Few meals warm the soul quite like a steaming bowl of Vegetable Beef Soup. This classic comfort food features tender pieces of beef mingling with a rainbow of hearty vegetables in a savory broth, making each spoonful a cozy embrace. Whether you grew up with a version simmering away on your grandmother’s stove or you’re looking to start your own soup tradition, this recipe delivers that unbeatable homemade flavor with simple ingredients and a totally approachable method. It’s a dish that brings everyone to the table—perfect for chilly evenings, lazy weekends, or whenever you crave something familiar yet special.

Vegetable Beef Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Vegetable Beef Soup comes from how a handful of humble, familiar ingredients come together. Every component adds something essential: deep flavor, hearty body, pops of color, and just the right amount of satisfying nourishment.

Olive oil: A tablespoon of healthy fat to help brown and flavor the beef right from the start.
Beef stew meat (1 lb, bite-sized pieces): The star of the show, lending rich, meaty depth with every bite.
Small onion, diced: Sweet and aromatic, onion forms the savory backbone of the soup’s flavor.
Garlic (2 cloves, minced): Just enough garlic for that irresistible warm note that makes the whole pot smell amazing.
Carrots (3, peeled and sliced): Their natural sweetness and bright color perk up every ladleful.
Celery (2 stalks, sliced): These offer crunch and a welcome grassy note that balances the dish.
Potatoes (2, peeled and diced): Starchy potatoes thicken the broth and add earthy satisfaction.
Green beans (1 cup, trimmed and cut): For color and a crisp-tender texture once cooked.
Diced tomatoes (1 can, 14.5 oz, with juices): Adds bright acidity and a subtle sweetness to round out the soup.
Beef broth (6 cups): Infuses every bite with body and richness. Choose low-sodium if you like to control the salt.
Dried thyme (1 tsp): A touch of this earthy herb brings a classic, homey flavor.
Dried oregano (1 tsp): Adds herbal complexity that plays beautifully with the beef.
Bay leaf (1): Drops in magic as it simmers—just don’t forget to remove it at the end!
Salt and pepper (to taste): Essential for dialing up all the other flavors.
Corn kernels (1 cup, fresh, canned, or frozen): Sweet pops of yellow add color and freshness near the end.
Peas (1 cup, fresh or frozen): Their gentle sweetness and vibrant green finish the soup beautifully.

How to Make Vegetable Beef Soup

Step 1: Brown the Beef

Start by heating your olive oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces and give them time to brown on all sides—this usually takes about 5 to 7 minutes. Don’t rush this step; those golden, caramelized bits on the bottom will bring incredible flavor to your Vegetable Beef Soup. Once browned, transfer the beef to a plate and set it aside.

Step 2: Sauté the Aromatics

In the same pot (don’t clean it—those browned bits are flavor gold!), toss in the diced onion and minced garlic. Sauté for about 2 to 3 minutes, just until fragrant and beginning to soften. The kitchen will start to smell wonderful, and you’ll know it’s time to move to the next step.

Step 3: Add Root Vegetables

Stir in the carrots, celery, and potatoes. Let them cook together for another 5 minutes, stirring occasionally. This quick sauté helps the veggies pick up the savory flavors in the pan and preps them to soak up all the brothy goodness later.

Step 4: Combine and Simmer

Return the browned beef to the pot with the veggies. Stir in the green beans, canned diced tomatoes (with juices), beef broth, thyme, oregano, bay leaf, and a generous pinch each of salt and pepper. Give everything a good stir. Bring the mixture to a gentle boil, then reduce the heat to low and cover. Let your Vegetable Beef Soup simmer for 45 to 60 minutes, until the beef is fork-tender and your kitchen smells like pure comfort.

Step 5: Add the Sweet Finishing Touches

Once the beef and vegetables are tender, stir in the corn and peas. Leave the lid off and let the soup simmer for about 10 more minutes—just long enough for the final veggies to cook through while retaining their bright color and fresh taste.

Step 6: Remove Bay Leaf and Adjust Seasoning

Fish out and discard the bay leaf (no one wants a surprise in their bowl!). Taste, and add more salt and pepper if needed. Your Vegetable Beef Soup is now ready to be ladled up and savored.

