Vegetable Beef Soup is pure, welcoming comfort in a bowl – every spoonful brims with hearty beef, vibrant vegetables, and a perfectly seasoned broth that promises to warm you from the inside out. Whether it’s a rainy afternoon or a crisp winter evening, this classic soup is my go-to meal to anchor any family dinner or friendly gathering. Trust me, one simmering pot is all it takes to fill your kitchen with cozy aromas and bring smiles to everyone at the table.

Vegetable Beef Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering the basics for Vegetable Beef Soup is a joy, because each ingredient plays an important role – from adding savory depth to offering bursts of color and texture. Simplicity is your friend here, and the quality of your vegetables and beef shine through in every bite.

Beef stew meat: Pick a nicely marbled cut for extra tenderness and rich, meaty flavor as it simmers.
Olive oil: Just a tablespoon helps sear the beef and kickstarts the flavor base of the soup.
Onion: Diced onion sweetens while it cooks and helps build a comforting aromatic foundation.
Garlic: Fresh minced garlic adds an irresistible fragrance and richness to the broth.
Beef broth: The key to a deeply savory, well-rounded soup that feels like it’s been simmering all day.
Water: Helps balance the richness of the broth and makes sure you’ve got plenty of soup for seconds.
Diced tomatoes: Their tangy sweetness brightens the soup and adds beautiful color.
Carrots: Sliced carrots cook up tender and sweet, offering pops of cheerful orange in every bowl.
Celery: Gives an earthy crunch that pairs beautifully with the other vegetables.
Potatoes: Peeled and diced, potatoes soak up the savory flavors and lend heartiness to the soup.
Green beans: These crisp, vibrant pieces maintain their color and offer satisfying texture.
Corn kernels: (Fresh or frozen) Corn adds a hint of sweetness and lovely golden color.
Peas: (Fresh or frozen) Stirred in at the end, peas keep their bright green hue and delicate flavor.
Dried thyme: Essential for infusing the broth with gentle, savory herbal notes.
Dried basil: Complements the thyme beautifully and softens the overall flavor profile.
Bay leaf: Just one, but it makes a world of difference by tying the soup’s flavors together.
Salt: A teaspoon here elevates every ingredient – taste near the end to adjust as needed.
Black pepper: Adds a subtle kick and a grounding warmth to the finished dish.
Chopped fresh parsley (optional): Sprinkle it over your bowl for a fresh, vibrant finish.

How to Make Vegetable Beef Soup

Step 1: Brown the Beef

Start by heating up that olive oil in a large pot or Dutch oven over medium-high heat. Add your bite-sized beef stew meat and let it brown on all sides, which typically takes about 5–7 minutes. This step is worth the extra effort – browning the beef really lays the groundwork for deep, savory flavor, since all those little browned bits get infused right into your soup.

Step 2: Sauté Onion and Garlic

Remove the beef and set it aside for a moment. Toss the diced onion right into the same pot and let it sauté for about 3–4 minutes, until it’s soft and translucent. Add your minced garlic, stirring until fragrant, just about a minute. This quick sauté draws out that classic soup aroma and builds the base you want for a great Vegetable Beef Soup.

Step 3: Combine Beef, Broth & Veggies

Now it gets exciting: Return the browned beef to the pot, then pour in the beef broth, water, and those canned diced tomatoes. Add in your carrots, celery, potatoes, green beans, thyme, basil, bay leaf, salt, and pepper. Give it a gentle stir to mix everything together. The medley of herbs and vegetables now starts to mingle with the beef, already hinting at the rich, layered taste to come.

Step 4: Simmer Until Tender

Bring the mixture to a boil, then immediately dial the heat down to low and cover the pot. Now let your Vegetable Beef Soup gently simmer for 45–60 minutes. During this time, the beef grows melt-in-your-mouth tender and the vegetables soften just right – not mushy, but still substantial. The anticipation builds as those delicious scents waft through your kitchen!

Step 5: Stir in Corn & Peas

About 5–10 minutes before you’re ready to eat, stir in the corn and peas. Let them heat through, preserving their sweetness and bright color. At the very end, remove the bay leaf, and if you’re feeling fancy, sprinkle in some chopped fresh parsley for a fragrant touch and a splash of green.

How to Serve Vegetable Beef Soup

Garnishes

One of my favorite touches for serving Vegetable Beef Soup is a sprinkle of fresh parsley right on top – it looks lovely and adds a little pop of flavor. A few extra cracks of black pepper, or even a dusting of grated Parmesan, never go amiss for those who love a little something extra.

