If you are craving a hearty and comforting meal that fills your kitchen with irresistible aromas, this Beef Vegetable Soup Recipe is exactly what you need. Combining tender chunks of beef with an array of fresh vegetables, this soup offers a perfect balance of rich flavors and satisfying textures. It’s a soulful dish that’s perfect for warming up any day, showcasing how simple ingredients can come together to create something truly special and nourishing.

Beef Vegetable Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering straightforward, wholesome ingredients is key to this recipe’s success. Each component plays a vital role in delivering a delightful taste, texture, and vibrant color to your beef vegetable soup.

1 lb beef stew meat: Cut into 1-inch cubes for tender, melt-in-your-mouth bites.
2 tbsp olive oil: Adds richness and helps to brown the beef beautifully.
1 medium onion (chopped): Provides a savory foundation and depth.
2 cloves garlic (minced): Infuses the soup with fragrant warmth.
3 carrots (sliced): Adds natural sweetness and vibrant orange color.
2 celery stalks (sliced): Offers crispness and a mild herbal note.
2 potatoes (peeled and diced): Brings heartiness and a creamy texture.
1 cup green beans (trimmed and cut): Introduces a fresh, slightly crunchy bite.
1 can (14.5 oz) diced tomatoes (with juice): Provides acidity and rich tomato flavor.
6 cups beef broth: The soul of the soup, lending deep, beefy flavor.
1 tsp salt: Enhances all the flavors perfectly.
1/2 tsp black pepper: Adds subtle heat and spice.
1/2 tsp dried thyme: Offers subtle herbal undertones.
1 bay leaf: Infuses a unique depth of flavor during simmering.
1 cup frozen corn: Adds bursts of sweetness and texture.
1 cup frozen peas: Provides a gentle pop of freshness and color.

How to Make Beef Vegetable Soup Recipe

Step 1: Brown the Beef

Start by heating the olive oil in a large pot over medium-high heat. Add the beef stew meat in a single layer to let it brown evenly, turning occasionally for about 5 to 7 minutes until each side is golden and caramelized. This step builds the essential savory foundation for the soup’s flavor. Once browned, remove the beef and set it aside while you prepare the vegetables.

Step 2: Sauté Aromatics and Vegetables

In the same pot, lower the heat slightly and sauté the chopped onion and minced garlic for 2 to 3 minutes until they soften and become fragrant. This gentle cooking releases their sweetness and aroma. Then, stir in the carrots, celery, and potatoes, cooking for an additional 5 minutes. This brief sauté helps the vegetables develop their flavors and start softening a bit, setting the stage for a rich, well-rounded soup.

Step 3: Combine Ingredients and Simmer

Return the browned beef to the pot along with the green beans, diced tomatoes with their juice, and beef broth. Season the mixture with salt, black pepper, dried thyme, and tuck in the bay leaf. Bring everything to a vigorous boil, then reduce the heat to low. Cover the pot and let your soup simmer gently for 45 to 60 minutes, or until the beef is tender and the vegetables are perfectly cooked through. This slow simmer melds all the flavors together beautifully.

Step 4: Add Frozen Vegetables and Final Simmer

As the final step, stir in the frozen corn and peas. Continue to simmer the soup for another 5 to 10 minutes so these quick-cooking veggies warm through without losing their bright color or texture. Before serving, be sure to remove the bay leaf to avoid any bitterness. Your soulful, delicious Beef Vegetable Soup Recipe is now ready to enjoy!

How to Serve Beef Vegetable Soup Recipe

Garnishes

Simple garnishes can really elevate your bowl of Beef Vegetable Soup Recipe. Fresh chopped parsley or a sprinkle of grated Parmesan cheese adds a burst of freshness and umami. A dollop of sour cream or a drizzle of high-quality olive oil can provide creaminess and extra indulgence.

Side Dishes

This soup pairs wonderfully with crusty bread or garlic baguette to soak up every last drop of the rich broth. For a lighter side, a crisp green salad with a tangy vinaigrette offers a refreshing contrast to the warm, hearty soup.

Creative Ways to Present

For a cozy dinner party, serve the soup in hollowed-out bread bowls—your guests will love the rustic charm! You can also ladle it over a bed of cooked grains like quinoa or barley for an extra filling meal. Don’t hesitate to garnish with fresh herbs or a sprinkle of chili flakes if you want a little heat.

