Easy Southern Vegetable Soup Recipe

Our Southern Vegetable Soup is a hearty comfort food, and a family-favorite. This one-pot dinner is ready in 30 minutes and combines tender beef stew meat with green beans, peas, corn, and tomatoes.

What You Need Beef Vegetable Soup

• 1 lb of stew meat or a cooked roast, shredded
• 4 white potatoes, roughly cubed
• 2 28 oz cans of whole tomatoes
• 15 oz can of corn
• 15 oz can of peas
• 15 oz can of green beans
• 3.5 cups of water
• Salt & Pepper to Taste

How to Make Southern Vegetable Soup with Stew Meat

1. Brown your stew meat in a large soup pot. Once cooked, drain the fat.
2. Add in your tomatoes and canned vegetables
3. Add in about 3.5 cups of water
4. Salt and pepper to taste and let simmer for 2 or more hours. 

Recipe Notes

We break up the whole tomatoes with a wooden spoon after it’s simmered.

We serve it with crackers or cornbread.

How long does vegetable soup last in the fridge?

You can enjoy leftover soup up to 4 days after making it as long as you put in the fridge. We usually store it in an airtight container or in the soup pot with a lid.

You can also freeze this soup in a freezer bag for 2 to 3 months.

How many calories in homemade vegetable soup?

Our homemade vegetable soup has about 300 calories per bowl and makes 9 servings. This may vary depending on your ingredients and serving size though.

How to Make a Roast Vegetable Soup Recipe

You can use a roast instead of stew meat if you’d like.

You’d just want to cook your roast first. Once it’s cooked through, you will want to remove it from the pot, shred it, and begin making your soup by adding in the vegetables.

You may also like:

• Simple Chickpea and Pasta Soup
• Award Winning Chili with Beef, Tomatoes & Beans
• Roasted Butternut Squash Pasta
• Crockpot Potato Soup

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Yield: 9 servings

Easy Southern Vegetable Soup

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A quick and delicious beef vegetable soup packed with tender beef stew meat, green beans, peas, corn, and tomatoes. This easy one-pot southern favorite is ready in just 30 minutes!

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

• 1 lb of stew meat or a cooked roast, shredded
• 4 white potatoes, roughly cubed
• 2 28 oz cans of whole tomatoes
• 15 oz can of corn
• 15 oz can of peas
• 15 oz can of green beans
• 3.5 cups of water
• Salt & Pepper to Taste

Instructions

1. Brown your stew meat in a large soup pot. Once cooked, drain the fat.
2. Add in your tomatoes and canned vegetables
3. Add in about 3.5 cups of water
4. Salt and pepper to taste and let simmer for 2 or more hours. 

Notes

We break up the whole tomatoes with a wooden spoon after it's simmered.

We serve it with crackers or cornbread.

You can use a roast instead of stew meat if you'd like.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 301Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 89mgCarbohydrates: 44gFiber: 9gSugar: 12gProtein: 25g

Nutritional information is only an approximate and may not be accurate.

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