Cozy Vegetable Soup with Stew Beef

There’s something incredibly comforting about a big pot of vegetable soup simmering on the stove—especially when the air turns crisp or you’re just not feeling your best.

This humble soup has become a go-to in our kitchen anytime we need a warm, nourishing reset. It’s hearty without being heavy, made with simple pantry staples and tender stew beef that simmers to perfection.

This cozy vegetable soup with stew beef is one of those recipes that feels like a warm hug in a bowl. Made with Campbell’s tomato juice, a handful of canned veggies, and a few basic spices, it’s quick to prep and perfect for chilly nights or days when comfort food is calling.

Pair it with your favorite cornbread muffins (recipe coming soon to The Hot Mess Kitchen!) for the full experience. It’s also great to make ahead and reheat throughout the week.

Ingredients you’ll need

To get started making this recipe, you’ll first want to gather all your ingredients.

Here is what you’ll need:

Step by Step Instructions

Step 1: Heat a large Dutch oven or stock pot over medium-high heat. Add olive oil.

Step 2: Add the stew beef and chopped onion. Sauté until the beef is browned on all sides and the onion is soft. You’re not cooking the beef through—just giving it color.

Step 3: Pour in the tomato juice.

Step 4: Add all drained canned vegetables, diced tomatoes, and potatoes.

Step 5: Stir in garlic powder, onion powder, salt, pepper, and bay leaves.

Step 6: Bring the soup to a gentle boil, then reduce heat to a low simmer.

Step 7: Simmer uncovered for 1 hour, or until the potatoes are fork-tender and beef is fully cooked.

Step 8: Remove bay leaves before serving.

Step 9: Ladle into bowls and enjoy—especially with a warm cornbread muffin on the side!

This easy vegetable soup with stew beef is a weeknight win and a cold-weather staple in our home. Whether you’re feeling under the weather or just craving something cozy, it’s a filling and fuss-free dish your whole crew will love.

Print Recipe

Cozy Vegetable Soup with Stew Beef

This humble soup has become a go-to in our kitchen anytime we need a warm, nourishing reset. It’s hearty without being heavy, made with simple pantry staples and tender stew beef that simmers to perfection.

Prep Time10 minutes mins

Cook Time1 hour hr 30 minutes mins

Course: Main Course

Cuisine: American

Keyword: stew beef soup, vegetable beef soup, vegetable soup

Author: Sarah@TheHotMessKitchen

Ingredients

• 1 lb stew beef cut into small pieces (these will shrink as you cook them)
• 1/2 yellow onion chopped
• 1 tbs olive oil
• 64 oz Campbell’s tomato juice do not substitute!
• 1 can sweet corn drained
• 1 can petite diced tomatoes
• 1 can green beans drained
• 1 can sweet peas drained
• 2 cups peeled and cubed russet or red potatoes or 1 can whole potatoes
• 2-3 bay leaves
• 1 tsp garlic powder
• 1 tsp onion powder
• to taste – salt and pepper

Instructions

• Heat a large Dutch oven or stock pot over medium-high heat. Add olive oil.
• Add the stew beef and chopped onion. Sauté until the beef is browned on all sides and the onion is soft. You’re not cooking the beef through—just giving it color.
• Pour in the tomato juice.
• Add all drained canned vegetables, diced tomatoes, and potatoes.
• Stir in garlic powder, onion powder, salt, pepper, and bay leaves.
• Bring the soup to a gentle boil, then reduce heat to a low simmer.
• Simmer uncovered for 1 hour, or until the potatoes are fork-tender and beef is fully cooked.
• Remove bay leaves before serving.
• Ladle into bowls and enjoy—especially with a warm cornbread muffin on the side!

Notes

Stick with Campbell’s tomato juice for this recipe. We’ve tested it with generic brands, and it just doesn’t hit the same. It’s worth going the extra mile to find it—sometimes it’s only available in cans, and that’s totally fine!