Hearty Veggie Beef Soup is the kind of meal that feels like a warm hug on a chilly day. It’s packed with tender chunks of beef and a colorful mix of fresh vegetables like carrots, potatoes, and green beans, all swimming in a rich, flavorful broth. This soup is filling and comforting, perfect for those moments when you want something wholesome and satisfying without any fuss.
I love making this soup when I need something that fills the house with wonderful smells and makes everyone gather around the table. One trick I use is to let it simmer a little longer so the flavors blend beautifully and the beef becomes extra tender. It’s a simple step that makes a big difference and always gets compliments from family and friends.
My favorite way to enjoy this soup is with a slice of crusty bread or a warm biscuit on the side to soak up the delicious broth. It’s also great for leftovers the next day, as the flavors continue to deepen overnight. This soup reminds me of cozy family dinners and easy, good food that brings people together, no matter the season.
Key Ingredients & Substitutions
Beef Stew Meat: This gives the soup a rich, meaty flavor and tender texture when slow-cooked. If you want a leaner option, try beef chuck or even stew lamb. For a vegetarian version, use mushrooms or tofu instead.
Vegetables: Carrots, potatoes, celery, green beans, and corn add great color and texture. Feel free to swap green beans with peas or zucchini. Frozen veggies work well too when fresh aren’t available.
Diced Tomatoes & Broth: Canned diced tomatoes bring acidity and depth. Use low-sodium broth for better control over salt. Vegetable broth is a good alternative if you want a lighter or vegetarian soup.
Herbs & Seasonings: Thyme, oregano, and bay leaf are classic for hearty soups. Fresh herbs can be swapped for dried (just use less). If you like a bit of heat, add a pinch of crushed red pepper or smoked paprika.
How Can You Make the Beef Extra Tender and Flavorful?
Browning the beef first is key for great flavor. It creates a rich crust through the Maillard reaction, which deepens the soup’s taste.
- Heat oil in the pot until shimmering before adding beef chunks.
- Don’t overcrowd the pan—brown beef in batches if needed.
- Cook until all sides are nicely browned, about 5-7 minutes.
- After adding broth and veggies, simmer low and slow for 1–1.5 hours—this softens the meat and melds flavors.
Patience here really pays off with tender beef and a rich broth!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering soup all in one, so fewer dishes to clean.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp knife – makes chopping vegetables quick and safe.
- Cutting board – protects your counters and gives you a steady place to chop.
- Ladle – helps you serve the soup easily and keeps spills to a minimum.
Flavor Variations & Add-Ins
- Swap beef for shredded chicken for a lighter soup that still feels hearty.
- Add a pinch of smoked paprika or chili powder to bring a smoky, spicy twist.
- Stir in chopped kale or spinach near the end for extra greens and nutrients.
- Mix in cooked barley or small pasta shapes to make the soup even more filling.
Hearty Veggie Beef Soup
Ingredients You’ll Need:
- 1 lb beef stew meat, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 stalks celery, sliced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into pieces
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Time Needed
This soup takes about 15 minutes to prepare and brown the beef and vegetables, plus 1 to 1.5 hours simmering time so the flavors build and the beef becomes tender. Plan for around 1 hour 30 minutes to 2 hours total.
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 chunks and brown them on all sides, about 5-7 minutes. This step builds rich flavor. Once browned, remove the beef and set it aside.
2. Cook the Vegetables:
In the same pot, add chopped onion, carrot, and celery. Sauté until the onions turn clear and the vegetables start to soften, about 5 minutes. Then add minced garlic and cook for another minute until you can smell its lovely aroma.
3. Combine and Simmer:
Put the browned beef back into the pot. Add diced potatoes, green beans, corn, diced tomatoes with their juice, beef broth, dried thyme, oregano, and bay leaf. Stir everything well.
Bring the soup to a boil, then lower the heat to a gentle simmer. Cover and let it cook for 1 to 1.5 hours until the beef is soft and the veggies are tender.
4. Final Touches:
Season your soup with salt and black pepper to taste. Remove the bay leaf before serving. Ladle the soup into bowls and sprinkle with fresh chopped parsley for a fresh, bright flavor.
5. Enjoy!
Serve your Hearty Veggie Beef Soup warm, along with crusty bread or crackers if you like. It’s perfect for a cozy meal that fills you up and warms you from the inside out.
Can I Use Frozen Vegetables in This Soup?
Yes, frozen vegetables work well and are convenient. Just add them toward the end of the simmering time so they don’t get too mushy. No need to thaw beforehand.
How Can I Make This Soup in a Slow Cooker?
Brown the beef and sauté the veggies first, then add everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
What’s the Best Way to Store Leftovers?
Let the soup cool completely, then store it in an airtight container in the fridge for up to 3 days. It also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
Can I Substitute the Beef for Another Protein?
Absolutely! You can use boneless chicken thighs or turkey chunks. Adjust the cooking time since poultry cooks faster—about 30-45 minutes should be enough.
