Vegetable Beef Soup is the kind of soul-warming, big-bowl comfort food that instantly makes you feel at home. Packed with tender chunks of beef, sweet earthy vegetables, and a savory broth that ties it all together, this hearty soup has just the right amount of rustic charm. Whether you’re looking to cozy up on a chilly night or need a satisfying make-ahead meal for a busy week, this Vegetable Beef Soup never disappoints—its colorful medley and irresistible aroma make every spoonful a little celebration of simple ingredients cooked with love.
Ingredients You’ll Need
Ingredients You’ll Need
What I love about this recipe is how it uses honest, everyday ingredients that work together to build deep, nourishing flavors. Each item adds something special—whether it’s bold flavor, comforting texture, or a lovely pop of color that catches your eye in the bowl.
- Olive oil: Adds silkiness and helps brown the beef for that crave-worthy savory taste.
- Beef stew meat: Rich, tender, and robust—it’s the soul of this soup and becomes melt-in-your-mouth delicious as it simmers.
- Onion: Lays down an aromatic, subtly sweet foundation for the broth.
- Garlic: Packs a punch of earthy flavor that infuses the soup with warmth.
- Carrots: Add bright color and natural sweetness that balances out the savory beef.
- Celery: Brings a wonderful crunch and classic soup flavor to each bite.
- Potatoes: Turn creamy and tender, making every spoonful heartier and more satisfying.
- Diced tomatoes (with juices): Give the broth a touch of tanginess and beautiful depth.
- Beef broth: Ties all the ingredients together into a rich, savory backdrop.
- Green beans: Add freshness and a satisfying bite, and they brighten up the bowl.
- Corn kernels: Sprinkle in bits of sweetness and a pop of golden color.
- Dried thyme: Offers an herby, woodsy note that’s classic in comforting soups.
- Dried basil: Introduces a gentle aroma and slight peppery lift.
- Bay leaf: Subtly deepens the flavor—just don’t forget to fish it out before serving!
- Salt: Pulls out every bit of savory goodness from the beef and veggies.
- Black pepper: Adds that touch of warmth and balance in each spoonful.
How to Make Vegetable Beef Soup
Step 1: Brown the Beef
This first step is where the flavor magic happens! Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the pieces of beef stew meat in a single layer; don’t crowd the pot so each piece gets that irresistible golden sear. Let them brown on all sides—about 5 to 7 minutes total—then scoop the beef out onto a plate and set it aside (don’t worry about any browned bits sticking to the pot, they’ll add tons of flavor later).
Step 2: Sauté the Aromatics
Using that same pot, add the chopped onion and minced garlic. As soon as they sizzle, stir and let them sauté for 2 to 3 minutes, just until they smell fragrant and are slightly translucent. This everyday step is the backbone of great soups—those aromatics work wonders in developing your broth’s flavor.
Step 3: Layer in the Veggies and Broth
Now comes the fun part! Toss in the carrots, celery, potatoes, and the can of diced tomatoes (juices and all). Pour in the beef broth, making sure everything is nicely submerged. At this point, you’ll already start seeing the gorgeous colors and imagining how satisfying this Vegetable Beef Soup will be.
Step 4: Simmer with Spices and Beef
Return the browned beef to the pot, then add your thyme, basil, bay leaf, salt, and black pepper. Give everything a good stir, bring it to a gentle boil, then lower the heat and cover. Let it simmer for 45 minutes while all those tastes meld, and the beef turns beautifully tender. The anticipation is part of the pleasure here—your kitchen will be filled with fragrant promise.
Step 5: Add the Final Veggies and Finish Cooking
When 45 minutes is up, remove the lid and add your cut green beans and corn. Let the soup simmer uncovered for another 15 to 20 minutes, just until the vegetables are tender but still vivid and fresh-tasting. Before serving, always remember to fish out the bay leaf. Now you’re ready to ladle up bowls of pure comfort!
How to Serve Vegetable Beef Soup
Garnishes
While Vegetable Beef Soup is perfectly cozy served straight from the pot, a sprinkle of freshly chopped parsley, snipped chives, or even a pinch of grated Parmesan can instantly make each bowl look—and taste—extra special. These little finishing touches add brightness, and are a fun way to let everyone customize their own serving.
