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Dutch Oven Vegetable Beef Soup

Dutch Oven Vegetable Beef Soup


"This vegetable beef soup is hearty with a kick of flavor. Made with top sirloin and fresh and frozen vegetables, it's super easy to prepare and ready in just under two hours. There is nothing better than soup prepared in a Dutch oven!"
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1 h 50 m servings 216 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large Dutch over over medium-high heat. Saute beef in hot oil until completely browned, about 5 minutes. Remove browned beef with a slotted spoon to a plate, retaining beef drippings in the Dutch oven.
  2. Saute celery and onion in the beef drippings until tender, about 5 minutes. Return beef to the Dutch oven; add water, beef broth, petite diced tomatoes, diced tomatoes, potatoes, baby carrots, garlic powder, and bay leaves.
  3. Place a cover on the Dutch oven, bring the mixture to a boil, reduce heat to low, remove cover from the pot, and simmer the mixture until thick, about 45 minutes.
  4. Stir frozen corn, frozen green beans, and hot pepper sauce into the mixture in the pot. Place cover on the pot and cook at a simmer until the corn and green beans are just cooked through, about 30 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 7
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I made this dish But I made a few changes. One, I did not use canned beef broth. I made my own the day before using beef marrow bones some vegetables and prepared it in my Dutch Oven at 200 f in...

Oh my goodness this is delicious!! I tweaked the recipe ever so slightly because of the items I had already and personal preference. I used reduced sodium beef broth and no salt added tomatoes...

This is one of few recipes I have not had to tweak much, a great comfort food recipe. I do leave out the hot sauce for my wife's taste.

It tastes better each time it's warmed up again. I make it, then place the soup into mason jars. Put them in the refrigerator and when we want soup it's there for the warming. It is gone bef...

I used venison tenderloin for this recipie. I followed everything else exactly. Very good, hearty cold weather soup! The whole family loved it and you have to love cooking in a cast iron Dut...

Turned out so good we had it for dinner tonight's in a row. Highly recommend it!!!

Excellent soup. I love the full flavor with just a little kick. The only thing I did different was use a 32oz can of beef stock instead of water. Turned out great.

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