Featuring tender, savory beef and bright vegetables, this Vegetable Beef Soup is nourishing and comforting for those chilly winter days!
If you loved this, we’ve got more! Be sure to check out Instant Pot Beef Bourguignon, Instant Pot Beef Stew, and Mexican Green Chile Stew.
Why This Recipe Works
Warm & Nourishing: Sometimes during the colder months, all I want is something warm and nourishing. This healthy vegetable beef soup is just that. The beef provides protein and a depth of flavor, and the vegetables and cabbage provide fiber and nutrients. This soup is sure to warm you right up and help you feel your best!
Versatile: You can adapt your soup with any vegetables you have on hand or want in your soup. I added a lot of vegetables to my soup, and you can add more in or omit then to your liking!
Packed with Flavor: My easy vegetable beef soup recipe has flavor packed in every bite. You’ll start off by browning the beef in the pot, which starts to create flavor by releasing juices. Then all of the different vegetables, along with potatoes, cabbage, and canned tomatoes add extra flavor along the way. Along with the perfect seasonings, this soup is just delicious!
- Chuck Beef– Chuck beef works great in this recipe and with enough time cooking will be super tender. I recommend cutting this into small bites so that when you are eating the soup, you can get a little bit of beef along with other vegetables in the same bite!
- Onion & Garlic– Onion and garlic are staples to building flavor and add a wonderful smell as well.
- Frozen Vegetables– Chopped frozen mixed vegetables is an easy way to add nutrients and a variety of vegetables to the soup.
- Canned Tomatoes– A can of diced tomatoes is added for flavor and adds some extra liquid.
- Beef or Chicken Broth– You can use either beef or chicken broth as the liquid in this soup.
- Worcestershire Sauce– Worcestershire sauce packs a punch of umami flavor which makes this soup even more savory.
- Potatoes– Potatoes add a bit of heartiness to the soup. You can use any kind of potato you have on hand, and dice them to your preferred size.
- White Cabbage– Another additional vegetable that cooks down into a tender texture and adds some fiber into the soup!
- Seasonings: Thyme, Paprika, Salt & Pepper.
Here’s How To Make It
Step by Step Instructions
Vegetable beef soup with cabbage requires a bit of prep work, but is hands off once all of the ingredients are simmering together. After a few steps, you’ll have the most amazing healthy soup! Here’s how to make it:
- Brown the Beef: In a large, heavy bottomed pot, heat the oil over medium high heat. Season the beef well with salt and pepper. Add to the pan and cook, stirring constantly until the meat is well browned.
- Add Aromatics: Add the onions and let them cook until they are softened and start to color. Stir in the garlic and cook for a minute more, until aromatic.
- Add the Veggies: Stir in the frozen vegetables, followed by the canned tomatoes. Use the wooden spoon to scrape up any brown bits from the bottom of the pan, since those add to the flavor of the soup.
- Season: Next, add the broth along with the thyme, Worcestershire sauce, and paprika. Season again with salt and pepper and bring to a boil. Reduce the heat for a low simmer and cook with the lid on for 30 minutes, or until the beet is just starting to get tender. If the beef is not fork tender, it probably needs more time to cook.
- Add Potatoes & Cabbage: Stir in the potatoes and cabbage. Continue to cook with the lid on for another 20 minutes or until the potatoes are tender.
- Serve & Enjoy: Season to taste with salt and pepper. Finish each bowl with grated cheese and chopped parsley, if desired!
- Brown the beef in batches if needed, in order for each pieces of beef to have contact with the bottom of the pan. This is the first step in building flavor, and if the beef is too crowded it will simple steam instead of brown properly!
- If you like a thicker vegetable beef soup, you can add some cornstarch by mixing some cornstarch with equal amounts of water and then pouring it into the soup.
- Switch out the vegetables or add even more to your liking. You can add beans, zucchini, and even kale to this vegetable beef soup!
- A frozen vegetable mix of carrots, corn, peas, and green beans works well. But you can also use fresh vegetables! Just make sure that they are all diced to a similar size. Fresh peas and corn should be added in the last 10 minutes of baking to retain their vibrancy.
Frequently Asked Questions
Definitely! I would still brown the beef in a pan separately and then add it to the slow cooker along with all of the other ingredients. Since it is cooked on a lower temperature, add the potatoes and cabbage from the beginning so that they have enough time to become tender as well. Cook on low for about 6 hours or until everything is tender.
The secret to getting super tender beef is cooking it long enough! You have to be patient and let it simmer long enough to get it tender. If you notice that your beef isn’t as tender as you want it, let it simmer longer and you will be surprised to see if soften up with time.
More Soup Recipes to Try
- Slow Cooker Chicken and Wild Rice Soup
- Lasagna Soup
- Creamy Chicken Noodle Soup
- Pumpkin Soup
- Loaded Baked Potato Soup
Did you make this recipe? Fantastic! Please rate the recipe below and leave a review! And be sure to snap a photo and tag me on social, I love seeing what you’re up to in the kitchen!