Hearty Veggie Beef Soup is a comforting bowl filled with tender chunks of beef, colorful vegetables like carrots, celery, and potatoes, all simmered together in a rich and flavorful broth. It’s the kind of soup that feels like a warm hug on a chilly day and is full of textures and tastes that come together so nicely.
I love making this soup when I want something both filling and healthy without spending hours in the kitchen. One thing I do is let it cook low and slow so all the flavors can really blend, making the beef extra tender and the veggies perfectly soft but still holding their shape. It’s simple, satisfying, and always makes the whole house smell amazing while it cooks.
This soup is super versatile, too—I often enjoy it with a slice of crusty bread on the side for dipping, or sometimes just on its own when I want something light but still nourishing. It’s a dish that everyone in my family asks for again and again, and I think you’ll find it just as cozy and tasty as I do.
Key Ingredients & Substitutions
Beef stew meat: Using beef cubes adds great flavor and tenderness to the soup. If you prefer, ground beef works too but won’t have the same hearty texture.
Vegetables: Carrots, celery, and potatoes are classic veg for soups. Frozen peas and corn add a nice pop of sweetness. Feel free to swap in green beans, zucchini, or bell peppers based on what you like.
Beef broth: This forms the base and adds rich flavor. You can substitute with vegetable broth for a lighter option or if you’re making a beef-free version.
Small pasta: Mini shells or elbow macaroni give structure and make the soup more filling. You can swap with small pasta shapes like orzo or ditalini.
Herbs & seasoning: Thyme, oregano, and bay leaf provide classic depth. Fresh herbs can be used if you have them. Don’t skip seasoning with salt and pepper to bring out all the flavors.
How Can I Make the Beef Soft and Tender in This Soup?
Cooking the beef properly is key to a great soup. Here’s how I get it tender:
- Brown the beef cubes first to lock in flavor and build a rich base.
- Cook the soup slowly at a simmer, covered, for about 45 minutes. Low and slow breaks down the connective tissue.
- Avoid boiling hard, which can toughen meat. Gentle simmering is best.
- If you have more time, you can simmer up to 1.5-2 hours for extra tenderness.
Patience here makes a big difference—you’ll get juicy, tender beef that melts in your mouth.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – It holds heat well and lets the soup simmer evenly without burning.
- Wooden spoon – Perfect for stirring the soup gently without scratching your pot.
- Chef’s knife – Makes chopping all the veggies and beef quick and easy.
- Cutting board – A sturdy surface for safely cutting your ingredients.
- Ladle – For serving the soup neatly into bowls without spilling.
Flavor Variations & Add-Ins
- Swap beef for shredded chicken – A lighter option that still adds great protein and absorbs the broth flavors nicely.
- Add diced bell peppers or zucchini – For extra color and mild sweetness that complements the veggies well.
- Stir in a splash of Worcestershire sauce – It boosts the meatiness and adds a pleasant tangy depth.
- Throw in a pinch of smoked paprika or chili flakes – If you like a little smoky heat to warm up the soup.
How to Make Hearty Veggie Beef Soup
Ingredients You’ll Need:
- 1 lb (450g) beef stew meat, cut into bite-sized cubes
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (14 oz) can diced tomatoes (with juices)
- 2 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 2 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup small pasta (like mini shells or elbow macaroni)
- Salt and black pepper to taste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and brown the beef and veggies. It then simmers for about 1 hour total (45 minutes for the beef, then 15 minutes for the veggies, plus cooking the pasta). So you’ll spend roughly 1 hour and 15 minutes from start to serving.
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 until browned on all sides, about 5-7 minutes. Take the beef out and set it aside.
2. Cook the Aromatics:
In the same pot, add the diced onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
3. Add Broth and Seasonings:
Put the beef back in the pot. Pour in the beef broth and diced tomatoes with their juices. Add the thyme, oregano, bay leaf, salt, and pepper. Bring everything to a boil, then lower the heat and let it simmer, covered, for about 45 minutes until the beef gets tender.
4. Add Vegetables:
Put the carrots, celery, and potatoes into the pot. Continue to simmer for 15 more minutes, or until the vegetables are soft but still hold their shape.
5. Stir in Peas, Corn, and Pasta:
Add the peas, corn, and pasta to the soup. Cook uncovered for 8-10 minutes until the pasta is tender and the peas and corn are heated through.
6. Finish and Serve:
Remove the bay leaf. Taste the soup and adjust salt and pepper if needed. Serve in bowls with a sprinkle of fresh parsley on top for a lovely fresh color and flavor.
Enjoy your warm, hearty veggie beef soup—perfect for cozy meals!
Can I Use Frozen Beef for This Soup?
Yes, you can use frozen beef stew meat, but make sure to thaw it completely in the fridge overnight before cooking. This helps the beef brown properly and cook evenly in the soup.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic beforehand, then add everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef and vegetables are tender.
How Should I Store Leftovers?
Let the soup cool before transferring it to an airtight container. Store in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Substitute the Pasta with Rice or Leave It Out?
Yes! You can swap pasta for rice or quinoa, adding it in the last 20 minutes of cooking to avoid overcooking. Or leave the pasta out entirely for a lighter, broth-focused soup.
