If there is one classic comfort food that never goes out of style, it’s the Beef Vegetable Soup Recipe. This hearty, soul-warming soup is packed with tender chunks of beef, a bounty of colorful vegetables, and an aromatic blend of herbs that bring everything together in a flavorful embrace. Whether you’re chasing away the chill on a winter evening or looking for a nutritious, one-pot meal the whole family will love, this recipe delivers every single time. It’s easy to prepare, endlessly customizable, and guaranteed to fill your kitchen with mouthwatering aromas that promise something delicious is on its way.
Ingredients You’ll Need
One of the best things about this Beef Vegetable Soup Recipe is how it transforms simple, everyday ingredients into something extraordinary. Each component plays a crucial role, delivering flavor, color, and heartiness to every spoonful. Here’s what you’ll need and why it matters:
- Olive oil: Adds a subtle richness and helps brown the beef beautifully.
- Beef stew meat (or chuck roast, top or bottom round): The star of the show, bringing robust flavor and satisfying protein.
- Garlic, minced: Elevates the soup with its aromatic punch.
- Onion, minced: Provides sweetness and depth as the base of the soup.
- Celery, minced: Lends a fresh, slightly peppery crunch to balance the flavors.
- Carrots, cut in small coins: Bring natural sweetness and a pop of bright orange color.
- Potatoes, cut in small cubes: Make the soup extra hearty and soak up the beefy broth.
- Beef broth: Infuses every ingredient with savory, umami flavor.
- Petite diced tomatoes (14 oz can): Add acidity and a gentle tang for balance.
- Bay leaves: Impart subtle, herbal notes that round out the broth.
- Dried parsley, basil, and oregano: This trio of herbs adds Mediterranean depth and fragrance.
- Frozen corn, thawed: Offers bursts of juicy sweetness in every bite.
- Frozen peas, thawed: Bring a pop of green and light, earthy flavor.
- Frozen green beans, thawed: Contribute crunch and even more color.
How to Make Beef Vegetable Soup Recipe
Step 1: Sear the Beef
Start by preheating your pot over medium heat for about five minutes. Add the olive oil, then toss in your beef cubes. Give the meat plenty of space so it browns instead of steams. Searing the beef for about ten minutes on all sides is key to locking in those savory flavors and developing a rich base for your Beef Vegetable Soup Recipe.
Step 2: Sauté the Aromatics and Vegetables
Once the beef is beautifully browned, add the minced onions, garlic, carrots, and celery. Sauté for another three to five minutes, stirring occasionally. This step is where the magic happens—the veggies release their sweetness and fragrance, layering more flavor into your soup.
Step 3: Simmer the Soup
Now it’s time to build the broth. Stir in the potatoes, dried herbs, bay leaves, beef broth, and diced tomatoes. Turn up the heat to bring everything to a gentle boil, then reduce to a simmer. Partially cover the pot and let it cook for about 25 minutes. This slow simmer allows the beef to tenderize and the flavors to meld into something absolutely irresistible.
Step 4: Finish with the Frozen Veggies
After simmering, remove the bay leaves—no one likes a surprise leaf in their bowl! Stir in the thawed corn, peas, and green beans. These vegetables need just a few minutes to heat through, keeping their color and crunch intact. Your Beef Vegetable Soup Recipe is now ready to serve!
Step 5: Alternative Cooking Methods
If you prefer a hands-off approach, this recipe shines in the crockpot or Instant Pot. For the crockpot, brown the meat and sauté the veggies first, then combine everything in the slow cooker and cook on high for 4-6 hours or low for 6-8 hours. For the Instant Pot, use the sauté function for the beef and veggies, then pressure cook for 8 minutes before quick-releasing and stirring in the frozen veggies. No matter your method, the results are always delicious.
How to Serve Beef Vegetable Soup Recipe
Garnishes
Take your Beef Vegetable Soup Recipe to the next level with a handful of fresh parsley, a sprinkle of grated Parmesan, or a swirl of olive oil. A crack of black pepper or a dash of red pepper flakes can also add a subtle kick. These finishing touches brighten up the bowl and make every serving look as good as it tastes.
Side Dishes
This soup pairs wonderfully with a warm slice of crusty bread, perfect for soaking up every last bit of broth. You might also serve it alongside a crisp green salad, a simple garlic toast, or even a gooey grilled cheese sandwich for a nostalgic, comforting meal.
Creative Ways to Present
For a special touch, ladle your Beef Vegetable Soup Recipe into rustic bowls or wide mugs and serve with a wedge of lemon for squeezing. You can also top each serving with homemade croutons or lay a piece of toasted baguette right on top, à la French onion soup. It’s a showstopper for family dinners or casual gatherings alike.
Make Ahead and Storage
Storing Leftovers
Your Beef Vegetable Soup Recipe tastes even better the next day! Let any leftovers cool completely before transferring them to airtight containers. Store in the refrigerator for up to four days. This makes it ideal for meal prep or quick lunches throughout the week.
Freezing
This soup is freezer-friendly, making it a fantastic option for stocking up. Simply ladle cooled soup into freezer-safe containers or zip-top bags, leaving room for expansion. Freeze for up to three months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat, stirring occasionally. If you’re in a hurry, microwave individual servings in a microwave-safe bowl, stopping to stir halfway through. Add a splash of extra broth if needed to bring it back to your desired consistency.
FAQs
Can I use a different cut of beef for this soup?
Absolutely! While stew meat is convenient, chuck roast, top round, or bottom round all work beautifully in the Beef Vegetable Soup Recipe. Just make sure to cut the beef into small, even cubes for even cooking and maximum tenderness.
