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Beef and Vegetable Soup Recipe

  • Author: Brittany Dixon


This simple beef and vegetable soup recipe made with soup bones makes for a deeply rich and flavorful soup that is hearty and full of nutrition. It’s a budget-friendly way to feed the whole family in a delicious way!



1 Tbsp olive oil

11.5 lb beef soup bones

1 medium yellow onion, diced

2 garlic cloves, minced

1 1/2 c celery, diced

64 ounces vegetable broth

14.5 oz can diced tomatoes

1 tsp apple cider vinegar

2 c mixed frozen vegetables (my blend included carrots, peas, corn, and green beans)

1 1/2 tsp Italian seasoning

1 bay leaf

salt and pepper


Heat a large soup pot of medium high heat. Add the olive oil. Salt and pepper the beef bones, then sear each side, roughly 4 minutes per side.

Reduce heat to medium. Add a splash of broth to the pot. Then add the onion, garlic, and celery and saute until fragrant, about 3-4 minutes.

Add the remainder of the broth, the tomatoes, vegetables, apple cider vinegar, Italian seasonings, and bay leaf.

Bring to a boil, then reduce to a simmer. Let simmer, covered, for 60 minutes.

Turn off heat. Remove beef bones. Discard the bones and cut beef into bite-sized pieces, discarding the fatty bits. Return the beef pieces to the soup.

Remove bay leaf and stir well. Add salt and pepper as needed. Serve with cornbread.