There’s just something about a steaming bowl of Beef Vegetable Soup that instantly makes a day feel cozier and infinitely more delicious. This soul-warming classic brims with tender beef, vibrant vegetables, and savory broth, delivering the perfect balance of comfort and heartiness in every bite. Whether you’re chasing away winter chills or simply craving a wholesome family meal, this Beef Vegetable Soup recipe is a celebration of flavor, tradition, and simplicity that you’ll want to revisit again and again.

Beef Vegetable Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients for this Beef Vegetable Soup is easy, and each one plays a role in building deep, layered flavors and gorgeous color. The magic lies in how these simple components come together to create a hearty soup that’s bursting with nutrition, savory goodness, and rustic appeal.

Olive oil: Adds a subtle richness and helps brown the beef for deeper flavor.
Beef stew meat: Provides tender, juicy bites that bring substance to every spoonful.
Salt: Essential for bringing out all the flavors in your soup base.
Black pepper: Lends a gentle heat and rounds out the savory notes.
Onion: Offers aromatic sweetness that’s the backbone of so many great soups.
Garlic: Delivers unmistakable depth and brings every ingredient into harmony.
Carrots: Brightens the soup with color and a touch of natural sweetness.
Celery: Adds a fresh, earthy crunch that complements the soft potatoes.
Potatoes: These soak up the flavors while making the soup satisfyingly filling.
Green beans: Provide a pop of green and a pleasing bite to the mix.
Corn kernels: Tiny bursts of sweetness that balance the savory broth.
Peas: Sweet, tender, and colorful—peas make every bowl a little brighter.
Diced tomatoes (with juices): Their acidity keeps things lively and their juices enrich the broth.
Beef broth: The foundation; gives the soup incredible savory depth.
Dried thyme: Herbaceous and comforting, it pairs beautifully with beef.
Dried basil: Balances the herbs with a soft, aromatic lift.
Bay leaf: Infuses subtle depth and has a way of marrying all the flavors together.

How to Make Beef Vegetable Soup

Step 1: Brown the Beef

Start by heating the olive oil in a large, sturdy pot over medium-high heat. Pat your beef dry and season it with salt and black pepper. Add those hearty cubes to the hot oil, and brown them on all sides—this is where the magic begins! Browning builds that rich base flavor that will carry all the way through your Beef Vegetable Soup.

Step 2: Sauté the Aromatics

Once your beef is beautifully seared, toss in the chopped onion and garlic. Sauté for a couple of minutes until both are softened and fragrant. This stage sets the scene for big flavor, letting that irresistible aroma fill your kitchen and signaling that something amazing is on the way.

Step 3: Build the Vegetable Foundation

Mix in the sliced carrots, celery, and diced potatoes. Stir everything together and let the vegetables mingle with the beef for about 3 or 4 minutes, soaking up the meaty goodness from the bottom of the pot. The veggies will begin to brighten and soften, promising a wonderful medley in your finished soup.

Step 4: Add Remaining Veggies and Broth

Now it’s time to layer in the green beans, corn, peas, and the entire can of diced tomatoes with their juices. Pour in the beef broth and sprinkle in the thyme, basil, and bay leaf. Give it a gentle stir; you’ll immediately notice how colorful and inviting your Beef Vegetable Soup looks already.

Step 5: Simmer to Tender Perfection

Bring the pot to a boil, then reduce the heat to low, cover, and let everything gently simmer for about 1.5 hours. You want the beef to become meltingly tender and the vegetables to soak up all those luscious, savory flavors. Peek occasionally and give it a gentle stir—by the time it’s done, you’ll have a pot brimming with homemade comfort.

Step 6: Finish and Taste

Before serving your Beef Vegetable Soup, don’t forget to remove the bay leaf! Taste the soup and adjust the seasonings if you’d like—maybe a pinch more salt or a couple of cracks of black pepper. You’re now ready to ladle up big, inviting bowls of pure comfort.

