When the craving for something hearty, nourishing, and soul-warming hits, there is nothing quite like a steaming bowl of The BEST Vegetable Beef Soup. Every spoonful brings together tender pieces of beef, a medley of colorful, perfectly cooked veggies, and a broth so rich and savory, you’ll want to savor it down to the very last drop. This recipe strikes an irresistible balance between comfort food nostalgia and vibrant, fresh flavors, making it the kind of dish you’ll turn to all season long—for Sunday suppers, snowy weeknights, or when you just need a hug in a bowl.

The BEST Vegetable Beef Soup Recipe - Recipe Image

Ingredients You’ll Need

The list of ingredients for The BEST Vegetable Beef Soup might look long at first glance, but each component is simple and plays a special role. Every stir-in adds its own pop of color, burst of flavor, or boost of nutrition—you’ll see how quickly each comes together into something magical!

Olive oil: Adds richness and helps you achieve that golden sear on your beef for the best flavor foundation.
Beef stew meat (1 1/2 pounds, bite-sized): The star protein gets meltingly tender and infuses the broth with deep, savory notes.
Salt and black pepper: Don’t skimp—seasoning the beef before browning makes all the difference in taste.
Yellow onion (diced): The aromatic base for your soup, lending natural sweetness and savory depth.
Garlic (minced): Just two cloves are enough to add a warm, fragrant undertone.
Carrots (sliced): Classic and colorful, they add gentle sweetness and bright orange color.
Celery (sliced): Essential for that iconic soup flavor and a little crunch.
Russet potato (peeled and diced): Potatoes soak up all the meaty, veggie goodness and help make the soup filling.
Zucchini (diced): Tossed in at the end for a pop of green and extra tenderness.
Green beans (1 cup, trimmed & cut): Crisp-tender beans bring more color and a subtle grassy flavor.
Diced tomatoes (14.5 oz can, with juice): Adds tang, juiciness, and classic soup flavor to balance the richness.
Beef broth (6 cups): The savory backbone for The BEST Vegetable Beef Soup, bringing everything together.
Dried thyme (1 teaspoon): Just a pinch transforms the aroma, giving it cozy, herby warmth.
Dried oregano (1/2 teaspoon): A little goes a long way to add a hint of Mediterranean flavor.
Bay leaf: Simmered for depth—just don’t forget to fish it out before serving!
Frozen corn (1 cup): Sweet crisp kernels added at the end for texture and bursts of flavor.
Frozen peas (1 cup): Peas go in last so they stay perfectly green and tender.
Chopped parsley (optional): A classic fresh garnish that lifts every bite just before serving.

How to Make The BEST Vegetable Beef Soup

Step 1: Sear the Beef

Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Season your beef generously with salt and black pepper, then add it in batches so you don’t crowd the pot. The goal here is to get those pieces browned on all sides—this little bit of patience is what gives The BEST Vegetable Beef Soup its savory, meaty flavor foundation. Remove the beef to a plate and set it aside while you move on.

Step 2: Build the Aromatic Base

In the same pot (don’t wash away those tasty brown bits!), add your diced onions and minced garlic. Sauté them for just 2–3 minutes until the onions are soft and everything smells incredible. This is where the magic begins—fragrant, savory aromas that hint at what’s to come.

Step 3: Add Vegetables and Sweat

Now add in the carrots, celery, potatoes, and green beans. Give them a good stir and let them cook for 3–4 minutes to develop their flavors and start to soften. This step sets the stage for a soup packed with colorful, perfectly cooked vegetables.

Step 4: Return Beef and Simmer

Return your beautifully browned beef to the pot. Pour in the can of diced tomatoes (juice and all) and the beef broth. Sprinkle in the thyme, oregano, and toss in a bay leaf. Bring everything to a lively boil, then reduce the heat to low. Let the soup simmer uncovered for 60–75 minutes. You’ll know it’s ready when the beef is fork-tender and the kitchen smells like pure coziness.

Step 5: Stir in Tender Veggies

About 10–15 minutes before you’re ready to serve, add zucchini, frozen corn, and frozen peas to the pot. These veggies cook fast and just need a short stint to become perfectly tender and vibrant—this way, they never turn mushy.

Step 6: Final Seasoning and Serve

Don’t forget to fish out the bay leaf! Taste and adjust seasoning, adding more salt or pepper as needed. Ladle that gorgeous soup into bowls and (if you like) finish with a sprinkle of fresh parsley for color and freshness. Grab a spoon—the BEST Vegetable Beef Soup is ready to savor!

How to Serve The BEST Vegetable Beef Soup

Garnishes

Sometimes it’s those finishing touches that transform a humble bowl into a showstopper. For The BEST Vegetable Beef Soup, a handful of chopped parsley always does the trick—a fresh burst of green that brightens the whole bowl. Or, for an extra-special touch, a sprinkle of grated Parmesan or a drizzle of good olive oil can take it over the top.

