Vegetable Beef Soup Recipe

Name: Vegetable Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Beef Roast, Your Choice Of Cut; 2 boxes Beef Stock (32 Ounces Each, Approximately); 6 ounces, fluid Tomato Paste; 2 whole Dried Bay Leaves; 1 whole Small Onion, Finely Diced; 3 stalks Celery, Diced; 3 whole Carrots, Thinly Sliced; 3 whole Yukon Gold Potatoes, Diced; 1 cup Frozen Corn (or Fresh, When Available); 1/2 cups Frozen Peas; 2 teaspoons Garlic Powder; 1 teaspoon Onion Powder; 1 teaspoon Dried Oregano; 1/4 cups Barley (optional)

Servings: persons

2 pounds Beef Roast, Your Choice Of Cut
2 boxes Beef Stock (32 Ounces Each, Approximately)
6 ounces, fluid Tomato Paste
2 whole Dried Bay Leaves
1 whole Small Onion, Finely Diced
3 stalks Celery, Diced
3 whole Carrots, Thinly Sliced
3 whole Yukon Gold Potatoes, Diced
1 cup Frozen Corn (or Fresh, When Available)
1/2 cups Frozen Peas
2 teaspoons Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Dried Oregano
1/4 cups Barley (optional)

1
Place the roast in your crock pot and season with salt, pepper, garlic powder, oregano and onion powder.
2
Pour in the beef broth and add water if needed to cover the roast.
3
Drop in two bay leaves.
4
Turn on low and leave to cook overnight or until fork tender (about 4-5 hours on high).
5
Remove the roast to a plate and allow to cool slightly.
6
Fish out the bay leaves and discard.
7
Add the tomato paste to the hot stock mix and stir well.
8
Add all the veggies EXCEPT the frozen peas to the stock.
9
Using two forks, shred the meat into chunks.
10
Add the meat back to the broth and stir.
11
Let cook in the crock pot for another two to three hours.
12
Five minutes before serving, add the frozen peas (and corn, if using frozen).
13
If using barley, add it a few minutes before serving.

772

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds Beef Roast, Your Choice Of Cut, 2 boxes Beef Stock (32 Ounces Each, Approximately), 6 ounces, fluid Tomato Paste, 2 whole Dried Bay Leaves, and more.

Yes, Vegetable Beef Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Beef Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions