Vegetable Beef Soup Recipe

When the weather turns crisp or life feels a little too hectic, nothing grounds me quite like a steaming bowl of homemade Vegetable Beef Soup. This isn’t your average canned version—this is a rustic, deeply flavorful, made-from-scratch meal that tastes like it came from grandma’s kitchen.

I first made this soup years ago when I was looking for a way to use up leftover roast beef and vegetables from a Sunday dinner. After a bit of simmering and seasoning, I had a pot of soup that disappeared almost instantly. Since then, it’s become a go-to recipe in my kitchen—perfect for meal prep, family dinners, or cozy nights when you want something nourishing and comforting.

Let me walk you through exactly how to make this soup just right, plus expert tips, variations, and storage info to help you master it at home.

Why You’ll Love This Recipe

• Tender chunks of beef: Slow-simmered for melt-in-your-mouth texture.
• Loaded with vegetables: Naturally nutritious and colorful.
• One-pot meal: Easy cleanup and efficient cooking.
• Great for leftovers or freezing: Flavors deepen the next day.
• Customizable cooking time: Quick version with ground beef or slow-stewed with chuck roast.
• 🧂 Comforting and wholesome – Old-fashioned flavor made modern.

Ingredients You’ll Need

Beef Options:

• 1.5 lbs chuck roast, stew meat, or leftover pot roast – Cut into bite-sized pieces.
  • Shortcut: Use 1 lb of ground beef for a faster version.

Vegetables:

• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, diced
• 2 medium potatoes, diced
• 1 cup green beans, trimmed and chopped
• 1 cup frozen corn
• 1 cup frozen peas
• 1 (14.5 oz) can diced tomatoes, with juice
• 1/4 cup tomato paste – Adds richness to the broth.

Broth & Seasoning:

• 6 cups beef broth – Use low-sodium if preferred.
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp smoked paprika – Optional, for depth.
• 2 bay leaves
• Salt and black pepper, to taste
• 2 tbsp olive oil – For searing beef and sautéing veggies.

Optional Additions:

• 1/2 cup barley or pasta – Add for a heartier texture.
• Chopped spinach or kale – Stir in at the end for a nutrient boost.

How to Make Vegetable Beef Soup (Step-by-Step Instructions)

This recipe is a flexible template—great whether you have time for a slow simmer or need a quick fix.

1. Brown the Beef

Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Season beef chunks with salt and pepper. Sear the meat in batches, about 2–3 minutes per side, until browned. Transfer to a plate.

Why searing matters: Browning adds depth and flavor through caramelization. Don’t skip this step!

2. Sauté the Aromatics

Add another tablespoon of olive oil to the pot. Sauté onions, carrots, and celery for 5–6 minutes, stirring occasionally. Add garlic and tomato paste and stir for 1–2 minutes until fragrant.

Pro tip: Cooking the tomato paste deepens its sweetness and blends it into the broth.

3. Deglaze and Simmer

Pour in a splash of beef broth to deglaze the pot, scraping up the brown bits. Add the remaining broth, browned beef, diced tomatoes, bay leaves, and herbs. Stir well.

Bring to a boil, then reduce heat to a simmer. Cover and cook for 45–60 minutes, or until beef is tender. If using ground beef, simmer for just 20–30 minutes.

4. Add Potatoes and Vegetables

Add diced potatoes, green beans, corn, and peas. Simmer uncovered for 20–30 more minutes, or until potatoes are fork-tender.

Chef’s insight: Staggering the vegetables keeps them from becoming mushy. Add delicate greens or pasta in the last 10 minutes.

5. Final Taste & Serve

Taste and adjust seasoning. Remove bay leaves before serving. Optional: Garnish with fresh parsley or a sprinkle of grated parmesan.

Expert Tips for the Best Results

• Choose marbled beef: Cuts like chuck roast yield the best tenderness and flavor after simmering.
• Cut veggies uniformly – Even-sized pieces cook more evenly.
• Simmer low and slow – The longer it simmers, the better the flavor.
• Layer your seasoning – Salt in stages and taste at the end.
• Make it ahead – The flavors are even better the next day!

Variations & Substitutions

For Busy Weeknights:

• Use ground beef or leftover roast: Saves time without sacrificing flavor.
• Frozen veggie mix: Works in a pinch; just add near the end of cooking.

For Special Diets:

• Low-carb/keto: Skip potatoes and corn; add mushrooms, spinach, or zucchini.
• Gluten-free: Stick to naturally GF ingredients (avoid barley or wheat pasta).
• Vegetarian: Use vegetable broth and swap beef for lentils or beans.

Flavor Boosters:

• Worcestershire sauce – A splash adds savory depth.
• Red wine – Deglaze with 1/2 cup for a gourmet touch.
• Parmesan rind – Simmer with the broth for an umami-rich flavor.

Serving Suggestions

This hearty soup is a complete meal on its own, but it pairs beautifully with:

• Crusty sourdough or cornbread
• Grilled cheese sandwiches
• Simple garden salad with vinaigrette
• Apple cider or a glass of red wine on cool evenings

It’s also perfect for:

• Make-ahead lunches
• Cold weather comfort
• Family-friendly dinners
• Potluck gatherings

Storage & Reheating Instructions

Refrigerator: Store cooled soup in an airtight container for up to 5 days.

Freezer: Freeze in single or family-sized portions for up to 3 months. Avoid freezing with potatoes if texture matters (they may become grainy).

Reheating:

• On the stovetop: Simmer gently over medium-low heat.
• In the microwave: Reheat in 1–2 minute increments, stirring in between.
• Add extra broth or water if it thickens during storage.

Recipe FAQs

Can I make Vegetable Beef Soup in a slow cooker?
Yes! Brown the beef first for best flavor, then add all ingredients to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

What’s the best beef cut for soup?
Chuck roast or stew meat is ideal due to its marbling, which becomes tender during slow simmering.

Can I use canned vegetables instead of fresh or frozen?
Yes, but add them in the last 10–15 minutes of cooking to avoid mushy texture.

How can I thicken the broth?
Let it simmer uncovered, or mash a few potatoes into the soup. You can also add a cornstarch slurry if needed.

Is this soup healthy?
Yes! It’s high in protein, fiber, and vitamins. Use lean beef and go light on salt for a heart-healthy version.

Nutrition Information (Approximate per 1.5 cup serving)

• Calories: 340
• Protein: 26g
• Fat: 15g
• Carbohydrates: 24g
• Fiber: 4g
• Sodium: 780mg

Note: Nutrition values will vary depending on ingredients used.

This Hearty Vegetable Beef Soup is more than just a meal—it’s a warm hug in a bowl. Whether you’re feeding a crowd, stocking your freezer, or just craving something cozy, this soup always delivers. I’ve made it dozens of times, and it never fails to satisfy.

If you make this recipe, I’d love to hear how it turned out! Leave a comment, rate it below, or tag me on social media with your delicious bowl of comfort.