If you have been searching for the perfect cozy, hearty, and colorful meal to warm you up on chilly days, then look no further. This Vegetable Beef Soup Recipe is exactly what you need to satisfy those comfort food cravings. Bursting with tender chunks of beef, a medley of fresh vegetables, and fragrant herbs simmered to perfection, this soup is a delightful blend of flavors and textures that never disappoints. It’s the kind of dish that feels like a warm hug in a bowl, easy to make yet deeply satisfying for the whole family.
Ingredients You’ll Need
The magic of this Vegetable Beef Soup Recipe lies in its simple yet essential ingredients. Each one is carefully chosen to bring out a harmony of taste, texture, and vibrant color, making the soup as pleasing to the eye as it is to the palate.
- 1 1/2 lbs beef stew meat: Choose a well-marbled cut for tender, juicy beef pieces that soak up the soup’s flavors.
- 2 1/2 Tbsp olive oil (divided): Used to brown the beef and sauté the vegetables, adding a subtle richness.
- Salt and freshly ground black pepper: Simple but essential seasonings to enhance all the flavors.
- 1 3/4 cups chopped yellow onion (1 large): Adds a natural sweetness and depth to the soup base.
- 1 1/4 cups peeled and chopped carrots (3 medium): Brings a lovely sweetness and bright orange color.
- 1 cup chopped celery (3 medium stalks): Offers a pleasant crunch and subtle earthiness.
- 1 1/2 Tbsp minced garlic (4 cloves): Provides a punch of savory aroma and flavor.
- 8 cups low-sodium beef broth or chicken broth: The comforting liquid that ties all the ingredients together.
- 2 (14 oz.) cans diced tomatoes: Adds a lovely tangy brightness and fruity texture.
- 1 1/2 tsp dried basil: A sweet and slightly peppery herb to uplift the soup’s flavor.
- 1 tsp dried oregano: Lends a subtle earthiness that compliments the meat and vegetables.
- 1/2 tsp dried thyme: Adds complexity with its slightly minty and lemony notes.
- 1 lb red or yellow potatoes, chopped into 3/4-inch cubes: Provides heartiness and soaks up the delicious broth.
- 1 1/2 cups chopped green beans (trimmed ends): Adds vibrant green color and crisp texture.
- 1 1/2 cups frozen corn: Sweet bursts that make every spoonful exciting.
- 1 cup frozen peas: Small pops of color and natural sweetness.
- 1/3 cup chopped fresh parsley: Finishing with fresh herbs brightens and freshens the overall taste.
How to Make Vegetable Beef Soup Recipe
Step 1: Brown the Beef
Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Pat the beef stew meat dry and season it generously with salt and pepper. Working in batches, add half of the beef to the pot and brown each side for about 4 minutes to create those beautiful savory crusts. This step is vital because it locks in flavor and builds the foundation for the soup’s richness. Transfer the browned beef to a plate and repeat with the remaining beef, adding a little more oil if needed.
Step 2: Sauté Aromatics
Once the beef is browned and set aside, add 1 tablespoon of olive oil to the now-empty pot. Toss in the chopped onions, carrots, and celery. Sauté these veggies for about 3 minutes until they become fragrant and slightly tender, which deepens their natural sweetness. Add the minced garlic and continue cooking for another minute, making sure not to burn it. This fragrant blend of aromatics will make your kitchen smell irresistible and builds the hearty base for the soup.
Step 3: Build the Soup Base
Pour in the beef broth and the diced tomatoes, then return the browned beef to the pot. Sprinkle in the dried basil, oregano, thyme, and season well with salt and pepper. Bring everything to a boil, then reduce the heat to low and cover the pot. Let it simmer for 30 minutes to tenderize the beef and meld all the flavors into a deeply satisfying broth. Stir once or twice during this time to keep everything evenly cooking.
Step 4: Add Potatoes and Green Beans
After the initial simmer, add the chopped potatoes to the pot. If you prefer your green beans to be extra soft, this is the moment to add them too. Cover and continue to simmer for 20 minutes, allowing the potatoes to soften and soak up the savory broth. This step is where the soup truly begins to thicken and develop a comforting heartiness.
Step 5: Final Vegetable Additions
Stir in the green beans if you haven’t added them earlier, then allow the soup to simmer for an additional 15 minutes until both the beef and vegetables are tender. Finally, add the frozen corn and peas, simmering for just 5 minutes longer until they are heated through but still vibrant and crisp. Just before serving, stir in the chopped fresh parsley for a bright, fresh finish that perfectly balances the rich flavors.
How to Serve Vegetable Beef Soup Recipe
Garnishes
To elevate this soup even further, top your bowl with a sprinkle of freshly grated Parmesan cheese or a small dollop of sour cream. A few extra sprigs of fresh parsley or chopped chives add a lovely pop of color and freshness that make each serving feel extra special. Cracked black pepper on top adds a mild kick and aroma right before you dig in.
