Vegetable beef soup is a classic, hearty dish that’s packed with tender chunks of beef and a colorful mix of vegetables like carrots, potatoes, and green beans. The broth is rich and flavorful, making it a perfect meal to warm you up on chilly days. It’s a simple, comforting soup that fills your kitchen with a wonderful aroma as it simmers.
I love making this soup when I want something satisfying but still healthy. It’s one of those recipes where everything simmers together, and the flavors just get better the longer it cooks. Sometimes I add a splash of Worcestershire sauce for a little extra depth, or throw in some fresh herbs if I have them on hand. It’s an easy way to use up veggies from the fridge and turn them into something delicious.
My favorite way to enjoy vegetable beef soup is with a warm slice of crusty bread or a handful of crackers on the side. It’s the kind of meal that feels like a big, cozy hug. Whether I’m having it for lunch or dinner, it always hits the spot and reminds me of home-cooked meals from childhood. This soup really is a simple pleasure that everyone loves!
Key Ingredients & Substitutions
Beef Stew Meat: This gives the soup its rich, meaty flavor and tender texture. If you want a quicker cook, use thinly sliced chuck steak or even ground beef, but stew meat really makes it hearty.
Vegetables: Carrots, potatoes, celery, green beans, and peas add color and nutrition. You can swap in other veggies you enjoy, like corn or zucchini, to tailor it to your taste or what’s in your fridge.
Tomatoes & Broth: Canned diced tomatoes add acidity and depth. If fresh tomatoes are in season, you can use those chopped up. Beef broth builds the base; vegetable broth works well for a lighter or veggie-friendly version.
Herbs & Seasoning: Basil, oregano, and thyme are classic choices here that give a lovely aroma. Worcestershire sauce is optional but I like it for a little extra umami kick. Feel free to add fresh herbs instead if you have them.
How Do I Make Sure the Beef Gets Tender and Flavorful?
Tender beef is the heart of this soup. Here’s what works best:
- Brown the meat well: Don’t rush this step. Brown the beef in batches if needed to avoid overcrowding the pot. This adds flavor through caramelized crusts.
- Simmer low and slow: After adding broth, reduce heat and let it gently bubble for about an hour. This slow cooking breaks down tough fibers.
- Keep it covered: Use a lid to lock in moisture and help the meat become soft.
Following these steps will result in soft, juicy beef pieces that make each spoonful satisfying.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering the soup all in one pot.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp knife and cutting board – for chopping vegetables easily and safely.
- Ladle – helps serve your soup with ease and less mess.
Flavor Variations & Add-Ins
- Swap beef for shredded chicken to lighten the soup and speed up cooking time.
- Add diced corn or zucchini for extra sweetness and texture.
- Mix in a can of beans (like kidney or cannellini) to boost protein and fiber.
- Try a pinch of smoked paprika or chili flakes for a little smoky or spicy kick.
How to Make Vegetable Beef Soup?
Ingredients You’ll Need:
- 1 lb beef stew meat, cut into bite-sized cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 3 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 2 stalks celery, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup peas (frozen or fresh)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons tomato paste
- 1 bay leaf
- Optional: 1 teaspoon Worcestershire sauce
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 1 hour and 30 minutes to cook, including simmering time for the beef to get tender and the vegetables to soften. You’ll spend some time browning the meat and sautéing the onions and garlic before letting the soup gently cook to develop its rich flavor.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and brown it on all sides, which usually takes about 5 to 7 minutes. This step locks in the flavor. Once browned, remove the beef from the pot and set it aside.
2. Sauté the Onion and Garlic:
In the same pot, add the diced onion and sauté until it becomes soft, about 3 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant. This builds a tasty base for your soup.
3. Combine Ingredients and Simmer:
Return the browned beef to the pot. Stir in the tomato paste and cook it for 1 minute. Pour in the beef broth and diced tomatoes with their juice. Add the bay leaf, dried basil, oregano, thyme, salt, and pepper. Stir everything well to combine. Bring the soup to a boil, then turn the heat down, cover the pot, and let it simmer gently for about 1 hour, or until the beef is tender.
4. Add Vegetables:
After the beef is tender, add the carrots, potatoes, celery, and green beans to the soup. Keep it covered and simmer for another 20 to 25 minutes, or until the vegetables are soft but not mushy.
5. Finish and Serve:
Finally, stir in the peas and Worcestershire sauce if you’re using it, then cook for 5 more minutes so the peas can heat through. Remove the bay leaf, taste the soup, and adjust seasoning with more salt or pepper if needed. Serve the soup hot, sprinkled with fresh parsley as a garnish. It’s delicious with warm bread or crackers on the side.
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 it brown evenly and prevents extra liquid in the soup.
Can I Make Vegetable Beef Soup Ahead of Time?
Absolutely! The flavors often improve after sitting overnight. Store the soup in an airtight container in the refrigerator for up to 3 days, then reheat gently on the stove.
How Can I Thicken the Soup?
If you prefer a thicker soup, mix 1-2 tablespoons of cornstarch with cold water and stir it into the soup during the last 5 minutes of cooking. Let it simmer until it thickens to your liking.
Can I Substitute Vegetables?
Definitely! Feel free to swap in veggies like corn, zucchini, or bell peppers based on what you have. Just add them according to their cooking times so they stay tender but not mushy.
