Name: Vegetable Beef Soup Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound beef stew meat (cut into bite-sized pieces); 1 small onion (chopped); 2 cloves garlic (minced); 3 carrots (sliced); 2 celery stalks (sliced); 2 medium potatoes (peeled and diced); 1 cup green beans (trimmed and cut into 1-inch pieces); 1 cup corn kernels (fresh, canned, or frozen); 1 cup peas (frozen or fresh); 1 can (14.5 ounces) diced tomatoes (with juice); 6 cups beef broth; 1 teaspoon dried thyme; 1 teaspoon dried parsley; 1 bay leaf; Salt and pepper to taste

Jump to Recipe·Print Recipe

If you’re looking for the ultimate cozy meal that will fill your kitchen with mouthwatering aromas and warm you up from the inside out, Vegetable Beef Soup is the answer. Imagine savory beef, a hearty handful of garden vegetables, and just the right blend of herbs all simmered to perfection in a rich, flavorful broth. It’s the kind of soup you crave on a chilly night, utterly satisfying and bursting with vibrant color and wholesome goodness. You’ll love how this one-pot wonder brings together simple ingredients to create a meal that’s both classic and crave-worthy.

Vegetable Beef Soup Recipe - Recipe Image

Ingredients You’ll Need

Gather these ingredients and you’re already halfway to a sensational pot of soup! Each addition is simple, but thoughtfully chosen to build layers of taste, hearty texture, and inviting color in every bite.

Olive oil: Adds a deep, rich base flavor and helps brown the beef perfectly.
Beef stew meat: The star of the show, providing hearty texture and luscious flavor as it becomes tender in the soup.
Onion: A classic aromatic that adds sweetness and rounds out the broth.
Garlic: Boosts the savory notes and adds irresistible depth to every spoonful.
Carrots: Bring a gorgeous pop of color and gentle sweetness to balance the savory elements.
Celery: Adds fresh crunch and classic soup flavor.
Potatoes: These make the soup extra filling and provide a velvety bite.
Green beans: For a lovely green hue and bright garden flavor.
Corn kernels: Lend a burst of sweetness and delicate texture—use fresh, canned, or frozen!
Peas: Tiny pops of sweetness and color that cook quickly right at the end.
Diced tomatoes with juice: Add tang, umami, and a slightly acidic note to balance everything else.
Beef broth: Carries all the flavors, making the soup rich and savory.
Dried thyme: Offers woodsy herbaceousness that pairs beautifully with beef.
Dried parsley: For a gentle, fresh herbal lift.
Bay leaf: Melds flavors together as it simmers and gives the soup a subtle complexity.
Salt and pepper to taste: Brings all the flavors forward and lets you season just as you like.

How to Make Vegetable Beef Soup

Step 1: Brown the Beef

Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and let it cook until it’s nicely browned on all sides, about 5 to 7 minutes. This crucial step adds deep flavor and seals in all those wonderful juices. Once browned, remove the beef and set it aside for the next round.

Step 2: Sauté Onion and Garlic

In that beautifully seasoned pot, go ahead and toss in your chopped onion and minced garlic. Sauté for 2 to 3 minutes, just until the onion is soft and the whole kitchen starts to smell absolutely irresistible. This forms a fantastic base for your soup.

Step 3: Combine and Build Flavor

Return the browned beef to the pot, then add in carrots, celery, potatoes, green beans, corn, peas, diced tomatoes with their juices, and the beef broth. Give everything a gentle stir so it’s well mixed.

Step 4: Season and Simmer

Now it’s time for the flavor makers: stir in dried thyme, dried parsley, and drop in the bay leaf. Bring the soup to a lively boil, then reduce the heat to low and cover the pot. Let it simmer gently for 45 to 60 minutes, letting the flavors meld and the beef become meltingly tender. Before serving, fish out that bay leaf, then season to perfection with salt and pepper.

How to Serve Vegetable Beef Soup

Garnishes

When it’s time to serve, add an extra sprinkle of fresh parsley right on top for a bright, herby finish. A few fresh-cracked black peppercorns, a drizzle of extra-virgin olive oil, or even a handful of shredded Parmesan cheese all work magic here. Each option takes your Vegetable Beef Soup to new heights and makes it truly your own.

