Vegetable beef soup is a classic comfort food filled with tender chunks of beef, a mix of colorful veggies like carrots, potatoes, and celery, all simmered together in a hearty broth. It’s the kind of soup that feels like a warm hug on a chilly day, full of rich flavors and satisfying textures that stick with you.
I love making this soup on weekends when I have a little extra time to let it cook slowly. The longer it simmers, the more the beef becomes tender and the flavors merge perfectly. I like to add a little extra garlic and fresh herbs to give it that homemade touch, and it always ends up tasting even better the next day.
One of my favorite ways to serve vegetable beef soup is with some crusty bread or a simple sandwich on the side—great for dipping and making the meal feel extra cozy. It’s a recipe that brings everyone to the table, and I’ve found it’s especially popular with kids who might usually be picky about veggies. This soup really has something for everyone.
Key Ingredients & Substitutions
Beef Stew Meat: This is the star of the soup, giving it rich flavor and heartiness. If you prefer leaner meat, try using beef chuck or even ground beef. For a slower cook, beef shank or short ribs work well too.
Vegetables: Carrots, celery, onions, and potatoes add nice texture and sweetness. If you’re short on fresh veggies, frozen diced carrots or celery can work. Swap potatoes with sweet potatoes for a different twist.
Beef Broth: This creates the flavorful base. Use low-sodium broth if you want to control salt, or substitute with vegetable broth for a lighter soup. Adding Worcestershire sauce boosts that umami taste.
Tomato Paste: It deepens the color and flavor of the broth. If you don’t have tomato paste, try a few tablespoons of tomato sauce or even canned crushed tomatoes, though the soup will be a bit lighter.
How Do You Make the Beef Tender and Full of Flavor?
Getting tender beef is key to a great vegetable beef soup. Here’s what works best:
- Brown the beef first in hot oil. This seals in juices and adds extra flavor through caramelization.
- Simmer the beef slowly on low heat, covered, for at least an hour. This breaks down tough fibers and makes it melt-in-your-mouth.
- Be patient and resist the urge to rush by turning the heat up. Low and slow is the way to go.
- If your beef isn’t tender after 1 hour, simply keep simmering and check every 15 minutes—it will eventually get there.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat distribution and slow simmering.
- Sharp chef’s knife – makes chopping vegetables and beef much easier and safer.
- Cutting board – a sturdy surface for prepping all your ingredients.
- Wooden spoon – sturdy enough to stir the soup without scratching your pot.
- Ladle – helps serve the soup easily and without spills.
Flavor Variations & Add-Ins
- Replace beef with diced chicken or turkey for a lighter soup version.
- Add diced tomatoes or a can of rotel to introduce a slightly tangy, spicy note.
- Mix in green beans, corn, or bell peppers for extra color and crunch.
- Stir in fresh herbs like rosemary or basil toward the end to brighten flavors.
How to Make Vegetable Beef Soup
Ingredients You’ll Need:
- 1 pound beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 2 medium potatoes, peeled and diced
- 1 cup frozen green peas
- 6 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, then about 1.5 to 2 hours to cook, allowing the beef to become tender and the flavors to meld. A slow simmer is the key, so plan ahead to enjoy this comforting soup!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating olive oil in a large pot 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.
2. Cook the Vegetables:
In the same pot, add the diced onions, carrots, and celery. Sauté these veggies for about 5 minutes until they start to soften and smell delicious.
3. Add Garlic and Tomato Paste:
Stir in the minced garlic and cook for one minute until fragrant. Then add the tomato paste, stirring it in to deepen the flavor, and cook for another minute.
4. Simmer the Soup:
Return the beef to the pot. Pour in the beef broth and add Worcestershire sauce, dried thyme, bay leaf, salt, and pepper. Bring everything to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 to 1.5 hours until the beef becomes tender.
5. Add Potatoes and Peas:
After the beef is tender, add the diced potatoes. Cook uncovered for about 15 minutes until the potatoes are soft. Then stir in the frozen peas and cook for another 5 minutes.
6. Final Touches and Serve:
Remove the bay leaf. Taste the soup and adjust salt and pepper as needed. Ladle the hot soup into bowls, garnish with fresh parsley, and enjoy!
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 the beef brown evenly and prevents excess moisture in the soup.
Can I Make Vegetable Beef Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days, and reheat gently on the stove before serving.
How Do I Store Leftovers?
Keep any leftover soup in a sealed container in the refrigerator for up to 3 days or freeze it for up to 3 months. When reheating, warm it slowly on the stove or microwave, stirring occasionally for even heat.
Can I Add Other Vegetables?
Definitely! Feel free to add veggies like green beans, corn, or bell peppers. Just add them during the last 10-15 minutes of cooking so they stay crisp and flavorful.
