There’s nothing quite as comforting as a steaming bowl of homemade Vegetable Beef Soup. Packed with tender beef, vibrant vegetables, and rich, savory broth, this recipe is a wholesome meal in itself. Perfect for chilly evenings or meal prepping for the week, it’s a versatile dish that brings warmth and nourishment to the table. Plus, it’s incredibly customizable — use up whatever veggies you have on hand and make it your own! Whether you’re feeding a crowd or craving leftovers, this soup will become a staple in your kitchen.
Why You’ll Love This Recipe
- Simple & Satisfying: Minimal ingredients, maximum flavor.
- One-Pot Wonder: Easy cleanup with everything cooked in a single pot.
- Nutritious & Hearty: Loaded with vegetables and protein-rich beef.
- Freezer-Friendly: Make a big batch and freeze for later.
- Customizable: Swap out veggies or seasonings to suit your taste.
Ingredients You’ll Need
Main Ingredients:
- Beef Stew Meat (1.5 lbs) — Cubed, for tender, juicy bites.
- Olive Oil (2 tbsp) — For browning the meat.
- Yellow Onion (1 large) — Diced, for aromatic depth.
- Garlic (3 cloves) — Minced, for a savory punch.
- Carrots (3) — Sliced, adding sweetness.
- Celery (3 stalks) — Chopped, for crunch and flavor.
- Russet Potatoes (3) — Peeled and diced, adding heartiness.
- Green Beans (1 cup) — Trimmed and cut into bite-sized pieces.
- Diced Tomatoes (1 can, 14 oz) — For rich, tomatoey goodness.
- Beef Broth (6 cups) — The flavorful base of your soup.
- Tomato Paste (2 tbsp) — For extra richness.
- Bay Leaves (2) — For an aromatic touch.
- Thyme (1 tsp) — Dried or fresh.
- Salt & Pepper (to taste) — For seasoning.
Optional Additions:
- Corn or Peas (1 cup) — Add sweetness and texture.
- Spinach or Kale (2 cups) — Stir in at the end for added greens.
- Parmesan Rind (1 piece) — Simmer for extra umami.
- Worcestershire Sauce (1 tbsp) — For depth of flavor.
How to Make Vegetable Beef Soup (Step-by-Step)
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef cubes, season with salt and pepper, and sear until browned on all sides. Remove and set aside.
- Sauté the Aromatics: In the same pot, add the onion, garlic, carrots, and celery. Cook for 5 minutes until fragrant and slightly softened.
- Deglaze the Pot: Add a splash of broth to scrape up the browned bits from the bottom of the pot — this adds so much flavor!
- Add the Veggies & Broth: Return the beef to the pot. Add potatoes, green beans, diced tomatoes, tomato paste, bay leaves, thyme, and the remaining broth. Stir to combine.
- Simmer to Perfection: Bring to a boil, then reduce heat and let it simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Taste & Adjust: Remove the bay leaves, taste the soup, and adjust seasonings as needed. Stir in any quick-cooking veggies (like spinach) in the last few minutes.
- Serve & Enjoy: Ladle the soup into bowls, garnish with fresh herbs, and enjoy with crusty bread!
Tips for the Best Vegetable Beef Soup
- Use a Marbled Cut: Chuck roast or stew meat works best for tender, flavorful bites.
- Layer the Flavor: Don’t skip browning the beef — it adds a rich, caramelized depth.
- Low & Slow: The longer the simmer, the better the flavor.
- Fresh vs. Frozen Veggies: Both work! Frozen veggies can save prep time.
What to Serve with Vegetable Beef Soup
- Crusty Bread or Garlic Knots
- Grilled Cheese Sandwiches
- Simple Green Salad
- Roasted Vegetables
FAQs
Can I make this in a slow cooker? Yes! Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Can I use ground beef instead? Absolutely! Brown the ground beef, drain excess fat, and follow the same steps.
How do I thicken the soup? For a thicker soup, mash some of the potatoes or add a cornstarch slurry.
Servings and Timing
- Serves: 6-8 people
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
Variations
- Herb Boost: Experiment with rosemary, oregano, or basil.
- Grain Add-Ins: Stir in cooked rice or barley for extra texture.
- Low-Carb Option: Swap potatoes for cauliflower.
Conclusion
This Vegetable Beef Soup is a timeless classic that’s nourishing, flavorful, and endlessly adaptable. Whether you’re cooking for a cozy family dinner or prepping meals for the week, this recipe delivers on every front. With its rich broth, tender beef, and vibrant veggies, it’s comfort food at its finest. Give it a try, and let me know how you make it your own!
Vegetable Beef Soup
This hearty Vegetable Beef Soup is packed with tender chunks of beef, vibrant vegetables, and savory herbs simmered in a rich broth. It’s the ultimate comfort food — warm, filling, and perfect for chilly days. This one-pot wonder is loaded with flavor and nutrients, making it a wholesome meal for the whole family. Plus, it's easy to customize with your favorite veggies and makes great leftovers for meal prep or freezing
Ingredients
- 1 lb beef stew meat cubed
- 2 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 3 carrots sliced
- 3 celery stalks chopped
- 3 potatoes diced
- 1 cup green beans chopped
- 1 cup corn fresh, canned, or frozen
- 1 cup peas optional
- 1 can 14 oz diced tomatoes
- 6 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef cubes, season with salt and pepper, and sear until browned on all sides. Remove and set aside.
- Sauté the Aromatics: In the same pot, add the onion, garlic, carrots, and celery. Cook for 5 minutes until fragrant and slightly softened.
- Deglaze the Pot: Add a splash of broth to scrape up the browned bits from the bottom of the pot — this adds so much flavor!
- Add the Veggies & Broth: Return the beef to the pot. Add potatoes, green beans, diced tomatoes, tomato paste, bay leaves, thyme, and the remaining broth. Stir to combine.
- Simmer to Perfection: Bring to a boil, then reduce heat and let it simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Taste & Adjust: Remove the bay leaves, taste the soup, and adjust seasonings as needed. Stir in any quick-cooking veggies (like spinach) in the last few minutes.
- Serve & Enjoy: Ladle the soup into bowls, garnish with fresh herbs, and enjoy with crusty bread!
Notes
- Meat Options: Use ground beef or leftover roast beef for a quicker version.
- Veggie Swaps: Feel free to add zucchini, cabbage, or bell peppers. This soup is flexible!
- Thicker Soup: Add a cornstarch slurry or let the soup simmer longer to thicken.
- Freezing & Storage: This soup freezes well — store in airtight containers for up to 3 months.