If you’re craving a dish that feels like a warm hug on a chilly day, this Vegetable Beef Soup Recipe is exactly what you need. With tender chunks of beef, garden-fresh vegetables, and a rich, savory broth, it’s a comforting classic that’s both nourishing and deeply satisfying. This soup not only fills your tummy but also brightens your table with its vibrant colors and hearty flavors, making it a beloved favorite for family dinners or casual gatherings.
Ingredients You’ll Need
The beauty of this Vegetable Beef Soup Recipe lies in its simple, wholesome ingredients. Each one plays a vital role—from the tender beef boosting the protein content to the medley of vegetables adding texture, color, and that fresh, garden-picked flavor we all crave.
- 1 tablespoon olive oil: For a perfect sear that locks in the beef’s flavor and adds subtle richness.
- 1 pound beef stew meat (cut into small cubes): The hearty centerpiece, providing tender chunks of protein.
- 1 small onion (diced): Adds sweetness and depth as it gently softens in the pot.
- 2 cloves garlic (minced): Imparts a fragrant kick that brightens every spoonful.
- 3 carrots (sliced): Bring a touch of natural sweetness and color to the soup.
- 2 celery stalks (chopped): Adds a subtle crunch and aromatic base flavor.
- 2 potatoes (peeled and diced): Create a creamy texture that helps thicken the broth naturally.
- 1 cup green beans (cut into 1-inch pieces): For a fresh snap and a burst of green goodness.
- 1 (14.5-ounce) can diced tomatoes (with juices): Give the broth its tangy richness and a lovely red hue.
- 6 cups beef broth: The flavorful foundation that brings everything together in one comforting pot.
- 1 teaspoon dried thyme: Adds earthy, herbal notes that complement the beef perfectly.
- 1 teaspoon salt: Enhances all the natural flavors in the soup.
- 1/2 teaspoon black pepper: Provides a gentle heat that wakes up your taste buds.
- 1 bay leaf: Infuses subtle depth and complexity as it simmers away.
- 1 cup corn kernels (fresh, frozen, or canned): Bursts of natural sweetness towards the end of cooking.
- 1/2 cup peas (optional): Adds an extra pop of color and mild sweetness.
- Chopped parsley for garnish: A fresh, bright finish that makes each bowl visually inviting.
How to Make Vegetable Beef Soup Recipe
Step 1: Sear The Beef
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and sear them for 4 to 5 minutes, turning to brown all sides evenly. This step locks in the rich, hearty flavor you want for your soup. Once browned, remove the beef and set it aside—don’t skip this as it adds a depth of flavor that makes the soup truly special.
Step 2: Sauté Aromatics
In the same pot, add the diced onion and cook for about 3 to 4 minutes until softened and fragrant. Stir in the minced garlic and let it cook for another minute to release those delicious aromas. These aromatics are the fragrant base for your Vegetable Beef Soup Recipe and help build layers of flavor from the very start.
Step 3: Add Vegetables and Beef
Next, toss in the carrots, celery, potatoes, green beans, diced tomatoes (with their juices), and the seared beef. Each ingredient adds texture and flavor, giving the soup a beautiful balance of tastes and colors.
Step 4: Pour in Broth and Seasonings
Pour in the beef broth, then stir in the dried thyme, salt, pepper, and bay leaf. Bring everything to a gentle boil, then reduce the heat to low and simmer uncovered for 45 to 50 minutes. This slow simmering tenderizes the beef and lets the vegetables cook until just perfect, allowing the flavors to meld beautifully.
Step 5: Add Corn and Peas
About 10 minutes before the soup is done, add the corn kernels and optional peas. They add freshness and a sweet contrast that makes this Vegetable Beef Soup Recipe come alive in your mouth.
Step 6: Final Touches
Remove the bay leaf, taste, and adjust the seasoning if needed. Ladle the hot soup into bowls and garnish with chopped parsley for a pop of color and freshness.
How to Serve Vegetable Beef Soup Recipe
Garnishes
Fresh chopped parsley is a classic choice, but feel free to experiment with a sprinkle of grated Parmesan cheese or a dollop of sour cream. A few crispy croutons or a swirl of pesto can also add exciting flavor and texture contrasts to each comforting spoonful.
