pound of beef to feed the whole family a delicious, wholesome meal.
We are big soup fans here. I’m partial to pureed soups like cream of asparagus and broccoli cauliflower soup, but my family prefers hearty, stick to your ribs type soups. Like beef vegetable soup, this turkey taco soup and this sausage tortellini soup are filling and totally satisfying.
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- Beef – Sirloin steak is best for this recipe. Buy a thick steak(s) and cut it down into bite sized cubes.
- Spices – This beef vegetable soup recipe is simply seasoned with salt, black pepper, oregano and cumin. In addition to the spices a little tomato paste is used to add flavor and color.
- Vegetables – The base of the soup includes onions, celery and garlic. Then potatoes and mixed vegetables are added later to the broth. For the mixed veggies we used a combination of carrots, peas, corn, and green beans that is commonly available in the freezer section of the supermarket.
- Broth – The broth is store-bought for convenience, use your favorite brand. If you are sensitive to salt choose a low-sodium variety and adjust the salt at the end.
- Pasta – We use small pasta to give this soup a little body. Any small pasta (pastina) will do. We use a star shape, but orzo and ditalini will work just as well.
- Oil – Use a neutral oil with a high smoke point because the beef is browned at moderate-high heat. We use canola oil, use your favorite.
Heat the oil in a large, heavy pot over medium-high heat. When the oil is hot add the beef.
Arrange the steak pieces in one layer and cook 3 minutes per side or until browned and the liquid has cooked out.
Lower the heat to medium and add the onions and celery. Cook for 2 – 3 minutes, stirring occasionally.
Add the beef broth and bring the broth to a simmer. Lower the heat to medium-low, cover the pot and cook for 15 minutes, stirring occasionally.
Add the potatoes and the pasta. Raise the heat, bring the soup back to a simmer. Then, lower the heat to medium-low, cover and cook for 10 minutes. Stir the soup occasionally to keep the pasta from sticking to the bottom of the pot.
In the meantime, cook the vegetables using about half of the time recommended on the package. Add the vegetables to the soup, raise the heat to medium, cover and cook for 10 minutes. Stir occasionally.
Taste the vegetable beef soup and add salt if needed. As a reference we did not add any extra to ours.
Recipe tips for the best vegetable beef soup
- Use a heavy pot because it will hold the heat. That way the liquid will simmer and boil quickly after addition of the various ingredients. We used a 6-quart enameled cast iron pot that is perfect for making soups. Some of our favorites include sausage potato soup and turkey meatball soup.
- Use vegetables that are sturdy and will hold up to the cooking time. Carrots, peas, green beans, and corn are good options. Do not use softer veggies like zucchini, broccoli, and cauliflower that will break up in the soup.
- Do not add the vegetables when they are still frozen because they will drop the temperature of the soup. Instead, cook them just enough to defrost. This is easy to do in the microwave. Follow the package directions but give them only about half the recommended time.
- Use sirloin steak to make this beef soup if you can. Sirloin is lean, but still tender and is reasonably priced. You can use stew meat, but it may not turn out as soft.
- Use low sodium beef broth if you are sensitive to salt. You can always adjust at the end, if needed.
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Check out this Story for easy beef vegetable soup for a quick visual on making this delicious recipe.
Vegetable Beef Soup
- 1 pound Sirloin Steak cut into small cubes (about ¾ – 1 inch cubes)
- 1 teaspoon Salt we use kosher salt
- 1 tablespoon Oil use a neutral oil with a high smoke point (we use canola oil)
- 1 Medium Onion diced
- 1 Celery Rib diced
- 3-4 Garlic Cloves minced
- 1 tablespoon Tomato Paste
- 1 teaspoon Dried Oregano
- ¼ teaspoon Cumin
- ¼ teaspoon Black Pepper
- 6 cups Beef Broth
- 1 Medium Potato peeled and cut into small cubes (about 8 ounces)
- ¼ cup Small Pasta stelline, orzo, ditalini, etc.
- 10 ounces Frozen Mixed Vegetables cooked to about half the time recommended on the package – just enough to defrost
- Sprinkle the beef with 1 teaspoon salt.
- Heat the oil in a large, heavy pot over medium-high heat. When the oil is very hot add the beef and arrange it in a single layer.
- Cook the meat for 3 minutes. Stir well, arrange it in one layer again and cook another 3 minutes.
- Continue cooking the beef for 1 – 2 minutes until all liquid has cooked out and the beef is sizzling, stir constantly.
- Lower the heat to medium and add the onions and celery. Cook for 2 – 3 minutes until the onions are translucent and start to soften, stirring occasionally.
- Next, add the garlic, tomato paste, oregano, cumin and black pepper to the pot. Cook for 1 – 2 minutes, stirring frequently.
- Add the beef broth, stir well. Raise the heat to medium-high and bring the broth to a simmer (it will take about 4-5 minutes to come to a simmer). Lower the heat to medium-low, cover the pot and cook for 15 minutes, stirring occasionally.
- Add the potatoes (remember to drain them if you were keeping them in water) and the pasta. Raise the heat to bring the soup back to a simmer (it will take about 2-3 minutes to simmer). Then, lower the heat to medium-low, cover and cook for 10 minutes. Stir the soup occasionally to keep the pasta from sticking to the bottom of the pot.
- In the meantime, cook the vegetables using about half of the time recommended on the package. We basically just want to defrost them.
- Add the vegetables to the soup, raise the heat to medium, cover and cook for 10 minutes. Stir occasionally to keep the pasta from sticking.
- Taste the vegetable beef soup and add salt if needed. As a reference we did not add any extra to ours.