Vegetable beef soup is a hearty, comforting bowl filled with tender chunks of beef, colorful fresh vegetables, and a rich, flavorful broth. It’s the kind of soup that feels like a warm hug on a chilly day, with every spoonful bringing a mix of textures and tastes—from the softness of carrots and potatoes to the slight chew of the beef.
I love making this soup because it’s so easy to customize with whatever veggies I have on hand, and the beef makes it feel satisfying and filling without being too heavy. One tip I’ve learned is to let it simmer slowly; it makes the flavors blend beautifully and makes the beef super tender. It’s a great way to sneak in extra vegetables too, which always feels like a win.
My favorite way to enjoy vegetable beef soup is with a slice of crusty bread or a warm roll to dunk into the broth. It’s perfect for busy weeknights or whenever I want something simple but comforting. Plus, it makes great leftovers, heating up just as nicely the next day. This soup always reminds me of cozy family dinners and chilly evenings spent together around the table.
Key Ingredients & Substitutions
Beef Stew Meat: This is the star for hearty flavor and tender texture. If you want a leaner option, try beef chuck or even ground beef. Slow cooking helps break down tougher cuts.
Vegetables: Carrots, potatoes, celery, and green beans provide great texture and nutrition. Feel free to swap in zucchini, peas, or corn based on what you like or have on hand.
Diced Tomatoes: Adds a subtle tang and deepens the broth flavor. If you don’t have canned, fresh tomatoes work too—just chop and add early so they cook down.
Herbs: Dried parsley, thyme, and bay leaf give lovely aromatics. Fresh herbs can be used if you have them, but add toward the end to keep their brightness.
How Do You Get the Beef Tender and Full of Flavor?
Cooking beef until it’s tender is key to delicious soup. Here’s how I do it:
- Brown the beef well: This step creates rich flavor through caramelization. Don’t rush it—brown in batches if needed to avoid crowding the pan.
- Simmer low and slow: After adding broth and tomatoes, keep the heat low and cover the pot. This breaks down the meat fibers, making the beef soft and tasty.
- Timing matters: Simmer the beef for 45-60 minutes before adding veggies. They cook faster and won’t get mushy if added later.
With these tips, your beef will be tender and the soup rich with deep, meaty flavor.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning beef and simmering soup evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp chef’s knife – makes chopping vegetables faster and safer.
- Cutting board – sturdy surface to chop your veggies and beef.
- Ladle – helps serve soup easily and cleanly into bowls.
Flavor Variations & Add-Ins
- Swap beef for ground beef or turkey for a quicker cook time and lighter soup.
- Add other veggies like corn, peas, or zucchini to boost nutrition and color.
- Stir in a handful of fresh spinach or kale near the end for extra greens.
- Include a small diced potato or sweet potato for a sweeter, softer texture.
How to Make Vegetable Beef Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb beef stew meat, cut into bite-sized cubes
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, with juices
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and chopped into chunks
- 2 celery stalks, chopped
- 1 cup green beans, trimmed and cut into 2-inch pieces
Seasonings:
- 1 tsp dried parsley
- ½ tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This vegetable beef soup takes about 15 minutes to prep and roughly 1 hour 15 minutes to cook. Most of the time is simmering to make sure the beef gets tender and the vegetables are cooked just right.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and cook, turning often, until browned on all sides, about 5-7 minutes. Take the beef out and set it aside.
2. Cook the Onion and Garlic:
In the same pot, add the chopped onion and cook until soft, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until you can smell its aroma.
3. Add Broth and Tomatoes:
Put the browned beef back into the pot. Pour in the beef broth and diced tomatoes with their juices. Stir everything together.
4. Simmer with Herbs:
Add the bay leaf, dried parsley, and thyme. Bring the soup to a boil. Then lower the heat, cover the pot, and let it simmer gently for 45 minutes to 1 hour until the beef is tender.
5. Add the Vegetables:
Throw in the carrots, potatoes, celery, and green beans. Keep simmering, covered, for another 20-25 minutes until the vegetables are just soft.
6. Finish and Serve:
Season the soup with salt and pepper to your taste. Take out the bay leaf. Serve the soup in bowls and sprinkle with fresh parsley for a little extra color and flavor.
Can I Use Frozen Beef Instead of Fresh?
Yes, you can use frozen beef stew meat, but make sure to thaw it completely in the refrigerator overnight before cooking. This helps ensure even cooking and better texture in your soup.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then add all ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until beef and vegetables are tender.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or microwave, stirring occasionally to heat evenly.
Can I Add Other Vegetables?
Yes! Feel free to add or substitute vegetables like peas, corn, zucchini, or spinach toward the end of cooking for added color and nutrition.
