If you’re craving a big bowl of pure comfort, look no further than Vegetable Beef Soup. Nothing satisfies quite like this hearty classic, brimming with tender beef, garden veggies, and savory broth. It’s the kind of fuss-free meal that fills the kitchen with an irresistible aroma and brings everyone to the table in anticipation. Whether you’re feeding a hungry family or making extra for the week, this soup never fails to warm you up, heart and soul.

Vegetable Beef Soup Recipe - Recipe Image

Ingredients You’ll Need

You won’t need any hard-to-find items for this Vegetable Beef Soup—just honest pantry favorites that blend together to create unbeatable flavor. Each ingredient plays a special role, from deep umami notes to sweet pops of vegetable goodness. Here’s everything you’ll gather to make a pot brimming with color, texture, and taste:

Beef stew meat: Choose well-marbled cubes for maximum tenderness after simmering.
Olive oil: A splash of olive oil helps perfectly brown the beef and starts the soup base with delicious depth.
Yellow onion: Chopped onion brings both sweetness and a mellow savoriness as it cooks down.
Garlic: Minced garlic adds aromatic complexity that ties the vegetables and beef together.
Carrots: Sliced carrots provide bright, sweet flavor and beautiful bursts of color.
Celery stalks: Celery offers a classic savory crunch and aromatic notes to the broth.
Russet potato: Peeled and diced potato helps thicken the soup and soaks up those rich flavors.
Green beans: Fresh green beans stay vibrant and add a subtle snap to every spoonful.
Diced tomatoes (with juice): This pantry staple brings a tangy, bright layer to the base.
Beef broth: The foundation of the soup, flavorful beef broth is what takes the taste over the top.
Dried thyme: Earthy thyme is a classic herb that enhances both beef and veggie flavors.
Dried basil: Dried basil infuses the soup with a sweet, herby undertone.
Bay leaf: Toss one in for a subtle layer of aromatic depth—just remember to fish it out before serving!
Salt and black pepper: Essential for seasoning and letting all the other flavors really sing.
Frozen corn: Sweet, sunny corn gives every bite a delightful pop.
Frozen peas: Peas round out the veggie medley with gentle sweetness and tender texture.
Fresh parsley (optional): A sprinkle of chopped parsley brightens up the finished soup beautifully.

How to Make Vegetable Beef Soup

Step 1: Sear the Beef

Start by heating olive oil in a big pot or Dutch oven over medium-high. Add your beef cubes and give them plenty of space so they brown instead of steam. Sear on all sides until richly colored, about 5–7 minutes. This step builds those crave-worthy, deep flavors that will infuse every spoonful. Once browned, set the beef aside for now.

Step 2: Sauté the Aromatics

In the same pot, toss in chopped onions, sliced carrots, and celery. Sauté for about five minutes, stirring occasionally, until everything’s tender and the onions turn translucent. This is where the soup starts to smell amazing. Stir in the minced garlic and let it cook until fragrant, just about 30 seconds, being careful not to let it burn.

Step 3: Build the Soup Base

Add the seared beef back into the pot along with potatoes, green beans, diced tomatoes (juice included), beef broth, thyme, basil, bay leaf, and a good pinch each of salt and pepper. Stir well, scraping up any flavorful bits stuck to the bottom—that’s pure gold for your broth!

Step 4: Simmer to Perfection

Bring everything to a lively boil, then immediately reduce the heat to low and cover the pot. Let it all simmer gently for 45–50 minutes, occasionally checking that the beef and veggies are becoming meltingly tender. This slow-cooking magic is what helps the flavors mingle and deepen.

Step 5: Add the Final Veggies

Toss in the frozen corn and peas for the last 5–10 minutes of simmering. These quick-cooking veggies keep their brilliant colors and pop of freshness. Don’t forget to remove the bay leaf before serving. If you prefer a thicker soup, use a spoon to softly mash some potatoes right in the pot—it works wonders!

How to Serve Vegetable Beef Soup

Garnishes

Top your steaming bowl with a scatter of fresh chopped parsley for a splash of color and a burst of freshness. If you like a tiny bit of heat, a dash of cracked black pepper on top is always welcome. To go all out, sprinkle a few shavings of Parmesan for salty, nutty flavor.

