Vegetable beef soup is a hearty, comforting dish packed with tender chunks of beef, a mix of fresh vegetables like carrots, potatoes, and celery, all simmered together in a rich, flavorful broth. It has that perfect balance of meatiness and freshness, making it a go-to meal when you want something warm and satisfying.
I love making this soup on chilly days because it fills the kitchen with such a cozy aroma. One tip I’ve learned is to let it simmer slowly so the flavors really meld together and the beef gets nice and tender. It’s the kind of soup that tastes even better the next day, which makes leftovers a happy bonus.
To enjoy, I usually serve it with some crusty bread to soak up all the delicious broth. It’s a simple meal that brings everyone to the table, and I find it’s perfect for sharing stories and relaxing after a long day. This soup always feels like a warm hug in a bowl!
Key Ingredients & Substitutions
Beef Stew Meat: This is the heart of the soup. Choose chuck or any tender cuts good for slow cooking. If you want a leaner option, try sirloin or even ground beef.
Vegetables: Carrots, celery, and potatoes add great texture and flavor. If you’re short on potatoes, sweet potatoes or turnips work well too. Green beans and peas add a nice pop of color and freshness.
Diced Tomatoes: They give the soup a rich base and subtle acidity. If fresh tomatoes are in season, you can use those instead. Tomato paste deepens the flavor but can be left out for a lighter soup.
Beef Broth: Good quality broth makes a big difference. If you don’t have beef broth, use vegetable broth or chicken broth as alternatives.
How Can I Make the Beef Tender and Flavorful?
The secret is browning the beef well before simmering. This step locks in flavor and adds richness to the soup.
- Heat oil in the pot until shimmering before adding the beef.
- Don’t crowd the pan; cook beef in batches if needed to get a good brown crust.
- After browning, simmer the beef slowly in broth for at least an hour to break down the fibers and get it tender.
- Use a lid to keep moisture, but leave a small gap to allow some steam to escape for concentration of flavors.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning the beef and simmering the soup evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp knife – makes chopping vegetables and meat quick and easy.
- Cutting board – keeps your workspace clean and safe while you prep.
- Ladle – helps serve the soup without spills.
Flavor Variations & Add-Ins
- Swap beef for ground turkey or chicken for a lighter soup version that still packs flavor.
- Add diced bell peppers or zucchini for extra color and a mild sweetness.
- Stir in a teaspoon of smoked paprika or a pinch of cayenne for a subtle smoky or spicy kick.
- Use barley or small pasta shapes for added heartiness and texture.
How to Make Vegetable Beef Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup frozen peas
- 1 (14.5 oz) can diced tomatoes, with juices
- 6 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
Prepare to spend about 15 minutes prepping your ingredients, then about 1 hour and 30 minutes simmering split between the beef and vegetables, for a total of roughly 1 hour and 45 minutes before your warm, tasty soup is ready to enjoy.
Step-by-Step Instructions:
1. Brown the Beef:
Heat up the olive oil in a large heavy pot over medium-high heat. Add the beef pieces and cook, turning as needed, until every side is nicely browned—this takes about 5 to 7 minutes. Once browned, take the beef out and set it aside.
2. Cook the Aromatics:
In the same pot, toss in the diced onion and cook until it turns translucent, around 3 to 4 minutes. Add the minced garlic next and stir for about 1 minute until it smells wonderful.
3. Add Tomato Paste:
Mix in the tomato paste and cook it for 1 to 2 minutes, letting its flavor deepen a bit.
4. Combine Ingredients and Simmer:
Put the browned beef back into the pot. Pour in the beef broth and diced tomatoes with their juices. Sprinkle in the thyme, oregano, throw in the bay leaf, and season with salt and pepper. Bring everything to a boil.
Once boiling, turn the heat down low, cover the pot, and let it simmer gently for about 1 hour so the beef gets nice and tender.
5. Add Vegetables:
Add the carrots, celery, potatoes, and green beans to the pot. Continue simmering, uncovered, for 20 to 25 minutes until the veggies are tender but still hold their shape.
6. Finish with Peas and Seasoning:
Stir in the frozen peas and cook for another 5 minutes. Remove the bay leaf, taste your soup, and add more salt or pepper if needed.
7. Serve and Enjoy:
Ladle the hot soup into bowls, sprinkle with freshly chopped parsley, and serve with some crusty bread on the side if you like. Dig in and enjoy your hearty, delicious vegetable beef soup!
Can I Use Frozen Beef for This Soup?
Yes, you can use frozen beef stew meat, but be sure to thaw it fully in the refrigerator overnight before cooking. This helps the beef brown properly and ensures even cooking.
Can I Prepare Vegetable Beef Soup in a Slow Cooker?
Absolutely! Brown the beef first for extra flavor, then place all ingredients except the peas into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the peas during the last 15 minutes to keep their color and texture.
How Should I Store Leftovers?
Let the soup cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
Can I Add Other Vegetables or Grains?
Definitely! Feel free to add vegetables like bell peppers, zucchini, or corn. You can also stir in cooked barley, rice, or small pasta in the last 10-15 minutes for extra heartiness.