Do I have to thaw the frozen vegetables first?
Thawing the frozen vegetables makes sure they heat through quickly and evenly, but if you’re short on time, you can add them frozen. Just simmer the soup a few extra minutes until they’re fully cooked and vibrant.
Can I make this soup vegetarian?
Definitely! Just swap the beef for extra beans or lentils, use vegetable broth, and load up on your favorite veggies. The core method and seasonings will still deliver a deeply satisfying, wholesome soup.
How can I make the soup thicker?
If you prefer a thicker Beef Vegetable Soup Recipe, try mashing a few of the potatoes right in the pot or simmering the soup uncovered for a bit longer. This will naturally thicken the broth without extra flour or cornstarch.
What’s the best way to customize the vegetables?
The beauty of this soup is its flexibility. Swap in sweet potatoes, parsnips, bell peppers, or whatever veggies you have on hand. Each batch can be a little different, making the Beef Vegetable Soup Recipe a year-round favorite.
Final Thoughts
There’s truly nothing like a steaming, hearty bowl of homemade Beef Vegetable Soup Recipe to make any day feel a little cozier. It’s easy, deeply flavorful, and perfect for sharing with the people you love. Give this comforting classic a try soon—you just might find it becomes a new staple in your kitchen!
Print
Beef Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes (stove top), 4-8 hours (crockpot), 23 minutes total (Instant Pot including sauté and pressure cook)
- Total Time: 50 minutes (stove top), 4-8 hours (crockpot), 25 minutes (Instant Pot)
- Yield: 4 servings 1x
- Category: Soup
- Method: Sauté, Simmer, Pressure Cook, Slow Cook
- Cuisine: American
- Diet: Non-Vegetarian
Description
This hearty Beef Vegetable Soup combines tender beef stew meat, fresh vegetables, and savory herbs in a rich beef broth, creating a comforting and nutritious meal perfect for any season. With step-by-step instructions for stove top, crockpot, and Instant Pot methods, this recipe is versatile and easy to prepare for a family-friendly dinner.
Ingredients
Meat and Oils
- 1 tablespoon olive oil
- 1 lb beef stew meat, cut into 1/2-inch cubes (or chuck roast, top or bottom round)
Vegetables
- 1 tablespoon garlic, minced
- ½ cup onion, minced (1 medium onion)
- ½ cup celery, minced (2 celery ribs)
- 1 cup carrots, cut in small coins
- 2 cups potatoes, cut in small cubes
- 1 cup frozen corn, thawed
- 1 cup frozen peas, thawed
- 1 cup frozen green beans, thawed
Liquids and Canned Goods
- 4 cups beef broth
- 1 (14 oz) can petite diced tomatoes
Spices and Herbs
- 2 bay leaves
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
Instructions
- Stove Top – Sear Beef: Preheat your pot on medium heat for at least 5 minutes. Add olive oil and gently toss in the stew meat. Cook for about 10 minutes until the beef develops a nice brown color on all sides.
- Stove Top – Sauté Vegetables: Add onions, garlic, carrots, and celery to the pot and cook for an additional 3-5 minutes until the vegetables are softly tender and fragrant.
- Stove Top – Simmer: Stir in diced potatoes, bay leaves, dried parsley, basil, oregano, beef broth, and canned tomatoes. Bring the soup to a boil, then reduce heat to medium-low. Cover the pot partially and let it simmer gently for about 25 minutes.
- Stove Top – Serve: Remove the bay leaves carefully, then stir in the thawed frozen corn, peas, and green beans. Keep the soup on the heat for a couple of minutes until the frozen veggies are heated through. Serve warm.
- Crockpot – Brown Beef and Sauté Vegetables: On the stove top, heat olive oil over medium-high heat. Brown the stew meat thoroughly, about 10 minutes. Add onions, garlic, carrots, and celery and sauté for 3-5 minutes.
- Crockpot – Add to Crock Pot: Transfer the browned meat and sautéed vegetables to your crock pot. Add potatoes, bay leaves, dried parsley, basil, oregano, beef broth, and canned tomatoes. Stir everything to combine well.
- Crockpot – Cook: Cover and cook on high for 4-6 hours or on low for 6-8 hours until beef and vegetables are tender.
- Crockpot – Serve: After cooking, remove bay leaves and stir in thawed frozen corn, peas, and green beans. Allow the heat of the soup to warm the frozen veggies and serve.
- Instant Pot – Sauté: Set the Instant Pot to sauté mode for 15 minutes. Pour in olive oil and brown the stew meat for about 10 minutes, stirring occasionally. Add onions, garlic, carrots, and celery, and continue to sauté for 5 more minutes.
- Instant Pot – Pressure Cook: Stir in diced potatoes, bay leaves, dried parsley, basil, oregano, beef broth, and canned tomatoes. Close the lid, set the valve to sealing, and cook on manual pressure for 8 minutes. After cooking, use quick release to let out the steam.
- Instant Pot – Serve: Remove bay leaves and stir in thawed frozen corn, peas, and green beans. Let the residual heat warm the vegetables before serving hot.
Notes
- Beef stew meat can be substituted with chuck roast, top round, or bottom round if desired.
- For added freshness, substitute frozen vegetables with fresh seasonal veggies but adjust cooking time accordingly.
- Keep the lid partially on during stove top simmering to prevent excessive evaporation but allow some steam to escape.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Adjust seasoning with salt and pepper to taste after cooking, especially if using low sodium broth.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
