This vegetable beef soup is a comforting bowl of tender beef, loads of vegetables, and earthy barley. Vegetable beef soup has somewhat of a nostalgic, comforting taste. As a child, this was one of my favorite soups. If I were to choose between vegetable beef or chicken soup, I always chose beef rather than chicken. We always had grilled cheese with this soup for dunking! Although growing up we ate canned condensed soup the majority of the time, the fresh homemade version is a million times better.
Traditional, hearty, and comforting
Here is a version that is packed with flavor and loaded with melt in your mouth beef roast, vegetables and barley. The ingredients in this soup are all natural, zero preservatives, food additives, or food dyes. Comparatively, it is fresher and so much tastier than the canned version of soup!
Vegetable beef soup takes about 90 minutes to prepare from beginning to end. It is a wonderful soup to enjoy, especially on a cold winter day.
Serving and storage
Beef vegetable soup is ready to eat in under 90 minutes. It makes a great leftover as it can be refrigerated and reheated in the microwave. Additionally, this soup can also be frozen or pressure canned for long term storage.
Pressure canning soup is an excellent way to have dinner in an instant or share with friends. Often times, it is easiest to make the soup as a double batch, serve it for dinner, and pressure can the leftover. Soups must be pressure canned compared to water bath canned because of the low acid content. Pressure canning reaches a much higher temperature than water bath canning. This higher temperature of 250°F is vital in destroying potential bacteria in the jar. For vegetable beef soup, pressure can at 10 pounds of pressure for 75 minutes for pint jars and 90 minutes for quart jars. If interested in pressure canning soup, a good resource to reference is Soups and Stews Canning Recipes | Ball® Mason Jars.
For more hearty winter soups try:
Print Recipe
Vegetable Beef Soup
Equipment
- large dutch oven
Ingredients
- 2 tbsp Flour
- Salt and pepper to season beef
- 2 lbs Chuck roast
- 3 tbsp Butter
- 1 Yellow onion, diced
- 3 stalks Celery, diced
- 3 Carrots, diced
- 3 cloves Garlic
- 2 cups Diced tomatoes
- 1 quart Tomato sauce
- 8 cups Beef broth
- 2 Bay leaves
- 2 sprig Rosemary
- 1 tsp Oregano, dried
- 1 tsp Sea salt
- 1 tsp Black pepper
- 2 Russet potatoes
- 1 cup Barley
- 1 cup Corn
- 1 cup Peas
Instructions
- Cut the beef roast into bite size cubes.
- In a large mixing bowl, toss the cubed beef in flour, salt and pepper to coat all sides.
- Heat 2 tbsp of butter in dutch oven over medium heat. Sear beef cubes on all sides and transfer to a plate. This will have to be done in 2 batches so that the meat sears and the pot is not overcrowded.
- Once all the meat is seared, add 1 tbsp of butter to the hot dutch oven. Sauté onions, carrots, celery, and garlic until the vegetables begin to soften.
- Add beef back into the dutch oven, along with the tomato sauce, diced tomatoes, beef broth, bay leaves, rosemary, oregano, salt, and pepper.
- Cover and simmer over medium heat for 30 minutes.
- Remove the cover, stir, and add the diced potatoes, barley, corn, and peas.
- Cover and simmer for another 30 minutes, or until barley is cooked through and potatoes are fork tender.
- Serve immediately.
