If you’re looking for a hearty, soul-soothing meal that checks every comfort food box, you absolutely need to try Vegetable Beef Soup. This classic American staple brings together tender beef, colorful veggies, and savory herbs in a rich broth that warms you from the inside out. Whether you’re making it for a cozy family dinner or prepping for a week of wholesome lunches, this soup is both satisfying and nourishing — every bite tells a story of home-cooked goodness.
Ingredients You’ll Need
One of the beautiful things about Vegetable Beef Soup is how the simplest ingredients can become something incredibly flavorful when brought together. Each one adds its own magic, whether it’s sweetness, heartiness, or a splash of color, ensuring your soup tastes vibrant and satisfying every single time.
- Beef stew meat: Choose small chunks of well-marbled beef for irresistible tenderness and deep flavor.
- Olive oil: Helps brown the beef perfectly and adds richness to the base of the soup.
- Onion: Adds sweetness and depth, forming the aromatic backbone of the dish.
- Garlic: A quick sauté brings out its savory punch, brightening every spoonful.
- Carrots: Their subtle sweetness and vibrant color are classic in any good soup.
- Celery: Provides a gentle crunch and earthy flavor that balances the broth.
- Potato: Turn diced potatoes into tender bites that soak up all that beefy, herby goodness.
- Green beans: Cut into short pieces, they add a burst of green and keep things fresh.
- Diced tomatoes: Use the juice too for a tangy, robust base that makes the soup pop.
- Beef broth: This is the heart of the soup, infusing every veggie and bite of beef with rich savoriness.
- Dried thyme: A little goes a long way for a fragrant, classic herbal note.
- Dried oregano: Lends a gentle warmth and Mediterranean aroma to the mix.
- Bay leaf: Simmered gently, it brings subtle, deep flavor to tie everything together.
- Salt and pepper: Essential for making all the other tastes sing — remember to season to your liking.
- Corn kernels: Whether fresh, canned, or frozen, corn brings a hint of sweetness and lovely texture.
- Peas: Add right at the end so they stay sweet and bright, making every bowl extra inviting.
- Fresh parsley (optional): Garnishing with parsley lends color and a fresh, herby lift right before serving.
How to Make Vegetable Beef Soup
Step 1: Sear the Beef
Begin by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and let it sear undisturbed until beautifully browned on all sides, about 5 to 7 minutes. This step is key — searing locks in those savory juices, creating layer upon layer of flavor that will infuse the entire pot.
Step 2: Sauté the Aromatics
Remove the browned beef and set it aside for a moment. In the same pot (don’t clean it out – those brown bits are pure gold!), add the chopped onion. Cook for 2 to 3 minutes until softened and fragrant, then toss in the minced garlic for just 30 seconds. The aroma alone will have your kitchen smelling amazing.
Step 3: Build the Soup
Return the beef to the pot, then add the carrots, celery, potato, green beans, diced tomatoes (including all those delicious juices), and beef broth. Sprinkle in the dried thyme, oregano, and toss in the bay leaf. Season generously with salt and pepper. Give everything a gentle mix, making sure the veggies and beef are cozily nestled under the broth.
Step 4: Simmer Low and Slow
Bring your pot to a gentle boil, then reduce the heat to low, cover, and let the soup simmer for 45 to 60 minutes. This is when the magic happens — the beef gets wonderfully tender, the vegetables soften and absorb all the flavors, and the broth becomes rich and savory. Be sure to check occasionally and give it a loving stir!
Step 5: Freshen Up
Stir in the corn and peas and allow the soup to simmer for another 5 to 10 minutes. These vegetables cook quickly and keep their color and texture if added at the end. Once the flavors have mingled and the veggies are just right, fish out the bay leaf and get ready to serve.
How to Serve Vegetable Beef Soup
Garnishes
Scatter a handful of freshly chopped parsley over each steaming bowl of Vegetable Beef Soup right before serving. The pop of green not only looks stunning but also adds a lovely refreshing lift, making the flavors even more vibrant. If you’re feeling extra, a swirl of sour cream or a touch of grated parmesan can be delightful as well.
Side Dishes
A hearty soup like this deserves the perfect partner. Serve your Vegetable Beef Soup with a fluffy loaf of crusty bread or buttery dinner rolls for dunking. If you want something lighter, a crisp green salad dressed with simple vinaigrette rounds out the meal wonderfully without overpowering the star of the show.
