There’s just something magical about a steaming bowl of Vegetable Beef Soup. This classic comfort food is a medley of tender beef, vibrant veggies, and rich broth, all simmered to perfection. Whether you’re gathering the family on a chill evening or meal-prepping for hearty lunches, this dish is like a warm hug in a bowl. Savory, colorful, and deeply satisfying, it’s a recipe you’ll want to make on repeat.
Ingredients You’ll Need
With a handful of accessible ingredients, Vegetable Beef Soup offers an irresistible blend of flavors and textures. Each component plays a crucial role, from the richness of the beef to the sweetness of the carrots and corn, making every spoonful deliciously balanced.
- Beef stew meat (1 1/2 pounds): Choose well-marbled bites for maximum flavor and tenderness.
- Olive oil (1 tablespoon): Helps create a beautiful sear on your beef and adds depth to the base.
- Onion, diced (1 small): Brings sweetness and a savory base to the broth.
- Garlic, minced (2 cloves): Lends a fragrant, irresistible aroma that infuses the entire soup.
- Carrots, peeled and sliced (3): Offer pops of sweetness and a classic color contrast.
- Celery stalks, sliced (2): Add earthy flavor and crunch, balancing out the heartier ingredients.
- Potatoes, peeled and diced (2 medium): Bring hearty substance and make the soup extra filling.
- Diced tomatoes (1 14.5-oz can): Add brightness and just the right amount of acidity.
- Beef broth (6 cups): The savory backbone of your soup—use a good-quality broth for best results.
- Green beans, fresh or frozen (1 cup): Stay vibrant and have a satisfying snap even after simmering.
- Corn kernels (1 cup): Sweet and sunny, they round out the veggie medley perfectly.
- Dried thyme (1/2 teaspoon): Imparts gentle herbal notes that marry beautifully with beef.
- Dried basil (1/2 teaspoon): Offers mellow, fragrant flavor that lingers in each bite.
- Bay leaf (1): Infuses subtle, savory complexity as it simmers.
- Salt and pepper to taste: Essential for bringing all the flavors together—taste as you go!
- Chopped fresh parsley (1 tablespoon, optional): A bright, fresh finish if you like a little flourish.
How to Make Vegetable Beef Soup
Step 1: Sear the Beef
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add your beef stew meat in batches, making sure not to crowd the pan. Sear until all sides are deliciously brown—about 5 to 7 minutes. This step is crucial for both flavor and color, setting the stage for a deeply savory broth. Once browned, scoop out the beef and set aside.
Step 2: Build the Aromatic Base
In the same pot (don’t wipe out those glorious brown bits!), toss in the diced onion. Cook for 2 to 3 minutes just until softened. Stir in the minced garlic and let it cook for about 30 seconds, giving the soup a wonderful, crave-worthy aroma. This quick sauté will flavor the oil and infuse its magic throughout the entire soup.
Step 3: Add the Veggies and Seasonings
Return the browned beef to the pot, then add the carrots, celery, potatoes, diced tomatoes, and all your dried herbs and bay leaf. Pour in the beef broth and give everything a gentle stir. Season with salt and pepper to taste—you can fine-tune later. Bring the mixture to a boil, then reduce the heat to low. Cover and let it all simmer for 45 minutes, allowing the flavors to meld and the beef to become meltingly tender.
Step 4: Finish with More Veggies
After your soup has simmered, uncover and stir in the green beans and corn. Simmer for another 15 minutes, uncovered this time, until the veggies are just tender and the beef is fork-tender. Remove the bay leaf, give the soup a taste, and adjust the salt and pepper as needed. Right before serving, sprinkle in chopped fresh parsley if you love a pop of color and fresh flavor.
How to Serve Vegetable Beef Soup
Garnishes
A finishing touch makes all the difference! A sprinkle of fresh parsley adds a burst of color and a hint of grassy freshness, balancing the richness of the broth. For extra flair, swirl in a dollop of sour cream or toss on some buttery croutons just before serving.