Side Dishes

You can’t go wrong with a thick slice of crusty bread or a flaky buttered biscuit on the side – they’re perfect for soaking up every drop of broth. If you’d like to round things out, a simple green salad or roasted vegetables are classic partners for this hearty soup.

Creative Ways to Present

For a fun twist, ladle your Vegetable Beef Soup into rustic mugs for a cozy “soup and conversation” vibe. If you’re entertaining, serve it in petite bowls as a starter, or even bread bowls for a wow-factor moment. Lay out a toppings bar with parsley, grated cheese, and croutons so everyone adds their special touch.

Make Ahead and Storage

Storing Leftovers

Leftover Vegetable Beef Soup is almost better the next day as the flavors blend together overnight. Transfer cooled soup to an airtight container and pop it in the refrigerator for up to four days. Each reheat is another bowlful of comfort, ready when you are.

Freezing

This soup freezes like a dream! Just spoon cooled portions into freezer-safe containers, leaving a little space at the top for expansion. Stored properly, Vegetable Beef Soup stays fresh for up to three months. Thaw it overnight in the fridge for best texture and flavor.

Reheating

To reheat, pour soup into a pot and warm gently over medium heat until it’s steaming hot but not boiling. If you’re short on time, a minute or two in the microwave (covered, and stirred halfway) also works great – just keep an eye on it so those precious veggies don’t get mushy.

FAQs

What kind of beef works best for Vegetable Beef Soup?

Beef stew meat is classic for this recipe because it becomes melt-in-your-mouth tender with slow simmering. Chuck roast, cut into cubes, is another excellent option if you want a bit more control over fat content and marbling.

Can I use fresh instead of frozen vegetables?

Absolutely! Vegetable Beef Soup is flexible – use what’s in season or in your fridge. Fresh peas and corn are wonderful, but frozen versions save time and taste just as good, especially in the colder months.

How do I make this recipe gluten-free?

Great news – this Vegetable Beef Soup is naturally gluten-free as written! Just double-check your beef broth label to ensure it’s gluten-free, and you’re all set.

Can I make this soup in a slow cooker?

Definitely. Brown the beef and sauté your onion and garlic on the stovetop first, then transfer everything (except the peas and corn) to your slow cooker. Cook on low for 7–8 hours or high for 4–5 hours; add peas and corn near the end.

What’s the best way to add extra flavor?

If you want to deepen the flavor, toss in a splash of Worcestershire sauce or a dash of smoked paprika. A small spoonful of tomato paste sautéed with the onions is also a fantastic way to give your Vegetable Beef Soup even more richness.

Final Thoughts

If you’re craving a meal that’s both comforting and packed with color, flavor, and nutrition, there’s nothing quite like Vegetable Beef Soup. Give it a try – I promise it will quickly become a beloved staple in your kitchen, perfect for cozy nights or sharing with friends and family.

Vegetable Beef Soup Recipe

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4.6 from 18 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A hearty and comforting Vegetable Beef Soup recipe that is perfect for chilly days. This homemade soup is packed with tender beef, an array of colorful vegetables, and flavorful herbs, creating a satisfying and nutritious meal.

Ingredients

Scale

Beef Stew:

1 ½ pounds beef stew meat, cut into bite-sized pieces
1 tablespoon olive oil

Vegetables:

1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, sliced
2 medium potatoes, peeled and diced
1 cup green beans, cut into 1-inch pieces
1 cup corn kernels (fresh or frozen)
1 cup peas (fresh or frozen)

Seasonings:

1 (14.5-ounce) can diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
1 teaspoon salt
½ teaspoon black pepper

Garnish:

Chopped fresh parsley for garnish (optional)

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Instructions

Brown the Beef: In a large pot, brown the beef stew meat in olive oil until all sides are seared. Remove and set aside.
Sauté Vegetables: Sauté onions until soft, then add garlic. Return beef to the pot and add broth, water, tomatoes, carrots, celery, potatoes, green beans, herbs, salt, and pepper.
Simmer: Bring to a boil, then simmer covered for 45-60 minutes until beef is tender.
Add Remaining Vegetables: Stir in corn and peas, cook for an additional 5-10 minutes.
Finish: Remove bay leaf, garnish with parsley, and serve.