How to Serve Beef Vegetable Soup

Garnishes

A sprinkle of fresh chopped parsley, a scattering of chives, or even a grating of Parmesan can make your Beef Vegetable Soup truly pop. Garnishes bring bright flavor and a little visual flair, so don’t hesitate to get creative!

Side Dishes

This soup is wonderful on its own, but it absolutely shines alongside a loaf of crusty bread, buttery dinner rolls, or even a simple green salad. The bread is perfect for sopping up every last drop, and a crisp salad keeps everything light and balanced.

Creative Ways to Present

Try serving your Beef Vegetable Soup in rustic soup crocks or bread bowls for that extra touch of coziness. Or, ladle it into small mugs as a starter before a casual dinner party. Leftover soup also makes a fabulous thermos lunch—just pack it with a hunk of bread and you’re set!

Make Ahead and Storage

Storing Leftovers

Allow your Beef Vegetable Soup to cool completely before transferring it to airtight containers. It’ll stay fresh in the refrigerator for up to 4 days, and the flavors often deepen (and taste even better!) after a night or two in the fridge.

Freezing

This soup freezes beautifully! Once it’s cool, pour portions into freezer-safe bags or containers. Just leave a little room at the top for expansion and freeze for up to 3 months. Thaw overnight in the refrigerator for best results.

Reheating

For best texture, reheat Beef Vegetable Soup gently on the stovetop over medium-low heat, stirring occasionally. If you’re in a hurry, a microwave works too—just do it in short bursts and stir often. Add a splash of broth or water if the soup has thickened up a bit.

FAQs

Can I use a different cut of beef?

Absolutely! While stew meat is traditional, you can use chuck roast or even ground beef for a speedier version. Just be mindful of cooking time—a more tender cut may need less simmering.

What vegetables can I swap in?

Beef Vegetable Soup is wonderfully flexible. Try adding bell peppers, parsnips, or zucchini for variety, or use a bag of frozen mixed vegetables if you’re short on time.

Is this soup gluten-free?

Yes, the ingredients in this recipe are naturally gluten-free, just check your beef broth label to ensure it doesn’t contain any added gluten ingredients.

Can I make it in a slow cooker?

Definitely! Brown your beef and sauté the aromatics first, then add everything to your slow cooker. Cook on low for 7-8 hours or until the beef is perfectly tender.

How do I make it spicier?

Try stirring in a dash of hot sauce, red pepper flakes, or even a spoonful of chipotle in adobo for a bold kick of heat that wakes up the palate!

Final Thoughts

I can’t recommend this Beef Vegetable Soup enough for anyone craving warmth and hearty homemade flavor—it’s a guaranteed crowd-pleaser and so easy to adapt to your own tastes. So pull out your biggest soup pot, gather some simple ingredients, and treat yourself to a bowlful of comfort. You’ll be craving it all season long!

Beef Vegetable Soup Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and hearty Beef Vegetable Soup that is packed with tender chunks of beef and a variety of colorful vegetables in a flavorful broth. This easy-to-make soup is perfect for chilly days and makes a satisfying main course.

Ingredients

Scale

Beef:

1 tablespoon olive oil
1 pound beef stew meat (cut into 1-inch cubes)
1 teaspoon salt
½ teaspoon black pepper

Vegetables:

1 medium 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)
1 cup corn kernels (fresh or frozen)
1 cup peas (fresh or frozen)

Broth and Seasonings:

1 (14.5 oz) can diced tomatoes (with juices)
6 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf

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Instructions

Heat the olive oil: In a large pot over medium-high heat, heat the olive oil.
Brown the beef: Season the beef with salt and pepper, then brown on all sides for about 5–7 minutes.
Add aromatics and vegetables: Add the onion and garlic, cook for 2 minutes, then add carrots, celery, and potatoes. Cook for 3–4 minutes.
Combine remaining ingredients: Stir in green beans, corn, peas, tomatoes, beef broth, thyme, basil, and bay leaf.
Simmer: Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours until beef is tender and vegetables are cooked.
Adjust seasoning and serve: Remove bay leaf, adjust seasoning if needed, and serve hot.