Pioneer Woman Vegetable Beef Soup Recipe

This Pioneer Woman Vegetable Beef Soup recipe is hearty, flavorful, and packed with tender beef, colorful vegetables, and savory herbs. It’s perfect for cozy family dinners, but light enough to enjoy year-round. The leftovers taste even better the next day, making it a great make-ahead meal.

Pioneer Woman Vegetable Beef Soup Ingredients

• 1 1/2 lbs. beef stew meat*
• 2 1/2 Tbsp. olive oil, divided
• Salt and freshly ground black pepper
• 1 3/4 cups chopped yellow onion (1 large)
• 1 1/4 cups peeled and chopped carrots (3 medium)
• 1 cup chopped celery (3 medium)
• 1 1/2 Tbsp. minced garlic (4 cloves)
• 8 cups low-sodium beef broth or chicken broth
• 2 (14 oz.) cans diced tomatoes
• 1 1/2 tsp. dried basil**
• 1 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1 lb. red or yellow potatoes, chopped into 3/4-inch cubes
• 1 1/2 cups chopped green beans (trim ends first)
• 1 1/2 cups frozen corn***
• 1 cup frozen peas
• 1/3 cup chopped fresh parsley

* Choose well-marbled stew meat for tenderness. Dice any large chunks into bite-sized pieces.
** 1 Tbsp. dried Italian seasoning can be used instead of basil, oregano, and thyme.
*** Fresh corn or peas can also be used.

How To Make Pioneer Woman Vegetable Beef Soup

1. Brown the Beef: Heat 1 Tbsp. olive oil in a large pot over medium-high heat. Pat beef dry with paper towels, season with salt and pepper, and brown half the beef for about 4 minutes, turning halfway. Transfer to a plate. Add another 1/2 Tbsp. oil and repeat with the remaining beef.
2. Sauté the Vegetables: Add the remaining 1 Tbsp. oil to the pot. Stir in onions, carrots, and celery; cook for 3 minutes. Add garlic and cook for 1 minute more.
3. Build the Soup Base: Pour in broth, diced tomatoes, browned beef, basil, oregano, and thyme. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
4. Add Potatoes and Green Beans: Stir in potatoes, cover, and cook for 20 minutes. For softer green beans, add them at this stage as well.
5. Finish the Soup: Add green beans (if not already added) and cook for another 15 minutes, until all vegetables and beef are tender. Stir in corn and peas, cooking 5 minutes more until heated through.
6. Serve: Stir in parsley. Ladle into bowls and serve warm.

Recipe Tips

• How do I keep the beef tender?
  Use well-marbled stew meat and avoid boiling vigorously — a gentle simmer keeps the meat tender.
• Can I make this in a slow cooker?
  Yes — brown the beef first, then transfer everything to the slow cooker and cook on low for 7–8 hours.
• Can I use other vegetables?
  Absolutely — zucchini, parsnips, or spinach can be added toward the end of cooking.
• How can I thicken the soup?
  Mash some of the potatoes in the pot or stir in a cornstarch slurry during the last 10 minutes.

What To Serve With Vegetable Beef Soup

• Crusty bread – Perfect for soaking up the flavorful broth.
• Simple green salad – Adds freshness and crunch.
• Grilled cheese sandwich – Comfort food pairing at its best.

How To Store Pioneer Woman Vegetable Beef Soup

• Store: Keep in an airtight container in the refrigerator for up to 4 days.
• Freeze: Cool completely, then freeze in portions for up to 3 months.
• Reheat: Warm gently on the stovetop over medium heat until hot. Add a splash of broth if needed.

Vegetable Beef Soup Nutrition Facts

Calories: ~344 kcal per serving
Protein: 24g
Fat: 11g
Carbohydrates: 30g
Fiber: 5g
Sugar: 6g

Nutritional values are estimates and will vary based on ingredients and preparation.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Beef Stroganoff Soup Recipe
• Pioneer Woman Vegetable Beef Soup
• Pioneer Woman Beef Barley Soup Recipe