There is something truly soul-warming about a bowl of Beef Vegetable Soup Recipe; it’s a timeless classic that brings together tender chunks of beef, vibrant vegetables, and a rich broth that feels like a cozy hug on a chilly day. Whether you’re looking to impress your family with a hearty meal or simply want a delicious way to enjoy nutritious ingredients, this recipe ticks all the boxes. It’s comfort food at its finest, packed with flavor and easy to prepare, making it a go-to dish for any home cook.
Ingredients You’ll Need
Putting together this Beef Vegetable Soup Recipe is delightfully straightforward, thanks to simple but essential ingredients that each play a special role in building flavor, texture, and color. From tender beef to crisp vegetables, each component contributes to a satisfying and well-balanced bowl.
- 1 1/2 lbs beef stew meat: Choose well-marbled meat for tenderness and rich flavor.
- 1 tbsp olive oil: Helps brown the beef and sauté the aromatics perfectly.
- 1 medium onion, chopped: Adds a sweet and savory base note.
- 2 cloves garlic, minced: Provides a warm, pungent depth to the broth.
- 4 cups beef broth: Creates the heart of the soup’s flavor and richness.
- 2 cups water: Balances the broth to just the right consistency.
- 1 can (14.5 oz) diced tomatoes with juices: Brings acidity and brightness.
- 2 medium carrots, sliced: Adds sweetness and vibrant orange color.
- 2 celery stalks, sliced: Lends a subtle aromatic crunch.
- 2 medium potatoes, peeled and diced: Offer comforting starch and body.
- 1 cup green beans, trimmed and cut: Give a fresh, green bite.
- 1 cup corn kernels: Add pops of sweetness and pop of sunny yellow.
- 1 cup peas: Bring a sweet earthiness and tender texture.
- 1 tsp salt: Balances and enhances all the flavors.
- 1/2 tsp black pepper: Adds just a hint of spiciness.
- 1/2 tsp dried thyme: Infuses an herbaceous note.
- 1/2 tsp dried oregano: Offers a subtle Mediterranean flair.
- 1 bay leaf: Adds depth and complexity during simmering.
- Chopped fresh parsley for garnish: Finishes the dish with a fresh burst of color and flavor.
How to Make Beef Vegetable Soup Recipe
Step 1: Brown the Beef
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef stew meat in batches to ensure a golden sear on all sides. This step builds the base of flavor by caramelizing the beef, which will deeply enrich the broth. Once browned, remove the beef and set it aside.
Step 2: Sauté Aromatics
In the same pot, toss in the chopped onions and sauté until they become translucent and soft, which usually takes about 4 minutes. Then add the minced garlic and cook for an additional minute. This builds a flavorful foundation with fragrant sweetness and warmth, setting the stage for the rich soup to come.
Step 3: Add Liquids and Seasonings
Return the browned beef to the pot and pour in the beef broth, water, and the can of diced tomatoes with their juices. Stir in salt, black pepper, dried thyme, dried oregano, and drop in the bay leaf. Bring everything to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes. This slow simmer helps tenderize the beef and meld all the seasoning flavors perfectly.
Step 4: Add Root Vegetables
After the beef has had its time to tenderize, add the sliced carrots, celery, and diced potatoes to the pot. Cover and continue to simmer for another 20 minutes until these vegetables become tender but still hold their shape, delivering texture that complements the beef beautifully.
Step 5: Add Quick-Cooking Veggies
Finally, stir in the green beans, corn, and peas. Let the soup cook uncovered for an additional 10 to 15 minutes, or until these vegetables are just tender and full of flavor. Remove the bay leaf, adjust the seasoning if necessary, and your Beef Vegetable Soup Recipe is ready to be enjoyed.
How to Serve Beef Vegetable Soup Recipe
Garnishes
The simple addition of freshly chopped parsley sprinkled over the finished soup brightens every spoonful with a hint of herbal freshness. For an extra cozy feel, you might add a sprinkle of grated Parmesan or a dollop of sour cream to enhance creaminess and depth.
Side Dishes
This soup shines beautifully alongside rustic crusty bread or warm dinner rolls, perfect for dipping and soaking up every last bit of that savory broth. A crisp green salad with a light vinaigrette is a wonderful fresh companion, balancing the soup’s richness.
Creative Ways to Present
Serve your Beef Vegetable Soup Recipe in charming individual bowls or even in bread bowls for a fun and inviting presentation. If hosting a gathering, ladle the soup into mini mason jars or cups to create personalized servings that add a playful touch to your table.
Make Ahead and Storage
Storing Leftovers
This Beef Vegetable Soup Recipe actually tastes even better the next day as the flavors continue to develop and meld together. Store leftovers in airtight containers in the refrigerator for up to 3 days, making for quick, satisfying meals afterward.
Freezing
To keep the soup on hand for longer, you can freeze it in portioned containers. Before freezing, let the soup cool completely, then seal airtight and freeze for up to 3 months. When defrosted, some vegetables might soften a little, but the flavor will remain wonderfully intact.
Reheating
Gently reheat leftovers over low to medium heat on the stove, stirring occasionally to heat evenly. If the broth has thickened too much, simply add a splash of water or broth to loosen it up. Microwave reheating is also convenient—just cover and heat in intervals, stirring in between.
FAQs
Can I use a slow cooker to make this Beef Vegetable Soup Recipe?
Absolutely! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add quick-cooking vegetables like green beans and peas during the last hour to keep their texture fresh.
What cuts of beef work best for this soup?
Beef stew meat is ideal because it becomes tender while cooking low and slow. Chuck roast trimmed and cut into cubes is also a great alternative, providing rich flavor and tenderness for the soup.
Can I customize the vegetables in this recipe?
Definitely! One of the joys of this Beef Vegetable Soup Recipe is its flexibility. Feel free to swap or add seasonal vegetables like zucchini, bell peppers, or kale to suit your taste and what’s available in your kitchen.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free beef broth. It’s a comforting option for those avoiding gluten without any compromise in flavor or heartiness.
How do I make the soup more filling for a bigger appetite?
Consider adding cooked barley, small pasta shapes, or beans to the soup for extra bulk. These ingredients absorb the savory broth while increasing the protein and fiber content for a truly satisfying meal.
Final Thoughts
There is something truly comforting and rewarding about making this Beef Vegetable Soup Recipe from scratch. It’s a one-pot meal that feels like a warm embrace, perfect for gathering loved ones around the table during colder days or when you simply crave something nourishing. Give it a try and let this recipe bring joy and satisfaction to your kitchen!
Print
Beef Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Beef Vegetable Soup is a hearty, wholesome dish loaded with tender beef chunks, a medley of vegetables, and savory broth. It’s the perfect cold-weather comfort food that’s easy to make and full of rich, slow-simmered flavor. Ideal for meal prep or feeding a crowd.
Ingredients
Beef and Broth
- 1 1/2 lbs beef stew meat (cut into 1-inch cubes)
- 1 tbsp olive oil
- 4 cups beef broth
- 2 cups water
- 1 can (14.5 oz) diced tomatoes (with juices)
Vegetables
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
- 2 medium potatoes (peeled and diced)
- 1 cup green beans (trimmed and cut)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (frozen or canned)
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 bay leaf
- Chopped fresh parsley for garnish
Instructions
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches until seared on all sides, then remove and set aside to retain juices and develop flavor.
- Sauté Aromatics: In the same pot, add chopped onions and sauté until translucent, about 4 minutes. Add minced garlic and cook for an additional 1 minute to release its aroma.
- Add Liquids and Seasonings: Return the beef to the pot. Pour in beef broth, water, and diced tomatoes with juices. Stir in salt, black pepper, dried thyme, dried oregano, and the bay leaf, ensuring all ingredients are well combined.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45 minutes to tenderize the beef and develop deep flavors.
- Add Root Vegetables: Add sliced carrots, celery, and diced potatoes to the pot. Continue simmering for another 20 minutes to cook the vegetables through.
- Add Remaining Vegetables: Stir in green beans, corn kernels, and peas. Cook for an additional 10–15 minutes or until all vegetables are tender but not mushy.
- Finish and Serve: Remove and discard the bay leaf. Adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley before serving hot.
Notes
- This soup stores well and tastes even better the next day as flavors meld.
- You can swap or add vegetables based on the season or your preference, such as zucchini, bell peppers, or spinach.
- Use low-sodium broth to control salt intake.
- For a thicker soup, mash a few potato pieces against the side of the pot and stir.