Side Dishes
This soup shines beautifully alongside warm crusty bread, soft dinner rolls, or garlic breadsticks, perfect for soaking up every last drop of the flavorful broth. A simple mixed green salad with a light vinaigrette balances the hearty warmth of the soup for a well-rounded, nourishing meal.
Creative Ways to Present
Serve the Vegetable Beef Soup Recipe in individual soup crocks or rustic ceramic bowls for a homey, inviting feel. For a fun twist, hollow out a round loaf of bread and ladle the soup inside for an edible bowl. Garnish with a sprinkle of cheese and fresh herbs to wow your guests visually and tastefully.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover soup in an airtight container in the refrigerator. It will keep well for up to 4 days, during which the flavors continue to meld and deepen even more, sometimes making leftovers taste better than the initial serving.
Freezing
This Vegetable Beef Soup Recipe freezes beautifully. Portion it out into freezer-safe containers and store for up to 3 months. When freezing, omit the fresh parsley—the herbs do better fresh—adding them in upon reheating for the best flavor.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. If the soup has thickened during storage, add a splash of broth or water to reach your preferred consistency. Alternatively, microwave individual servings in short bursts, stirring between intervals for even heating.
FAQs
Can I use ground beef instead of stew meat?
Absolutely! While stew meat provides a nice texture and heartiness, ground beef can be a convenient alternative that cooks faster and still tastes great in this soup.
Do I have to use dried herbs or can I use fresh?
Fresh herbs can definitely be used in place of dried; just increase the quantity since fresh herbs are less concentrated. Add fresh herbs towards the end of cooking to preserve their bright flavors.
Is it possible to make this soup 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 or on high for about 4 hours until everything is tender and flavorful.
Can I add other vegetables to this soup?
Of course! Feel free to toss in vegetables like zucchini, bell peppers, or mushrooms to customize the soup according to your taste and what you have on hand.
What is the best way to thicken the soup if I want it heartier?
If you prefer a thicker soup, you can mash some of the cooked potatoes directly in the pot or stir in a slurry of cornstarch and cold water during the last few minutes of cooking.
Final Thoughts
This Vegetable Beef Soup Recipe has everything to become your go-to comfort dish—rich beef, fresh vegetables, and herbs all simmered to perfection in a flavorful broth that feels like home in a bowl. Whether you’re cooking for a cozy family dinner or meal prepping for the week, this soup will warm your heart and satisfy your hunger every single time. Give it a try and enjoy the delightful layers of flavor that only a well-made vegetable beef soup can deliver!
Print
Vegetable Beef Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty and comforting Vegetable Beef Soup combines tender beef stew meat with a medley of fresh and frozen vegetables simmered in a flavorful tomato and herb-infused broth. Perfect for a cozy family meal, it’s filled with wholesome ingredients and savory spices that create a deliciously warm and satisfying dish.
Ingredients
Beef and Seasoning
- 1 1/2 lbs beef stew meat
- Salt and freshly ground black pepper, to taste
- 2 1/2 Tbsp olive oil, divided
Vegetables
- 1 3/4 cups chopped yellow onion (about 1 large)
- 1 1/4 cups peeled and chopped carrots (about 3 medium)
- 1 cup chopped celery (about 3 medium stalks)
- 1 1/2 Tbsp minced garlic (about 4 cloves)
- 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
- 1 1/2 cups (5 oz.) chopped green beans, trimmed
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley
Liquids and Herbs
- 8 cups low-sodium beef broth or chicken broth
- 2 (14 oz.) cans diced tomatoes
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
Instructions
- Brown the beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat the beef dry with paper towels and season with salt and pepper. Add half of the beef to the pot and brown for about 4 minutes, turning halfway through. Transfer browned beef to a plate. Add another 1/2 Tbsp oil and repeat with the remaining beef.
- Sauté the aromatics: Add 1 Tbsp olive oil to the now-empty pot. Add onions, carrots, and celery and sauté for 3 minutes. Add minced garlic and sauté for an additional 1 minute until fragrant.
- Add broth, tomatoes, and seasonings: Pour in the broth and diced tomatoes. Return the browned beef to the pot. Stir in dried basil, oregano, thyme, and season with salt and pepper. Bring the mixture to a boil.
- Simmer the soup: Reduce heat to low, cover, and let the soup simmer for 30 minutes, stirring once or twice during this time to combine flavors.
- Add potatoes: Stir in the chopped potatoes (and green beans if you prefer them very soft) and continue simmering, covered, for 20 minutes.
- Add green beans: If not added earlier, stir in the green beans now and simmer for another 15 minutes, or until all vegetables and beef are tender.
- Add frozen corn and peas: Stir in the frozen corn and peas and simmer for about 5 minutes until heated through.
- Finish and serve: Stir in the chopped fresh parsley. Serve the soup warm for a comforting meal.
Notes
- You can substitute chicken broth for beef broth if preferred.
- For softer green beans, add them with the potatoes; otherwise, add them later to retain some crunch.
- Make sure to pat the beef dry before browning to get a better sear and flavor.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
- Feel free to customize with other vegetables like zucchini or bell peppers as desired.
