Vegetable beef soup is a hearty and comforting dish filled with tender chunks of beef, a mix of colorful fresh vegetables, and a rich, flavorful broth. It’s the kind of soup that feels like a warm hug on a chilly day, packed with carrots, potatoes, celery, and tomatoes that make every spoonful both tasty and nourishing.
I always love making this soup when I want something simple but satisfying. What’s great is how easy it is to customize—sometimes I toss in green beans or a handful of corn, depending on what I have on hand. I like to let the soup simmer gently so the flavors all come together perfectly, and the beef turns super tender. It’s one of those recipes where the leftovers taste even better the next day.
My favorite way to enjoy vegetable beef soup is with a warm piece of crusty bread or a soft dinner roll to dip right into the flavorful broth. It’s also a crowd-pleaser, perfect for family dinners when everyone wants something cozy and filling. I find that this soup is not just food; it’s a little moment of comfort you can make anytime you need it.
Key Ingredients & Substitutions
Beef Stew Meat: This is the star protein. Choose chuck roast or stew meat for tender results. If you want a leaner option, ground beef can work too, just brown it well for flavor.
Vegetables: Carrots, celery, potatoes, and peas make this soup colorful and filling. You can swap peas for green beans or corn if you like. Fresh or frozen both work well.
Beef Broth: Use a good-quality broth or stock for depth. Low-sodium is a good choice so you can control the salt levels better.
Tomatoes & Tomato Paste: These add a slight acidity and richness. If you prefer a clearer broth, you can skip them without losing too much flavor.
Herbs: Thyme and rosemary bring classic warmth. Feel free to add bay leaves or parsley—they boost aroma and taste.
How Do I Get Tender, Flavorful Beef in My Soup?
The key to tender beef is browning it well and slow simmering.
- Brown the meat: Heat oil and sear beef cubes until nicely browned on all sides. This locks in juices and adds flavor.
- Simmer low and slow: After adding broth and seasonings, let the soup simmer gently for at least an hour. This breaks down the beef fibers.
- Cover the pot: Keeps moisture in, preventing the beef from drying out.
- Check tenderness: After an hour, test a piece; if it’s still tough, cook a bit longer. Patience makes the best soup!
These steps turn simple ingredients into a rich, comforting soup with tender beef and delicious vegetables every time.
Equipment You’ll Need
- Large pot or Dutch oven – great for browning the beef and simmering the soup all in one pan.
- Sharp chef’s knife – makes chopping vegetables easier and safer.
- Cutting board – helps keep your work surface clean and organized while prepping.
- Wooden spoon or heatproof spatula – perfect for stirring without scratching your pot.
- Ladle – makes serving the soup neat and easy.
Flavor Variations & Add-Ins
- Swap beef for diced chicken or turkey for a lighter version; they cook faster and soak up the broth flavors well.
- Add chopped green beans or corn for extra crunch and sweetness.
- Stir in a handful of fresh spinach or kale just before serving for a boost of green and nutrition.
- Include a dash of smoked paprika or a pinch of chili flakes to add a subtle smoky or spicy kick, depending on your mood.
How to Make Vegetable Beef Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) beef stew meat, cut into bite-sized cubes
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 6 cups beef broth
- 1 (14.5 oz) can diced tomatoes (optional)
- 1 tbsp tomato paste (optional)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, 1 hour for simmering the beef until tender, and an additional 30 minutes for cooking the vegetables. In total, plan for about 1 hour and 45 minutes to 2 hours from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and cook, turning to brown on all sides (about 5-7 minutes). Once browned, remove the beef from the pot and set aside.
2. Cook the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Cook while stirring occasionally until the vegetables soften, about 5 minutes. Then add the minced garlic and cook for another minute until you smell its fragrance.
3. Combine and Simmer:
Return the browned beef to the pot. If using, stir in the tomato paste and let it cook for 2 minutes. Then add the beef broth, diced tomatoes (if you like), dried thyme, rosemary, bay leaves, salt, and pepper. Bring the mixture to a boil.
4. Slow Cook the Beef:
Reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour, or until the beef is tender.
5. Add Potatoes and Peas:
Add the diced potatoes to the pot and continue to cook for another 20-25 minutes, until the potatoes are soft. Then stir in the frozen peas and cook for a final 5 minutes to warm them through.
6. Finish and Serve:
Remove the bay leaves. Taste the soup and add more salt and pepper if needed. Ladle the soup into bowls, sprinkle with chopped fresh parsley, and enjoy this hearty, warming vegetable beef soup!
Can I Use Frozen Beef Instead of Fresh?
Yes, you can use frozen beef stew meat, but be sure to thaw it fully in the refrigerator overnight before cooking. This helps the meat brown properly and ensures even cooking in your soup.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the vegetables first, then transfer everything to a 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 Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm up gently on the stove or in the microwave until heated through.
Can I Add Other Vegetables to the Soup?
Yes! Feel free to add green beans, corn, zucchini, or spinach to customize your soup. Just add harder vegetables earlier in the cooking process and delicate greens near the end.
