Hearty Veggie Beef Soup is a comforting bowl filled with tender chunks of beef, colorful vegetables, and a rich broth that feels like a warm hug on a chilly day. Carrots, potatoes, celery, and peas all come together with the rich flavor of slow-cooked beef, making every spoonful satisfying and full of goodness.
I love making this soup when I want something both filling and healthy. It’s a great way to get a big serving of veggies in, and the beef adds just the right amount of protein to keep you feeling full. One tip I have is to let it simmer for a while—it really helps all the flavors mix together and makes the beef melt in your mouth.
My favorite way to enjoy this soup is with a thick slice of crusty bread on the side to soak up all the tasty broth. It’s a meal that feels like home, perfect for sharing with family or friends on a day when you just want something cozy and nourishing. I always find myself looking forward to leftovers the next day, too!
Key Ingredients & Substitutions
Beef stew meat: This is the heart of the soup, giving it rich flavor and protein. If you’re looking for a leaner option, try beef sirloin or even ground beef. For a vegetarian twist, replace with mushrooms or a plant-based beef substitute.
Vegetables: Carrots, celery, and potatoes add great texture and sweetness. You can swap potatoes for sweet potatoes for a different taste, or add other veggies like zucchini or green beans based on what you have.
Small pasta: Mini shells or ditalini work well here, but any small pasta shape will do. To make the soup gluten-free, try using gluten-free pasta or omit pasta and add extra vegetables or rice instead.
Beef broth & diced tomatoes: These create the soup’s base. If you want something lighter, low-sodium broth is a good choice. Canned diced tomatoes add tang and a bit of sweetness, but fresh tomatoes can work too in season.
How Do You Get Tender Beef and Perfectly Cooked Veggies in Soup?
The key is cooking the beef well before adding other ingredients. Browning the meat on all sides locks in flavor and helps keep it juicy. Then, simmer the soup for 45 minutes to slowly tenderize the beef while the flavors blend.
- Use medium-high heat when browning beef to get a nice crust without burning.
- After browning, cook the soup gently (a low simmer) to tenderize beef without toughening it.
- Add pasta and frozen vegetables near the end so they don’t get mushy.
- Stir occasionally to prevent sticking and help even cooking.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning beef and simmering soup evenly without burning.
- Sharp chef’s knife – makes chopping veggies and cutting beef easier and safer.
- Cutting board – a sturdy surface helps you chop ingredients quickly and cleanly.
- Wooden spoon or heatproof spatula – great for stirring the soup without scratching your pot.
- Ladle – helps serve the soup neatly into bowls without spills.
Flavor Variations & Add-Ins
- Swap beef stew meat for ground beef or shredded rotisserie chicken for quicker cooking and a different texture.
- Add fresh herbs like thyme or rosemary during simmering for an earthy flavor boost.
- Include beans such as kidney or cannellini to add protein and fiber, making the soup heartier.
- Stir in a handful of spinach or kale at the end for extra greens and nutrients without changing the cooking time.
How to Make Hearty Veggie Beef Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, sliced
- 3 celery stalks, sliced
- 3 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- 1 cup small pasta (like mini shells or ditalini)
- 1 (14.5 oz) can diced tomatoes
- 6 cups beef broth
- 2 teaspoons dried Italian seasoning
- 1 teaspoon paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prep and brown the beef, then about 45 minutes to simmer so the beef becomes tender and the vegetables cook. Add another 10-12 minutes for cooking the pasta and frozen veggies. Total time—you’ll spend roughly 1 hour and 10 minutes to 1 hour and 15 minutes making this warm and tasty meal.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large pot over medium-high heat. Add the beef stew meat and cook it, stirring occasionally, until browned on all sides (about 5-7 minutes). Once browned, remove the beef from the pot and set it aside for now.
2. Cook the Aromatics:
In the same pot, add the chopped onion and minced garlic. Sauté them for about 3 minutes until they are soft and smell amazing.
3. Add Vegetables and Broth:
Put the beef back into the pot. Then add the carrots, celery, diced potatoes, diced tomatoes (with their juice), and beef broth. Sprinkle in the Italian seasoning and paprika. Stir everything to mix well.
4. Simmer the Soup:
Bring the soup to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for about 45 minutes, or until the beef is tender and the vegetables are cooked through.
5. Add Pasta and Frozen Veggies:
Stir in the frozen peas, corn, and small pasta. Continue simmering the soup uncovered for another 10-12 minutes, or until the pasta is cooked just right (al dente).
6. Final Seasoning and Serving:
Taste the soup and season with salt and black pepper as you like. Turn off the heat. Scoop the soup into bowls and sprinkle chopped fresh parsley on top for a pop of color and fresh flavor.
Enjoy your delicious, cozy Hearty Veggie Beef Soup with a warm slice of crusty bread or your favorite side. It’s a perfect meal to share and savor!
Can I Use Frozen Beef for This Soup?
Yes, you can use frozen beef stew meat, but be sure to thaw it completely before cooking. Thaw it overnight in the fridge or use the cold water method in a sealed bag to speed things up. This helps the beef brown properly and cook evenly.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if it’s too thick.
How Should I Store Leftovers?
Keep leftovers in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. When reheating, thaw frozen soup in the fridge overnight and warm it up on the stove, stirring occasionally for even heating.
What Can I Substitute for Small Pasta?
If you don’t have mini pasta like ditalini, try small macaroni, orzo, or even rice. For a low-carb option, skip the pasta and add extra veggies or beans to keep the soup hearty.
