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Pioneer Woman Vegetable Beef Soup

The vegetable beef soup by Pioneer Woman is revered for being a hearty and filling soup that eats like a meal.

When it’s cold outside, this soup can make for a fantastic light lunch or a starter to your dinner.

Filled with an array of fresh veggies and rich beef, the flavors really come together for a spectacular bowl that everyone will love.

Fresh veggies make for the best soups, but if you can’t find certain ingredients, you can omit them or adjust the recipe to incorporate what you do have available.

Pair it with a nice salad and some crusty bread and you’ll have a wonderful, warming bowl for everyone that joins you at the table!

How to Make Pioneer Woman Vegetable Beef Soup

copycat vegetable beef soup pioneer woman

To make a copycat vegetable beef soup like Pioneer Woman, you need a few ingredients.

The list looks long, but it is so simple to throw together with the beef and veggies.

You’ll have this soup bubbling on your stovetop in no time.

The aroma of it cooking will immediately warm your soul.

And let’s be honest…if you’ve just been to the supermarket, you probably have everything you need to make it in a flash.

Let’s go ahead and get cooking so you can get eating!

Ingredients:

(4 servings)

  • 2lbs ground chuck
  • 1 whole diced large onion
  • 2 stalks of diced celery
  • 3 cloves minced garlic
  • 1 can whole tomatoes
  • 3 cups beef stock
  • 1 whole diced yellow bell pepper
  • 1 whole diced red bell pepper
  • 1 whole diced green bell pepper
  • 4 whole peeled and sliced carrots
  • 5 whole red potatoes, cut into chunks
  • 3 tbsp tomato paste
  • ½ tbsp kosher salt
  • ½ tbsp black pepper
  • 2 tbsp dried parsley flakes
  • ½ tbsp ground oregano
  • ¼ tbsp cayenne pepper

Instructions:

See? Those ingredients aren’t so bad!

Word to the wise…prep your veggies first including removing the seeds from the bell peppers and chopping and this will all go so quickly.

When you have everything laid out and prepped, you can easily master making this soup.

Here’s how to do it!

Step 1:

Cook the ground beef with your onions, celery, and garlic in a large pot until the beef is browned and the veggies are softened, about 3 to 5 minutes.

Remove the pot from the heat and let it cool, then drain the fat.

Step 2:

Put the pot back onto the heat and add tomatoes, beef stock, peppers, potatoes, carrots, tomato paste, herbs, and seasonings.

Bring this all to a nice boil.

Step 3:

Reduce the heat so it’s down to a simmer, then cover the pot.

Let this cook for 15 to 20 more minutes so the potatoes are tender.

Step 4:

Cook until you find the right thickness for you.

It should be a little thick but if you prefer a thinner consistency, you can add a little more broth at a time to adjust.

Serve with a nice crusty bread for dunking along with salad or sides.

Ingredient Substitution

You’re sure to love Pioneer Woman vegetable beef soup because it is tasty and filling.

However, you may be missing some ingredients or want to substitute for another one you may prefer.

Here are some ideas for that!

Add Peas

If you have a can of pea or a bag of frozen peas, these will be great in this soup.

You can toss them right in with everything else.

Peas soak up all those flavors and are a match for the beef too.

You can add them along with the main ingredients or use it to substitute something else.

Throw in Some Corn

Like peas, corn can add more to your soup.

You can use canned or frozen here too.

If you do use canned, rinse and drain them well so they don’t take away from the flavors of this soup.

Use Different Potatoes

Can’t find red potatoes?

Any potato will work here!

Just peel them and cut them up, then add them right into the soup.

You’ll cook them until they’re tender too.

Don’t let them cook too long though as with any potato, it can fall apart when boiled too long.

Keep It Vegetarian

Not a meat eater?

Then you can keep this soup all vegetable if you prefer.

Use a vegetable stock instead, and of course, omit the beef.

Then it will be suitable for vegetarians and vegans!

What to Serve with Vegetable Beef Soup Pioneer Woman

When you make this soup, you will see that it is incredibly filling.

You can simply fill up a big bowl and go to town on it.

