There’s nothing cozier than a warm bowl of Vegetable Beef Soup on a chilly evening. This hearty, nourishing meal combines tender chunks of beef with a vibrant medley of vegetables in a rich, savory broth.
I remember the first time I made this soup—it was during a cold winter week when I wanted something comforting yet healthy for my family. Since then, it has become a go-to recipe that’s perfect for meal prepping or feeding a crowd.
Let’s dive into what makes this soup so special.
Why You’ll Love This Vegetable Beef Soup
Get ready to fall in love with a dish that’s as comforting as it is versatile. Vegetable Beef Soup is a recipe you’ll return to time and time again for its rich flavors and wholesome ingredients.
First, it’s a one-pot wonder, which means minimal cleanup! Everything simmers together, allowing the flavors to meld into a deliciously hearty soup.
Second, it’s a fantastic way to use up leftover vegetables. Whether you have carrots, celery, green beans, or even zucchini lying around, this soup embraces a “clean out the fridge” approach that reduces waste.
Finally, it’s both budget-friendly and family-friendly. The recipe uses affordable cuts of beef and pantry staples, making it easy on your wallet while pleasing even the pickiest eaters at your table.
With its warm, savory aroma and satisfying textures, this soup is sure to become a household favorite. Ready to learn more about what makes this recipe shine?
Ingredients Notes

The beauty of Vegetable Beef Soup lies in its simple yet flavorful ingredients. Each component adds depth and balance, creating a dish that’s as nutritious as it is delicious.
The beef is the star of the show. I recommend using chuck roast or stew meat for its tenderness and rich flavor. Trim excess fat and cut it into bite-sized pieces for easy eating.
Carrots, celery, and onions form the base of the soup. These aromatic vegetables, known as mirepoix, add a natural sweetness that enhances the overall taste. Dice them evenly to ensure they cook at the same rate.
For the broth, a combination of beef stock and tomato paste creates a savory, slightly tangy foundation. The tomato paste adds a concentrated flavor, while the beef stock keeps things hearty.
Potatoes add bulk and creaminess to the soup. Russets work well for their starchy texture, but Yukon Golds hold their shape better if you prefer a chunkier consistency.
Frozen or fresh green beans and corn add vibrant color and a touch of sweetness. These vegetables bring variety to each bite while boosting the soup’s nutritional value.
A few pantry staples like dried thyme, bay leaves, and Worcestershire sauce elevate the flavor, while a dash of salt and pepper ties everything together. Don’t forget a large stockpot to bring it all to life!
How to Make This Vegetable Beef Soup

Making this soup is straightforward and rewarding. Follow these simple steps to create a hearty bowl of goodness.
Start by browning your beef. Heat a drizzle of oil in a large stockpot over medium-high heat. Add the beef pieces in batches, ensuring they form a golden crust. This step is crucial for building flavor. Once browned, set the beef aside.
In the same pot, sauté your onions, carrots, and celery until they soften and become fragrant. This step releases their natural sweetness, which forms the backbone of the soup.
Deglaze the pot by adding a splash of beef stock, scraping up the browned bits stuck to the bottom. These bits are packed with flavor and will enrich your broth.
Return the beef to the pot along with potatoes, tomato paste, and the remaining broth. Stir well and bring everything to a simmer. Cover and let it cook until the beef is tender and the potatoes are cooked through, about 45 minutes to an hour.
Add your green beans, corn, and seasonings during the last 10-15 minutes of cooking. This ensures they remain vibrant and don’t become overcooked. Taste and adjust the seasoning as needed.
Serve piping hot with a sprinkle of fresh parsley and a slice of crusty bread for dipping.
Storage Options
Vegetable Beef Soup is a meal prep dream. It stores beautifully and tastes even better the next day as the flavors continue to develop.
To refrigerate, let the soup cool completely before transferring it to an airtight container. It will stay fresh for up to 4 days.
For longer storage, freeze the soup in individual portions. Use freezer-safe containers or bags, leaving a little room for expansion. It will keep well for up to 3 months.
Reheat the soup on the stovetop over low heat, adding a splash of water or broth if it has thickened. Alternatively, microwave individual portions in a covered bowl, stirring occasionally to ensure even heating.
Variations and Substitutions
This recipe is wonderfully flexible, allowing you to adapt it to your tastes or dietary needs.
For a low-carb option, skip the potatoes and add cauliflower florets or diced turnips instead.
If you’re short on beef, ground beef or turkey can be used as a substitute. Simply brown it and proceed with the recipe as directed.
Prefer a vegetarian version? Swap the beef for lentils or chickpeas, and use vegetable stock instead of beef stock.
To add more greens, stir in a handful of spinach or kale during the last few minutes of cooking. They’ll wilt beautifully and add extra nutrients.
Finally, don’t hesitate to play with spices. A pinch of smoked paprika or a splash of hot sauce can give the soup an exciting twist.
Experiment with your favorite ingredients to make this recipe your own. With its forgiving nature and endless possibilities, Vegetable Beef Soup is a dish you’ll never tire of!
PrintVegetable Beef Soup Recipe
This Vegetable Beef Soup recipe is a hearty and delicious dish made with tender chunks of beef, fresh vegetables, and savory broth. Perfect for a comforting family dinner, this soup is packed with flavor and nutrition while being easy to prepare.
- 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
Ingredients
- 1 lb beef stew meat, cubed
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 cups water
- 2 cups diced potatoes
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup green beans, trimmed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Brown the beef cubes until seared on all sides. Remove and set aside.
- In the same pot, sauté onions and garlic until softened.
- Add the beef back to the pot along with beef broth and water. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Stir in potatoes, carrots, and celery. Cook for 15 minutes.
- Add green beans, corn, tomatoes, thyme, and paprika. Season with salt and pepper. Simmer for another 10-15 minutes until vegetables are tender.
- Serve hot and enjoy!
Notes
- Feel free to swap vegetables based on availability or preference.
- For a thicker soup, mash a few potatoes into the broth.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 250
- Sugar: 6g
- Sodium: 750mg
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