Hearty Veggie Beef Soup is a warm, filling dish full of tender chunks of beef and a colorful mix of fresh vegetables like carrots, potatoes, and peas. This soup has a rich, comforting broth that warms you up on chilly days and fills your kitchen with an inviting aroma.
I love making this soup because it feels like a big, cozy hug in a bowl. The beef gets so tender from slow simmering, soaking up all the flavors, and the veggies add just the right amount of sweetness and texture. It’s one of those meals that everyone at the table can enjoy—even picky eaters tend to ask for seconds!
My favorite way to serve this soup is with a slice of crusty bread to dunk into the broth. It’s perfect for a simple dinner or even packing into containers for easy lunches the next day. Whenever I make this soup, it reminds me of home and family gatherings where everyone gathers around to share stories and bowl after bowl of something truly comforting.
Key Ingredients & Substitutions
Beef stew meat: This is the heart of the soup, giving it richness and depth. If you want a leaner option, try beef chuck or even stew beef substitutes like lamb or turkey chunks.
Vegetables: Carrots, celery, potatoes, peas, and corn give great texture and natural sweetness. Swap potatoes with sweet potatoes or add green beans or zucchini for variety.
Diced tomatoes: These add bright acidity and body to the broth. If fresh tomatoes are available, you can use those finely chopped. Tomato puree works if you want a smoother broth.
Pasta: Small shapes like mini shells or ditalini are ideal. You can replace pasta with barley or rice if preferred or for a gluten-free option.
Herbs: Parsley, thyme, and bay leaf provide classic flavors. If fresh herbs aren’t handy, dried versions work well too—just add sparingly to avoid overpowering the soup.
How Can I Make the Beef Tender and Flavorful?
Getting tender beef is key here. Browning the meat first adds great flavor through caramelization. Then, slow simmering allows the beef to break down and soak up the broth.
- Brown beef cubes over medium-high heat until they get a deep color, about 5-7 mins.
- Simmer low and slow with broth and veggies—cover the pot and cook for at least 1 hour.
- Check tenderness by poking with a fork; it should feel soft but not falling apart.
Taking your time on this step really makes the soup stand out and creates that comforting, hearty texture everyone loves.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for browning beef and slow simmering the soup evenly.
- Sharp chef’s knife – makes chopping the veggies quicker and safer.
- Cutting board – a sturdy surface to keep your workspace neat while prepping ingredients.
- Wooden spoon – gentle on your pot and great for stirring the soup without scratching.
- Measuring cups and spoons – helps you add precise amounts of broth, herbs, and spices.
Flavor Variations & Add-Ins
- Swap beef for ground beef or shredded cooked chicken for a quicker cooking time.
- Add diced butternut squash or sweet potatoes for a touch of sweetness and extra nutrients.
- Stir in fresh chopped herbs like rosemary or basil near the end for a brighter flavor.
- Use cayenne pepper or smoked paprika if you want a little heat or smoky twist.
How to Make Hearty Veggie Beef Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) beef stew meat, cut into bite-sized cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 2 stalks celery, sliced
- 3 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1 (14.5 oz) can diced tomatoes, with juices
- 6 cups beef broth
- 1 cup small pasta (such as mini shells or ditalini)
- 2 tsp dried parsley
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Fresh chopped parsley for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and brown the beef and vegetables. Expect about 1 to 1.5 hours of simmering for the beef to become tender, plus an extra 10-12 minutes for cooking the pasta and final vegetables. Total time: approximately 1 hour 40 minutes.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large pot over medium-high heat. Season the beef cubes with salt and pepper, then brown them on all sides for 5-7 minutes. Once browned, remove the beef and set it aside for now.
2. Sauté the Vegetables:
In the same pot, add chopped onion, garlic, sliced carrots, and celery. Cook for about 5 minutes until the vegetables soften and smell fragrant.
3. Add the Beef and Broth:
Put the browned beef back into the pot. Add diced potatoes, canned diced tomatoes with their juices, and beef broth. Stir everything together to combine well.
4. Season and Simmer:
Add dried parsley, thyme, and the bay leaf. Add extra salt and pepper to taste. Bring the soup to a boil, then lower the heat to keep it at a gentle simmer. Cover the pot and cook for 1 to 1.5 hours, until the beef is tender.
5. Cook the Pasta and Add Frozen Veggies:
Add the small pasta, frozen peas, and frozen corn to the pot. Cook for 10-12 minutes, or until the pasta and vegetables are tender.
6. Final Touches and Serve:
Remove the bay leaf. Taste the soup and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve warm and enjoy!
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 refrigerator overnight before cooking. This helps the beef brown evenly and ensures it cooks properly during simmering.
Can I Make This Soup Ahead of Time?
Absolutely! This soup actually tastes better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove over low heat.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for 3-4 days. You can also freeze the soup for up to 3 months. Thaw overnight in the fridge before reheating, and you might need to add a splash of broth or water if it thickens too much.
Can I Substitute Other Vegetables or Pasta?
Yes! Feel free to swap in vegetables like green beans, zucchini, or sweet potatoes. For pasta, barley or rice are great alternatives, especially if you want a gluten-free option. Just adjust cooking times as needed.
