Vegetable Beef Soup

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When the weather turns chilly, nothing warms the soul quite like a hearty bowl of homemade vegetable beef soup. This classic comfort dish combines tender chunks of beef with a colorful medley of fresh vegetables in a rich, savory broth.

Perfect for busy weeknights or lazy Sunday suppers, this soup strikes the ideal balance between nutritious and satisfying. The recipe comes together in under an hour, making it an achievable dinner option even when time is tight.

Why You’ll Love This

  • One-pot meal means minimal cleanup
  • Packed with protein and vegetables for a complete dinner
  • Freezes beautifully for future meals
  • Customizable with whatever vegetables you have on hand
  • Kid-friendly comfort food that adults love too
Vegetable Beef Soup

Ingredients

  • 1 1/2 lbs beef stew meat
  • 2 1/2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper
  • 1 3/4 cups chopped yellow onion (1 large)
  • 1 1/4 cups peeled and chopped carrots (3 medium)
  • 1 cup chopped celery (3 medium)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 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
  • 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
  • 1 1/2 cups (5 oz.) chopped green beans (trim ends first)
  • 1 1/2 cups frozen corn
  • 1 cup frozen peas
  • 1/3 cup chopped fresh parsley

Instructions

  1. Heat oil in a large pot over medium-high heat. Brown beef cubes on all sides, about 5 minutes.
  2. Add onion, carrots, and celery. Cook until vegetables begin to soften, about 5 minutes.
  3. Stir in garlic and thyme, cook for 1 minute until fragrant.
  4. Add broth, tomatoes, potatoes, and mixed vegetables. Bring to a boil.
  5. Reduce heat, simmer covered for 25-30 minutes until beef is tender.
  6. Season with salt and pepper to taste before serving.

Tips & Variations

  • Use chuck roast instead of stew meat for more economical option
  • Add barley or pasta for a heartier soup
  • Swap beef for ground turkey for a lighter version
  • Use fresh herbs instead of dried for brighter flavor
  • Add a splash of red wine for deeper flavor

Serving Suggestions

Serve this comforting soup with crusty bread or warm dinner rolls for dipping. A sprinkle of fresh parsley and grated Parmesan cheese makes an excellent garnish. For a complete meal, pair with a simple green salad dressed with vinaigrette.

Notes

  • Stores well in refrigerator for up to 4 days
  • Freezes for up to 3 months in airtight container
  • Soup is ready when beef is easily pierced with a fork
  • Remove bay leaves before serving if used

FAQs

  • Can I make this in a slow cooker? Yes, cook on low for 6-8 hours or high for 4 hours.
  • Can I use frozen vegetables? Absolutely! Add them in the last 10 minutes of cooking.
  • How do I make the soup thicker? Make a slurry with 2 tablespoons each of flour and water, stir in during last 5 minutes.
  • Is this soup gluten-free? Yes, as written, but check your broth labels to be certain.
Vegetable Beef Soup

Vegetable Beef Soup

Recipe by

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When the weather turns chilly, nothing warms the soul quite like a hearty bowl of homemade vegetable beef soup. This classic comfort dish combines

Servings4
Prep15 min
Cook45 min
Calories—

Ingredients

  • 1 1/2 lbs beef stew meat
  • 2 1/2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper
  • 1 3/4 cups chopped yellow onion (1 large)
  • 1 1/4 cups peeled and chopped carrots (3 medium)
  • 1 cup chopped celery (3 medium)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 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
  • 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
  • 1 1/2 cups (5 oz.) chopped green beans (trim ends first)
  • 1 1/2 cups frozen corn
  • 1 cup frozen peas
  • 1/3 cup chopped fresh parsley

Steps

  1. Heat oil in a large pot over medium-high heat. Brown beef cubes on all sides, about 5 minutes.
  2. Add onion, carrots, and celery. Cook until vegetables begin to soften, about 5 minutes.
  3. Stir in garlic and thyme, cook for 1 minute until fragrant.
  4. Add broth, tomatoes, potatoes, and mixed vegetables. Bring to a boil.
  5. Reduce heat, simmer covered for 25-30 minutes until beef is tender.
  6. Season with salt and pepper to taste before serving.

Notes

  • Stores well in refrigerator for up to 4 days
  • Freezes for up to 3 months in airtight container
  • Soup is ready when beef is easily pierced with a fork
  • Remove bay leaves before serving if used

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