If you’re craving a bowl of pure comfort brimming with hearty goodness, Beef Vegetable Soup is about to become your new go-to. This classic recipe is a favorite in my kitchen, balancing tender beef, vibrant vegetables, and a deeply flavorful broth that’s perfect for any chilly night or whenever you need a nourishing meal. Whether served as a soul-warming dinner or prepped ahead for busy weeknights, every spoonful of this Beef Vegetable Soup feels like a cozy hug from the inside out.

Beef Vegetable Soup Recipe - Recipe Image

Ingredients You’ll Need

The best part about this beautiful Beef Vegetable Soup is how it brings together humble ingredients to create something truly special. Each element adds its own charm—be it rich flavor, satisfying texture, or a pop of color.

Olive Oil: The foundation for browning beef and sautéing veggies, adding depth right from the start.
Beef Stew Meat: Cut into bite-sized pieces, it turns tender and juicy as it simmers, making each bite hearty and satisfying.
Onion: Diced small, this builds savory undertones and sweetness as it cooks down.
Garlic: Minced for a background note of aromatic flavor that ties the whole soup together.
Carrots: Sliced for sweetness and beautiful color—they get perfectly soft without turning mushy.
Celery: Adds a subtle crunch initially and mellows out beautifully as the soup simmers.
Diced Tomatoes (with juice): Brings tang and a lovely burst of acid that brightens the broth.
Beef Broth (low-sodium): The key to a robust, rich base—go low-sodium to control the saltiness.
Water: Rounds out the broth and keeps the soup from being too heavy.
Potatoes: Peeled and diced, these get delightfully creamy and help make the soup extra cozy.
Green Beans (fresh or frozen): Add crunch and a fresh green color that stands out in every bowl.
Corn Kernels (fresh, frozen, or canned): Punctuates the soup with bursts of sweetness and sunshiny color.
Dried Thyme: Earthy and aromatic, it’s a must for that homestyle soup flavor.
Dried Oregano: Adds a warm, herbal undertone that layers beautifully with thyme.
Salt: Essential for seasoning everything to just the right balance.
Black Pepper: A subtle kick of warmth in each spoonful.
Crushed Red Pepper Flakes (optional): For a hint of heat—add a pinch or skip if you prefer it mild.
Fresh Parsley (optional): The finishing touch for color and a pop of freshness right before serving.

How to Make Beef Vegetable Soup

Step 1: Brown the Beef

Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Once it’s shimmering, add the beef stew meat. Sear the pieces on all sides—this step builds deep, savory flavor and keeps the meat tender as it simmers later. Give the beef about 5 to 7 minutes, stirring occasionally, until you see a lovely brown crust. When ready, remove the beef and set it aside for a bit.

Step 2: Sauté the Aromatics

In the same pot (don’t clean it out—the browned bits left behind are pure gold!), toss in the diced onion, carrots, and celery. Cook and stir for about 5 to 6 minutes, until the veggies are just beginning to soften. Next, add the minced garlic and sauté for another minute. The fragrance is your cue that magic is happening!

Step 3: Build the Soup Base

Return the browned beef to the pot, then add the diced tomatoes (including all the juice), beef broth, and water. Scatter in the potatoes, green beans, and corn. Sprinkle in the thyme, oregano, salt, black pepper, and red pepper flakes if you enjoy a little heat. Give everything a good stir so the flavors start to mingle.

Step 4: Simmer to Perfection

Bring the whole pot to a boil, then immediately lower the heat to a gentle simmer. Cover the pot and let the soup burble away for 45 to 60 minutes. As it simmers, the beef gets meltingly tender and the vegetables infuse the broth with all their color and flavor. This is where the magic happens, transforming simple ingredients into a bowl of deeply comforting Beef Vegetable Soup.

Step 5: Taste and Finish

Once the beef is tender and the vegetables are perfectly cooked, taste the soup and adjust the seasoning if needed. To serve, ladle into bowls and, if you like, sprinkle each one with chopped fresh parsley for a happy burst of green.

How to Serve Beef Vegetable Soup

Garnishes

To elevate each bowl of Beef Vegetable Soup, reach for a handful of fresh parsley or a swirl of good olive oil. A sprinkle of cracked black pepper or a touch of grated Parmesan cheese also works wonders. These finishing touches add both color and flavor, making every serving feel restaurant-worthy.

