Soup does not have to be complicated to taste great. This Beef Vegetable Soup uses a lot of help from cans but still tastes homemade.
I originally posted this recipe for Beef Vegetable Soup three years ago but have since made adjustments to the recipe. The point of making a quick and delicious beef vegetable soup with leftover shredded beef is for it to be simple. Inexplicably my original recipe called for peeling and slicing a bag of whole carrots. There’s not a lot of skill involved with that but it does take some time.
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Recently I had some leftover shredded beef from cooking and photographing recipes for this post and so I decided to overhaul this beef vegetable soup recipe. All the vegetables except for the onion are canned. This cuts down on prep and cooking time. Meaning you can have this hearty soup on the table for your family in just about 20 minutes. And it tastes way better than opening soup from a can – trust me.
Tips for making Beef Vegetable Soup:
- Keep canned vegetables on hand in the pantry for busy nights
- A frozen container of shredded beef (see recipe here) can easily be thawed in the soup broth – so it’s OK if you forget to take the meat out of the freezer in the morning
- If you cannot find beef consommé, substitute it with a small can (15 oz) of beef broth but try to find the consommé
- Reheat leftover soup and send it in a thermos for school lunches
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Beef Vegetable Soup
Ingredients
- 1 tbsp vegetable oil
- 1/2 sweet onion finely chopped
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp thyme
- 1 tbsp tomato paste
- 1 can (10 oz) beef consommé
- 2 cups leftover cooked shredded beef (pot roast)
- 1 bay leaf
- 4 cups vegetable broth
- 1 can (15 oz) cut green beans drained
- 1 can (15 oz) sliced carrots drained
- 1 can (15 oz) corn drained
- 1 can (15 oz) petite cut diced tomatoes drained
Instructions
- In a soup pot heat the oil over medium heat. Add the onion and cook for a few minutes until starting to soften.
- Add the salt, smoked paprika, thyme and tomato paste. Cook, stirring constantly, for about 1 minute.
- Add the beef consommé, shredded beef and bay leaf. Bring to a simmer.
- Add the drained vegetables (green beans, carrots, corn and tomatoes) and vegetable broth. Stir well and bring to a simmer again. Remove the bay leaf, adjust seasonings if necessary and serve.
Nutrition
More delicious soup recipes:
Marie says
Really enjoyed this simple recipe. Would be great with potatoes too.
foodtasticmom says
Thanks Marie, I appreciate the positive feedback!
Eliza says
This looks delicious, a perfect way to use up all the leftover roast I have in the fridge. Do you think it would freeze well? I like having soup in the freezer for busy nights.
foodtasticmom says
Yes this soup will freeze well – and thank you!
Danielle says
I love the shortcuts in here to keep the homemade flavor but making it super simple!
foodtasticmom says
Thank you Danielle.
Amy Hsi says
I made a vegan version with kidney beans. I used frozen green beans and corn which I think have a fresher texture and flavor than canned. Yum!
foodtasticmom says
I’m really glad to know that this recipe turned out well without the meat. Thank you for letting us know! 🙂
christine says
I’m not one for eating leftovers that aren’t transformed somehow. This is a great way to re-purpose pot roast. Love the idea.
foodtasticmom says
I’m not big on leftovers either. So I have to make something completely different out of them.
danielle says
I do love having a super easy flavorful meal idea ready to go for times when I just don’t feel like making a complex meal!
foodtasticmom says
Me too. And that is what this soup is!
Kelly Anthony says
I also love when leftovers make some of the best meals. This soup looks like the perfect meal on a cold night.
foodtasticmom says
Thank you Kelly
Annissa says
Healthy and filling soup recipe! Great for chilly days!
foodtasticmom says
And it’s finally starting to get chilly here in Ohio!
Sandra Freeman says
I couldn’t find the beef consumme’. However, the beef broth is good. I added a small amount of Creole seasoning and hot sauce. It isn’t enough to make it hot but it adds a little something extra. Thanks for a good and simple recipe to use the pot roast after the 2nd day.
foodtasticmom says
I like the additions of Creole and hot sauce. Glad you enjoyed this recipe!
Clare says
I used your recipe as a starting point ! I added a handful of barley to the broth, can of whole potatoes, diced, a can of veg all and lots of coarsley black pepper…..delish….thanks !
foodtasticmom says
Wonderful. I’m always happy to hear how readers make the recipes their own!
Karen Peterson says
Made this for dinner today! Left out the thyme; added black pepper instead. Also added 15 oz. can of diced potatoes, drained. Excellent! My husband ate 3 bowls!!!
foodtasticmom says
So great to hear. Thanks so much!
Tonia says
I’m making the recipe currently and I noticed the directions do not state when the tomatoes are to go in so i just guessed. And btw, it smells delicious. 😊
foodtasticmom says
Sorry for the confusion. At the end when I say add the drained vegetables, that includes the tomatoes. I’ve updated the recipe to be more clear! I hope you enjoy the soup 🙂
Leeanne says
Do you think this can be thrown together in the crockpot and cooked on low for a few hours ?
foodtasticmom says
So sorry for the late response. Yes, I think you can make this in the crockpot, no problem.
Paul Cavaretta says
Would frozen mixed veges Work?
foodtasticmom says
Yes, definitely.
Whitney says
This is the exact recipe my mom always used. Except she used mixed frozen veggies & a can of diced potatoes. Thank u for posting this as I haven’t made this soup in years! ❤️
foodtasticmom says
Love hearing this. You’re welcome!