Vegetable Beef Soup

There’s nothing quite like a steaming bowl of Vegetable Beef Soup to warm you from the inside out. This classic comfort food combines tender chunks of beef with a vibrant medley of vegetables in a rich, flavorful broth. It’s the kind of meal that fills your kitchen with nostalgic aromas and brings everyone to the table with eager appetites.

Perfect for chilly evenings or lazy Sundays, this soup is not only satisfying but also incredibly nourishing. Packed with protein, fiber, and essential nutrients, it’s a well-balanced one-pot wonder that’s easy to make and even easier to love. Whether you’re feeding a hungry family or prepping meals for the week, Vegetable Beef Soup is a timeless favorite that delivers on both flavor and convenience.

Why You’ll Love This Vegetable Beef Soup

This soup is the ultimate comfort dish. It’s loaded with wholesome ingredients and is naturally gluten-free. The beef becomes melt-in-your-mouth tender after simmering, while the vegetables retain just the right amount of bite. With minimal prep and a relatively short cooking time compared to other beef-based stews, this recipe is a weeknight hero and a weekend favorite.

Preparation Phase & Tools to Use

To make this soup, you’ll need a few essential kitchen tools:

• Large Dutch oven or heavy-bottomed soup pot: This ensures even cooking and retains heat beautifully.
• Sharp chef’s knife: To chop your beef and vegetables quickly and efficiently.
• Wooden spoon or silicone spatula: For stirring without scratching your pot.
• Measuring cups and spoons: To keep your ingredient proportions consistent.

Each of these tools plays an important role in streamlining the process and producing a perfectly cooked soup with deep flavor and hearty texture.

Preparation Tips

For the best flavor, brown the beef cubes before adding the broth—this adds a deep, savory layer to your soup. Try to chop the vegetables uniformly to ensure even cooking. If you're using frozen vegetables, add them toward the end of the cooking time so they don’t get mushy. And don’t forget to taste and adjust your seasoning as it simmers; a little salt or a splash of vinegar can brighten the whole dish.

Ingredients for this Vegetable Beef Soup

• 1 ½ pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 2 medium potatoes, peeled and cubed (Yukon Gold or red potatoes work well)
• 1 cup green beans, trimmed and chopped
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup peas (frozen is ideal)
• 1 (14.5 oz) can diced tomatoes with juices
• 6 cups beef broth (low sodium preferred)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Step 1: Brown the Beef

In a large Dutch oven or heavy-bottomed soup pot, heat olive oil over medium-high heat. Add the beef cubes in a single layer, seasoning lightly with salt and pepper. Sear them on all sides until browned, about 5-6 minutes. Remove the beef from the pot and set aside.

Step 2: Sauté the Aromatics

In the same pot, reduce the heat to medium. Add a touch more oil if needed. Sauté the diced onions for 3-4 minutes until they begin to soften. Add minced garlic and cook for another 30 seconds until fragrant.

Step 3: Build the Soup Base

Return the beef to the pot. Stir in the tomato paste, mixing well to coat the meat and onions. Add diced tomatoes, carrots, celery, potatoes, thyme, basil, and bay leaf. Pour in the beef broth and stir everything together. Bring the mixture to a boil.

Step 4: Simmer Until Tender

Once boiling, reduce heat to low and cover the pot. Simmer gently for 60–75 minutes, or until the beef is fork-tender and the vegetables are soft. Stir occasionally to prevent sticking.

Step 5: Add Remaining Vegetables

Stir in green beans, corn, and peas. Simmer for another 10–15 minutes uncovered, until the vegetables are cooked through but still vibrant.

Step 6: Taste and Adjust

Remove the bay leaf. Taste the soup and adjust the seasoning with additional salt, pepper, or herbs as needed. Garnish with freshly chopped parsley before serving.

This Vegetable Beef Soup is now ready to serve—hearty, rich, and brimming with nutrition and flavor!

Notes

This soup is extremely versatile—you can adapt the vegetables based on what you have on hand or what's in season. Sweet potatoes, zucchini, or even cabbage make great additions. For a thicker texture, mash a few of the cooked potatoes in the pot before adding the final vegetables. This recipe also doubles well if you're feeding a crowd or want to freeze leftovers.

Watch Out for These Mistakes While Cooking

• Skipping the browning step: This adds crucial flavor to the broth—don’t rush it.
• Overcooking vegetables: Add the softer veggies like peas and corn toward the end so they don’t turn mushy.
• Undersalting: Taste frequently during simmering to adjust seasoning properly.
• Using too much liquid: Remember the vegetables release water as they cook; don’t flood the pot initially.
• Not simmering long enough: Give the beef time to become tender—patience rewards with depth of flavor.

Storage Instructions

Let the soup cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months. To reheat, warm on the stovetop over medium heat or microwave in a covered bowl, stirring occasionally.

Estimated Nutrition

Per serving (based on 6 servings):

• Calories: 325
• Protein: 28g
• Carbohydrates: 24g
• Fiber: 5g
• Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 65mg
• Sodium: 620mg
• Sugar: 6g

Frequently Asked Questions

Can I use ground beef instead of stew meat?

Yes, ground beef is a quicker alternative. Brown it well and continue with the recipe as directed.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free. Just be sure your broth and canned goods are certified gluten-free.

Can I make this in a slow cooker?

Absolutely! Brown the beef and sauté aromatics first, then transfer everything to the slow cooker and cook on low for 7–8 hours.

How do I thicken the soup?

Mash some of the potatoes or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) in the last 10 minutes.

Can I add pasta or rice?

Yes, but add cooked pasta or rice toward the end to avoid it soaking up too much broth.

What's the best cut of beef to use?

Chuck roast is ideal for tenderness and flavor. You can also use pre-cut stew beef.

Can I make it vegetarian?

Sure! Skip the beef and use beans or lentils for protein. Use vegetable broth instead of beef broth.

How can I make this spicier?

Add a pinch of red pepper flakes, diced jalapeños, or a splash of hot sauce to turn up the heat.

Conclusion

Vegetable Beef Soup is a nourishing, satisfying classic that brings comfort and warmth in every bowl. It's incredibly customizable, freezer-friendly, and rich in flavor—making it a go-to meal for busy nights and cozy weekends alike. Whether you're enjoying it fresh off the stove or from a make-ahead batch, this soup is sure to become a staple in your kitchen.

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