If you’re looking for a warm, hearty dish that feels like a big comforting hug in a bowl, this Vegetable Beef Soup Recipe is exactly what you need. It’s packed with tender chunks of beef, fresh garden veggies, and rich broth that will make your kitchen smell incredible. Whether you’re cooking for the family or meal prepping for the week, this soup turns out flavorful and filling every single time — plus it’s surprisingly easy to make!
Why You’ll Love This Recipe
- Rich, Hearty Flavor: The beef browns beautifully, infusing the broth with a deep, meaty goodness that you don’t get from store-bought soups.
- Loaded with Veggies: Carrots, celery, potatoes, green beans, peas, and corn make this soup as nutritious as it is tasty.
- Perfect for Any Season: I love making this even when it’s not cold outside — it’s a great way to use fresh or frozen veggies and makes fantastic leftovers.
- Simple, Hands-Off Cooking: Once you’ve browned the beef and sautéed the veggies, it simmers away with just a few stirs — super easy!
Ingredients You’ll Need
The beauty of this Vegetable Beef Soup Recipe is how the ingredients come together to create layers of flavor. Choosing quality beef and fresh vegetables really makes a difference. Here’s what I recommend picking up on your next grocery run.
- Beef Stew Meat: Look for well-marbled pieces for tender, juicy results.
- Olive Oil: Use extra virgin for a nice flavor boost when sautéing.
- Yellow Onion: Adds sweetness and depth — a classic soup base staple.
- Carrots: For natural sweetness and texture.
- Celery: Adds a subtle aromatic crunch.
- Garlic: Minced fresh cloves give the soup a wonderful savory zing.
- Beef or Chicken Broth: Low sodium lets you control the seasoning better.
- Diced Tomatoes: Brings acidity and rounds out the soup’s flavor.
- Dried Basil, Oregano, Thyme: Classic herbs that harmonize beautifully with beef and veggies.
- Red or Yellow Potatoes: Chopped into cubes, they add heartiness.
- Green Beans: Trimmed and chopped for freshness and a slight snap.
- Frozen Corn and Peas: Convenient, sweet bursts of flavor that finish off the soup perfectly.
- Fresh Parsley: Chopped and stirred in at the end for a bright, herbal finish.
Variations
I like to tweak this Vegetable Beef Soup Recipe depending on what I have on hand and who I’m cooking for. This flexibility is part of what makes it a family favorite. Don’t be shy to customize it your way!
- Spicy Kick: Once, I added a pinch of red pepper flakes and smoked paprika, and my family went crazy for the extra warmth.
- Vegetarian Version: Swap beef for hearty mushrooms or lentils, and use vegetable broth instead to keep it comforting yet meat-free.
- Seasonal Veggies: In summer, I toss in zucchini or fresh corn right off the cob for a refreshing twist.
- Make it a Stew: Use less broth to thicken it up and serve it with crusty bread for dipping — perfect on a lazy weekend.
How to Make Vegetable Beef Soup Recipe
Step 1: Brown Your Beef for Maximum Flavor
Start by heating 1 tablespoon of olive oil over medium-high heat in a large pot. Pat your beef stew meat dry with paper towels — this little trick helps you get a gorgeous brown crust instead of steaming the meat. Season generously with salt and pepper. Add half the beef to the pot and let it brown for about 4 minutes, turning once halfway. Transfer the browned pieces to a plate and repeat with the remaining beef, adding a bit more oil if needed. Getting that caramelization is key to a rich, savory soup base.
Step 2: Sauté the Veggies to Build Depth
After the beef is browned and set aside, add another tablespoon of olive oil to the now empty pot. Toss in the chopped onions, carrots, and celery, then sauté for about 3 minutes until they start to soften and release their aroma. Add the minced garlic and cook for another minute — don’t rush this step because those flavors are going to layer beautifully in your soup.
Step 3: Combine and Simmer
Pour in the broth and diced tomatoes, then return the browned beef to the pot. Sprinkle in your dried basil, oregano, and thyme, and season with salt and pepper. Bring everything to a boil, then reduce the heat to low. Cover and let it simmer gently for 30 minutes, stirring once or twice to keep things cozy and prevent sticking. This is when the flavors really start to meld together, and you’ll already be smelling how delicious it’s becoming.
Step 4: Add Potatoes & Green Beans
Next, stir in your cubed potatoes. If you like your green beans super tender, you can add them now too. Otherwise, wait until later. Cover and let the soup simmer for another 20 minutes. This slow cooking ensures the potatoes soak up all those wonderful flavors.
Step 5: Finish with Corn, Peas & Fresh Parsley
Add in the green beans (if you haven’t already), then simmer for 15 more minutes until everything is tender. Stir in frozen corn and peas, heating them through gently for about 5 minutes. Just before serving, mix in chopped fresh parsley for that final touch of brightness and freshness that wakes up all the other flavors.
Pro Tips for Making Vegetable Beef Soup Recipe
- Dry Your Meat: Patting the beef dry before browning prevents steaming, giving you better caramelization and richer flavor.
- Use Low-Sodium Broth: This lets you control how salty your soup gets; you can always add more seasoning later.
- Layer Your Vegetables: Cooking onions, carrots, and celery first builds a classic flavor base that’s anything but boring.
- Don’t Rush Simmering: Low and slow simmering melds all the flavors and makes the beef ridiculously tender — patience is your best friend here.
How to Serve Vegetable Beef Soup Recipe
Garnishes
I often top the soup with a sprinkle of freshly grated Parmesan or a dollop of sour cream when I want it extra creamy. A little cracked black pepper and some crunchy croutons on top never fail either. For a fresh pop, a squeeze of lemon juice right before serving is surprisingly delightful.
Side Dishes
My favorite sides with this Vegetable Beef Soup Recipe are rustic crusty bread or warm garlic toast for mopping up the broth. Sometimes, I’ll serve it alongside a simple green salad dressed with a light vinaigrette to balance the richness.
Creative Ways to Present
For a cozy dinner party, I like to serve the soup in mini bread bowls or inside hollowed-out small pumpkins for a fall vibe. Adding a swirl of pesto or fresh herbs on top just before presenting makes it look as good as it tastes!
Make Ahead and Storage
Storing Leftovers
Leftovers of this Vegetable Beef Soup Recipe keep incredibly well in the fridge — I store mine in airtight containers and find it tastes even better the next day after the flavors have had time to marry.
Freezing
I’ve had great success freezing this soup in portioned containers. Just be sure to cool it completely before freezing to maintain the best texture and flavor. It’s perfect for busy weeks — just defrost and reheat!
Reheating
I usually reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. It helps to add a splash of broth or water if it’s too thick after refrigeration or freezing.
FAQs
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Can I use a slow cooker to make this Vegetable Beef Soup Recipe?
Absolutely! Start by browning the beef on the stovetop to lock in flavor, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding quick-cooking veggies like peas and corn towards the end.
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What cuts of beef work best for this soup?
Beef stew meat is ideal because it’s already cut into nice chunks that become tender during simmering. Chuck roast cut into cubes is also a great alternative if you prefer buying larger cuts.
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Can I make this soup ahead of time?
Yes! In fact, the flavors deepen beautifully if you make this soup a day before serving. Just reheat gently on the stove, adding a splash of broth if needed.
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How do I keep the vegetables from getting mushy?
To avoid mushy veggies, add in more delicate vegetables like peas and corn towards the end of cooking and check potatoes for doneness periodically to ensure they don’t overcook.
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Is this soup freezer-friendly?
Yes, this Vegetable Beef Soup freezes wonderfully. Just make sure it’s cooled completely before freezing and store in airtight containers or freezer bags for up to 3 months.
Final Thoughts
I absolutely love how this Vegetable Beef Soup Recipe turns out every single time — the beef gets meltingly tender, the veggies stay vibrant, and the broth is deeply flavorful. When I first tried this recipe, I was amazed at how simple ingredients could come together to create something so satisfying and nourishing. If you want a no-fail, cozy dinner that your whole family will adore (and one that leaves you with delicious leftovers), this is definitely the recipe to keep on hand. Give it a try — you’ll be glad you did!
Print
Vegetable Beef Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Vegetable Beef Soup is a comforting and flavorful meal perfect for any season. Tender chunks of beef stew meat are browned and simmered with a medley of fresh vegetables including onions, carrots, celery, potatoes, green beans, corn, and peas in a savory broth seasoned with herbs. The soup is packed with nutrients, warming and satisfying, and makes excellent leftovers.
Ingredients
Beef
- 1 1/2 lbs beef stew meat
- Salt and freshly ground black pepper, to taste
Vegetables
- 1 3/4 cups chopped yellow onion (about 1 large onion)
- 1 1/4 cups peeled and chopped carrots (about 3 medium carrots)
- 1 cup chopped celery (about 3 medium stalks)
- 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
- 1 1/2 cups chopped green beans (trimmed ends)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1 1/2 Tbsp minced garlic (about 4 cloves)
- 1/3 cup chopped fresh parsley
Liquids & Seasonings
- 2 1/2 Tbsp olive oil, divided
- 8 cups low-sodium beef broth or chicken broth
- 2 (14 oz.) cans diced tomatoes
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
Instructions
- Brown the Beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat the beef dry with paper towels and season with salt and pepper. Add half of the beef to the pot and brown for about 4 minutes, turning halfway through. Transfer browned beef to a plate. Add another 1/2 Tbsp olive oil to the pot and repeat the process with the remaining beef.
- Sauté Vegetables: Add 1 Tbsp olive oil to the now-empty pot. Add the chopped onions, carrots, and celery and sauté for 3 minutes until slightly softened. Add minced garlic and sauté for an additional 1 minute until fragrant.
- Add Broth and Herbs: Pour in the beef broth (or chicken broth), diced tomatoes with their juice, browned beef pieces, dried basil, oregano, and thyme. Season with additional salt and pepper as needed. Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 30 minutes, stirring once or twice during this time.
- Add Potatoes: Stir in the chopped potatoes. Cover and continue to simmer for 20 minutes. At this stage, you may also add the green beans if you prefer them very soft.
- Add Green Beans: If you haven’t added the green beans yet, add them now. Simmer uncovered or covered for an additional 15 minutes, or until all vegetables and beef are tender.
- Add Corn and Peas: Pour in the frozen corn and peas. Simmer for about 5 minutes more until heated through.
- Finish and Serve: Stir in the chopped fresh parsley. Adjust seasoning if necessary. Serve the soup warm and enjoy.
Notes
- This soup is versatile and perfect for using up summer vegetables.
- The tender beef chunks add a rich and savory depth of flavor.
- Leftovers taste even better the next day.
- For softer green beans, add them with the potatoes; otherwise, add them later as directed.
Nutrition
- Serving Size: 1 serving
- Calories: 344 kcal
- Sugar: 6 g
- Sodium: 581 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 66 mg