Side Dishes
Vegetable Beef Soup is hearty all on its own but pairs beautifully with warm, crusty bread perfect for dunking into the flavorful broth. For a lighter pairing, serve with a crisp green salad dressed simply in olive oil and lemon to contrast the soup’s coziness.
Creative Ways to Present
Turn this classic into the star of a casual dinner party with mini soup mugs or rustic bread bowls. For lunchboxes, ladle it into thermoses for a make-ahead, mess-free meal. You can even top each bowl with freshly grated Parmesan or a drizzle of chili oil to switch things up!
Make Ahead and Storage
Storing Leftovers
Vegetable Beef Soup truly gets better as it sits, with flavors deepening overnight. Once the soup cools to room temperature, transfer leftovers into airtight containers and refrigerate for up to 4 days. Make sure to keep any garnishes separate until ready to serve for best texture and freshness.
Freezing
This recipe is freezer-friendly, making it perfect for busy weeks! Cool your soup completely, ladle into freezer-safe containers (leaving some space for expansion), and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating for best results.
Reheating
To reheat, gently warm the soup on the stovetop over medium heat until hot throughout, stirring occasionally. Alternatively, you can microwave individual portions—just cover with a lid or wrap to avoid splatters and stir halfway through heating to ensure even warmth.
FAQs
Can I use a different cut of beef?
Absolutely! While stew meat is classic for Vegetable Beef Soup, you can substitute chuck roast, brisket, or even ground beef for a speedier version. Just keep in mind that tougher cuts become wonderfully tender with longer simmering, while leaner cuts may not be as juicy.
Can I make Vegetable Beef Soup in a slow cooker?
Yes, you sure can! Brown the beef, onion, and garlic first for extra flavor, then add everything (except the green beans and corn) to the slow cooker. Cook on low for 7-8 hours or high for 4 hours. Add the corn and green beans in the final 30-45 minutes so they stay vibrant and tender.
How can I make this Vegetable Beef Soup gluten-free?
This recipe is naturally gluten-free as written, provided your beef broth is certified gluten-free. Always double-check labels, especially for broths, to ensure there are no sneaky wheat-based ingredients.
What extra vegetables can I add?
The sky’s the limit! Toss in frozen peas, chopped cabbage, mushrooms, squash, or even sweet potatoes. Feel free to clean out your fridge and make this soup your own—just add softer veggies in the last 10-15 minutes so they don’t overcook.
Can I make Vegetable Beef Soup vegetarian?
While beef is central to the traditional recipe, you can absolutely create a hearty, plant-based version. Simply swap the beef for a can of drained beans (try kidney or cannellini), use vegetable broth, and amp up your favorite robust veggies for a similar cozy vibe.
Final Thoughts
If there’s one dish I believe everyone should have in their cooking rotation, it’s Vegetable Beef Soup. Hearty, nourishing, and endlessly customizable, it’s the kind of comfort food that never gets old. Grab your biggest pot and get simmering—you’re only an hour away from a meal that feels like home.
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: Non-Vegetarian
Description
Warm up with a comforting bowl of Vegetable Beef Soup, a hearty and satisfying dish perfect for chilly days. This homemade soup is packed with tender beef, a variety of vegetables, and flavorful herbs, creating a delicious one-pot meal.
Ingredients
Beef Stew:
- 1 1/2 pounds beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
Vegetables:
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 (14.5-ounce) can diced tomatoes
- 1 cup green beans (fresh or frozen)
- 1 cup corn kernels (fresh, frozen, or canned)
Seasonings:
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Sear Beef: In a large pot, brown the beef in olive oil. Set aside.
- Sauté Aromatics: Cook onions and garlic until fragrant.
- Add Ingredients: Return beef to the pot, add vegetables, tomatoes, broth, and seasonings. Simmer.
- Finish Soup: Stir in green beans and corn, cook until tender. Adjust seasoning and garnish with parsley.
Notes
- This soup freezes well for future meals.
- Ground beef can be used as a quicker alternative.
- Feel free to add peas or cabbage for extra vegetables.
