Vegetable beef soup is a classic, hearty dish packed with tender chunks of beef and a colorful mix of fresh vegetables like carrots, potatoes, celery, and tomatoes. It’s the kind of soup that feels warm and comforting, perfect for chilly days when you want something filling and full of flavor.
I love how this soup comes together with simple ingredients but delivers such a satisfying meal. The beef gets nice and tender as it simmers, soaking up all the flavors from the veggies and broth. I find that letting it simmer slowly really makes the difference, turning it into a nice, cozy bowl that feels like a big hug in soup form.
My favorite way to enjoy vegetable beef soup is with a warm slice of crusty bread on the side for dipping. It’s a meal that brings everyone around the table, and I always feel like it warms me up from the inside out. Plus, it’s great for making ahead and reheating on busy days when you want something tasty and easy.
Key Ingredients & Substitutions
Beef Stew Meat: This is the heart of the soup. Choose chuck roast or stew meat with some marbling for tenderness. If you want a leaner option, sirloin works but may be less tender.
Vegetables: Carrots, celery, potatoes, and peas add flavor, texture, and color. Feel free to swap the peas for green beans or corn if you prefer. Root veggies like parsnips or turnips also work well.
Broth & Tomatoes: Beef broth builds a rich base. Use low sodium if you want to control salt better. The canned diced tomatoes add acidity and depth—I like fire-roasted for extra flavor, but plain canned works fine too.
Herbs & Seasonings: Thyme, parsley, and bay leaf boost aroma. Fresh herbs can be used instead of dried, just add them near the end to keep their brightness. Salt and pepper are key—adjust to your taste.
How Do I Get Tender Beef That Melts in the Soup?
Getting tender beef is all about cooking time and temperature. Here’s what works for me:
- Brown the beef first: This adds flavor through caramelization. Don’t crowd the pan—brown in batches if you need to.
- Simmer gently: After adding broth, cook the soup on low heat. Keep a soft simmer to slowly break down tough fibers in the beef.
- Be patient: It usually takes at least 1 to 1½ hours for stew meat to become tender. Rushing this step can leave the beef chewy.
- Use a lid: Cover the pot to trap moisture which helps tenderize the meat.
When the beef is fork-tender, you know you’ve done it right. This slow, gentle cooking is what makes the soup hearty and satisfying.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning beef and simmering soup evenly without sticking.
- Sharp chef’s knife – makes chopping vegetables faster and safer for you.
- Cutting board – a sturdy surface helps you chop ingredients comfortably and safely.
- Wooden spoon – ideal for stirring the soup without damaging your pot’s surface.
- Ladle – handy for serving the hot soup into bowls without spilling.
Flavor Variations & Add-Ins
- Swap beef for cubed chicken thighs for a lighter yet still hearty version.
- Add green beans or corn for extra color and crunch in the soup.
- Stir in a handful of cooked barley or small pasta shapes to make the soup more filling.
- For a spicier kick, add a pinch of crushed red pepper flakes or a dash of smoked paprika.
How to Make Vegetable Beef Soup
Ingredients You’ll Need:
- 1 pound beef stew meat, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 4 cups beef broth
- 1 cup water
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chopped herbs for garnish (optional)
How Much Time Will You Need?
This hearty soup takes about 15 minutes to prepare and brown the beef, plus 1 to 1½ hours of simmering time to get the beef tender and veggies cooked just right. It’s mostly hands-off as it simmers gently on the stove.
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 pieces and cook until browned on all sides, about 5 to 7 minutes. Once browned, remove the beef from the pot and set it aside for now.
2. Cook the Aromatics:
In the same pot, add the diced onion and cook for 3 to 4 minutes until it turns soft and translucent. Stir in the minced garlic and cook for another minute, until fragrant.
3. Add Vegetables and Liquids:
Return the browned beef to the pot. Then add the carrots, celery, potatoes, beef broth, water, and the canned diced tomatoes with their juice. Give everything a good stir.
4. Season and Simmer:
Sprinkle in the dried thyme, dried parsley, and add the bay leaf. Season with salt and pepper to your taste. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for about 1 to 1½ hours. This slow simmering helps the beef get tender and the flavors deepen.
5. Finish and Serve:
Remove the bay leaf from the pot. Stir in the frozen peas and cook for about 5 more minutes until the peas are warmed through. Taste and adjust seasoning if needed. Ladle the soup into bowls and top with fresh parsley or herbs if you like. Serve hot with a slice of crusty bread on the side for dipping.
Can I Use Frozen Beef for This Soup?
Yes! Just be sure to fully thaw the beef in the refrigerator overnight before cooking. Frozen beef won’t brown properly and may release extra water that affects the soup’s flavor.
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 the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
How Long Can I Store Leftover Vegetable Beef Soup?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stove or in the microwave until steaming hot.
Can I Freeze Vegetable Beef Soup?
Yes, this soup freezes well! Let it cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
