Brenda Gantt Vegetable Beef Soup
- Prep 15 min
- Cook 1 hr 45 min
- Total 2 hrs
- Serves 8
- Level Easy
About Brenda Gantt’s Vegetable Beef Soup
Brenda Gantt is a Southern home cook from Andalusia, Alabama, whose cooking videos and cookbook, It’s Gonna Be Good, Y’all, have made her a favorite with millions of home cooks. Her style is practical and thrifty: she has described making a pot of soup from leftover corn and butter beans, with a few potatoes, onions, and tomatoes, and calling it “being conservative.” That spirit is what this vegetable beef soup is all about.
Vegetable beef soup is a Southern kitchen staple because it stretches a modest amount of beef into a full meal. Chuck roast or stew meat simmers until tender, and whatever vegetables are on hand fill out the pot. Corn, butter beans, potatoes, and tomatoes are the classic combination, and they give the broth a sweet, savory depth that you can’t rush.
It’s the kind of soup that shows up on cold Sunday afternoons, after the holidays when the refrigerator needs clearing, and in a big batch for a family that’s feeding a crowd. Serve it with a skillet of cornbread and you have supper. For more from the kitchen, see our stories, or browse our breakfast recipes for the next morning.
Watch How It’s Made
Prefer YouTube? Watch the original video.
Brenda Gantt Vegetable Beef Soup Recipe
Ingredients
Beef & Base
Broth & Seasoning
Potatoes & Vegetables
Kitchen Tools Needed
- Large Dutch oven or soup pot
- Sharp knife & cutting board
- Wooden spoon
- Ladle
- Measuring cups & spoons
Not sure which pot to use? Our kitchen guides cover the basics.
Instructions
- Brown the beef. Pat the beef dry and season with salt and pepper. Heat the oil in a large Dutch oven or soup pot over medium-high heat and brown the beef in two batches, about 5 minutes per batch. Do not crowd the pot. Remove the beef to a plate.
- Soften the vegetables. Lower the heat to medium. Add the onion, carrots, and celery to the same pot and cook for 5 minutes, scraping up the browned bits. Stir in the garlic and cook for 30 seconds.
- Start the simmer. Return the beef to the pot. Add the broth, diced tomatoes with their juice, tomato sauce, bay leaf, thyme, Worcestershire sauce if using, and the remaining salt and pepper. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 1 hour, until the beef is nearly tender.
- Add potatoes and beans. Stir in the potatoes, green beans, and butter beans. Cover and simmer for 20 minutes, until the potatoes are tender.
- Add the corn. Stir in the corn and simmer for 10 more minutes. Remove the bay leaf, then taste and adjust the salt and pepper.
- Rest and serve. Let the soup sit off the heat for 5 minutes so the flavors come together. Ladle into bowls and serve hot with cornbread.
Soup gets better after a night in the refrigerator, so make it a day ahead if you can.
Nutrition Facts
| Calories | 340 |
|---|---|
| Protein | 28 g |
| Carbohydrates | 28 g |
| Fat | 13 g |
| Fiber | 6 g |
| Sodium | 980 mg |
| Sugar | 8 g |
Nutrition values are estimates and are not a substitute for professional dietary advice. Using low-sodium broth lowers the sodium considerably.
Health Benefits of Vegetable Beef Soup
High in Protein & Iron
Beef provides complete protein and iron, which help maintain muscle and support energy levels.
Vitamin A from Carrots
Carrots are rich in beta-carotene, which the body converts to vitamin A for eye and immune health.
Fiber from Beans & Vegetables
Butter beans, green beans, and corn add fiber that supports digestion and helps you feel full.
Potassium-Rich
Potatoes and tomatoes are good sources of potassium, which supports healthy blood pressure.
What to Avoid
Preparation Mistakes
- Don’t skip browning the beef. Browning builds the deep flavor of the broth.
- Don’t crowd the pot. Brown in batches so the beef sears instead of steaming.
- Don’t add the potatoes too early. They go in after the first hour so they stay in pieces.
- Don’t boil hard. A rolling boil toughens stew meat. Keep it at a gentle simmer.
