Vegetable Beef Soup is a classic, hearty dish that brings together tender beef chunks, colorful vegetables like carrots, potatoes, and green beans, all simmered in a rich, flavorful broth. It’s the kind of soup that warms you up from the inside out and makes you feel right at home.
I love making this soup on cool days when I want something filling but still fresh and wholesome. The mix of beef and vegetables means you get protein and lots of vitamins in one bowl, which feels good. One tip I like is to let it simmer slowly so the beef gets extra tender and the flavors have time to mix nicely.
Serving it with some crusty bread or crackers makes it even better, perfect for dipping and soaking up that tasty broth. It’s a recipe that’s easy to customize too—just add your favorite vegetables or seasonings to make it your own. Whenever I make this soup, it reminds me of cozy family dinners and simple, comforting meals shared together.
Key Ingredients & Substitutions
Beef Stew Meat: This gives the soup its rich flavor and tenderness. If stew meat isn’t available, chuck roast cut into cubes works well. For a leaner option, try sirloin tips.
Vegetables: Carrots, potatoes, celery, green beans, and peas add color and nutrition. Frozen veggies are an easy swap if fresh aren’t handy. Feel free to add corn or bell peppers for variety.
Broth & Seasonings: Beef broth creates a deep, hearty base. If you want a lighter broth, low-sodium or vegetable broth works. Herbs like thyme, parsley, and bay leaf bring warm, earthy notes—fresh herbs are great if you have them!
How Do You Get Tender Beef and Flavorful Soup?
The secret is slow simmering. After browning the beef, simmer the soup gently to soften the meat and allow the flavors to blend well.
- Browning the beef: Don’t skip this step. It locks in flavor and gives the soup depth. Brown in batches if needed to avoid steaming.
- Simmer, don’t boil: After adding broth and veggies, bring to a boil and then reduce to a low simmer. Cover to keep moisture in and cook for at least an hour or until beef is tender.
- Add quick-cooking veggies later: Green beans and peas cook fast, so add them near the end to keep their texture and color fresh.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for browning beef and slow simmering all the soup ingredients evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp chef’s knife – makes chopping vegetables quick and safe.
- Cutting board – essential for prepping your veggies and meat.
- Ladle – handy for serving the soup hot and without spills.
Flavor Variations & Add-Ins
- Use ground beef instead of stew meat for a quicker cook time and a different texture.
- Add diced tomatoes or tomato paste for a slightly tangy and richer broth.
- Mix in barley or small pasta shapes toward the end for extra heartiness.
- Include chopped kale or spinach for an added burst of greens and nutrients.
How to Make Vegetable Beef Soup
Ingredients You’ll Need:
For the Soup:
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 3 large carrots, peeled and diced
- 2 large potatoes, peeled and diced
- 2 stalks celery, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup peas (fresh or frozen)
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- Salt and pepper, to taste
How Much Time Will You Need?
This soup takes about 15-20 minutes to prepare and about 1 hour 20 minutes to cook, for a total of around 1 hour 40 minutes. Most of the time is simmering to tenderize the beef and let the flavors blend.
Step-by-Step Instructions:
1. Browning the Beef:
Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes and brown them well on all sides. This should take about 5 to 7 minutes and helps add deep flavor to the soup.
2. Cooking the Onion and Garlic:
Add the chopped onion and minced garlic to the pot with the beef. Cook and stir for about 3 to 4 minutes until the onion softens and becomes fragrant.
3. Adding Broth and Vegetables:
Pour in the beef broth and water, scraping the pot’s bottom to get up any tasty browned bits. Then add the carrots, potatoes, celery, thyme, parsley, bay leaf, salt, and pepper.
4. Simmering the Soup:
Bring the pot to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for about 1 hour, or until the beef is tender.
5. Adding Green Beans and Peas:
Stir in the green beans and peas, cooking uncovered for another 15 to 20 minutes until all the vegetables are tender.
6. Final Touches and Serving:
Take out the bay leaf, taste the soup, and add salt or pepper as needed. Serve the soup hot, ideal with some crusty bread on the side for dipping and enjoying every last drop.
Can I Use Frozen Vegetables in Vegetable Beef Soup?
Yes, frozen vegetables work great! Just add them when the recipe calls for fresh ones, especially peas and green beans. No need to thaw beforehand—simply add them frozen during the last 15-20 minutes of cooking.
How Should I Store Leftover Vegetable Beef Soup?
Let the soup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove or in the microwave before serving.
Can I Substitute Different Cuts of Beef?
Absolutely! Chuck roast or sirloin cut into cubes can replace stew meat. Just keep in mind that tougher cuts benefit from longer simmering to become tender.
Is It Possible to Make Vegetable Beef Soup in a Slow Cooker?
Yes! Brown the beef and sauté the onions and garlic first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until beef and veggies are tender.