Hearty Veggie Beef Soup is the kind of meal that feels like a warm hug on a chilly day. It’s loaded with tender chunks of beef, colorful veggies like carrots, potatoes, and green beans, all simmered together in a rich, flavorful broth. The mix of textures and flavors makes it satisfying and comforting without being too heavy.
I love making this soup when I want something simple but filling. It’s easy to throw together, and the longer it cooks, the better it tastes. One tip I always keep in mind is to use good-quality beef and fresh vegetables because they really make a difference in the flavor. Plus, it fills the house with the best smells that always put me in a good mood.
My favorite way to enjoy this soup is with a thick slice of crusty bread on the side for dipping. It’s a great meal to share with family or friends, especially when everyone needs something cozy and nourishing. Whenever I make this recipe, it feels like the kitchen turns into a little cozy corner where good food and good company just happen naturally.
Key Ingredients & Substitutions
Beef Stew Meat: This gives the soup its hearty flavor. If you want a leaner option, ground beef or even cubed chicken breast can work. Just adjust cooking time accordingly.
Vegetables: Potatoes, carrots, green beans, corn, peas, and broccoli add color and nutrients. Feel free to swap in any veggies you like or have on hand, like zucchini or bell peppers.
Beef Broth: It’s the base of your soup’s rich flavor. Low-sodium broth is great if you want more control over saltiness. Vegetable broth can work for a lighter taste but the soup will be less meaty.
Herbs & Seasoning: Thyme, oregano, and bay leaf bring out warm, earthy notes. If fresh herbs are available, use them instead—they’ll brighten the soup.
How Do You Get Tender Beef in Your Soup?
Getting tender beef means cooking it low and slow to break down the tough fibers. Here’s how I do it:
- Brown the beef in a hot pan first to lock in flavor. Don’t overcrowd the pot—work in batches if needed.
- After adding broth and seasonings, let it simmer covered for at least 45 minutes, checking for tenderness.
- If the beef isn’t tender enough, keep simmering longer and add a bit more broth or water if needed.
Patience here really pays off, turning chewy cubes into soft, flavorful bites that make the soup comforting and satisfying.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – it holds all the soup ingredients and cooks evenly without burning.
- Wooden spoon – perfect for stirring without scratching your pot.
- Sharp chef’s knife – makes cutting the beef and veggies quick and safe.
- Cutting board – provides a stable surface for chopping all your ingredients.
- Ladle – handy for serving the soup into bowls without spilling.
Flavor Variations & Add-Ins
- Swap beef for ground turkey or chicken for a lighter protein that cooks faster.
- Add diced celery or bell peppers for extra crunch and flavor.
- Stir in a spoonful of tomato paste or a splash of Worcestershire sauce to deepen the broth taste.
- Throw in a pinch of smoked paprika or chili flakes if you like a little heat and smokiness.
How to Make Hearty Veggie Beef Soup
Ingredients You’ll Need:
- 1 lb (450g) beef stew meat, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 2 medium potatoes, peeled and diced
- 2 medium carrots, sliced
- 1 cup green beans, trimmed and cut into 1.5-inch pieces
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup green peas (fresh or frozen)
- 1/2 cup broccoli florets
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and brown the beef, plus around 1 hour to simmer and develop rich flavors. Expect a total cooking time of about 1 hour and 15 minutes until the beef is tender and the vegetables are cooked just right.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large pot over medium-high heat. Add the beef cubes and cook them until all sides are nicely browned, which should take about 5 to 7 minutes. Once browned, remove the beef and set it aside for now.
2. Cook Onion and Garlic:
In the same pot, add the diced onion. Cook it for about 3 to 4 minutes until it becomes soft and see-through. Add the minced garlic and cook just 30 seconds more until you can smell its lovely aroma.
3. Combine Main Ingredients:
Put the browned beef back into the pot. Pour in the beef broth and the canned diced tomatoes along with their juice. Stir everything together to mix all the flavors.
4. Add Herbs and Simmer:
Add the bay leaf, dried thyme, and oregano to the pot. Bring the soup to a boil, then lower the heat so it simmers gently. Cover the pot and let it cook for about 45 minutes to 1 hour, or until the beef is tender and easy to cut with a spoon.
5. Add Vegetables and Cook Longer:
Add the diced potatoes, carrots, green beans, corn, peas, and broccoli to the pot. Stir them into the soup and simmer it uncovered for another 20 to 25 minutes until the vegetables are tender but still hold their shape.
6. Season and Serve:
Remove the bay leaf from the soup. Add salt and fresh ground black pepper to taste. Give the soup a final stir, ladle it into bowls, and sprinkle with fresh parsley for a burst of color and freshness. Enjoy it warm, possibly with a piece of crusty bread on the side.
Can I Use Frozen Beef for the Soup?
Yes, you can use frozen beef stew meat, but make sure to thaw it completely before cooking. The best way to thaw is in the refrigerator overnight. This ensures even cooking and better browning.
Can I Prepare the Soup in Advance?
Absolutely! This soup tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 3 days, and reheat gently on the stove before serving.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for 3 to 4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Substitute the Vegetables?
Definitely! Feel free to swap or add veggies like zucchini, bell peppers, or celery based on your preference or what you have on hand. Just adjust cooking times as needed to keep veggies tender-crisp.