Hearty Veggie Beef Soup is the kind of meal that feels like a warm hug on a chilly day. It’s packed with tender chunks of beef, colorful vegetables like carrots, potatoes, and celery, all simmered together in a rich, flavorful broth. The mix of textures and flavors makes it filling and satisfying without being heavy.
I love making this soup when I want something that’s both comforting and healthy. It’s easy to throw together and you can add whatever veggies you have on hand, which makes it super flexible. I always find that letting it simmer a bit longer really brings out the deep, meaty flavor and makes the veggies soft and tasty.
One of my favorite ways to enjoy this soup is with a slice of crusty bread to soak up all the delicious broth. It’s great for dinner or even lunch the next day because the flavors only get better overnight. This soup has become one of those go-to recipes that always feels like a cozy classic at home.
Key Ingredients & Substitutions
Beef Stew Meat: This is the heart of the soup. Choosing a cut like chuck or round gives nice flavor and tenderness after slow cooking. If you want fewer calories, try lean ground beef instead.
Vegetables: Carrots, potatoes, celery, and peas add great color and texture. You can swap potatoes for sweet potatoes or add mushrooms for extra earthiness.
Broth & Tomatoes: Beef broth builds a rich base, while diced tomatoes add brightness and a slightly tangy flavor. If you prefer vegetarian, use veggie broth and skip the beef.
Pasta: Small pasta like ditalini or mini shells cooks quickly and blends well. Feel free to swap for rice, barley, or quinoa for variety.
How Do You Brown Beef Properly for the Best Flavor?
Browning beef well adds depth to your soup. Here’s how to get it right:
- Pat beef pieces dry with paper towels before cooking—this helps them brown nicely instead of steaming.
- Heat the oil over medium-high heat until shimmering, then add beef without crowding the pan. Cook in batches if needed.
- Leave the beef undisturbed for a few minutes so it forms a brown crust, then turn to cook all sides.
- Remove browned beef and don’t wipe the pan clean; those browned bits add flavor when you sauté the onions and garlic next.
Taking these steps gives your soup a rich, meaty base that really makes a difference!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning beef and simmering soup evenly.
- Sharp chef’s knife – makes chopping vegetables quick and safe.
- Cutting board – a sturdy surface helps you chop veggies easily.
- Wooden spoon or heatproof spatula – gentle on your pot and great for stirring without scratching.
- Measuring cups and spoons – for accurate broth, spices, and added ingredients.
Flavor Variations & Add-Ins
- Use ground beef instead of stew meat for a quicker, less chewy soup texture.
- Add diced bell peppers or zucchini for extra color and freshness.
- Swap the thyme and basil for Italian seasoning for a different herb profile.
- Stir in cooked barley or rice instead of pasta if you want a grainier texture.
How to Make Hearty Veggie Beef Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 3 large carrots, sliced
- 3 medium potatoes, peeled and cubed
- 2 stalks celery, sliced
- 1/2 cup frozen green peas
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup small pasta (such as ditalini or mini shells)
- 1 tsp dried thyme
- 1 tsp dried parsley (plus extra for garnish)
- 1/2 tsp dried basil
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and brown the beef and vegetables. Then plan for 1 hour to 1 hour 15 minutes simmering time, so the beef becomes nice and tender and the flavors blend beautifully. Total cooking time is roughly 1 hour 30 minutes.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large pot over medium-high heat. Add the stew meat pieces and brown them on all sides, about 5 to 7 minutes. Once browned, remove the beef from the pot and set aside for later.
2. Sauté Aromatics:
In the same pot, add chopped onion and cook until it becomes soft and translucent, about 3 to 4 minutes. Add the minced garlic and sauté for another minute, until fragrant.
3. Build the Soup Base:
Return the browned beef to the pot. Pour in the beef broth along with the diced tomatoes and their juice. Stir in the dried thyme, parsley, basil, salt, and pepper to taste.
4. Simmer the Beef:
Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot partially and let it cook for 45 minutes to 1 hour, or until the beef is tender.
5. Add Vegetables:
Add the sliced carrots, cubed potatoes, and celery to the pot. Continue to simmer for another 20 to 25 minutes until the vegetables are soft but not mushy.
6. Finish the Soup:
Stir in the frozen peas, corn, and small pasta. Let the soup cook for an additional 8 to 10 minutes until the pasta is tender but still slightly firm.
7. Adjust and Serve:
Taste and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls, sprinkle with fresh parsley, and enjoy the warm comforting flavors!
Can I Use Frozen Beef for This Soup?
Yes, you can use frozen beef stew meat, but be sure to thaw it completely in the fridge overnight before cooking. This helps the beef brown properly and ensures even cooking.
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 and reheat gently on the stovetop.
What Can I Substitute for the Pasta?
If you’d like a gluten-free option or want to switch things up, try using cooked rice, quinoa, or barley instead of pasta. Add them in at the end of cooking to warm through.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove.