Side Dishes

This soup plays perfectly with buttery crusty bread for dipping, a slice of homemade cornbread, or even a crisp green salad. These sides round out the meal, soaking up the delicious broth and creating an even heartier plate—especially welcome on extra chilly days.

Creative Ways to Present

Try ladling Beef Vegetable Soup into oversized mugs for a casual, cozy vibe, or serve it in hollowed-out bread bowls for edible fun. For gatherings, pour the soup into small ramekins or espresso cups for mini comfort food “shooters” your guests will love.

Make Ahead and Storage

Storing Leftovers

Allow your soup to cool completely, then transfer it to airtight containers. It will keep happily in the fridge for up to four days, and the flavors only intensify, making each bowl even better the next day.

Freezing

Beef Vegetable Soup is a dream meal prep option—once cooled, pack portions into freezer-safe containers or heavy-duty freezer bags. It stays fresh for up to three months. Thaw overnight in the fridge, and you’ll have homemade comfort food ready in minutes.

Reheating

Simply warm soup in a pot on the stove over medium heat until hot throughout, stirring occasionally. If you’re in a hurry, the microwave works too—reheat in bursts, giving it a good stir between each interval. Add a splash of water or broth if the soup has thickened in the fridge.

FAQs

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

Absolutely! Chuck roast works beautifully and is often more tender after simmering. You can even try ground beef for a quicker version, though it will change the soup’s texture slightly.

What vegetables can I add or substitute?

Feel free to swap in peas, zucchini, or lima beans, or use whatever is in season or in your freezer. This soup is wonderfully flexible—just keep the total veggie amount about the same to maintain the right consistency.

Can I make this Beef Vegetable Soup in a slow cooker?

Yes, you can! Brown the beef and sauté the aromatics first, then combine everything in your slow cooker. Cook on low for 7 to 8 hours or on high for about 4 hours, until the beef is melt-in-your-mouth tender.

How do I make Beef Vegetable Soup gluten-free?

This recipe is naturally gluten-free as long as you confirm your beef broth and any canned ingredients don’t contain additives with gluten. Always double-check labels to be sure.

Why is my beef tough?

If the beef is still chewy, it likely needs more simmering. Keep the pot covered and give it more time over low heat; the connective tissue will continue to break down, resulting in tender, delicious pieces.

Final Thoughts

There’s just something so special about sharing a bubbling pot of Beef Vegetable Soup with friends and family. Whether you stick to the classic or add your own creative twist, you’ll fall in love with its hearty flavors and warmth. Give it a try and let it become a favorite in your home too!

Beef Vegetable Soup Recipe

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4.7 from 18 reviews

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

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Description

A comforting and hearty Beef Vegetable Soup recipe that is perfect for chilly days. This soup is packed with tender beef, an assortment of vegetables, and flavorful herbs, creating a satisfying and nutritious meal.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 pound beef stew meat (cut into bite-sized pieces)
1 small onion (diced)
2 cloves garlic (minced)
3 carrots (sliced)
2 celery stalks (sliced)
1 (15-ounce) can diced tomatoes (with juice)
4 cups beef broth (low-sodium)
1 cup water
2 cups potatoes (peeled and diced)
1 cup green beans (fresh or frozen)
1 cup corn kernels (fresh, frozen, or canned)
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
Fresh parsley for garnish (optional)

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Instructions

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef and cook for 5–7 minutes until browned on all sides. Remove beef and set aside. In the same pot, add the onion, carrots, and celery. Cook for 5–6 minutes until vegetables begin to soften. Stir in the garlic and cook for 1 more minute. Return the beef to the pot. Add diced tomatoes, beef broth, water, potatoes, green beans, corn, thyme, oregano, salt, pepper, and red pepper flakes if using. Bring to a boil, then reduce heat to low, cover, and simmer for 45–60 minutes, or until beef is tender and vegetables are cooked through.
Taste and adjust seasoning as needed. Garnish with chopped parsley before serving, if desired.

Notes

This soup can be made ahead and freezes well.
Swap or add veggies like peas, zucchini, or lima beans based on preference.
For extra flavor, brown the beef in batches and deglaze with a splash of broth or red wine.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Soup
Method: Stovetop
Cuisine: American