Side Dishes

This hearty soup shines with a crusty piece of bread or a stack of flaky crackers on the side. If you’re feeling extra, try a side salad with tangy vinaigrette or a batch of homemade cornbread. The soup’s savory flavors pair beautifully with simple sides and leave plenty of room for dipping and scooping up every last drop.

Creative Ways to Present

For a cozy touch, ladle your Vegetable Beef Soup into rustic mugs for a casual family dinner, or serve in bread bowls for a fun, edible twist. If you want to wow your guests, invest in colorful soup bowls and top each portion with a swirl of crème fraîche or a sprinkle of fresh herbs. However you serve it, there’s simply no wrong way!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), allow the soup to cool, then transfer it to airtight containers. Store in the refrigerator for up to 4 days. The flavors get even better as it sits, so don’t be surprised if tomorrow’s bowl is even more delicious!

Freezing

Vegetable Beef Soup freezes beautifully. Portion into freezer-safe containers, leaving a bit of space for expansion, and freeze for up to 3 months. When you want a fast and comforting meal, simply thaw it in the fridge overnight and reheat gently on the stove.

Reheating

To reheat, add the soup to a pot over medium heat until steamy and piping hot, stirring occasionally. If it has thickened, splash in a little more beef broth or water to revive that cozy, soupy consistency. You can also microwave it in a pinch, just be sure to cover the bowl to prevent splatters.

FAQs

Can I use a different cut of beef for this soup?

Absolutely! While beef stew meat is traditional because it becomes tender as it cooks, you can use leftover roast beef, ground beef, or even brisket. Just remember to adjust the simmering time so the beef stays juicy and not overcooked.

What vegetables can I swap or add?

This recipe is perfect for mixing and matching! Swap in zucchini, parsnips, or even spinach toward the end of cooking. Feel free to use whatever fresh, canned, or frozen veggies you have on hand—the sky’s the limit with Vegetable Beef Soup.

How do I make the soup even heartier?

For an even more filling bowl, stir in a handful of cooked pasta or barley during the last 15 minutes of simmering. These additions soak up the broth and make the soup extra satisfying, especially for hungry crowds.

Is Vegetable Beef Soup gluten-free?

By following the classic recipe and using a gluten-free beef broth, Vegetable Beef Soup is naturally gluten-free! Just double-check any store-bought broth or seasoning mixes to ensure there are no hidden sources of gluten.

Can I make this in a slow cooker?

Yes, you can! Brown the beef and sauté the onions and garlic on the stove, then add everything to your slow cooker and simmer on low for 7 to 8 hours (or high for about 4 hours). It’s a fantastic way to come home to a ready-to-eat meal.

Final Thoughts

This Vegetable Beef Soup isn’t just a meal, it’s pure comfort in a bowl! Whether you’re sharing with friends or prepping for cozy nights in, each spoonful delivers nostalgia and heartiness. Grab your favorite pot and give it a try—you’ll quickly see why it’s a beloved classic worth making again and again.

Vegetable Beef Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 24 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A comforting and hearty Vegetable Beef Soup that is perfect for chilly days. Packed with tender beef, a variety of vegetables, and savory broth, this soup is a satisfying meal on its own.

Ingredients

Scale

Ingredients:

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

Cook Mode Prevent your screen from going dark

Instructions

Heat Olive Oil: In a large pot, heat olive oil over medium-high heat. Add beef and brown on all sides. Remove beef and set aside.
Sauté Onion and Garlic: In the same pot, sauté onion and garlic until fragrant. Return beef to the pot.
Add Vegetables and Broth: Add carrots, celery, potatoes, green beans, corn, peas, diced tomatoes, and beef broth. Stir in thyme, parsley, and bay leaf.
Simmer: Bring to a boil, then reduce heat and simmer covered for 45–60 minutes until beef and vegetables are tender.
Season and Serve: Discard bay leaf, season with salt and pepper, and serve hot.