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+ servings
Homemade Beef Vegetable Soup

Hearty Healthy Beef Vegetable Soup

Hearty, healthy, and super easy to make homemade beef vegetable soup.
Course Dinner, Soup
Cuisine American
Keyword Healthy, hearty, homemade pie, Instant Pot Chicken Noodle Soup, vegetable
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings 16 cups
Calories 127kcal
Author Mary Beth
Cost $12.00


  • Slow Cooker


  • 2 pound chuck roast
  • 2 tablespoons good quality oil
  • 1 onion chopped
  • 1 celery stalk chopped fine
  • 1 tbsp. butter
  • 4 cans of Mixed Vegetables drained OR 2 16 ounce bags of frozen mixed vegetables
  • 2 8 ounce cans of tomato sauce


  • Brown meat on all sides in the oil.
  • Turn off the heat and wait for the pot to fully cool down. Add water to cover meat.
  • Bring water to a boil and continue cooking until the meat is softened ~ about one hour.
  • Mix in tomato sauce and simmer for about 10 minutes.
  • In a separate skillet saute the celery and the onion and add to pot.
  • Add drained canned vegetables or frozen vegetables and cook about 15 minutes longer.
  • Add salt to taste.* For my Mom’s version, she used all fresh vegetables and you can substitute those for my frozen/canned veggies. If you use fresh potatoes and carrots add those to the roast once it’s softened and cook 40 minutes until soft. This will be after step #5.


Serving: 1cup | Calories: 127kcal | Carbohydrates: 1g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 54mg | Potassium: 198mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg