Popular Topics

Beef Vegetable Soup 3-Ways

Beef Vegetable Soup 3-Ways

0 0

Make one flavorful soup base then use it to easily create three deliciously different soup varieties!  Don't want to make all 3 soups at once? Then freeze the base to use later.  Click the "tips" tab to see the recipes!

serves 15 people


cost per recipe: $17.46

The price is determined by the national average.

  • 3

    tablespoons olive oil

  • 1 1/2

    pounds boneless beef sirloin steak, about 3/4-inch thick, cut into 1/2-inch cubes

  • 3

    large onion, diced (about 3 cups)

  • 6

    stalks celery, diced (about 3 cups)

  • 6

    carrot, peeled and diced (about 3 cups)

  • 3

    cloves garlic, minced

  • 12

    cups Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth

view nutrition info

How to Make It

Step 1

Heat 1 tablespoon oil in a 6-quart saucepot over high heat.  Season the beef as desired.  Add the beef in two batches and cook until well browned, stirring occasionally.  Remove the beef from the saucepot.

Step 2

Heat the remaining oil in the saucepot over medium-high heat.  Add the onions, celery, carrots and garlic and cook for 8 minutes, stirring occasionally.

Step 3

Add the broth to the saucepot and heat to a boil.  Reduce the heat to low.  Cook for 10 minutes or until the vegetables are tender.  Season to taste.  Enjoy the base soup as is or customize using one of the options in our tips section.

Recipe Tips

  • For Italian Beef & Vegetable Soup: Stir about 5 cups base soup, 1 cup rinsed canned red kidney beans, 1 cup sliced zucchini, 1 cup cooked ditalini or orzo pasta and 1 teaspoon pesto in a 4-quart saucepot and cook until the zucchini is tender.  Sprinkle with grated Parmesan cheese before serving.
  • For Asian Beef Dumpling Soup: Stir about 5 cups base soup, 1 teaspoon minced peeled fresh ginger root, 1 tablespoon soy sauce, 1 cup thinly sliced baby bok choy and 8 frozen fully-cooked pork dumplings in a 4-quart saucepot and cook until the bok choy is tender and the dumplings are hot.
  • For Beef & Lentil Soup: Stir about 5 cups base soup, 1/2 cup dried lentils, rinsed, and 1 can (14.5 ounces) diced tomatoes in a 4-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cook for 25 minutes or until the lentils are tender.  Stir in 1 tablespoon red wine vinegar before serving.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?


New Collection

Made With
Swanson® Beef Broth

Swanson® Beef Broth

Buy Now
Swanson® 50% Less Sodium Beef Broth

Swanson® 50% Less Sodium Beef Broth

Buy Now

Ratings & Reviews


There aren't any reviews yet.

Your Rating:



  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names

By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →

Recently Viewed