This Vegetable Beef Soup is a hearty, comforting dish loaded with tender beef, nutritious vegetables, and flavorful herbs. It’s perfect for a cozy family dinner and is easy to make with simple, wholesome ingredients. The combination of beef stew meat, potatoes, carrots, celery, and a variety of other vegetables simmered in a rich broth makes this soup satisfying and delicious.

Why You’ll Love This Vegetable Beef Soup :

This Vegetable Beef Soup is warm, hearty, and packed with flavor. The beef is browned for an added depth of taste, and the vegetables provide a range of textures and nutrients. The dried herbs and fresh parsley bring a robust and aromatic finish to the dish. Plus, it’s a great way to use up leftover vegetables and makes a big batch that’s perfect for meal prepping or freezing for later.

“This soup is a go-to comfort meal in my house. It’s hearty, warming, and full of rich flavors that everyone loves.”

Ingredients You’ll Need for Vegetable Beef Soup :

• 1 1/2 lbs beef stew meat: Adds protein and a rich, meaty flavor.
• 2 1/2 Tbsp olive oil, divided: Used for browning the beef and sautéing the vegetables.
• Salt and freshly ground black pepper: For seasoning.
• 1 3/4 cups chopped yellow onion (1 large): Adds sweetness and depth.
• 1 1/4 cups peeled and chopped carrots (3 medium): Provides natural sweetness and color.
• 1 cup chopped celery (3 medium): Adds crunch and flavor.
• 1 1/2 Tbsp minced garlic (4 cloves): Infuses the soup with a robust, savory taste.
• 8 cups low-sodium beef broth or chicken broth: Forms the base of the soup.
• 2 (14 oz.) cans diced tomatoes: Adds a slightly acidic and rich tomato flavor.
• 1 1/2 tsp dried basil: For a fragrant, herby note.
• 1 tsp dried oregano: Adds a warm, earthy flavor.
• 1/2 tsp dried thyme: Provides a subtle herbal touch.
• 1 lb red or yellow potatoes, chopped into 3/4-inch cubes: Adds heartiness.
• 1 1/2 cups (5 oz.) chopped green beans (trim ends first): For added texture and flavor.
• 1 1/2 cups frozen corn: Adds a sweet, crisp bite.
• 1 cup frozen peas: Adds a touch of sweetness and color.
• 1/3 cup chopped fresh parsley: For a fresh, bright finish.

Step-by-Step Guide to Making Vegetable Beef Soup :

Step 1: Brown the Beef

In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Pat the beef stew meat dry with paper towels, then season with salt and pepper. Add half of the beef to the pot and brown for about 4 minutes, turning halfway through. Transfer to a plate. Repeat with the remaining beef, adding an additional 1/2 tablespoon of oil.

“Browning the beef before simmering helps lock in the flavor and creates a richer base for the soup.”

Step 2: Sauté the Vegetables

Add another 1 tablespoon of oil to the pot. Add the chopped onions, carrots, and celery and sauté for 3 minutes, until they start to soften. Add the minced garlic and sauté for 1 minute longer.

Step 3: Build the Broth

Pour in the beef broth and diced tomatoes, and return the browned beef to the pot. Add the dried basil, oregano, thyme, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring once or twice.

Step 4: Add Potatoes and Green Beans

Add the potatoes to the pot and continue to simmer, covered, for 20 minutes. If you prefer very soft green beans, add them at this stage as well.

Step 5: Finish with More Vegetables

Stir in the green beans (if not added earlier) and simmer for an additional 15 minutes, or until all the vegetables and beef are tender.

Step 6: Add Corn and Peas

Add the frozen corn and peas and simmer until they are heated through, about 5 minutes. Stir in the chopped parsley for a fresh burst of flavor.

“Adding the corn and peas at the end helps maintain their sweet, crisp texture.”

Step 7: Serve and Enjoy

Serve the soup warm and enjoy the hearty, comforting flavors!

Frequently Asked Questions :

Q: Can I use a different type of meat?
A: Yes! You can use ground beef, leftover roast, or even chicken. Adjust the cooking time based on the type of meat you choose.

Q: Can I make this soup in a slow cooker?
A: Absolutely. Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours.

Q: How long can I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months.

Serving Suggestions for Vegetable Beef Soup :

This Vegetable Beef Soup is a complete meal on its own, but here are a few serving ideas to complement it:

1. Crusty Bread: Perfect for dipping into the rich broth.
2. Side Salad: A fresh green salad adds a nice contrast to the hearty soup.
3. Grated Parmesan: Sprinkle a bit on top for an extra layer of flavor.

“I love serving this soup with warm, crusty bread to soak up all the flavorful broth.”

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Yield: 6

Vegetable Beef Soup

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This Vegetable Beef Soup is hearty, flavorful, and perfect for any occasion. Enjoy!

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 20 minutes

Ingredients

• 1 1/2 lbs beef stew meat
• 2 1/2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 3/4 cups chopped yellow onion (1 large)
• 1 1/4 cups peeled and chopped carrots (3 medium)
• 1 cup chopped celery (3 medium)
• 1 1/2 Tbsp minced garlic (4 cloves)
• 8 cups low-sodium beef broth or chicken broth
• 2 (14 oz.) cans diced tomatoes
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
• 1 1/2 cups chopped green beans (trim ends)
• 1 1/2 cups frozen corn
• 1 cup frozen peas
• 1/3 cup chopped fresh parsley

Instructions

Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry and season with salt and pepper. Brown half of the beef, transfer to a plate, and repeat with another 1/2 Tbsp oil for the remaining beef.

Add 1 Tbsp oil to the pot and sauté the onions, carrots, and celery for 3 minutes. Add garlic and cook for 1 minute.

Pour in broth, tomatoes, and add the browned beef, basil, oregano, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes.

Add potatoes and simmer for 20 minutes.

Stir in green beans and simmer for 15 minutes or until vegetables and beef are tender.

Add corn and peas and simmer for 5 minutes. Stir in parsley and serve warm.

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