If you’re searching for the ultimate cozy meal that warms you up from the inside out, look no further than this Vegetable Beef Soup Recipe. It’s a beautiful blend of tender beef chunks and vibrant vegetables, all simmered together in a rich, flavorful broth. Every spoonful offers a comforting burst of hearty goodness, making it a timeless classic perfect for any day you crave something nourishing and satisfying. Whether it’s a chilly evening or a simple family dinner, this soup hits all the right notes with a lovely balance of taste and texture.
Ingredients You’ll Need
Getting ready to make this soup is a breeze since the ingredients are straightforward yet packed with flavor. Each component plays a crucial role in building layers of taste, from the tender beef adding satisfying richness to the medley of vegetables that bring color, texture, and sweetness to the bowl.
- 1 pound beef stew meat: Choose well-marbled beef for tender, juicy chunks that soak up all the soup’s delicious flavors.
- 1 tablespoon olive oil: Essential for browning the beef and softening the veggies with a subtle fruitiness.
- 1 small yellow onion, diced: Adds a natural sweetness and depth to the aromatic base.
- 2 cloves garlic, minced: A little hint of pungency that brightens the entire dish.
- 3 carrots, sliced: Sweetness and vibrant color that complements the savory broth.
- 2 celery stalks, sliced: Offers a fresh, slightly peppery crunch to balance the textures.
- 1 large potato, peeled and diced: Provides heartiness and a creamy texture as it cooks down.
- 1 cup green beans, trimmed and cut: Adds a lovely snap and fresh green color.
- 1 can (14.5 oz) diced tomatoes with juice: Brings acidity and richness to the broth for a well-rounded flavor.
- 6 cups beef broth: The flavorful liquid backbone that ties everything together.
- 1 teaspoon dried thyme: Earthy and herbal notes that enhance the savory depth.
- 1 teaspoon dried parsley: Mildly fresh and herbaceous, brightening the soup’s profile.
- 1 bay leaf: Infuses a subtle sharpness and complexity while simmering.
- 1/2 teaspoon salt: Balances and highlights all the flavors perfectly.
- 1/2 teaspoon black pepper: Just enough gentle heat to wake up your taste buds.
- 1 cup corn kernels (fresh, frozen, or canned): Sweet bursts that add fun pops of texture and color.
- 1 cup peas (fresh or frozen): Tender, slightly sweet, and a great finishing touch to the soup.
How to Make Vegetable Beef Soup Recipe
Step 1: Brown the Beef
Start by heating olive oil in a large soup pot or Dutch oven over medium-high heat. Once hot, add the beef stew meat chunks, making sure not to crowd the pan. Let them brown on all sides for about five to seven minutes, which locks in juices and builds incredible flavor. When browned, remove the beef and set it aside to rest for a bit.
Step 2: Sauté the Aromatics and Vegetables
In the same pot, toss in the diced onion, minced garlic, sliced carrots, and celery. Give everything a good stir and sauté for about four to five minutes until everything softens and the onion becomes translucent. This step releases the veggies’ natural sweetness and prepares the base for a deeply savory broth.
Step 3: Combine Ingredients and Simmer
Return your browned beef to the pot along with the diced potatoes, green beans, canned diced tomatoes (with their juice), beef broth, thyme, parsley, bay leaf, salt, and pepper. Bring the mixture up to a gentle boil, then lower the heat to a simmer. Cover with a lid and cook for 45 to 60 minutes, or until the beef and vegetables are tender and the flavors have melded beautifully.
Step 4: Add Sweet Corn and Peas
When you have about 10 minutes left on your simmer timer, stir in the corn kernels and peas. This allows them to cook just enough to stay tender without losing their bright taste and texture. Remember to remove the bay leaf before serving, and give the soup one last taste to adjust any seasoning if needed.
How to Serve Vegetable Beef Soup Recipe
Garnishes
To elevate your bowl of soup, consider sprinkling freshly chopped parsley or chives on top to add a fresh herbal kick. A dollop of sour cream or a shaving of sharp cheddar cheese can also melt gently into each serving, making it even more luscious and inviting.
Side Dishes
This Vegetable Beef Soup shines best alongside crusty bread, perfect for dipping and soaking up every drop of that flavorful broth. Garlic bread or buttery dinner rolls also pair wonderfully, adding a satisfying bite that complements the hearty soup.