Side Dishes

This soup is a meal on its own, but there’s always room for something on the side! Serve it up with a crusty baguette or warm sourdough for dunking. If you’re feeling extra cozy, a grilled cheese sandwich or a pan of cheesy garlic bread makes this a comfort food feast. For something lighter, a crisp green salad balances the richness of the soup beautifully.

Creative Ways to Present

Put a playful twist on how you serve The BEST Vegetable Beef Soup—try ladling it into mugs or small bread bowls for a party-friendly presentation. For weeknight dinners, let everyone garnish their own bowl with a little “toppings bar” of chopped herbs, shredded cheese, or a squeeze of lemon for brightness. Presentation is half the fun, after all!

Make Ahead and Storage

Storing Leftovers

One of the biggest perks of this recipe? The BEST Vegetable Beef Soup always tastes even better the next day. Let leftovers cool completely, then store them in airtight containers in the fridge. The flavors continue to deepen, making lunch or dinner the next day a true pleasure—soup that just keeps on giving!

Freezing

This soup is a freezer superstar. Once cooled, simply portion it into freezer-safe containers or zip-top bags, leaving a little room for expansion. It’ll keep well for up to three months. Thaw a container overnight in the fridge and you’re set for an effortless, nourishing meal any night of the week.

Reheating

To reheat, just warm the soup gently over medium heat on the stovetop, stirring occasionally until heated through. If reheating from frozen, let it thaw overnight in the fridge or use the defrost setting on your microwave. Add a splash of broth if the soup seems too thick—it’ll taste just as comforting as the first day you made it.

FAQs

Can I use a different cut of beef instead of stew meat?

Absolutely! Chuck roast cut into cubes is a classic choice for The BEST Vegetable Beef Soup. It becomes incredibly tender with a long simmer. You can also try brisket if you’re feeling fancy, or even lean cuts for a lighter version—just keep an eye on cook times and tenderness.

How can I make this soup vegetarian?

If you want to go meat-free, simply omit the beef and swap in vegetable broth. You can boost the heartiness by adding more beans (like kidney or chickpeas), mushrooms, or even extra potatoes. It’ll still be astoundingly delicious and satisfying!

Can I swap in other vegetables?

One of the joys of The BEST Vegetable Beef Soup is its flexibility. Feel free to throw in whatever vegetables you have on hand—cabbage, spinach, sweet potatoes, or even bell peppers work beautifully. This recipe is designed to be adaptable to the seasons and your cravings.

How do I make the soup thicker?

If you love a super thick, stew-like soup, you can mash a few of the potatoes right in the pot during the last 10 minutes of cooking. Alternatively, stir in a spoonful of tomato paste or let the soup simmer uncovered until it reduces to your ideal texture.

What if I don’t have a Dutch oven?

No Dutch oven? No problem! Any large, heavy-bottomed soup pot will work for making The BEST Vegetable Beef Soup. Just be sure it’s big enough to hold all those glorious ingredients and wide enough for browning the beef in batches.

Final Thoughts

I hope you give The BEST Vegetable Beef Soup a try and make it your own. With each simmering pot, you’ll discover new ways to make it special—whether it’s swapping in favorite veggies, adding your go-to garnishes, or simply sharing it with your favorite people. Trust me, it’s a cozy bowlful you’ll come back to again and again!

The BEST Vegetable Beef Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 21 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Vegetable Beef Soup is a hearty and comforting dish that is perfect for chilly days. Packed with tender beef, a variety of vegetables, and flavorful herbs, this soup is sure to warm you up from the inside out.

Ingredients

Scale

Ingredients:

1 tablespoon olive oil
1 1/2 pounds beef stew meat (cut into bite-sized pieces)
Salt and black pepper to taste
1 medium yellow onion (diced)
2 cloves garlic (minced)
3 medium carrots (sliced)
2 celery stalks (sliced)
1 medium russet potato (peeled and diced)
1 zucchini (diced)
1 cup green beans (trimmed and cut into 1-inch pieces)
1 (14.5-ounce) can diced tomatoes with juice
6 cups beef broth
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
1 cup frozen corn
1 cup frozen peas
Optional chopped parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil and sear beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
Sauté aromatics and vegetables: In the same pot, sauté onion and garlic until fragrant. Add carrots, celery, potatoes, and green beans, stirring for a few minutes.
Add remaining ingredients: Return beef to the pot, then add diced tomatoes, beef broth, thyme, oregano, and bay leaf. Bring to a boil, then simmer until beef is tender and vegetables are cooked through.
Finish the soup: Stir in zucchini, corn, and peas, and simmer for a few more minutes. Adjust seasoning, remove bay leaf, and garnish with parsley before serving.