Hearty Veggie Beef Soup is a warm and filling mix of tender beef chunks, colorful vegetables like carrots, potatoes, and green beans, all simmered together in a rich broth. It’s the kind of soup that feels like a hug in a bowl, perfect for chilly days or whenever you need a comforting meal.
I love making this soup when I want something easy to prepare but full of good stuff. The best part is how all the flavors come together—the beef adds a nice depth, and the veggies keep it fresh and satisfying. I usually throw in some garlic and herbs to give it a little extra punch without too much fuss.
The way I serve this soup is simple: with crusty bread on the side for dipping, or sometimes I put a spoonful of sour cream on top to add a cool, creamy touch. Everyone in my family always asks for seconds, which is probably the best sign that it’s doing its job of being both tasty and hearty. It’s a meal that sticks with you and makes you feel taken care of.
Key Ingredients & Substitutions
Beef stew meat: This is the star for tender, flavorful bites. If you want a quicker cook time, try cubed sirloin or stew beef. For a leaner version, use ground beef or even turkey.
Vegetables: Carrots, potatoes, green beans, and corn add bulk and sweetness. You can swap these for sweet potatoes, peas, or zucchini, depending on what you have on hand.
Diced tomatoes: They add brightness and acidity. If fresh tomatoes are available, chop them up and use instead. Canned work well year-round.
Italian seasoning: This blend of herbs gives the soup depth. If you don’t have it, just use a pinch each of basil, oregano, and thyme.
How Do I Get Tender Beef and Perfectly Cooked Veggies in My Soup?
To get the beef tender and veggies just right, start by browning your beef well—it locks in flavor and texture.
- Brown beef in hot oil until all sides have a nice crust.
- Cook onions and garlic after browning to bring out their sweetness without burning.
- Add broth and simmer low for 45 minutes to an hour to tenderize beef.
- Add vegetables early for sturdy ones like carrots and potatoes, but add delicate veggies like green beans later if you prefer them firmer.
Keep the heat gentle during simmering and avoid stirring too much to maintain chunk integrity and tenderness.
Equipment You’ll Need
- Large Dutch oven or heavy pot – great for even heat and slow simmering without burning.
- Sharp chef’s knife – makes chopping vegetables and beef quick and safe.
- Cutting board – gives you a sturdy surface to prep all your ingredients.
- Wooden spoon or heat-resistant spatula – perfect for stirring without scratching your pot.
- Measuring spoons and cups – keep your seasoning and broth amounts accurate for consistent flavor.
Flavor Variations & Add-Ins
- Swap beef for diced chicken or turkey for a lighter protein that still soaks up the broth well.
- Add diced celery or bell peppers with the onions for extra crunch and freshness.
- Stir in a can of beans towards the end to boost fiber and protein.
- Mix in a handful of fresh spinach or kale near the end for extra greens and nutrients.
How to Make Hearty Veggie Beef Soup
Ingredients You’ll Need:
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 3 large carrots, sliced
- 3 medium potatoes, peeled and diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 2 teaspoons dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prep and another 45 minutes to 1 hour to simmer, so plan for roughly 1 to 1 hour and 15 minutes from start to finish. This gives the beef plenty of time to get tender and the veggies to cook perfectly.
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 stew meat and cook it, turning occasionally, until all sides are nicely browned (about 5-7 minutes). This step locks in the flavor.
2. Sauté Onions and Garlic:
Add the chopped onion and minced garlic to the browned beef. Stir and cook for about 3-4 minutes until the onion becomes soft and translucent.
3. Add Broth and Tomatoes:
Pour in the beef broth and the canned diced tomatoes with their juice. Stir everything together to blend the flavors.
4. Add Vegetables and Seasoning:
Put in the carrots, potatoes, green beans, corn, and dried Italian seasoning. Stir well to mix all the ingredients.
5. Simmer the Soup:
Bring the soup to a boil, then turn the heat down to low. Cover the pot and let the soup simmer gently for 45 minutes to 1 hour, or until the beef is tender and the vegetables are cooked.
6. Season and Serve:
Taste the soup and add salt and pepper if needed. Ladle the hot soup into bowls, garnish with freshly chopped parsley, and enjoy! A side of crusty bread makes a perfect partner for dipping.
Can I Use Frozen Beef Instead of Fresh?
Yes, you can use frozen beef stew meat, but make sure to thaw it completely in the refrigerator overnight before cooking. This helps ensure even cooking and tenderness.
Can I Substitute Other Vegetables?
Absolutely! Feel free to swap in vegetables like sweet potatoes, peas, or zucchini depending on what you have. Just adjust cooking times accordingly if needed.
How Long Can I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or microwave before serving.
Can I Make This Soup in a Slow Cooker?
Yes! Brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until beef and veggies are tender.