Side Dishes
This soup pairs wonderfully with warm crusty bread for dipping or alongside a light salad to keep the meal balanced. Cheesy garlic bread or soft dinner rolls transform this humble soup into a hearty feast perfect for family or guests.
Creative Ways to Present
For a fun presentation, serve the soup in hollowed-out bread bowls or colorful mini cocottes at a casual party. Adding a sprinkle of chili flakes or a drizzle of chili oil can spice things up for those who like a little kick. Presentation can elevate this simple soup into a memorable dining experience.
Make Ahead and Storage
Storing Leftovers
Leftover Vegetable Beef Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making leftovers even more delicious and convenient for busy days.
Freezing
This soup freezes very well. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months—perfect for having a homemade, hearty meal ready to thaw and enjoy on demand.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. If the soup thickened in the fridge or freezer, add a splash of water or broth to loosen it back up while reheating.
FAQs
Can I use other cuts of beef for this Vegetable Beef Soup Recipe?
Absolutely! While stew meat is ideal for its tenderness, you can also use chuck roast or brisket, just adjust the cooking time to ensure the beef becomes tender and flavorful.
Is it possible to make this soup in a slow cooker?
Yes, you can brown the beef and sauté the onions and garlic beforehand, then set all ingredients in a slow cooker on low for 6 to 8 hours for a hands-off, deeply flavorful soup.
Can I substitute any vegetables in this soup?
Definitely. Feel free to swap green beans with zucchini, add corn with fresh peas, or include kale or spinach towards the end of cooking for extra greens and nutrition.
How can I make this soup gluten-free?
This Vegetable Beef Soup Recipe is naturally gluten-free as long as your beef broth is free from gluten-containing additives, so always check the label or use a homemade broth for peace of mind.
What’s the best way to thicken the soup?
If you prefer a thicker texture, mash a few of the cooked potatoes into the broth or stir in a simple cornstarch slurry at the end, then simmer briefly until it reaches the consistency you enjoy.
Final Thoughts
This Vegetable Beef Soup Recipe is a timeless dish that brings comfort, warmth, and nourishment to any table. It’s easy to prepare, packed with wholesome ingredients, and lets you enjoy a satisfying meal any night of the week. Don’t hesitate to give it a try—you’ll find it quickly becoming a cherished favorite for cozy evenings and happy gatherings alike.
Print
Vegetable Beef Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A comforting and hearty vegetable beef soup featuring tender stew meat, a medley of fresh vegetables, and robust beef broth. Perfect as a warming meal, this classic American recipe is gluten-free and ideal for family dinners or meal prepping.
Ingredients
Meat and Oil
- 1 tablespoon olive oil
- 1 pound beef stew meat, cut into small cubes
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 potatoes, peeled and diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels, fresh, frozen, or canned
- 1/2 cup peas (optional)
- Chopped parsley for garnish
Liquids and Canned Goods
- 1 (14.5-ounce) can diced tomatoes with juices
- 6 cups beef broth
Spices and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
Instructions
- Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and sear for 4–5 minutes, turning occasionally to brown all sides. Remove the beef and set it aside.
- Sauté Aromatics: In the same pot, add the diced onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Vegetables and Beef: Add the carrots, celery, potatoes, green beans, diced tomatoes with their juices, and the seared beef back into the pot. Stir to combine all ingredients.
- Simmer the Soup: Pour in the beef broth, then stir in dried thyme, salt, black pepper, and bay leaf. Bring the mixture to a boil over high heat, then reduce heat to low and simmer uncovered for 45–50 minutes, or until the beef is tender and the vegetables are cooked through.
- Add Corn and Peas: In the last 10 minutes of cooking, stir in the corn kernels and peas (if using). Continue simmering to heat them through.
- Finish and Serve: Remove the bay leaf, taste the soup, and adjust the seasoning with additional salt or pepper if needed. Ladle the hot soup into bowls and garnish with chopped parsley before serving.
Notes
- To thicken the soup, mash a few of the cooked potatoes or stir in a cornstarch slurry near the end of cooking.
- This soup stores well and often tastes even better the next day after flavors meld.
- Use fresh vegetables when possible for best flavor, but frozen or canned vegetables work fine too.
