If you’re craving a warm, hearty meal that’s both nourishing and bursting with flavor, this Beef Vegetable Soup Recipe is your new best friend in the kitchen. Tender chunks of beef simmer alongside a vibrant medley of fresh vegetables, all brought together with aromatic herbs and rich beef broth. Whether you’re feeding a family or looking for a comforting solo dinner, this soup offers the perfect balance of protein, veggies, and heartiness that’s satisfying from the very first spoonful.
Ingredients You’ll Need
Don’t let the simple list fool you—each ingredient plays a crucial role in creating the depth and balance of flavors in this soup. From rich beef to fresh vegetables and fragrant herbs, these essentials build the perfect bowl of comfort.
- 1 tablespoon olive oil: This adds a smooth, fruity base for browning the beef and sautéing vegetables, enhancing overall flavor.
- 1 pound stew beef or chuck roast, cut into bite-sized pieces: Provides tender, juicy protein that becomes melt-in-your-mouth delicious after slow simmering.
- Salt and pepper to taste: Seasoning essentials that bring out and balance the natural flavors of the beef and veggies.
- 1 small onion, diced: Adds a subtle sweetness and depth to the soup as it softens.
- 2 cloves garlic, minced: Infuses the broth with a warm, aromatic punch that complements the beef perfectly.
- 3 carrots, peeled and sliced: Bring a natural sweetness and vibrant color to the soup.
- 2 celery stalks, sliced: Offer a fresh, slightly crunchy texture and aromatic flavor that rounds out the base.
- 2 potatoes, peeled and diced: Add body and creaminess, helping to make this soup extra satisfying.
- 1 (14.5 oz) can diced tomatoes with juice: Introduce a gentle acidity that brightens the rich broth.
- 6 cups beef broth: The foundation of your soup, delivering deep, savory flavor and liquid for simmering.
- 1 cup green beans (fresh or frozen): Add a tender-crisp texture and fresh, green notes.
- 1 cup corn kernels (fresh, frozen, or canned): Provide pops of sweetness and a subtle crunch.
- 1 teaspoon dried thyme: Contributes earthy, slightly minty undertones that lift the overall flavor.
- 1 teaspoon dried basil: Brings a hint of warmth and aroma that enhances the vegetable components.
- 1 bay leaf: Adds subtle depth and a slight herbal edge to the broth during the long simmer.
How to Make Beef Vegetable Soup Recipe
Step 1: Sear the Beef
Start by heating olive oil in a large pot over medium-high heat. Season your bite-sized beef pieces generously with salt and pepper, then sear them until they develop a beautiful golden crust on all sides. This browning is key—it locks in the flavor and starts building a rich base for your soup. Once browned, set the beef aside; don’t worry, this deliciousness will return to the pot soon enough.
Step 2: Sauté Aromatics and Vegetables
In the still-hot pot, toss in the diced onion and minced garlic. Cook them gently for two to three minutes until they soften and release their fragrance into the oil. Next, add the carrots, celery, and potatoes. Stir everything together and let these vegetables cook for about five minutes, stirring occasionally—this will help deepen their flavors and create an inviting aroma that fills your kitchen.
Step 3: Combine Ingredients and Simmer
Return the seared beef to join the vegetables, then pour in the diced tomatoes with their juice and the beef broth. Stir in green beans, corn, thyme, basil, and don’t forget the bay leaf! Give everything a good mix and bring the pot to a boil. When it’s bubbling, lower the heat to maintain a gentle simmer. Cover the pot and let it do its magic for one and a half to two hours. The beef becomes tender, and the vegetables cook just right, transforming the broth into a rich, complex masterpiece. Before serving, remember to fish out the bay leaf.
How to Serve Beef Vegetable Soup Recipe
Garnishes
Brighten your bowl of Beef Vegetable Soup Recipe with a sprinkle of freshly chopped parsley or a few basil leaves to add a fresh herbal pop. A spoonful of sour cream or a dash of grated Parmesan cheese can introduce a creamy, savory note that elevates each bite. For an extra kick, a pinch of crushed red pepper flakes adds warming heat without overpowering the soup’s comforting flavors.
Side Dishes
This soup shines on its own but pairs wonderfully with a crusty slice of bread or a warm, buttery dinner roll to soak up every tasty drop. A simple green salad dressed lightly with vinaigrette balances the heartiness and introduces cool, crisp textures. If you’re feeling indulgent, garlic bread or cheesy crostini take the meal to the next level without stealing the spotlight.
