Vegetable beef soup is a hearty and comforting meal that’s packed with tender chunks of beef, fresh vegetables like carrots, celery, and potatoes, all simmered together in a flavorful broth. It’s one of those classic dishes that feels like a warm hug on a chilly day, full of rich flavors and satisfying textures.
I love making this soup when I want something simple but really filling. One of my favorite things is that you can add whatever vegetables you have on hand, making it super flexible. Plus, the beef gets so tender as it cooks, soaking up all those yummy vegetable juices that make every bite delicious.
When I serve this soup, I usually pair it with some crusty bread or crackers—it’s perfect for dipping. It also makes great leftovers, tasting even better the next day. This soup always reminds me of cozy family dinners where everyone gathers around the table, enjoying a warm bowl and good company.
Key Ingredients & Substitutions
Beef Stew Meat: This is the star that adds rich flavor and heartiness. If you want a leaner option, try beef chuck roast cut into cubes or even stew beef labeled for slow cooking. For a twist, ground beef works but changes texture.
Vegetables: Carrots, celery, potatoes, green beans, zucchini, and peas create a colorful, tasty mix. Feel free to swap any out for what you have—like sweet potatoes or corn. Frozen veggies can be great for convenience.
Beef Broth: A good-quality broth makes a big difference in taste. If you don’t have beef broth, chicken broth or vegetable broth will do, but the flavor will be lighter. Adding soy sauce or Worcestershire sauce can help deepen flavor.
Dried Herbs: Thyme and parsley add gentle earthiness. Fresh herbs can be used, just add them at the end of cooking to keep their bright flavor. Bay leaf is key for subtle depth; remember to remove it before serving.
How Can I Get Tender Beef and Flavorful Broth?
Tender beef and tasty broth come from slow cooking. Here’s how I do it:
- Brown the beef well in hot oil until all sides have a nice color—this adds a rich flavor base.
- After sautéing onions and garlic, add liquids and herbs before simmering.
- Simmer gently for 1–1.5 hours, low and slow. This breaks down the connective tissue, making the beef tender.
- Add delicate veggies like peas near the end so they don’t get mushy.
Patience here really pays off—avoid boiling hard as it can toughen meat and dull flavors.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for browning beef and simmering soup evenly.
- Sharp chef’s knife – makes chopping vegetables and cutting beef safe and easy.
- Cutting board – protects your counters and keeps food prep organized.
- Wooden spoon or heatproof spatula – great for stirring soup without scratching your pot.
- Ladle – helps serve your soup neatly into bowls or containers.
Flavor Variations & Add-Ins
- Swap beef with shredded chicken or turkey for a lighter version that still feels hearty.
- Add diced sweet potatoes instead of regular potatoes for a touch of sweetness.
- Include chopped kale or spinach near the end for some extra green goodness and nutrients.
- Turn up the flavor with a pinch of smoked paprika or a splash of soy sauce for depth.
How to Make Vegetable Beef Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450 g) beef stew meat, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup green beans, chopped
- 2 medium potatoes, peeled and cubed
- 1 cup peas (fresh or frozen)
- 1 zucchini, sliced
- 1 can (14 oz) diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper, to taste
- Optional: 1 teaspoon Worcestershire sauce for extra flavor
How Much Time Will You Need?
This vegetable beef soup takes about 15 minutes to prep your ingredients and 1 to 1.5 hours of simmering time. Total time will be roughly 1 hour 15 minutes to 1 hour 45 minutes, with mostly hands-off cooking as it gently simmers to develop flavors and tenderize the beef.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and cook, turning occasionally, until browned on all sides, about 5-7 minutes. Once browned, remove beef from pot and set aside.
2. Sauté Onions and Garlic:
In the same pot, add chopped onions and sauté until softened, around 3-4 minutes. Then add the minced garlic and cook for another minute, stirring to avoid burning.
3. Add Vegetables and Beef:
Return the browned beef to the pot. Stir in diced carrots, celery, potatoes, green beans, and zucchini. Mix everything well so the flavors start to blend.
4. Pour In Liquids and Seasonings:
Add the beef broth and the canned diced tomatoes, including their juice. Sprinkle in the dried thyme, parsley, bay leaf, salt, and pepper. Stir everything to combine.
5. Simmer the Soup:
Bring the soup to a gentle boil. Then reduce the heat to low, cover the pot, and let it simmer for 1 to 1.5 hours. This slow cooking will tenderize the beef and cook the vegetables until tender.
6. Final Touches:
About 10 minutes before serving, stir in the peas and Worcestershire sauce if using. Taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
7. Serve and Enjoy:
Ladle hot soup into bowls and serve with crusty bread or crackers. Enjoy this comforting, hearty vegetable beef soup with family or friends!
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 before cooking. This helps the beef brown properly and ensures even cooking.
Can I Make Vegetable Beef Soup Ahead of Time?
Absolutely! The flavors develop even more after sitting in the fridge for a day. Store the soup in an airtight container and reheat gently on the stove before serving.
How Should I Store Leftovers?
Keep any leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. When reheating frozen soup, thaw it overnight in the fridge first.
What Can I Substitute for Beef Broth?
If you don’t have beef broth, chicken or vegetable broth can be used instead. For a richer flavor, adding a splash of Worcestershire sauce or soy sauce is a great trick.