Creative Ways to Present
Serve the soup in rustic bowls for a comforting homemade vibe or go fancy by topping with crispy fried onions or parmesan crisps for texture contrast. For a touch of elegance, garnish with a drizzle of good-quality olive oil or a few drops of balsamic glaze to make this humble dish feel a bit special.
Make Ahead and Storage
Storing Leftovers
Leftover Vegetable Beef Soup keeps beautifully in the refrigerator for up to four days. Just transfer it to an airtight container and cool completely before refrigerating. The flavors often deepen overnight, making the next day’s meal even more satisfying.
Freezing
If you want to batch cook, this soup freezes wonderfully. Store it in freezer-safe containers or heavy-duty zip bags, leaving a little room for expansion. It can be frozen for up to three months, perfect for those busy days when you need a wholesome meal in minutes.
Reheating
Reheat through gently on the stovetop over medium heat, stirring occasionally to ensure even warming. If the soup thickens too much after refrigeration or freezing, just add a splash of water or broth to loosen it back up to your preferred consistency.
FAQs
Can I use ground beef instead of stew meat for this Vegetable Beef Soup Recipe?
You certainly can substitute ground beef, but the texture and heartiness will change. Ground beef cooks faster and blends more uniformly into the soup, creating a different but still delicious experience.
Is it possible to make this soup in a slow cooker?
Absolutely! Brown the beef and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours for tender results.
What can I add to make the soup thicker?
If you like a thicker broth, try mashing some of the cooked potatoes in the soup or stirring in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) at the end and cooking until thickened.
Can I use vegetable broth instead of beef broth?
You can, but the soup will have a milder flavor without the beefy depth. To compensate, consider adding extra herbs or a splash of soy sauce for umami richness.
Are there any vegetarian variations of this Vegetable Beef Soup Recipe?
Yes, simply omit the beef and use vegetable broth along with extra beans or lentils for protein. Load it with more seasonal veggies to keep it hearty and satisfying.
Final Thoughts
This Vegetable Beef Soup Recipe is the kind of dish you’ll want to make over and over because it brings warmth, comfort, and real flavor to your table with simple, accessible ingredients. Every bite reminds you why classic soups never go out of style. Give it a try—it’s sure to become one of your favorite go-to recipes for cozy dinners and happy gatherings alike.
Print
Vegetable Beef Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A hearty Vegetable Beef Soup featuring tender chunks of beef stew meat and a medley of fresh vegetables simmered in a flavorful beef broth. This classic American soup is perfect for a comforting meal any day of the week.
Ingredients
Meat and Oil
- 1 pound beef stew meat, cut into small chunks
- 1 tablespoon olive oil
Vegetables
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 large potato, peeled and diced
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
Liquids and Canned Goods
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups beef broth
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Brown the beef: In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5–7 minutes. Once browned, remove the beef from the pot and set aside.
- Sauté the vegetables: Using the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Sauté the vegetables for 4–5 minutes until they become softened and fragrant.
- Add remaining ingredients and bring to boil: Return the browned beef to the pot. Stir in the diced potatoes, green beans, diced tomatoes with their juice, beef broth, dried thyme, dried parsley, bay leaf, salt, and black pepper. Increase the heat and bring the mixture to a rolling boil.
- Simmer the soup: Once boiling, reduce the heat to low. Cover the pot with a lid and let it simmer gently for 45–60 minutes, or until the beef is tender and the vegetables are cooked through.
- Add corn and peas: During the last 10 minutes of cooking, stir in the corn kernels and peas. This will ensure they remain tender-crisp and retain their color.
- Finish and serve: Remove the bay leaf from the soup before serving. Taste the soup and adjust seasoning if necessary. Serve hot, ideally with crusty bread on the side for dipping.
Notes
- For a thicker soup, mash a few of the potatoes directly into the broth or stir in a cornstarch slurry made with 1 tablespoon cornstarch and 2 tablespoons cold water at the end of cooking.
- Leftovers taste even better the next day as the flavors meld beautifully.
- This soup stores well refrigerated for up to 3 days and can also be frozen for longer preservation.