Creative Ways to Present
For a fun twist, ladle the soup into rustic mugs for a cozy, fireside feel, or serve in hollowed-out bread bowls for an extra-special touch. Individual crocks with a cheesy toast floated on top (think French onion soup meets Vegetable Beef Soup) create an irresistible, comfort-forward experience everyone will adore.
Make Ahead and Storage
Storing Leftovers
Vegetable Beef Soup is just as tasty the next day, if not more! Let the soup cool to room temperature before transferring it to airtight containers. Stored in the refrigerator, it will keep beautifully for up to 4 days. Those flavors only deepen as they rest, making leftovers something to actually look forward to.
Freezing
Planning ahead? Vegetable Beef Soup is a freezer-winner! Simply portion the cooled soup into freezer-safe containers or heavy-duty bags (leaving an inch or so for expansion), and freeze for up to three months. Thaw overnight in the fridge when you crave a bowlful of homemade comfort.
Reheating
Reheating is a breeze: warm the soup gently on the stove over medium heat until hot, stirring occasionally. If you’re in a hurry, the microwave does the trick — just use a microwave-safe bowl, cover loosely, and heat in 1-minute increments, stirring between each, until piping hot.
FAQs
Can I substitute other cuts of beef in Vegetable Beef Soup?
Absolutely! While stew meat works wonderfully, you can also use chuck roast cut into cubes, or even leaner ground beef for a quicker version. Just be sure to brown whichever cut you choose to maximize the flavor.
Is it okay to use frozen vegetables instead of fresh?
Definitely. Frozen vegetables are a great time-saver and work just as well in Vegetable Beef Soup. Just toss them in toward the end of cooking (like you would with the corn and peas) so they retain their texture and color.
How can I make this soup even heartier?
If you’re after an ultra-filling bowl, try adding a handful of small pasta (like ditalini) or barley when you add the broth. Let them cook along with the veggies and soak up all that savory goodness — it’s a real stick-to-your-ribs upgrade!
What other spices or herbs work in Vegetable Beef Soup?
Great question! Feel free to experiment with rosemary, marjoram, or even a tiny pinch of smoked paprika for a different twist. Just remember that balance is key; start with small amounts and adjust to your taste.
Can I make Vegetable Beef Soup in a slow cooker?
Yes, you can! After browning the beef and sautéing the aromatics, transfer everything to your slow cooker. Cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, adding the corn and peas during the last 30 minutes for best results.
Final Thoughts
There’s something genuinely special about sharing a steaming pot of Vegetable Beef Soup with the people you love. It’s warm, nourishing, and ready to adapt to whatever veggies or pantry staples you have on hand. Whether it’s your first time making this classic or your hundredth, it’s always a favorite — so scoop up a big bowl, get cozy, and enjoy every spoonful!
Print
Vegetable Beef Soup Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This hearty and comforting Vegetable Beef Soup is a wholesome meal that is perfect for chilly days. Packed with tender beef and a variety of vegetables, this soup is flavorful and satisfying. Enjoy a bowl of this homemade soup for a delicious and nourishing meal.
Ingredients
Ingredients:
- 1 pound beef stew meat, cut into small chunks
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 large potato, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (14.5 oz) can diced tomatoes, undrained
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup peas (fresh or frozen)
- Chopped fresh parsley for garnish (optional)
Instructions
- Step 1: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat and sear until browned on all sides, about 5–7 minutes. Remove the beef and set aside.
- Step 2: In the same pot, add the onion and cook for 2–3 minutes until softened. Add the garlic and sauté for another 30 seconds. Return the beef to the pot along with carrots, celery, potatoes, green beans, diced tomatoes, beef broth, thyme, oregano, bay leaf, salt, and pepper.
- Step 3: Bring to a boil, then reduce the heat to low. Cover and simmer for 45–60 minutes, or until the beef is tender and the vegetables are cooked through.
- Step 4: Stir in the corn and peas and simmer for another 5–10 minutes. Remove the bay leaf before serving. Garnish with fresh parsley if desired.
Notes
- This soup freezes well and is perfect for meal prep.
- Add pasta or barley for a heartier version.
- Use chuck roast or ground beef as alternatives depending on preference and availability.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 70 mg