But more likely, you probably have others eating with you.

You can then round out the meal with some other things to fill everyone up.

Here are some suggestions of what will go with this Pioneer Woman vegetable beef soup recipe.

Bread

crusty bread for vegetable beef soup

Bread is always a great match for rustic soups like this.

Dunk it into the soup or alternate your bites between a spoonful of soup and a bite of bread.

Crusty bread is ideal because the broth softens it up, making it more enjoyable all the way.

The bread sops up that soup base and it’s such a perfect match!

Salad

salad to complement vegetable beef soup

Even though this soup is loaded with veggies at every turn, a crispy fresh salad complements it all the more.

The contrast of soft, soothing veggies in a warm bowl of soup with crispy, fresh and chilled salad is a match made in heaven.

Any kind of salad will be a welcome option here.

Something that has a light and acidic dressing will be a particularly wonderful pairing!

Green Bean Casserole

cabbage casserole to be served with vegetable soup pioneer woman

Or add another layer of comfort to the table.

A green bean casserole would also be a nice match.

If it’s your favorite holiday side dish, why wait until the holidays to make it?

It’s great any time of year, and even better with a satisfying soup like this!

How to Store Pioneer Woman Vegetable Beef Soup

Once your soup has cooled, you’ll need to put it in your fridge.

It’s best to use an airtight container to keep it at the peak of freshness.

Mason jars work wonders for this, and they can keep your soup for up to 5 days.

They also transport easily into the freezer this way, making it easy to keep this soup for up to 3 months.

If you don’t have mason jars, freezer bags can also work and will take up less space if you don’t have tons of room to spare.

How to Reheat Vegetable Beef Soup Pioneer Woman

Gently warm this vegetable beef soup up on the stovetop until it’s hot.

Or even better, pour it in your crockpot, set it to low, and let it warm up.

You can then come home to a ready-made meal that makes your whole home smell heavenly with the aroma of homecooked foods!

pioneer woman vegetable beef soup

Pioneer Woman Vegetable Beef Soup

This copycat of Pioneer Woman’s vegetable beef soups is the perfect option for cold winter weather. Brimming with nutritious veggies and hearty beef, it provides plenty of nutrition that tastes amazing. Serve it as a meal or a starter along with bread for everyone to enjoy!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soup
Cuisine American
Calories 184 kcal
Equipment
  • 1 large pot
Ingredients
  
  • 2 lbs ground chuck
  • 1 whole diced large onion
  • 2 stalks of diced celery
  • 3 cloves minced garlic
  • 1 can whole tomatoes
  • 3 cups beef stock
  • 1 whole diced yellow bell pepper
  • 1 whole diced red bell pepper
  • 1 whole diced green bell pepper
  • 4 whole peeled and sliced carrots
  • 5 whole red potatoes cut into chunks
  • 3 tbsp tomato paste
  • ½ tbsp kosher salt
  • ½ tbsp black pepper
  • 2 tbsp dried parsley flakes
  • ½ tbsp ground oregano
  • ¼ tbsp cayenne pepper
Instructions
 
  • Cook the ground beef with your onions, celery, and garlic in a large pot until the beef is browned and the veggies are softened, about 3 to 5 minutes.
  • Remove the pot from the heat and let it cool, then drain the fat.
  • Put the pot back onto the heat and add tomatoes, beef stock, peppers, potatoes, carrots, tomato paste, herbs, and seasonings.
  • Bring this all to a nice boil.
  • Reduce the heat so it’s down to a simmer, then cover the pot.
  • Let this cook for 15 to 20 more minutes so the potatoes are tender.
  • Cook until you find the right thickness for you.
  • It should be a little thick but if you prefer a thinner consistency, you can add a little more broth at a time to adjust.
  • Serve with a nice crusty bread for dunking along with salad or sides.
Nutrition
Serving: 2CupsCalories: 184kcalCarbohydrates: 24gProtein: 13gFat: 4.5gSodium: 2070mgFiber: 4.7gSugar: 2.7g

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Michael Cook

Passionate chef, in love with everything related to food and cooking it to perfection!

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