There's nothing cozier than a steaming bowl of Vegetable Beef Soup on a chilly evening. With its hearty chunks of tender beef, vibrant vegetables, and rich broth, this dish is the epitome of comfort food. Whether you're feeding a hungry family or meal prepping for the week, this soup is a timeless classic that's both satisfying and nutritious.

I first made this recipe on a whim, trying to recreate a childhood favorite my grandma used to serve on rainy afternoons. Now, it’s a staple in our house, offering warmth and nostalgia in every spoonful. Let’s dive in and make this soul-soothing meal!
Why You’ll Love This Vegetable Beef Soup
Prepare to fall head over heels for your new go-to soup recipe. Here's why this Vegetable Beef Soup is a must-make:
First, it’s a complete meal in one bowl. With protein-packed beef, nutrient-rich vegetables, and a savory broth, it’s satisfying enough to stand on its own without any sides.
It’s also incredibly easy to customize. Swap out the veggies for whatever’s in your fridge, or adjust the seasoning to suit your preferences.
Plus, it’s a time-saver for busy weeknights. While it tastes like it simmered all day, this soup comes together in about an hour.
Best of all, it’s a budget-friendly option. Using affordable cuts of beef and seasonal vegetables keeps costs low, making it perfect for feeding a crowd without breaking the bank.
Ready to bring this comforting classic to life? Let’s start by gathering our ingredients.
Ingredients Notes

The beauty of Vegetable Beef Soup lies in its simple yet flavorful ingredients. Here’s what you’ll need:
Beef
The star of the show is stew meat or chuck roast, cut into bite-sized pieces. These cuts become incredibly tender when simmered and add a deep, meaty flavor to the broth. If you’re in a hurry, you can use pre-cut stew meat for convenience.
Vegetables
A medley of vegetables gives this soup its hearty texture and vibrant colors. I like to use carrots, celery, potatoes, and green beans. Don’t forget onion and garlic for a fragrant, flavorful base.
Broth
A combination of beef broth and tomato paste creates a rich and savory soup base. If you prefer a slightly tangy profile, you can add a splash of Worcestershire sauce or diced tomatoes.
Herbs and Seasonings
Fresh or dried thyme and parsley bring out the earthy flavors of the soup, while a dash of paprika adds subtle warmth. Don’t forget salt and pepper to taste!
Optional Add-Ins
You can mix things up by adding corn, peas, or even a handful of barley for a twist. A bay leaf during simmering also enhances the depth of flavor.
How to Make This Vegetable Beef Soup

Creating this comforting Vegetable Beef Soup is a breeze. Here’s how to make it:
Step 1: Brown the Beef
Start by heating a large pot or Dutch oven over medium-high heat. Add a drizzle of olive oil and let it shimmer. Season the beef chunks with salt and pepper, then sear them in batches until golden brown. This step locks in flavor. Remove and set aside.
Step 2: Sauté the Aromatics
In the same pot, add diced onion and minced garlic, stirring occasionally until fragrant and translucent. This forms the flavor foundation of the soup.
Step 3: Build the Broth
Return the beef to the pot, then stir in tomato paste and let it cook for a minute to develop its flavor. Pour in beef broth, scraping up any browned bits from the bottom of the pot. Add your herbs and seasonings.
Step 4: Add the Vegetables
Bring the soup to a gentle boil, then reduce the heat to a simmer. Toss in the carrots, celery, potatoes, and other hearty vegetables. Cover and let cook for 25-30 minutes or until the beef is tender.
Step 5: Final Touches
Stir in any quick-cooking vegetables, like green beans or peas, and let them simmer for an additional 5-10 minutes. Adjust seasoning if needed, and remove the bay leaf if you used one.
Step 6: Serve
Ladle the piping hot soup into bowls and garnish with fresh parsley. Serve with crusty bread for a complete, comforting meal.
Storage Options
One of the best things about this Vegetable Beef Soup is how well it stores.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: This soup freezes beautifully! Let it cool completely, then transfer to freezer-safe containers or bags. It’ll keep for up to 3 months.
- Reheat: Warm the soup on the stovetop over low heat, stirring occasionally, or use the microwave for smaller portions. Add a splash of broth or water if it thickens too much.
Variations and Substitutions
The versatility of this soup is one of its greatest strengths. Here are some ideas to make it your own:
- Vegetarian Version: Swap the beef for beans or lentils and use vegetable broth instead of beef broth.
- Low-Carb Option: Skip the potatoes and add zucchini or cauliflower for a keto-friendly twist.
- Spicy Kick: Stir in red pepper flakes or a splash of hot sauce for some heat.
- Grain Additions: Add cooked barley, quinoa, or rice to make the soup even heartier.
- Fresh Herbs: Finish with fresh basil or dill for a bright, herbaceous note.
Experimenting with these variations ensures this soup never gets old. Don’t be afraid to get creative and adapt it to your taste!
Warm, hearty, and full of flavor, this Vegetable Beef Soup is destined to become a family favorite. Whether you’re making it for a cozy weeknight dinner or meal prepping for the week, it’s a recipe that delivers comfort and nourishment in every bite. Give it a try – you’ll be ladling up seconds in no time!
PrintVegetable Beef Soup Recipe
This comforting vegetable beef soup recipe is loaded with tender beef, fresh vegetables, and a savory broth. Easy to make and perfect for a healthy, satisfying meal, this soup is a classic dinner favorite packed with flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb beef stew meat (cut into bite-sized pieces)
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 cups beef broth
- 2 cups water
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 3 medium potatoes, diced
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add beef and brown on all sides. Remove and set aside.
- In the same pot, sauté onions and garlic until soft and fragrant.
- Return the beef to the pot and add beef broth, water, and diced tomatoes. Bring to a boil.
- Lower the heat, cover, and let simmer for 45 minutes.
- Add carrots, celery, potatoes, green beans, corn, thyme, and parsley. Simmer for an additional 30 minutes or until vegetables are tender.
- Season with salt and pepper to taste. Serve hot and enjoy!
Notes
- For extra flavor, add a bay leaf while simmering the soup.
- This soup can be made ahead and reheated; it tastes even better the next day!
- Adjust the seasoning based on personal preference.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
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