Hearty, nourishing, and packed with colorful veggies and tender beef, Vegetable Beef Soup is the kind of meal that soothes the soul and fills you up after a long day. From the savory depth of the slow-simmered broth to the medley of textures from potatoes, green beans, and carrots, every spoonful is like a warm hug. This easy, classic recipe is the perfect one-pot wonder for busy weeknights or cozy weekends, and it only gets better with time—making it a true comfort food staple you’ll want to return to again and again.
Ingredients You’ll Need
There’s a wonderful simplicity to the ingredients in Vegetable Beef Soup; each one plays an essential role in creating a bowlful that’s deeply flavorful, beautifully textured, and vibrant with color. Here’s what you’ll need, along with why each element matters.
- Beef stew meat (1 lb, cut into bite-sized pieces): Opt for well-marbled beef for melt-in-your-mouth bites and a rich, savory base.
- Salt and pepper (to taste): Simply seasoning your beef is the foundation of building flavor right from the start.
- Olive oil (1 tablespoon): Gives the beef a golden sear and adds a subtle fruitiness that complements the broth.
- Onion (1 small, chopped): Sets the stage with a mellow sweetness that infuses the soup as it cooks.
- Garlic (2 cloves, minced): Brings aromatic depth and a gentle, savory kick.
- Carrots (3, peeled and sliced): For natural sweetness and a satisfying bite.
- Celery (2 stalks, sliced): Adds a savory backbone and a soft crunch.
- Potato (1 large, peeled and diced): Makes the soup extra hearty and adds a creamy texture as the potatoes soak up the broth.
- Diced tomatoes (1 can, 14.5 oz, with juice): For tanginess and a bright pop of color.
- Beef broth (6 cups): The liquid gold that ties everything together, full of satisfying meaty flavor.
- Dried thyme (1 teaspoon): Adds earthy, herbal depth that works so well with beef and vegetables.
- Dried oregano (1 teaspoon): Delivers a subtle, aromatic complexity to the broth.
- Bay leaf (1): A small but mighty addition that rounds out all the flavors.
- Green beans (1 cup, cut into 1-inch pieces): For a bit of crunch and vibrant color.
- Corn kernels (1 cup, fresh or frozen): Little bursts of sweetness in every bite.
- Peas (1 cup, fresh or frozen): Add a shot of green and a pop of natural sweetness.
- Fresh parsley (2 tablespoons, chopped, optional): Sprinkle on top for a fresh, herby finish that brightens every bowl.
How to Make Vegetable Beef Soup
Step 1: Sear the Beef
Begin by seasoning your stew meat generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces, making sure not to crowd the pan, and let them get a rich, golden-brown sear on all sides—this takes about 5 to 7 minutes. Browning the meat adds a deep, savory flavor to your Vegetable Beef Soup that’s absolutely worth the extra few minutes.
Step 2: Sauté the Aromatics & Veggies
Remove the browned beef and set it aside. In the same pot, toss in the chopped onion, garlic, carrots, and celery. Sauté everything for about 5 minutes, until the veggies begin to soften and the kitchen fills with a deliciously savory aroma. Cooking these ingredients first lets their flavors build and meld right from the get-go.
Step 3: Build the Soup Base
Return the beef to the pot and pour in the canned diced tomatoes (with that flavorful juice!), beef broth, thyme, oregano, and the bay leaf. Give everything a good stir, then bring the pot to a gentle boil. Once bubbling, lower the heat, cover, and let your soup simmer away for 45 minutes. This allows the flavors to deepen and the beef to get beautifully tender.
Step 4: Add Hearty Vegetables
After your soup has simmered and the flavors are mingling nicely, stir in the diced potatoes and green beans. These veggies need a little extra time to soften, so continue simmering for 20 minutes. The result is a soup that’s hearty, colorful, and loaded with satisfying textures.
Step 5: Final Touches
Stir in the corn and peas, and let the soup cook for another 5 minutes. These last additions keep their sweetness and color, adding brightness to each bowl. When everything is perfectly tender, fish out the bay leaf and taste to see if it needs a little more salt or pepper. Sprinkle with fresh parsley if you’d like some extra freshness, then serve your piping-hot Vegetable Beef Soup straight from the pot.
How to Serve Vegetable Beef Soup
Garnishes
A sprinkle of fresh chopped parsley on top gives your Vegetable Beef Soup a pretty pop of green and wakes up all those rich flavors. For even more flavor, try a scattering of freshly ground black pepper, a tiny drizzle of olive oil, or—even better—a handful of crunchy croutons for contrast. Don’t be shy about offering a wedge of lemon on the side for those who like a subtle, zesty lift.
Side Dishes
You really can’t go wrong with a simple, rustic bread: a slice of sourdough, a buttery dinner roll, or even a piece of toasted baguette is perfect for dunking. For a lighter touch, a crisp green salad topped with tangy vinaigrette balances out the soup’s hearty warmth. If you’re after pure comfort, a classic grilled cheese sandwich or a cheddar biscuit rounds out the meal in the best way.
Creative Ways to Present
Soup bowls are classic, but you can make your presentation memorable by serving Vegetable Beef Soup in hollowed-out bread bowls—edible and fun! For a dinner party, try small mugs or mason jars, letting guests mingle with their soup in hand. Set up a toppings bar with fresh herbs, grated cheese, and hot sauce so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply let the soup cool to room temperature before transferring it to airtight containers. Vegetable Beef Soup keeps well in the refrigerator for up to 4 days. As the flavors meld, you’ll often find it tastes even more delicious on day two!
Freezing
Vegetable Beef Soup is a freezer’s best friend. Once cooled, portion it into freezer-safe containers or zip-top bags (make sure to leave a little space for expansion). Freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge or pop the container under gently running warm water to loosen before reheating.
Reheating
To reheat, pour the soup into a pot and warm it over medium heat, stirring occasionally until heated through. If using the microwave, cover loosely and heat in short bursts, stirring between each, until piping hot. If the soup has thickened a bit during storage, add a splash of broth or water to return it to your preferred consistency.
FAQs
Can I use different vegetables in Vegetable Beef Soup?
Absolutely! This soup is endlessly adaptable, so toss in whatever robust veggies you have. Zucchini, bell peppers, parsnips, or even sweet potatoes all work beautifully. The best Vegetable Beef Soup is the one packed with your favorites.
What’s the best cut of beef for this soup?
Beef stew meat is convenient and works well, but chuck roast or brisket cut into cubes will also yield super-tender results. Just make sure to sear the meat for optimal flavor before simmering in the broth.
Can I make Vegetable Beef Soup in a slow cooker?
You sure can! Brown the beef and sauté the aromatics first for deeper flavor, then transfer everything to the slow cooker. Cook on low for 7 to 8 hours or high for about 4 hours, adding the peas and corn in the last 30 minutes.
How do I make this soup gluten-free?
This recipe is naturally gluten-free, as none of the ingredients contain gluten. Just double-check your beef broth and ensure any bread or add-ons you serve alongside are gluten-free too.
Can I use leftover roast beef instead of stew meat?
Definitely! Just add shredded or diced leftover roast beef in during the last 15 minutes of simmering. It’ll warm through and soak up all the wonderful flavors without overcooking.
Final Thoughts
There’s something truly special about a steaming bowl of homemade Vegetable Beef Soup shared with friends or family. Give this recipe a try, and don’t be surprised if it quickly becomes your go-to for comfort and warmth—it’s just that irresistible!
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Vegetable Beef Soup Recipe
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and comforting Vegetable Beef Soup recipe that is perfect for a cozy meal. This one-pot wonder is packed with tender beef, an assortment of colorful vegetables, and flavorful herbs, creating a delicious and satisfying dish.
Ingredients
Beef:
- 1 lb beef stew meat (cut into bite-sized pieces)
- Salt and pepper to taste
- 1 tablespoon olive oil
Vegetables:
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 3 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1 large potato (peeled and diced)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup green beans (cut into 1-inch pieces)
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Season the Beef: Season beef with salt and pepper.
- Sear the Beef: In a large pot, heat olive oil and sear beef until browned. Set aside.
- Sauté Vegetables: In the same pot, sauté onion, garlic, carrots, and celery until softened.
- Add Ingredients: Add tomatoes, beef broth, thyme, oregano, bay leaf, and browned beef. Simmer.
- Cook Potatoes and Beans: Add potatoes and green beans, cook until tender.
- Final Touch: Stir in corn and peas, cook briefly. Adjust seasoning and garnish with parsley.
Notes
- This soup is very adaptable—use whatever vegetables you have on hand.
- Leftovers taste even better the next day and freeze well for future meals.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 65mg
