There’s nothing better than a big, warm bowl of Vegetable Beef Soup when you need something cozy, hearty, and full of flavor. This classic soup is packed with tender beef, colorful vegetables, and a rich, savory broth that’s perfect for chilly nights, meal prep, or just a satisfying family dinner.
It’s simple, budget-friendly, and easy to customize with whatever veggies you have on hand. Serve it with crusty bread, and you’ve got a meal that feels like a hug in a bowl!
Why You’ll Love This Recipe
- Comforting & Nourishing – Packed with protein, fiber, and vitamins.
- One-Pot Wonder – Easy to make with minimal cleanup.
- Great for Meal Prep – Tastes even better the next day!
- Customizable – Use fresh or frozen veggies and swap in your favorite ingredients.
Ingredients
(Full ingredient list and measurements in the recipe card below!)
- Beef stew meat – Chuck roast or stew beef, cut into bite-sized pieces.
- Olive oil – For searing the beef.
- Onion & garlic – The base of flavor.
- Carrots & celery – Classic soup veggies for heartiness.
- Potatoes – Yukon Gold or Russet work best.
- Canned diced tomatoes – Adds richness and depth.
- Beef broth – The key to a flavorful soup.
- Tomato paste – For a little extra depth of flavor.
- Worcestershire sauce – Adds a hint of umami.
- Italian seasoning – A blend of herbs for extra warmth.
- Bay leaf – Infuses the soup with subtle depth.
- Frozen peas & green beans – Stirred in at the end for freshness.
- Salt & black pepper – To taste.
Directions
Step 1: Sear the Beef
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the stew meat and sear until browned on all sides. Remove and set aside.
Step 2: Sauté the Aromatics
In the same pot, add the onion, carrots, and celery. Cook for about 5 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Step 3: Simmer the Broth
Return the beef to the pot. Add the diced tomatoes, tomato paste, Worcestershire sauce, beef broth, Italian seasoning, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 1 hour until the beef is tender.
Step 4: Add the Vegetables
Stir in the potatoes and cook for another 20 minutes, until fork-tender. Add the peas and green beans in the last 5 minutes to keep them bright and fresh.
Step 5: Serve & Enjoy
Remove the bay leaf, taste, and adjust seasoning if needed. Ladle into bowls and serve warm!
Expert Tips & Tricks
- Brown the beef well – A good sear adds incredible depth of flavor.
- Let it simmer – The longer it cooks, the more flavorful it gets.
- Add leafy greens – Stir in spinach or kale at the end for extra nutrients.
- Make it thick – Mash some of the potatoes to create a thicker texture.
Recipe Variations & Substitutions
- Low-Carb Version – Skip the potatoes and use cauliflower instead.
- Spicy Kick – Add red pepper flakes or a dash of hot sauce.
- Slow Cooker Method – Cook on low for 7-8 hours or high for 4-5 hours.
- Vegetarian Option – Swap beef for lentils or mushrooms and use vegetable broth.
Serving & Pairing Suggestions
- Crusty Bread – Perfect for dipping into the rich broth.
- Side Salad – A light green salad balances the meal.
- Cornbread – Adds a sweet, hearty complement to the soup.
Storage & Reheating Tips
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze in portions for up to 3 months.
- Reheat: Warm on the stove over medium heat, adding extra broth if needed.
FAQs
1. Can I use ground beef instead of stew meat?
Yes! Brown ground beef first, then continue with the recipe as written.
2. How can I make this in a slow cooker?
Sear the beef first, then add everything to the slow cooker and cook on low for 7-8 hours.
3. Can I use fresh green beans instead of frozen?
Absolutely! Just add them in the last 10 minutes of cooking.
4. What’s the best cut of beef for this soup?
Chuck roast works best since it becomes tender as it simmers.
In Conclusion
This Vegetable Beef Soup is warm, hearty, and packed with flavor. Whether you make it on the stovetop or in a slow cooker, it’s the perfect dish for meal prep, family dinners, or cozy nights in.
Give it a try and let me know—what’s your favorite veggie to add?
Print
Hearty & Comforting Vegetable Beef Soup – A Cozy Classic
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings (normal) 1x
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Vegetable Beef Soup is packed with tender beef, vibrant vegetables, and a rich, flavorful broth—the ultimate cozy classic! Slow-simmered to perfection, this hearty soup is perfect for chilly nights, meal prep, or whenever you need a nourishing, comforting dish. Serve it with crusty bread for the perfect family dinner!
Ingredients
- 1 1/2 lbs beef stew meat (chuck roast, cubed)
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, chopped
- 3 medium potatoes, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 4 cups beef broth
- 1 cup water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup green beans, chopped
- 1 cup corn (fresh, canned, or frozen)
- 1 cup peas (fresh or frozen)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Step 1: Brown the Beef
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Add the beef cubes and sear until browned on all sides (about 4–5 minutes). Remove and set aside.
Step 2: Sauté the Aromatics
- In the same pot, add onion, garlic, carrots, and celery. Cook for 3–4 minutes until softened.
Step 3: Simmer the Soup
- Pour in the diced tomatoes, tomato sauce, beef broth, and water.
- Add Worcestershire sauce, thyme, oregano, paprika, salt, and black pepper.
- Return the browned beef to the pot and bring to a boil.
- Reduce heat, cover, and simmer for 45–60 minutes, until beef is tender.
Step 4: Add Vegetables & Finish
- Stir in the potatoes, green beans, corn, and peas. Cook for another 15–20 minutes until vegetables are tender.
- Taste and adjust seasoning as needed.
Step 5: Serve & Enjoy!
- Garnish with fresh parsley and serve warm with crusty bread!
Notes
- Slow Cooker Option: Sear beef first, then add all ingredients to a slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours.
- Make it Thicker: Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) in the last 5 minutes of cooking.
- Gluten-Free Option: Ensure broth and Worcestershire sauce are gluten-free.
- Storage & Freezing:
- Store in the fridge for up to 4 days.
- Freeze for up to 3 months in an airtight container.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg