Why You’ll Love This Recipe
Vegetable Beef Soup is a hearty, comforting classic that combines tender chunks of beef with a medley of vegetables in a savory broth. It’s perfect for chilly days, family dinners, or meal prepping. Nutritious, filling, and full of flavor, this soup is a go-to recipe for a satisfying one-pot meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef stew meat (cut into bite-sized pieces)olive oilonionsgarliccarrotscelerypotatoesgreen beanscornpeasdiced tomatoesbeef brothbay leafthymeparsley (optional)salt and pepper
directions
Heat olive oil in a large pot over medium-high heat.
Add the beef and sear until browned on all sides. Remove and set aside.
In the same pot, sauté onions, garlic, carrots, and celery until softened.
Return the beef to the pot, then add potatoes, green beans, corn, peas, and diced tomatoes.
Pour in beef broth and add bay leaf and thyme.
Bring the mixture to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until the beef is tender and flavors are well combined.
Season with salt and pepper to taste. Remove bay leaf before serving.
Garnish with chopped parsley if desired.
Servings and timing
This recipe serves 6-8 people.Preparation time: 15 minutesCooking time: 1.5 to 2 hoursTotal time: 2 hours 15 minutes
Variations
Use ground beef instead of stew meat for a quicker version.
Add barley or pasta for extra heartiness.
Substitute fresh herbs with dried if that’s what you have on hand.
Include seasonal vegetables like zucchini or spinach.
Add a dash of Worcestershire sauce for deeper flavor.
storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.Freeze for up to 3 months; thaw overnight in the fridge before reheating.Reheat on the stovetop over medium heat or in the microwave until hot.
FAQs
Can I make this in a slow cooker?
Yes, brown the beef first, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours.
Is Vegetable Beef Soup gluten-free?
Yes, if all ingredients used are gluten-free.
Can I make this soup ahead of time?
Absolutely. The flavors deepen as it sits, making it great for meal prep.
What cuts of beef work best?
Chuck roast or stew beef work best for tenderness and flavor.
Can I use frozen vegetables?
Yes, frozen mixed vegetables can save prep time and work well.
Can I use chicken broth instead?
Yes, but beef broth enhances the rich, meaty flavor.
Do I have to use tomatoes?
No, but they add depth and acidity. You can omit or replace with tomato paste for a milder taste.
Can I make it vegetarian?
Yes, skip the beef and use vegetable broth along with hearty beans or lentils.
What should I serve with this soup?
Crusty bread, cornbread, or a green salad make great accompaniments.
Can I add spices for extra heat?
Sure! Try a pinch of red pepper flakes or hot sauce to spice things up.
Conclusion
Vegetable Beef Soup is a timeless dish full of wholesome ingredients and rich flavors. It’s ideal for feeding a crowd, warming up on a cold night, or simply enjoying a nutritious homemade meal. Versatile and easy to make, this soup is a staple you’ll return to again and again.
Print
Vegetable Beef Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A hearty and comforting vegetable beef soup made with tender beef, a variety of vegetables, and a rich broth—perfect for cozy meals.
Ingredients
- 1 lb beef stew meat, cut into 1‑inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, peeled and diced
- 1 cup green beans, trimmed and cut into 1‑inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups beef broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- Heat olive oil in a large pot over medium–high heat. Add beef cubes and brown on all sides, about 5–7 minutes.
- Add diced onion and sauté until translucent, about 3 minutes. Stir in garlic and cook 30 seconds more.
- Pour in beef broth and water. Scrape up browned bits from bottom of pot. Add bay leaf and dried thyme. Bring to a simmer.
- Add carrots, celery, potato, and green beans. Return to a gentle simmer, cover partially, and cook 20–25 minutes, until vegetables are tender.
- Stir in diced tomatoes and corn. Continue simmering uncovered for another 10 minutes.
- Season with salt and pepper to taste. Remove bay leaf.
- Ladle into bowls and sprinkle chopped parsley on top before serving.
Notes
- For a thinner soup, add extra broth or water as needed.
- Feel free to swap in seasonal vegetables like peas or zucchini.
- Use leftover roast beef or pressure-cooked beef to speed up prep.
- Soup can be stored in fridge up to 4 days or frozen for up to 3 months.