If you’re craving a hearty, comforting meal that warms you from the inside out, this Beef Vegetable Soup Recipe is exactly what you need. Packed with tender beef, colorful vegetables, and fragrant herbs, this soup is a wholesome feast in a bowl that brings out the best of each ingredient. Whether you’re cooking for your family or making a batch for busy weekdays, this recipe offers a perfect blend of flavors and textures that will quickly become a staple in your kitchen. Let me show you why this soup isn’t just any soup—it’s a celebration of simple ingredients coming together in the most delicious way.
Ingredients You’ll Need
These ingredients may be straightforward, but each one plays a vital role in building the rich, satisfying flavor and hearty texture of the soup. From the robust beef to the vibrant vegetables and aromatic herbs, every component is essential for creating that perfect balance you’ll love.
- Olive oil: Used for searing the beef and sautéing vegetables, adding a subtle richness.
- Beef stew meat: The cornerstone of your soup, delivering tender, savory chunks after slow cooking.
- Garlic: Brings a warm, aromatic depth that enhances every bite.
- Onion: Provides a gentle sweetness and a savory base to the broth.
- Celery: Adds a crisp texture and mild earthiness to the mix.
- Carrots: Their natural sweetness brightens the soup and adds a lovely pop of color.
- Potatoes: Offer comforting heartiness and a creamy bite once cooked through.
- Beef broth: The flavorful liquid that ties all the elements together.
- Petite diced tomatoes: Bring acidity and freshness to balance the richness.
- Bay leaves: Infuse a subtle herbal aroma during simmering.
- Dried parsley, basil, oregano: These classic herbs add layers of fragrant complexity.
- Frozen corn, peas, green beans: Convenient vegetables that brighten the soup’s color and add a snap of sweetness and texture.
How to Make Beef Vegetable Soup Recipe
Step 1: Sear the Beef
Start by heating your pot over medium heat to ensure it’s hot before adding the olive oil. Toss in the beef stew meat and let it brown on all sides. This step is crucial—not only does it lock in the juice, but those browned bits left on the pot create an incredible depth of flavor you won’t want to miss. Aim for about 10 minutes until the beef has a rich, golden crust.
Step 2: Sauté the Vegetables
Once the beef is beautifully seared, gently add minced onions, garlic, carrots, and celery. Let them soften for about 3 to 5 minutes. This combination creates a flavorful base and releases a wonderful aroma that will fill your kitchen and get your taste buds ready for the next step.
Step 3: Bring It All Together
Into the pot go the diced potatoes, dried herbs, bay leaves, canned tomatoes, and beef broth. Give everything a good stir before bringing it to a boil. Reduce the heat to a gentle simmer, partially cover your pot, and let it cook for about 25 minutes. This slow simmer marries the flavors while tenderizing the potatoes and beef even further, coaxing out a comforting and hearty broth.
Step 4: Finish with Frozen Vegetables
Once your soup has cooked to perfection, it’s time for the final touch—removing the bay leaves and stirring in the thawed frozen corn, peas, and green beans. These vegetables add a vibrant splash of color and fresh texture that makes this Beef Vegetable Soup Recipe so delightful and well-rounded.
How to Serve Beef Vegetable Soup Recipe
Garnishes
Fresh herbs like chopped parsley or a sprinkle of grated Parmesan can elevate this soup beautifully. A couple of twists of freshly ground black pepper or a tiny drizzle of quality olive oil add a finishing touch that feels both elegant and homey.
Side Dishes
Crispy crusty bread or warm dinner rolls are perfect companions to scoop up every last bit. For something lighter, a simple green salad with a tangy vinaigrette gives a crisp contrast that balances the heartiness of the soup.
Creative Ways to Present
Serve this soup in rustic bowls with a sprig of fresh thyme on top or ladle it into hollowed-out bread bowls for a charming twist. You can even turn it into a stew-like main dish by adding some cooked barley or small pasta shapes before serving.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring it to airtight containers. It will keep well in the fridge for up to 4 days, and the flavors often deepen overnight, making each serving even better the next day.
Freezing
This Beef Vegetable Soup Recipe freezes beautifully. Portion it into freezer-safe containers or heavy-duty bags, leaving some space for expansion. Freeze for up to 3 months, perfect for quick, nourishing meals on busy days.
Reheating
Reheat leftovers gently on the stove over medium-low heat, stirring occasionally to ensure even warming. If frozen, thaw overnight in the fridge before reheating for best results. Avoid boiling to keep the beef tender and the vegetables intact.
FAQs
Can I use a different cut of beef?
Absolutely! While stew meat is ideal for tenderness, you can use chuck roast, top, or bottom round cut into cubes. Just make sure to brown the meat well and allow sufficient simmering time for best results.
What can I substitute if I don’t have frozen vegetables?
Fresh vegetables work just as well. Add corn, peas, and green beans towards the last 5-10 minutes of cooking so they retain their color and slight crunch.
Is this soup suitable for making in a slow cooker or Instant Pot?
Yes, this recipe is wonderfully versatile. You can brown the beef and sauté the vegetables on the stove first, then transfer to a slow cooker or follow the Instant Pot method to save time without sacrificing flavor.
Can I make this soup vegetarian?
To make a vegetarian version, omit the beef and beef broth, and replace with vegetable broth and hearty beans like kidney or cannellini. Add extra vegetables and maintain the herbs to keep depth in the flavor.
How thick or brothy is this soup supposed to be?
This Beef Vegetable Soup Recipe is meant to be a medium-thick, hearty soup—broth that feels rich but not watery, with plenty of chunky beef and vegetables in every spoonful.
Final Thoughts
Every spoonful of this Beef Vegetable Soup Recipe feels like a warm hug on a chilly day. The balance of tender beef, vibrant veggies, and savory broth makes it a true crowd-pleaser for families and friends alike. Don’t hesitate to give it a try—you might just find a new favorite that you’ll want to return to again and again!
Print
Beef Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Beef Vegetable Soup packed with nutritious vegetables and tender beef stew meat, simmered in a flavorful broth with herbs and diced tomatoes. Perfect for chilly days or a wholesome family meal, this recipe can be prepared on the stovetop, in a crockpot, or an Instant Pot, making it versatile and easy to fit your cooking style.
Ingredients
Meat and Oil
- 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
Liquid 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
- Sear Beef: Preheat your pot on medium heat for at least 5 minutes. Add olive oil and toss in the stew meat, cooking until well browned and colored on all sides, about 10 minutes.
- Sauté Vegetables: Add minced onions, garlic, carrots, and celery to the pot. Cook for an additional 3-5 minutes until the vegetables soften gently, releasing their flavors.
- Simmer Soup: Stir in the cubed potatoes, dried herbs (parsley, basil, oregano), bay leaves, beef broth, and petite diced tomatoes. Bring the mixture to a boil, then reduce heat to medium-low and cover the pot partially to simmer for about 25 minutes.
- Finish and Serve: After simmering, remove the bay leaves and stir in the thawed frozen corn, peas, and green beans. Allow them to warm through before serving the soup hot.
Notes
- For a slower, hands-off option, use a crockpot by browning meat and sautéing vegetables on the stove first, then cooking everything in the crockpot on high for 4-6 hours or low for 6-8 hours.
- An Instant Pot method is also available where after sautéing, the soup pressure cooks for 8 minutes with a quick pressure release.
- You can substitute beef stew meat with chuck roast or top/bottom round cut into cubes.
- Feel free to swap frozen vegetables for fresh if preferred, adjusting cooking times accordingly.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 3 months.
- Adjust salt levels to taste, especially if using store-bought beef broth which can be salty.
