Vegetable beef soup is a classic, hearty dish filled with tender chunks of beef, fresh veggies like carrots, celery, and potatoes, all swimming in a rich, flavorful broth. It’s the kind of soup that feels like a warm hug on a chilly day, balancing the bold taste of beef with the natural sweetness of the vegetables.
I love making this soup on weekends when I want something simple but satisfying to come home to. It’s one of those meals that tastes even better the next day, so I usually make a big pot and enjoy leftovers throughout the week. A little tip I’ve learned: browning the beef well before adding it really deepens the flavor and makes the soup extra comforting.
Serving vegetable beef soup with some crusty bread or a grilled cheese sandwich turns it into a complete, cozy meal that everyone seems to love. It reminds me of family dinners around the table, sharing stories and laughter while savoring each warm spoonful. For me, it’s more than just soup—it’s a little slice of home.
Key Ingredients & Substitutions
Beef Stew Meat: This is the heart of the soup, so pick well-marbled pieces for tenderness. If you want something leaner, try chuck roast cut into cubes, or substitute with beef brisket for richer flavor.
Vegetables: Carrots, celery, and potatoes add texture and sweetness. You can swap green beans for zucchini or bell peppers, and peas for corn or lima beans. Frozen vegetables work well if fresh aren’t available.
Beef Broth: It forms the flavorful base. Use homemade broth for a deeper taste, or store-bought is fine too. For a lighter option, try vegetable broth and boost flavor with a splash of soy sauce or Worcestershire sauce.
Dried Herbs: Thyme and parsley add warmth and freshness. If you prefer fresh herbs, double the amount but add them towards the end to keep their brightness.
How Do You Get Tender Beef and Flavorful Soup?
The key to tender meat and rich broth starts with browning the beef well. This step adds a deep, meaty flavor that makes the soup more satisfying.
- Heat oil over medium-high heat and don’t overcrowd the pan. Brown beef cubes in batches if needed.
- Cook the meat until all sides have a nice brown crust. This adds flavor through the Maillard reaction.
- After browning, remove the meat and sauté onions and garlic in the same pot to soak up the browned bits left behind.
- Simmer the soup gently, covered, for at least an hour so the beef breaks down and veggies absorb the broth.
- Add peas late in cooking to keep their color and texture fresh.
Taking your time with these steps really brings the soup to life, turning simple ingredients into something warm and satisfying.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – great for even heat and slow simmering without burning.
- Sharp chef’s knife – makes chopping vegetables and beef quick and safe.
- Cutting board – a sturdy, easy-to-clean surface for all your chopping.
- Wooden spoon – perfect for stirring the soup gently without scratching your pot.
- Ladle – helps you serve the soup neatly into bowls.
Flavor Variations & Add-Ins
- Swap beef for shredded rotisserie chicken for a lighter, quicker version with a tender texture.
- Add barley or small pasta shapes near the end to make the soup heartier and more filling.
- Stir in a handful of spinach or kale for extra green nutrients and a fresh twist.
- Use smoked paprika or a dash of Worcestershire sauce to deepen the soup’s flavor and add complexity.
How to Make Vegetable Beef Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 lb beef stew meat, cut into bite-sized cubes
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup frozen peas
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty vegetable beef soup takes about 15 minutes to prepare and roughly 1 to 1.5 hours to simmer. Most of the time, the soup cooks slowly on the stove to develop rich flavors and tender meat, so just set it and let it simmer until everything is perfect.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and cook them until nicely browned on all sides, about 5-7 minutes. This step locks in flavor. When done, remove the beef and set it aside.
2. Cook Onion and Garlic:
In the same pot, add the diced onion and minced garlic. Cook for around 3 minutes until they are soft and smell wonderful.
3. Add Vegetables and Beef:
Return the browned beef to the pot, then add your diced carrots, celery, potatoes, and green beans. Stir everything together so the ingredients mix well.
4. Pour in Broth and Season:
Pour in the beef broth and add the can of diced tomatoes if you’re using them. Sprinkle in the dried thyme, dried parsley, salt, and pepper. Stir well to combine all the flavors.
5. Simmer the Soup:
Bring the soup up to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for about 1 to 1.5 hours, or until the beef is tender and the vegetables are soft but not mushy.
6. Add Peas and Final Touches:
About 10 minutes before serving, stir in the frozen peas. Let them warm through so they keep their bright color and fresh taste. Taste the soup and add more salt or pepper if needed.
7. Serve and Enjoy:
Spoon the soup into bowls and sprinkle with fresh chopped parsley. This soup goes great with crusty bread to soak up the tasty broth. Enjoy your cozy, homemade vegetable beef soup!
Can I Use Frozen Beef for This Soup?
Yes, you can! Just be sure to thaw the beef completely in the refrigerator overnight before cooking. This helps it brown properly and ensures even cooking.
Can I Prepare the Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then add everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef and vegetables are tender.
How Should I Store Leftover Vegetable Beef Soup?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, warm it gently on the stove or in the microwave, stirring occasionally for even heat.
Can I Add Other Vegetables to This Soup?
Definitely! Feel free to add veggies like corn, zucchini, or bell peppers. Just add firmer vegetables earlier in the cooking process and softer ones toward the end so they don’t overcook.