Vegetable beef soup crammed with fresh vegetables and juicy, slow-cooked beef in rich broth is comfort food personified. Perfect for chilly weather.
There are few things as satisfying and comforting on a cold day than sitting down to a bowl of hearty soup. This vegetable beef soup is a family favorite because not only is it so easy to make, it’s the perfect dinner for feeding a crowd. It’s the kind of recipe you can make days in advance, throw in the Instant Pot or Crock-pot and it freezes brilliantly. It also doubles and even triples well so it truly is a feed an army kind of dish. Serve with crusty bread and a dollop of sour cream for the perfect, easy dinner.
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How to make vegetable beef soup
This beef soup recipe can be made in the Instant Pot, slow cooker (crock-pot) or on the stove (instructions for stove top method is in the recipe card).
Instant pot directions:
- Set the Instant Pot to the saute function. Brown the beef on both sides then remove and set aside.
- Saute all the vegetables then add the beef back in along with the tomatoes, soy sauce and beef stock.
- Set to the meat function for 20 minutes with natural release after cooking.
- Remove the beef shin and shred the meat. Discard the bones.
- Set to saute function again and add meat back into the pot. Allow to simmer for 5 minutes then serve. At this point you can add 2 tsp cornflour (cornstarch) mixed with 2 tbsp water as well if you want to thicken the soup.
Slow cooker instructions:
- Brown the meat in a large pot then transfer to the slow cooker. Repeat with the vegetables.
- Pour the liquids into the slow cooker and add the aromatics.
- Set the slow cooker on lo for 8 hours or hi for 4 hours. Cook until the meat is tender.
- Remove the meat from the soup, shred and discard the bones.
- Add back to the soup and add cornstarch slurry if you want to thicken the soup. Set to hi and allow to simmer for 30 minutes before serving.
Making ahead and freezing
- Make ahead: Make this soup up to 4 days ahead. Allow to cool at room temperature then transfer to jars/airtight containers and refrigerate. Warm in a pot set over medium heat before serving.
- Freezing: Allow the cooked soup to cool completely then transfer to freezer safe containers or bags. Freeze for up to 3 months. Allow to thaw overnight in the fridge then reheat in a pot set over medium heat.
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Vegetable beef soup
- 750 g (1½lbs) beef shin / beef shank
- 1 onion finely chopped
- 3 leeks washed and finely sliced
- 4 celery stalks/ribs finely chopped
- 3 carrots peeled and diced
- 3 turnips peeled and diced
- 4 garlic cloves crushed
- 2 sprigs rosemary
- 3 bay leaves
- 400 g (14oz) canned chopped tomatoes
- ¼ cup soy sauce
- 4-6 cups beef stock (if you're using an Instant pot, start by adding 2 cups of stock, adding more if necessary. As there is nowhere for the liquid to evaporate to, the soup might be too watery if you use 4 cups of stock.)
- Heat a large pot over high heat.
- Pat the meat dry, drizzle with olive oil and season with salt and pepper.
- Brown the meat well on both sides. Remove and set aside.
- Add all the vegetables to the pot and allow to saute for 10-15 minutes until they start to soften and caramelize.
- Add the garlic, rosemary and bay leaves. Cook for another minute.
- Add the tomatoes and soy sauce, scraping the sticky bits on the bottom of the pot.
- Add the beef back in then add enough stock to cover everything. Season with salt and pepper, cover and reduce the heat.
- Allow to simmer for 90 minutes - 2 hours until the beef is tender.
- Remove the meat from the pot, shred and discard the bones.
- Turn the heat up then add the beef back in. Allow to simmer for 10 minutes. At this point you can thicken the soup with a cornstarch slurry if necessary.
- Serve with a dollop of sour cream or yogurt.