Vegetable beef soup is a classic, hearty dish that’s packed with tender chunks of beef, a colorful mix of fresh vegetables, and a rich, flavorful broth. It’s the kind of soup that feels like a big, warm hug on a chilly day, full of comforting flavors that make you want to dig in right away.
I love making this soup when I want something satisfying but still wholesome. The best part is how the vegetables soak up all the beefy goodness, creating a perfect balance between meatiness and freshness. I usually add a splash of Worcestershire sauce to give it a little extra depth—it’s a small touch that makes a big difference.
One of my favorite ways to enjoy vegetable beef soup is with a crusty piece of bread on the side for soaking up the broth. It’s a simple meal but one that always brings everyone around the table with smiles. Whenever I make it, it reminds me of cozy family dinners and the kind of food that feels like home.
Key Ingredients & Substitutions
Beef Stew Meat: This gives the soup its rich, meaty flavor. If you prefer, you can use ground beef for a quicker cook time, though stew meat adds better texture.
Vegetables: Carrots, celery, potatoes, green beans, peas, and zucchini make the soup colorful and nutritious. Feel free to swap in whatever veggies you have on hand—like corn or bell peppers.
Tomato Paste & Diced Tomatoes: These add depth and a slight tang to the broth. If you want a milder taste, reduce the tomato paste or use fresh tomatoes instead.
Herbs & Seasonings: Thyme, oregano, and bay leaf create that classic soup aroma. You can freshen it up by using fresh herbs or try rosemary as a tasty alternative.
How Do You Get Tender, Flavorful Beef in Vegetable Beef Soup?
Browning the beef well is key—this seals in juices and creates rich flavor. Cook on medium-high heat until all sides have a nice brown crust.
- After browning, simmer the beef slowly in broth with herbs for at least an hour to become tender.
- Don’t rush this step; simmering gently breaks down the meat fibers for a melt-in-your-mouth texture.
- Add vegetables later in the cooking process to keep them from getting mushy.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – it holds all the ingredients and cooks the beef evenly without sticking.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Chef’s knife – to chop all the vegetables and cut beef into cubes easily.
- Cutting board – a sturdy surface to prep your ingredients safely.
- Ladle – makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Use ground beef instead of stew meat for a quicker soup with a different texture.
- Add diced sweet potatoes or butternut squash for a sweeter, earthy flavor.
- Include a splash of Worcestershire or soy sauce to deepen the beef flavor.
- Stir in fresh herbs like rosemary or parsley at the end for a fresh, bright finish.
How to Make Vegetable Beef Soup?
Ingredients You’ll Need:
- 1 lb beef stew meat, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 medium potatoes, peeled and cubed
- 1 cup green beans, chopped
- 1 cup peas (fresh or frozen)
- 1 zucchini, sliced into half-moons
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and then you’ll spend 1 to 1½ hours simmering the beef until it’s tender. After that, another 25-30 minutes are needed to cook the vegetables just right. In all, expect around 2 hours from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large pot over medium-high heat. Add the beef stew meat and cook it until it’s browned on every side, about 5 to 7 minutes. Take the beef out and set it aside for now.
2. Sauté Onions and Garlic:
In the same pot, add diced onion and minced garlic. Sauté for about 3 to 4 minutes until the onions become soft and fragrant.
3. Add Tomato Paste:
Stir in the tomato paste and cook it for 1 minute to bring out the rich flavor.
4. Combine Ingredients and Simmer:
Put the browned beef back into the pot. Add the diced tomatoes, beef broth, bay leaf, thyme, and oregano. Stir everything together, then bring to a boil. Once boiling, lower the heat, cover the pot, and let it simmer gently for 1 to 1½ hours until the beef is tender.
5. Add Vegetables:
Add carrots, celery, potatoes, and green beans to the soup. Keep simmering uncovered for about 20 minutes.
6. Finish with Zucchini and Peas:
Stir in the zucchini and peas and cook for another 5 to 10 minutes until all the vegetables are just tender and still bright.
7. Season and Serve:
Remove the bay leaf. Taste the soup and add salt and pepper as needed. Garnish with fresh parsley before serving. Enjoy your hearty vegetable beef soup with a piece of crusty bread if you like!
Can I Use Frozen Beef Stew Meat for This Soup?
Yes, you can! Just make sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown properly and cook evenly in the soup.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then add all ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef and vegetables are tender.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving. You can also freeze portions for up to 3 months.
Can I Add Other Vegetables?
Definitely! Feel free to add your favorites like corn, bell peppers, or sweet potatoes. Just adjust the cooking time to ensure all veggies cook through but stay vibrant and tender.