How to Serve Vegetable Beef Soup

Garnishes

Add a final flourish by sprinkling each bowl with a handful of freshly chopped parsley or chives. A few cracks of black pepper or a pinch of grated Parmesan can also add a little extra magic. If you love a hint of heat, try a drop of hot sauce or some red pepper flakes on top!

Side Dishes

Crusty bread is the best sidekick for Vegetable Beef Soup—perfect for sopping up that flavorful broth. Warm, buttery rolls or even crispy crackers work beautifully, too. For a heartier meal, pair the soup with a simple green salad tossed in a tangy vinaigrette.

Creative Ways to Present

Serve your soup family-style in a big pot at the center of the table for a cozy, communal vibe. To impress guests, ladle the soup into rustic mugs or bread bowls. For kids or fussy eaters, offer a toppings bar with shredded cheese, croutons, or even a swirl of sour cream so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

Store any leftover Vegetable Beef Soup in an airtight container in the refrigerator for up to 4 days. The flavors only deepen with time, so it’s even tastier the next day!

Freezing

This soup freezes beautifully. Cool it completely, then portion into freezer-safe containers (leaving a bit of space for expansion) and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat the soup on the stovetop over medium-low heat until hot, stirring occasionally. If it has thickened too much in the fridge or freezer, just splash in a bit more broth or water until you reach your desired consistency.

FAQs

Can I use ground beef instead of stew meat?

Absolutely! Ground beef saves time and gives a slightly different texture. Just brown the ground beef, drain any excess fat, and follow the recipe from there for a delicious Vegetable Beef Soup.

What vegetables can I swap in or out?

Feel free to play with the veggies! Try swapping in zucchini, spinach, sweet potatoes, or even bell peppers for what you have on hand. Just adjust the cooking time for more delicate vegetables.

Is this soup gluten-free?

Yes, this Vegetable Beef Soup is naturally gluten-free as long as your beef broth is certified gluten-free. Always double-check labels if you have dietary restrictions.

Can I make it in a slow cooker?

Definitely. Brown the beef and aromatics first for the best flavor, then transfer everything to your slow cooker and cook on low for 6 to 8 hours. Add the corn and peas in the last 30 minutes.

What cuts of beef are best for this soup?

Beef stew meat, chuck roast cut into chunks, or even leftover roast beef all work well. Leaner cuts can get tough, so stick with well-marbled or stew-ready options for the most tender results in your Vegetable Beef Soup.

Final Thoughts

There’s nothing quite as comforting or satisfying as cooking up a big pot of Vegetable Beef Soup at home. I hope you’ll give this recipe a try, share it with your loved ones, and let it fill your kitchen with warmth and happy memories. Happy cooking!

Vegetable Beef Soup Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and hearty Vegetable Beef Soup that is perfect for a cozy dinner. This classic soup is filled with tender beef, an array of colorful vegetables, and flavorful herbs for a satisfying meal.

Ingredients

Scale

Ingredients:

1 tablespoon olive oil
1 pound beef stew meat, cut into bite-sized pieces
1 small onion, diced
2 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, sliced
2 potatoes, peeled and diced
1 cup green beans, trimmed and cut
1 can (14.5 ounces) diced tomatoes with juices
6 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
1 cup corn kernels (fresh, canned, or frozen)
1 cup peas (frozen or fresh)

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Instructions

Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef on all sides, about 5–7 minutes. Set aside.
Sauté Aromatics: In the same pot, sauté onion and garlic until fragrant, about 2–3 minutes.
Add Vegetables and Beef: Add carrots, celery, and potatoes. Cook for 5 minutes. Return beef to the pot. Stir in green beans, tomatoes, broth, thyme, oregano, bay leaf, salt, and pepper.
Simmer: Bring to a boil, then reduce heat and simmer covered for 45–60 minutes until beef is tender and veggies are cooked.
Final Touches: Stir in corn and peas. Simmer uncovered for 10 minutes. Remove bay leaf before serving.

Notes

This soup freezes well and tastes even better the next day.
You can customize with your favorite seasonal vegetables or use ground beef for a quicker version.
Serve with crusty bread or crackers for a complete meal.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Category: Soup
Method: Stovetop
Cuisine: American