Side Dishes
To round out the meal, serve your Vegetable Beef Soup with a crusty loaf of bread, homemade biscuits, or a simple green salad tossed in a tangy viniagrette. These sides complement the heartiness of the soup and make it a meal that will easily please a hungry crowd or offer comfort on solo nights in.
Creative Ways to Present
Try serving Vegetable Beef Soup in rustic mugs for a cozy fireside meal, or ladle it into hollowed out bread bowls for a fun, edible twist! For gatherings, set out a “soup bar” with sides like crumbled bacon, shredded cheese, and oyster crackers so guests can build their own perfect bowl.
Make Ahead and Storage
Storing Leftovers
Let any leftover Vegetable Beef Soup cool to room temperature, then transfer it to airtight containers. It keeps beautifully in the fridge for up to four days, and you’ll find that the flavors deepen and get even tastier as they mingle overnight.
Freezing
For longer storage, Vegetable Beef Soup freezes like a dream. Portion the cooled soup into freezer-safe containers or sturdy zip-top bags (sealed flat for easy stacking). It will keep well for up to three months. Just remember to thaw it overnight in the fridge for best results.
Reheating
To reheat, pour the soup into a pot and warm gently over medium heat, stirring occasionally. If you’re dealing with a thicker or very cold batch, add a splash more beef broth or water to loosen it as it heats. Single servings reheat nicely in the microwave—just cover to avoid splatters.
FAQs
Can I use a different cut of beef for Vegetable Beef Soup?
Yes, you can! While beef stew meat is classic, chuck roast cut into cubes or even leftover roast beef works nicely. Just make sure to give tougher cuts plenty of simmering time for tender results.
What vegetables can I add or substitute?
Feel free to get creative—peas, peas, zucchini, bell peppers, or even leafy greens like kale or spinach can join the party. This is a flexible recipe; use what you love or what’s in season.
How can I make Vegetable Beef Soup in advance?
It’s the perfect make-ahead meal! Prepare the recipe fully, let it cool, then refrigerate or freeze as described above. The flavors actually improve as they sit, so reheated soup is just as delicious (if not even more so) the next day.
Can I make this Vegetable Beef Soup gluten-free?
Absolutely—all ingredients listed are naturally gluten free, but always double-check labels on your broth and any packaged goods to be safe. You can enjoy this comfort food without worry!
How do I thicken or thin the soup?
To thicken, simmer uncovered a bit longer to concentrate the broth or mash some of the potatoes right in the pot. To thin, simply stir in extra beef broth or water until you reach your ideal consistency.
Final Thoughts
Once you try this Vegetable Beef Soup, you’ll understand why it’s a staple in so many kitchens—it’s simple, flexible, and always delivers on taste and comfort. Be sure to make a big batch; you’ll want plenty of leftovers to brighten up your week!
Print
Vegetable Beef Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This hearty Vegetable Beef Soup is a comforting and nutritious meal perfect for colder days. Tender beef, a variety of vegetables, and flavorful herbs simmer together to create a satisfying soup that the whole family will love.
Ingredients
Beef Stew:
- 1 tablespoon olive oil
- 1 1/2 pounds beef stew meat, cut into bite-sized pieces
Soup Base:
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 (14.5 oz) can diced tomatoes, undrained
- 6 cups beef broth
Vegetables:
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh, frozen, or canned)
Seasonings:
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Brown Beef: Heat olive oil in a large pot, brown beef on all sides, then set aside.
- Sauté Aromatics: In the same pot, sauté onion and garlic until fragrant.
- Add Ingredients: Stir in carrots, celery, potatoes, diced tomatoes, and beef broth. Return beef to the pot.
- Season and Simmer: Add thyme, basil, bay leaf, salt, and pepper. Simmer covered for 45 minutes.
- Add Vegetables: Add green beans and corn, simmer uncovered for 15–20 minutes until tender.
- Serve: Remove bay leaf before serving.
Notes
- For a richer flavor, sear beef in batches and deglaze the pot with a splash of broth before adding vegetables.
- Soup can be made ahead and frozen for up to 3 months.
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