Vegetable Beef Soup Recipe – Stovetop, Slow Cooker & Instant Pot Pressure Cooker Instructions
What can be better than a simple meal of Vegetable Beef Soup to warm your bones and feed your soul? A good bowl of homemade soup made from scratch can be re-energizing.
Instant Pot Pressure Cooker Instructions
If you have a family that heartily enjoys meat and potato dinners, then our recipe for Vegetable Beef Soup is sure to please their palate. My husband and kids always go back for seconds when I serve them homemade vegetable beef soup. We love to enjoy this filling and savory bowl full of comfort.
The great thing about a delicious vegetable beef soup made from scratch is that you can throw in just about any vegetables you happen to have on hand in your refrigerator, freezer, or pantry. In this recipe, I stuck to the tried and true basic ingredients of chuck roast, potatoes, celery, carrots and green beans. You can add fresh, crushed tomatoes or use canned tomatoes. Frozen vegetables or canned vegetables may also be added. For a beef broth, you can use store-bought or it’s even better if you want to make your own Homemade Beef Stock. Instead of chuck roast, you could use any leftover roast or steak from a previous meal. Using ground beef also works if it is more convenient. If you also have a beef bone, then throw it into the soup pot to enhance the flavor. Some people may also like to add beans, barley or noodles. Just be creative and use your favorite vegetables! The choice is yours – you do not have to follow a rigid recipe once you have a good idea of basic soup ingredients. Instructions have been included to cook Vegetable Beef Soup on the stovetop, slow cooker or Instant Pot electric pressure cooker.
Find more of our favorite Slow Cooker and Instant Pot Pressure Cooker Recipes. Another great beef soup recipe variation is Mexican Caldo de Res!
- 1 1/2 to 2 pounds stew beef, cut into bite-sized pieces*
- Coarse salt and freshly-ground black pepper to taste
- 1 large onion, peeled and diced
- 3 to 4 ribs celery, chopped
- 3 to 4 carrots, peeled and chopped
- 2 to 3 red potatoes, chopped
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 2 cups green beans (fresh or frozen)
- 2 (14.5-ounce) cans of tomatoes with liquid, diced
- 1 1/2 tablespoons beef bouillon granules
- 1 (1.4-ounce) package of Knorr Vegetable Soup Mix
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 (32-ounce) containers beef stock or broth**
- 2 bay leaves
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Stove Top Instructions:
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Chop beef and vegetables (celery, carrots, and potatoes) into uniform 1/2 inch bite-size pieces and set aside.
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In a large stockpot over medium-high heat, add 1 tablespoon olive oil and cook beef until all sides are browned. Add salt and pepper to taste. Remove browned beef and set aside on a plate.
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Add an additional 1 tablespoon olive oil to the stockpot and saute onions and celery for a couple minutes until onions are translucent.
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Add the browned beef, garlic, carrots, potatoes, green beans, diced tomatoes with liquid, beef bouillon, Vegetable Soup Mix, Worcestershire sauce, and bay leaves. Stir together, then pour in enough beef stock to cover the top of the meat and vegetables. Stir again and cook until soup just begins to boil.
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Turn stove down to low heat and let the soup simmer for 1 1/2 to 2 hours until carrots and potatoes are tender. Add additional salt and pepper to taste if needed.
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Serve in bowls and enjoy!
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Makes approximately 8 to 10 servings.
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Slow Cooker (Crock Pot) Instructions: -
Preheat the Slow Cooker (Crock Pot).
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Chop beef and vegetables (celery, carrots, and potatoes) into uniform 1/2-inch bite size pieces and set aside.
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In large skillet or frying pan over medium-high heat, add 1 tablespoon olive oil and cook beef until all sides are browned. Add salt and pepper to taste. Pour browed beef into the preheated crock pot.
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Add an additional 1 tablespoon olive oil to skillet and sauté onions and celery for a couple minutes until onions are translucent. Pour onions and celery into crock pot.
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Add the remaining ingredients of garlic, carrots, potatoes, green beans, diced tomatoes with liquid, beef bouillon, Vegetable Soup Mix, Worcestershire sauce, and bay leaves. Stir together, then pour in enough beef stock to cover the top of the meat and stir.
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Cover crock pot with lid and cook on low heat for 8 hours or high heat for 4 hours.
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Soup is done when the carrots and potatoes are tender. Add additional salt and pepper to taste if needed. Serve in bowls and enjoy!
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Makes 8 to 10 servings.
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Instant Pot Electric Pressure Cooker Instructions:
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Important: If using the 6 quart Instant Pot Pressure Cooker make the following quantity adjustments on the Ingredients list. Original Ingredients amount should be fine for the 8 quart Instant Pot Pressure Cooker.
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Onion - 1 medium sized
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Beef-1-1 1/2 pounds
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Carrots - 2 large carrots
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Celery - 2-3 stalks
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Red Potatoes - 2 medium sized
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Garlic - 2 cloves
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Green Beans - 1 1/2 cups (fresh or frozen)
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Chop beef and vegetables (celery, carrots, and potatoes) into uniform 1/2 inch bite-size pieces and set aside.
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Press the Saute button, then the Adjust button, until you see the "More" heat level. Wait for a few minutes until the Instant Pot control panel registers as "HOT". Add 1 tablespoon olive oil into the inner pot and let heat up for a couple minutes. Add the cubed beef and cook until all sides of the beef are browned. Add salt and pepper to taste. Remove browned beef and set aside on a plate.
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Add an additional 1 tablespoon olive oil to the inner pot and saute onions and celery for a couple minutes until onions soft are translucent. Press the Cancel/Keep Warm button to turn off Saute mode.
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Add to the inner pot the browned beef, garlic, carrots, potatoes, green beans, diced tomatoes with liquid, beef bouillon, Vegetable Soup Mix, Worcestershire sauce, and bay leaves.
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Stir together, then pour in enough beef stock to cover the top of the meat and vegetables. Important! -Make sure the pot is not more than 2/3 full. Stir everything together.
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Place the lid on the Instant Pot and close to seal. Make sure the pressure valve is closed to the sealing position. Press the Manual button and set the cooking time for 6 minutes. Allow the pressure to naturally release when cooking time is completed. Once all the pressure has released and the pressure valve has dropped, open the lid. Add additional salt and pepper to taste if needed.
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Serve in bowls and enjoy!
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Makes 4-6 servings.
* Such as boneless beef chuck, trimmed of excess fat and cut into bite-sized pieces.
** Learn how easy it is to make homemade Beef Stock. We also have instructions for Beef Stock in the Instant Pressure Cooker.
How long can I store leftover soup?
Refrigerator Storage: Vegetable beef soup can be covered and stored in the refrigerator for up to 1 week.
Freezer Storage: Allow the Vegetable beef soup to cool down before placing in freezer safe containers. Soup can be frozen for up to 6 months
Categories:
Beef Stew and Soups Dinner Pot Roast Pressure Cooker Beef Recipes Pressure Cooker Soup Recipes Slow Cooker Beef Recipes Slow Cooker Soup Recipes Winter