Vegetable Beef Soup

Why You’ll Love This Recipe

Vegetable Beef Soup is a hearty, nourishing classic filled with tender chunks of beef, colorful vegetables, and a rich, savory broth. It’s the perfect one-pot meal for cozy nights, make-ahead lunches, or feeding a crowd. Packed with protein, fiber, and flavor, this satisfying soup is as wholesome as it is comforting.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

stew beef or chuck roast (cut into cubes)olive oilonion (chopped)garlic (minced)carrots (sliced)celery (chopped)potatoes (diced)green beans (fresh or frozen)corn (fresh, frozen, or canned)peas (optional)diced tomatoes (canned)beef broth or stocktomato pastebay leavesItalian seasoning or dried thyme and parsleysalt and pepper

directions

In a large pot or Dutch oven, heat olive oil over medium-high heat.

Add beef cubes, season with salt and pepper, and brown on all sides. Remove and set aside.

In the same pot, sauté onion, garlic, carrots, and celery until softened, about 5 minutes.

Stir in tomato paste and cook for 1–2 minutes.

Add browned beef back to the pot along with diced tomatoes, beef broth, potatoes, bay leaves, and herbs.

Bring to a boil, then reduce heat and simmer uncovered for 60–90 minutes, until beef is tender.

Add green beans, corn, and peas during the last 15–20 minutes of cooking.

Adjust seasoning to taste. Remove bay leaves before serving.

Serve hot with crusty bread or crackers.

Servings and timing

This recipe yields approximately 6–8 servings.Preparation time: 15 minutesCooking time: 90 minutesTotal time: 1 hour 45 minutes

Variations

Use ground beef for a quicker version.

Swap potatoes for cooked rice, barley, or pasta.

Add cabbage, zucchini, or spinach for extra vegetables.

Make it spicy with crushed red pepper flakes or hot sauce.

Use chicken or vegetable broth for a lighter base.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Freeze for up to 3 months in individual portions.Thaw overnight in the fridge and reheat on the stove or in the microwave.

FAQs

Can I use frozen vegetables?

Yes, add them toward the end to avoid overcooking.

Can I make this in a slow cooker?

Yes, cook on low for 7–8 hours or high for 4–5 hours.

Is it gluten-free?

Yes, just confirm all broth and canned ingredients are gluten-free.

What’s the best cut of beef?

Chuck roast or stew beef works best for tenderness and flavor.

Can I prep it ahead?

Yes, it tastes even better the next day after flavors meld.

Do I need tomato paste?

It adds depth, but can be skipped if using rich broth and tomatoes.

Can I make it vegetarian?

Yes, omit the beef and use vegetable broth with extra beans or lentils.

Do I have to sear the meat first?

Highly recommended—it adds flavor to the soup base.

Can I use a pressure cooker?

Yes, cook on high pressure for about 30 minutes, then quick release and add quick-cooking veggies.

What can I serve with it?

Crusty bread, cornbread, or a side salad work beautifully.

Conclusion

Vegetable Beef Soup is a hearty, satisfying meal that brings together rich beef, tender vegetables, and comforting flavors in every bowl. Whether cooked low and slow or made in a hurry, this classic soup is endlessly adaptable and sure to become a family favorite. Perfect for chilly nights, meal prep, or when you just need something warm and nourishing.

Print