Creative Ways to Present
For a cozy presentation, serve the soup in rustic stoneware bowls that retain heat beautifully. Place a small ramekin of garnish on the side to let everyone customize their bowl. Hosting a casual gathering? Consider serving this Beef Vegetable Soup Recipe in mason jars for easy, portable portions. You could also top each bowl with a swirl of pesto or a drizzle of chili oil to add color and complexity visually and in flavor.
Make Ahead and Storage
Storing Leftovers
Leftover soup is a blessing! Store it in an airtight container in the refrigerator for up to four days. The flavors will continue to meld, making your second bowl even more delicious than the first. Just give it a good stir before reheating, as some ingredients may settle.
Freezing
If you want to enjoy this soup later, freezing is a fantastic option. Let the soup cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It freezes well for up to three months and thaws quickly in the fridge overnight, ready for a quick reheat when you need comforting goodness on a busy day.
Reheating
To reheat, gently warm the soup on the stove over medium heat, stirring occasionally until it’s hot all the way through. If it feels too thick, splash in a bit of water or beef broth to reach your desired consistency. Microwaving works too—just cover the bowl and heat in short bursts, stirring in between for even warmth.
FAQs
Can I use other cuts of beef for this soup?
Absolutely! While stew beef or chuck roast are ideal for tender results, you can substitute with brisket or short ribs, keeping in mind cooking times might vary slightly.
Is this soup suitable for freezing?
Yes, this Beef Vegetable Soup Recipe freezes beautifully. Just cool it down before freezing to maintain its texture and flavor when reheated.
Can I make this soup in a slow cooker?
Definitely! After searing the beef and sautéing the veggies, transfer everything to a slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours for tender, flavorful results.
How can I make the soup thicker?
If you prefer a heartier soup, mash a few of the cooked potatoes directly in the pot to naturally thicken the broth without compromising flavor.
What are good vegetable substitutions for this soup?
Feel free to switch out green beans or corn with peas, zucchini, or spinach. These variations keep the soup fresh and personalized while maintaining its hearty character.
Final Thoughts
This Beef Vegetable Soup Recipe is a timeless classic that brings warmth, comfort, and a burst of wholesome flavors to your table. Whether you’re enjoying a cold winter night or simply want a nutritious meal that hits all the right spots, this soup is guaranteed to be a crowd-pleaser. Trust me, once you try it, it’ll become one of your go-to recipes whenever you crave something cozy, hearty, and soul-satisfying.
Print
Beef Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and comforting Beef Vegetable Soup made with tender stew beef, fresh vegetables, and aromatic herbs simmered to perfection. This classic American soup is perfect for warming up on chilly days and offers a nutritious, gluten-free meal option.
Ingredients
Beef and Seasoning
- 1 tablespoon olive oil
- 1 pound stew beef or chuck roast, cut into bite-sized pieces
- Salt and pepper to taste
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 cup green beans (fresh or frozen)
- 1 cup corn kernels (fresh, frozen, or canned)
Liquids and Herbs
- 1 (14.5 oz) can diced tomatoes with juice
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
Instructions
- Sear the Beef: Heat the olive oil in a large pot over medium-high heat. Season the beef with salt and pepper, then sear it in the pot until browned on all sides. Remove the beef and set it aside.
- Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Cook for 2–3 minutes until the onion is softened and fragrant.
- Add Vegetables: Add the sliced carrots, celery, and diced potatoes to the pot. Cook for another 5 minutes, stirring occasionally to combine flavors.
- Combine Ingredients: Return the seared beef to the pot. Add the diced tomatoes with juice, beef broth, green beans, corn kernels, dried thyme, dried basil, and bay leaf. Stir everything well to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for 1.5 to 2 hours, or until the beef is tender and the vegetables are fully cooked.
- Finish and Serve: Remove the bay leaf before serving. Optionally, for a thicker soup, mash a few potatoes into the broth to add body.
Notes
- For a thicker soup, mash a few of the potatoes after cooking to add creaminess.
- You can substitute vegetables such as peas, zucchini, or spinach depending on your preference or seasonal availability.
- This soup stores well and flavors improve when reheated the next day.