Make Ahead and Storage

Storing Leftovers

Leftover Beef Vegetable Soup Recipe tastes even better the next day as the flavors continue to deepen. Store your cooled soup in airtight containers and place them in the refrigerator for up to 3 days for convenient, ready-to-eat meals.

Freezing

This soup freezes beautifully, making it an excellent option for meal prepping. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months without losing its delicious taste or texture.

Reheating

To reheat, thaw frozen soup overnight in the refrigerator if possible. Warm it gently on the stovetop over medium heat, stirring occasionally until heated through. If reheating from refrigerated leftovers, a quick 5-7 minutes on low heat will do the trick—just avoid boiling to keep the texture intact.

FAQs

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

Absolutely! While beef stew meat is ideal due to its tenderness after slow cooking, you can also use chuck roast cut into cubes or even brisket. Just remember, tougher cuts benefit from the long simmer to become tender.

Is it possible to make this soup in a slow cooker?

Yes, you can adapt the recipe for a slow cooker. Brown the beef first for flavor, then add all ingredients to the slow cooker and cook on low for 7 to 8 hours or on high for 3 to 4 hours until beef and vegetables are tender.

Can I add other vegetables to the soup?

Definitely! Feel free to toss in vegetables like zucchini, bell peppers, or mushrooms to customize the soup to your liking. Just add firmer vegetables during the initial simmer and quicker-cooking ones toward the end to perfect timing.

Is this Beef Vegetable Soup Recipe gluten-free?

Yes, all the ingredients used here are naturally gluten-free. Just ensure your beef broth is gluten-free if you are particularly sensitive, as some store-bought broths may contain gluten.

What can I do to make the soup more flavorful?

For an extra flavor boost, consider adding a splash of Worcestershire sauce or a pinch of smoked paprika during the simmering step. Both add savory depth and complement the beef beautifully without overpowering the natural flavors.

Final Thoughts

There is something truly comforting about a warm bowl of homemade soup, and this Beef Vegetable Soup Recipe is no exception. Whether you’re cooking for family dinnertime or making a cozy meal to enjoy over a few days, this recipe delivers satisfaction in every spoonful. Give it a try—you might just find it becoming your new favorite go-to!

Beef Vegetable Soup Recipe

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3.8 from 83 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

A hearty and comforting Beef Vegetable Soup featuring tender beef stew meat simmered with a variety of fresh vegetables in a rich beef broth. Perfect for a wholesome meal that’s easy to prepare and packed with savory flavors.

Ingredients

Scale

Beef and Seasoning

1 lb beef stew meat, cut into 1-inch cubes
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1 bay leaf

Vegetables

1 medium onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
2 potatoes, peeled and diced
1 cup green beans, trimmed and cut
1 cup frozen corn
1 cup frozen peas

Liquids and Others

2 tbsp olive oil
1 can (14.5 oz) diced tomatoes with juice
6 cups beef broth

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Instructions

Brown the Beef: Heat the olive oil in a large pot over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. This helps to develop a deep flavor. Remove the beef and set aside.
Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes soft and translucent, releasing fragrant aromas.
Cook Vegetables: Add the sliced carrots, celery, and diced potatoes to the pot. Cook for about 5 minutes, stirring occasionally to slightly soften the vegetables and blend their flavors.
Add Remaining Ingredients: Return the browned beef to the pot. Stir in the green beans, diced tomatoes with juice, beef broth, salt, black pepper, dried thyme, and the bay leaf. Mix well to combine all ingredients.
Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 45-60 minutes until the beef is tender and vegetables are fully cooked.
Finish with Corn and Peas: Stir in the frozen corn and peas. Continue to simmer uncovered for an additional 5-10 minutes to heat these vegetables through without overcooking them.
Final Touch: Remove the bay leaf before serving. Taste and adjust seasoning if needed. Serve hot for a nourishing meal.

Notes

This soup tastes even better the next day as flavors meld together.
It freezes well for up to 3 months; thaw overnight before reheating.
For extra depth of flavor, consider adding a splash of Worcestershire sauce or a pinch of smoked paprika.
Use fresh or frozen vegetables as per availability; adjust cooking times accordingly.

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