Storage Mistakes
- Don’t leave it out. Refrigerate within 2 hours of cooking.
- Don’t cool it in the big pot. Divide the soup into shallow containers so it chills quickly and safely.
- Don’t fill freezer containers to the top. Leave an inch of headspace for expansion.
Dietary Considerations
- Contains Beef
- Dairy-Free
- Gluten-Free as written (check broth label)
- Moderate to High Sodium
Pro Tips for the Best Vegetable Beef Soup
- Choose chuck. Chuck roast or stew meat has the marbling that turns tender and flavorful after a long simmer.
- Brown in batches. A deep brown crust on the beef is the secret to a rich broth.
- Scrape the pot. The browned bits on the bottom dissolve into the broth and add flavor.
- Add vegetables in stages. Potatoes and beans go in later and corn goes in last so each stays distinct.
- Season at the end. The broth reduces as it simmers, so taste and adjust the salt after the final simmer.
- Make it ahead. The flavor improves overnight in the refrigerator.
For more techniques like these, browse our cooking tips.
What to Serve With Vegetable Beef Soup
Beverages
- Sweet tea
- Hot coffee
- Cold milk
Sides
- Skillet cornbread
- Buttered biscuits
- Saltine crackers
- Grilled cheese
When to Serve
- Cold weather suppers
- Sunday dinner
- After the holidays
- Make-ahead meals
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Beef stew meat | Chuck roast or ground beef | Cut chuck into cubes. Ground beef shortens the first simmer to about 20 minutes. |
| Beef broth | Beef bouillon plus water | Use about 6 cups of water and 4 bouillon cubes, and reduce the added salt. |
| Butter beans | Lima beans or green peas | Add peas in the last 5 minutes. |
| Frozen vegetables | One 16-ounce bag of frozen mixed vegetables | A handy shortcut for carrots, corn, peas, and green beans. |
| Potatoes | Elbow macaroni or small pasta | Add in the last 10 minutes of cooking. |
Storage & Reheating
Refrigerator
Cool, then store in airtight containers for 3 to 4 days.
Freezer
Freeze in portions for up to 3 months, leaving headspace. Thaw overnight in the refrigerator.
Reheating
Warm on the stove over medium-low heat, stirring occasionally, until steaming. Add a splash of broth or water if it has thickened. Microwave single servings.
Frequently Asked Questions
Yes. Brown 1 1/2 to 2 pounds of ground beef with the onion, drain the excess fat, and follow the rest of the recipe. Because ground beef cooks quickly, you can cut the first simmer from 1 hour to about 20 minutes before adding the potatoes and beans.
Yes. Brown the beef and soften the onion, carrots, and celery on the stove, then transfer everything except the corn to a slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours, adding the corn during the last 30 minutes.
Gently mash a few of the cooked potatoes against the side of the pot and stir them back in. You can also simmer the soup uncovered for 10 to 15 minutes to reduce the broth, or stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water.
Yes, it freezes well for up to 3 months. Cool it completely, ladle it into freezer containers leaving about an inch of headspace, and thaw overnight in the refrigerator. The potatoes will be slightly softer after thawing.
Almost any. Okra, cabbage, green peas, turnips, and diced squash all work well. Add quick-cooking vegetables during the last 10 to 15 minutes so they do not turn mushy.
Use a well-marbled cut such as chuck, keep the soup at a gentle simmer rather than a hard boil, and give it the full hour before adding the potatoes. Boiling hard or cutting the time short is what makes stew meat tough.
Reader Reviews
More Brenda Gantt Soup Recipes
- 15 Bean SoupA slow-simmered pot of dried beans
- Turnip Green SoupSouthern greens in a savory broth
- Asparagus SoupSmooth, fresh, and light
- Broccoli SoupCreamy and comforting
- Chicken Vegetable SoupAnother hearty vegetable-packed pot
- Taco SoupA quick, flavorful weeknight favorite
- Chicken SoupThe classic cure for a cold day
- Diet SoupA light, veggie-forward bowl
- French Onion SoupRich, caramelized, and cheesy
Explore More from Brenda Gantt Recipe
It’s gonna be good, y’all. Put on a pot for your family tonight.
Back to Recipe