Grandma's Beef and Vegetable Soup is pure comfort food. Made with beef stew meat and a variety of veggies, you're going to love it. But don't forget Grandma's secret to an easy soup - using Spicy V8 juice for extra flavor!
Update: This recipe was originally posted in October 2013. The recipe, instructions and photos have been updated and republished in January 2021.
When my mother in law found out that I liked to cook, she sent me over a bunch of family recipes. This one came from Tom's grandmother and is the perfect soup for those chilly nights as it's rich and filling and will definitely warm you up!
What is Grandma's Beef and Vegetable Soup?
This version of soup is a standard old-fashioned soup recipe featuring meat, potatoes and vegetables made with ingredients you likely have on hand. There's nothing gourmet about it and there's no fancy way to prepare the soup. The soup is easily frozen and can be doubled or halved, depending on how many servings you need. It's also versatile, meaning you can use fresh, frozen or canned vegetables to make this, all depending on what you have.
🥘 Ingredients for this recipe
- beef stew meat or a chuck roast
- green beans
- Spicy V8 vegetable juice
- beef stock
- garlic powder
- dried oregano
- salt and pepper
- olive oil
🔪Instructions for this recipe
- First, sear the beef. Season the beef cubes with salt and pepper and cook in a large skillet with olive oil until browned on all sides. (You may need to work in batches to cook all of the beef) Add beef to a large stock pot.
- Next, add flavor to your vegetables. Add onions and carrots with a little beef stock and use a wooden spoon to scrape up any browned bits. Once vegetables are just barely softened, transfer them to the stock pot.
- Then, cook the soup. Add in the potatoes, corn and green beans then pour the vegetable juice and beef stock on top. Stir in the garlic powder and dried oregano and bring to a boil. Reduce to a simmer and let simmer for 1 hour. Add in the peas and cook 3 more minutes.
- Finally, divide into bowls and season to taste with salt and pepper. Serve with crackers or bread.
Substitutions and Serving Suggestions
- Carrots, Green Beans, Peas and Corn - You can use all fresh vegetables, frozen ones, canned ones or a combination. If using canned, you'll need an 8 oz can of each, no-salt-added if you can find it.
- Spicy V8 Vegetable Juice - I'm sure grandma used this as an easy one-ingredient way to impart flavor into the soup. I like the low-sodium version. However, you can use the non-spicy variety or 2 cans of tomato soup + 1 additional cup of beef broth instead.
- Serving: serve this soup with buttered bread or crackers. A garden salad is a great accompaniment.
FAQ's about beef and vegetable soup
- What is the best cut of meat for beef soup? Beef cubes/stew meat is called for in this recipe, but it can be expensive. Chuck roast is great for soup and it's typically more affordable to buy one and cut it up yourself. You'll need 1 ¼ lbs of roast cut into 1 or 2 inch cubes. Chuck shoulder and top chuck are other cuts of meat that will work well.
- How to add flavor to soup? Start by browning your meat which will lock in a stronger flavor. Then scrape up those browned bits and add them back into the soup. Aromatic veggies, like carrots and onions will amp up the flavor, and finally using the V8 adds for a flavorful broth. Also, the longer you simmer the soup, the more flavor there will be.
Other Recipes You'll Love:
- Check out Grandma's Gobs if you're looking for a sweet option from Grandma's kitchen
- Not feeling beef? Make my Quick and Easy Chicken Noodle Soup or Spicy Italian Pasta Soup
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Grandma's Beef and Vegetable Soup
- 1 ¼ lbs beef cubes see notes below for alternatives
- 2 cups potatoes peeled and diced
- 2 carrots peeled and diced
- 1 onion diced
- 1 cup green beans frozen or canned, see notes below
- 1 cup corn kernels frozen or canned, see notes below
- 1 cup peas frozen or canned, see notes below
- 24 oz V8 spicy vegetable juice
- 1 cup beef broth
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- olive oil for searing
- Heat olive oil in a large skillet over medium high heat. Season the beef with salt and pepper. Add the beef cubes and sear on all sides. Transfer beef cubes to a large stock pot.
- Add carrots and onions to the skillet, with a splash of beef broth and cook for 5 minutes. Use a wooden spoon to scrape up any browned bits. Transfer to the stock pot.
- Add the potatoes, green beans and corn, followed by the V8 vegetable juice, beef broth and seasonings. Stir to combine and bring to a boil. Cover and simmer for 1 hour.
- Add in the peas and cook for 3 minutes more.
- Divide soup into bowls, season to taste with salt and pepper. Serve with buttered bread or crackers.