Hearty Homemade Vegetable Beef Soup
This hearty vegetable beef soup is rich, flavorful, and packed with vegetables and tender pieces of marinated sirloin steak. This soup tastes like something you’ve been cooking all day, but will be on the table in under an hour.
Vegetable beef soup will always remind me of the cans of Campbells soup that were a staple of my childhood. From what I can remember, we had 5 kinds of soup in the cupboard at all times – split pea, chicken noodle (sometimes chicken and rice), vegetable beef, white bean and ham, and tomato.
Cracking open a can was a given if we were sick – cold, flu, whatever. Soup was the answer. And, of course, anytime my mom made us grilled cheese sandwiches she also heated up a can of tomato soup.
My mom also had a delicious collection of homemade soup recipes that she made for us often. Regardless of whether it was a can of Campbells or something she made from scratch, a bowl of soup always meant more to me than filling my stomach. It was warm and comforting. Nurturing and satisfying – especially on the coldest days.
I’ve carried my love of soup throughout my adulthood. I still feel that, whatever ails you, soup is the answer.
Our children grew up eating soup for dinner several times a month and will tell you that soup for dinner, no matter what kind it is, is one of their favorite meals. Especially when served with thick slices of homemade bread.
Hearty, Flavorful, and Overflowing with Veggies and Sirloin
This Vegetable Beef Soup is packed with hearty flavor thanks to plenty of vegetables, tender marinated sirloin steak, and a broth flavored with onions, garlic, and red wine. It’s what I make when…
- I have veggies in the refrigerator that need to be eaten before they spoil
- I want something “meaty” without actually eating a lot of meat
- When the temperature drops below 50 degrees
- When I want to make something on Sunday that will continue to feed us all week long
In addition to onions, garlic and tomatoes, I typically use a combination of carrots, celery, mushrooms, and green peas in this soup. But, you really can use whatever you have or whatever you like. Potatoes, green beans, bell peppers, zucchini or yellow squash, broccoli or cauliflower are delicious in there.
Marinated sirloin is the key to flavorful, tender chunks of meat in under an hour
I love using sirloin steak in this soup because unlike tougher cuts, it doesn’t need to simmer for hours to get deliciously tender.
Many vegetable beef soup recipes call for browning the meat before adding it to the stew. This technique does nothing to tenderize or keep the meat juicy. Rather, it’s about adding flavor. That brown crust that develops on the outside of meat as you sear it over high heat adds flavor to whatever you’re making.
It’s also kind of messy and adds another step to the process. Because I wanted a recipe that delivers BIG on homemade flavor without a lot of time and fuss, I opted for simply marinating the meat for a few hours in Italian dressing and mustard. This is more than adequate to impart plenty of flavor into the steak – no browning required.
Between skipping the step of browning the meat and the quick cooking time required for sirloin steak, this soup will be on the table in under an hour.
More popular soup recipes:
- Beef and Barley Soup with Roasted Mushrooms and Bacon
- Creamy Chicken and Rice
- Creamy Chicken Chili with Chorizo and Roasted Corn
- Leftover Pot Roast Soup
- Spanish Potato Soup
- Vegetarian Chili with Pico de Gallo and Chimichurri Sauce
Weekly Meal Plans that include Vegetable Beef Soup:
- 1.5 pounds sirloin steak, cut into 1/2 inch pieces
- 1 cup Italian dressing
- 1/4 cup dijon mustard
- 3 tbsp extra virgin olive oil or vegetable oil
- 1 large yellow onion, peeled and diced
- 1 lb white button mushrooms, sliced
- 4 medium carrots, peeled and cut into 1/2-inch pieces
- 3 medium celery ribs, sliced thin
- 4 cloves minced garlic
- 2 tsp dried thyme
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 bay leaves
- 1 cup red wine
- 14.5 ounce can diced tomatoes (with green chilies)
- 8 cups chicken, beef, mushroom, or vegetable stock.
- 2 tbsp soy sauce
- 12 oz frozen peas
- 1 cup fresh parsley, chopped
- Add the steak, Italian Dressing, and mustard to a bowl or zip-top bag and stir to coat. Refrigerate for at least 6 hours and up to 12.
- Dump the steak into a collander set inside the sink and let drain. Add the oil, diced onion, and mushrooms to a large heavy bottom saucepan or dutch oven and set it over medium heat. Cook, stirring frequently, until the onions are soft and light golden in color, about 8-12 minutes.
- Add the carrots, celery, garlic, thyme, sugar, salt, and pepper to the pot and cook, stirring constantly, for another 2 minutes.
- Add the red wine and turn the heat up to high. Cook, stirring frequently, until about half of the liquid has evaporated. Add the tomatoes, stock, soy sauce, and steak.
- Bring to a boil, reduce heat to medium and simmer, uncovered, for 30 minutes. Taste for seasoning and add more salt and pepper if you like.
- Stir in the peas. Remove from the heat, cover, and let sit for 5 minutes to cook the peas.
- Remove the bay leaves, top with fresh parsley, and serve.
As indicated in the recipe, I typically use a combination of carrots, celery, mushrooms, and green peas in this soup. But, you can use whatever veggies you have or whatever veggies you like. Potatoes, green beans, bell peppers, zucchini or yellow squash, broccoli or cauliflower are delicious in there.
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Amount Per Serving: Calories: 373Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 78mgSodium: 1348mgCarbohydrates: 20gFiber: 6gSugar: 8gProtein: 28g