Side Dishes

Vegetable Beef Soup is filling on its own, but you can turn it into a true feast with a side of crusty bread (for dunking, obviously) or fresh-baked buttermilk biscuits. Want something lighter? A simple green salad with bright vinaigrette balances that comforting richness.

Creative Ways to Present

Serve Vegetable Beef Soup in rustic bowls on a big wooden tray for a homey vibe, or ladle it into hollowed-out bread boules for an edible bowl everyone can tear into. For a dinner party twist, pour the soup into small mugs for easy, cozy sipping around the living room.

Make Ahead and Storage

Storing Leftovers

Once cooled, stash leftover Vegetable Beef Soup in airtight containers in the refrigerator. It’ll keep for up to 4 days and tastes even better as the flavors meld—perfect for effortless weeknight dinners or lunches on a chilly day.

Freezing

Vegetable Beef Soup freezes beautifully! Let the soup cool completely, portion into freezer-safe containers or zip-top bags, and freeze for up to 3 months. Thaw overnight in the fridge or use the defrost setting on your microwave for last-minute coziness.

Reheating

For best results, reheat gently on the stovetop over medium-low heat, stirring occasionally until hot. Microwaving works too, especially for single servings—just cover loosely and stir every minute or so. If the soup thickens up in the fridge, add a splash of broth or water to restore that perfect consistency.

FAQs

Can I use a different cut of beef for Vegetable Beef Soup?

Absolutely! While stew meat is wonderfully convenient, chuck roast (cut into cubes) is deliciously tender after simmering. If you’re in a pinch, ground beef or even leftover roast beef work well for a quicker version.

Is it possible to make Vegetable Beef Soup in a slow cooker?

Yes! Simply follow the first two steps on your stovetop, then transfer everything to your slow cooker and cook on low for around 7–8 hours, or high for 4–5 hours. Add the corn and peas in the last 30 minutes so they stay vibrant and sweet.

How can I make the soup thicker?

For a heartier Vegetable Beef Soup, use a potato masher to gently mash some of the potatoes right in the pot before serving. This naturally thickens the broth. You can also stir in a spoonful of tomato paste if you like a richer, thicker finish.

Is this soup gluten-free?

It sure is! All the listed ingredients are naturally gluten-free, making Vegetable Beef Soup a great choice for those with dietary restrictions. Just double check your beef broth and any dried herbs to be certain there are no hidden gluten sources.

Can I swap out some of the vegetables?

Go for it! Vegetable Beef Soup is endlessly versatile—feel free to substitute or add zucchini, parsnips, sweet potatoes, or whatever veggies are looking good in your fridge or garden. Just remember to cut everything to similar sizes so they cook evenly.

Final Thoughts

If you’ve been searching for a recipe that feels like a warm hug and tastes like home, don’t miss this easy, deeply satisfying Vegetable Beef Soup. Go on—pull up a chair, grab your biggest spoon, and dig in. You’re about to discover why this timeless soup remains a favorite, one delicious bowl at a time!

Vegetable Beef Soup Recipe

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4.5 from 29 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with a comforting bowl of hearty Vegetable Beef Soup, packed with tender beef, a medley of vegetables, and flavorful herbs. This homemade soup is perfect for a cozy dinner any night of the week.

Ingredients

Scale

For the soup:

1 pound beef stew meat, cut into small cubes
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium russet potato, peeled and diced
1 cup green beans, trimmed and cut
1 can (14.5 oz) diced tomatoes with juice
6 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
Salt and black pepper to taste
1 cup frozen corn
1 cup frozen peas

For garnish:

Fresh parsley for garnish (optional)

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Instructions

Sear the beef: In a large pot, heat olive oil and sear beef cubes until browned. Set beef aside.
Sauté vegetables: In the same pot, sauté onion, carrots, and celery until softened. Add garlic and cook briefly.
Cook the soup: Return beef to the pot with remaining ingredients. Simmer covered until beef and vegetables are tender.
Finish the soup: Stir in frozen corn and peas, simmer briefly. Remove bay leaf before serving. Garnish with parsley.