Beef Vegetable Soup

Why You’ll Love This Recipe

Beef Vegetable Soup is a hearty, wholesome dish packed with tender chunks of beef, colorful vegetables, and a rich, savory broth. Perfect for cold days or whenever you need a satisfying one-pot meal, this classic soup is comforting, flavorful, and easy to prepare in large batches for leftovers or freezing.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef stew meat (such as chuck)oniongarliccarrotscelerypotatoesgreen beanscornpeasdiced tomatoes (canned or fresh)beef brothtomato pasteolive oilbay leaffresh or dried thymeparsleysaltblack pepper

directions

this Recipe

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Add beef, season with salt and pepper, and brown on all sides; remove and set aside.

In the same pot, sauté onion, garlic, carrots, and celery until softened.

Stir in tomato paste and cook for 1-2 minutes to deepen flavor.

Add diced tomatoes, beef broth, bay leaf, thyme, and return beef to the pot.

Bring to a boil, reduce heat, and simmer for 45-60 minutes, or until beef is tender.

Add potatoes, green beans, corn, and peas; simmer for another 20 minutes until all vegetables are cooked through.

Remove bay leaf, adjust seasoning, and garnish with fresh parsley before serving.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesInitial simmer: 45-60 minutesVegetable cook time: 20 minutesTotal time: 1 hour 20–30 minutes

Variations

Use barley or rice instead of potatoes for a grain-based version.

Swap or add vegetables like zucchini, cabbage, or mushrooms.

Add Worcestershire sauce or red wine for deeper flavor.

Use ground beef for a quicker, budget-friendly version.

Make it spicy with a pinch of chili flakes or hot sauce.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Soup can be frozen for up to 3 months; thaw in the fridge and reheat gently on the stovetop or microwave.Add broth or water when reheating if needed.

FAQs

What cut of beef is best?

Chuck or stew meat is ideal for tenderness after slow cooking.

Can I use frozen vegetables?

Yes, add them during the last 10-15 minutes of cooking.

Do I need to sear the beef first?

Yes, it adds flavor and improves texture.

Can I make this in a slow cooker?

Yes, sear beef and sauté veggies first, then cook on low for 7-8 hours or high for 4-5 hours.

Can I make it ahead?

Definitely—it tastes even better the next day.

What’s a good side dish?

Crusty bread, cornbread, or a green salad.

Is this soup gluten-free?

Yes, as long as all ingredients (like broth) are certified gluten-free.

Can I add beans?

Yes, kidney or cannellini beans are great for extra protein and fiber.

Will the potatoes get mushy?

Not if added in the last 20 minutes—avoid overcooking.

Can I double the recipe?

Absolutely, just use a large enough pot.

Conclusion

Beef Vegetable Soup is a classic, nourishing meal that’s as delicious as it is comforting. With tender beef, flavorful broth, and a medley of vegetables, it’s a go-to recipe for satisfying, homemade comfort any day of the week. Make a big batch and enjoy the hearty goodness all week long.

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