Hearty Veggie Beef Soup is a comforting bowl full of tender beef chunks, colorful vegetables like carrots, celery, and potatoes, all simmered in a rich, flavorful broth. It’s the kind of soup that feels like a big warm hug on a chilly day and really hits the spot when you want something filling and nourishing.
I love making this soup when I want an easy, one-pot meal that the whole family can enjoy. The best part is how the beef and veggies come together, soaking up all those delicious juices, making every spoonful satisfying. I usually add a pinch of herbs and let it cook low and slow to get the best flavor – it’s worth the wait!
When I serve this soup, I like to pair it with some crusty bread or warm rolls for dipping. It’s great for dinner, and leftovers taste even better the next day. Whenever I make this, it reminds me of cozy nights at home, where a simple, homemade meal feels just right to bring everyone together around the table.
Key Ingredients & Substitutions
Beef Stew Meat: This is the heart of the soup. Choose chuck or brisket for tender, flavorful chunks. If you want a leaner option, try sirloin. For a quicker cook, ground beef can work too.
Vegetables: Carrots, celery, and potatoes add great texture and sweetness. Feel free to swap potatoes for sweet potatoes or add extra green beans for color. Frozen veggies work well when fresh aren’t available.
Diced Tomatoes: They give the broth a rich, tangy taste. Use fire-roasted tomatoes for extra depth or replace with fresh tomatoes when in season.
Herbs & Seasonings: Thyme and basil bring warmth. Fresh herbs are wonderful if you have them on hand. Bay leaves add subtle flavor, so don’t skip them!
How Can I Make the Beef Tender and Flavorful?
Getting tender beef is key for this soup. The best way is to brown the meat first. This adds flavor by caramelizing the outside.
- Heat oil in a heavy pot over medium-high heat.
- Brown beef chunks on all sides without crowding the pan.
- Remove beef before cooking veggies to keep flavors clean.
- Simmer beef low and slow for about an hour until it’s tender.
This slow cooking lets the beef absorb flavors and become melt-in-your-mouth. Patience here really pays off!
Equipment You’ll Need
- Large Dutch oven or heavy pot – perfect for browning beef and simmering soup evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping veggies quickly and safely.
- Cutting board – a stable surface makes prepping ingredients easier.
- Ladle – handy for serving hot soup neatly into bowls.
Flavor Variations & Add-Ins
- Swap beef stew meat for diced chicken or turkey for a lighter soup option.
- Add a handful of barley or small pasta to make the soup even heartier.
- Stir in fresh spinach or kale near the end for extra green nutrition.
- Try smoked paprika or a dash of chili flakes to give the broth a mild smoky or spicy kick.
Hearty Veggie Beef Soup
Ingredients You’ll Need:
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 2 stalks celery, chopped
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut into pieces
- 1 cup corn kernels (fresh or frozen)
- 1 (14.5 oz) can diced tomatoes with juice
- 6 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried basil
- 2 bay leaves
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
It will take about 15 minutes to prepare and brown the beef and veggies, plus about 1 hour and 30 minutes of simmering time. The total time is roughly 1 hour and 45 minutes to 2 hours, giving the flavors plenty of time to meld and the beef to become tender.
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 until browned on all sides, about 5 to 7 minutes. Once browned, remove the beef and set it aside to rest while you cook the veggies.
2. Cook the Veggies:
In the same pot, add the chopped onion, garlic, carrots, and celery. Stir and cook the vegetables until they soften and become fragrant, about 5 minutes. This helps build a flavorful base for your soup.
3. Combine Ingredients and Simmer:
Return the beef to the pot and pour in the beef broth along with the diced tomatoes (including juice), thyme, basil, and bay leaves. Give everything a good stir. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for around 1 hour, or until the beef is nice and tender.
4. Add Remaining Veggies and Finish Cooking:
After the beef is tender, add the potatoes, green beans, and corn to the soup. Let it simmer uncovered for about 20 to 25 minutes, or until the vegetables are tender but still hold their shape.
5. Season and Serve:
Remove the bay leaves and season the soup with salt and black pepper to your taste. Ladle the soup into bowls and sprinkle with fresh parsley for a bright, fresh finish. Serve warm and enjoy!
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 overnight before cooking. This ensures even browning and helps the beef cook properly without becoming tough.
Can I Prepare This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Make it a day in advance, refrigerate in an airtight container, and gently reheat on the stove before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Substitute Other Vegetables?
Yes! Feel free to swap or add your favorite veggies like peas, zucchini, or mushrooms. Just adjust the cooking time so all vegetables stay tender but not mushy.
