If you’re craving a comforting bowl that’s chock-full of flavor, nutrients, and heartiness, this Beef Vegetable Soup Recipe hits all the right notes. Tender chunks of beef stew meat mingle with a vibrant medley of fresh vegetables simmered in a savory broth that warms you from the inside out. Whether you’re looking for a satisfying weeknight dinner or a calming meal after a chilly day, this soup strikes the perfect balance between wholesome and delicious.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in building the rich, layered taste and satisfying texture of the soup. Fresh vegetables bring brightness and color, while the beef and herbs add depth and warmth.
- 1 lb beef stew meat: Chosen for tenderness and ability to soak up flavors during slow cooking.
- 1 tablespoon olive oil: For a golden sear that locks in the beef’s juices.
- 1 small onion, diced: Adds a subtle sweetness and foundation for the broth.
- 2 cloves garlic, minced: Brings an aromatic punch that enlivens the soup.
- 3 carrots, sliced: Offer natural sweetness and vibrant color.
- 2 celery stalks, sliced: Provide a crisp texture and earthy undertone.
- 2 potatoes, peeled and cubed: Thicken the broth slightly and add comforting heartiness.
- 1 cup green beans, trimmed and cut: Introduce a fresh crunch and vivid green hue.
- 1 (14.5 oz) can diced tomatoes with juice: Illustrate tanginess and acidity to balance richness.
- 6 cups beef broth: The savory base that ties all ingredients together.
- 1 teaspoon dried thyme: Adds a subtle herbaceous note that complements the beef.
- 1 teaspoon dried parsley: Lends a mild freshness.
- ½ teaspoon salt: Enhances all flavors without overwhelming them.
- ¼ teaspoon black pepper: Provides gentle heat and complexity.
- 1 bay leaf: Imparts a subtle depth and woody aroma during simmering.
- 1 cup frozen peas: Tossed in at the end for a pop of sweetness and color.
How to Make Beef Vegetable Soup Recipe
Step 1: Brown the Beef
Begin by heating olive oil in a large soup pot or Dutch oven over medium-high heat. Brown the beef stew meat on all sides for about 5 to 7 minutes. This step is essential for developing rich, deep flavors through caramelization. Once browned, remove the beef and set it aside temporarily—don’t stir the pot yet, or you’ll lose all those tasty browned bits stuck to the bottom.
Step 2: Sauté Onion and Garlic
In the same pot, without cleaning it, add diced onions and minced garlic. Sauté for 2 to 3 minutes until the onion softens and turns translucent. This fragrant base helps build layers of flavor that make the soup so satisfying.
Step 3: Combine Ingredients and Simmer
Return the browned beef to the pot. Then add sliced carrots, celery, cubed potatoes, green beans, canned diced tomatoes with their juice, and beef broth. Sprinkle in dried thyme, parsley, salt, black pepper, and toss in the bay leaf for that subtle herbaceous aroma. Bring the whole mixture to a boil, then reduce heat to low and cover. Allow it to simmer gently for an hour and a half—this slow cooking ensures the beef turns melt-in-your-mouth tender and the vegetables soften just right.
Step 4: Add the Finishing Touches
After the long simmer, stir in the frozen peas and continue simmering uncovered for another 5 to 10 minutes. This keeps their sweet flavor and crispness intact without overcooking. Before serving, be sure to fish out the bay leaf—it has done its job and isn’t meant to be eaten!
How to Serve Beef Vegetable Soup Recipe
Garnishes
Adding a garnish can elevate your soup from delicious to dazzling. Freshly chopped parsley scattered on top lends a refreshing burst of color and brightness. A little sprinkle of cracked black pepper or a swirl of good quality olive oil also adds a lovely finishing touch.
Side Dishes
This beef vegetable soup pairs beautifully with crusty bread, sweet cornbread, or even a simple green salad. These sides complement the soup by balancing warmth and texture, making your meal feel wholesome and complete.
Creative Ways to Present
Serve the soup in rustic bowls with a dollop of sour cream or a sprinkle of shredded cheese for some creamy contrast. You can also ladle it into individual bread bowls for a fun and cozy presentation that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup to airtight containers and refrigerate. It stays fresh for up to 3 days, making it a fantastic option for quick lunches or dinners later in the week.
Freezing
This Beef Vegetable Soup Recipe freezes wonderfully. Pour cooled soup into freezer-safe containers or bags and store for up to 3 months. Keep in mind that potatoes might slightly change texture upon thawing, but the flavor remains superb.
Reheating
For best results, reheat soup gently on the stove over medium-low heat. Stir occasionally to heat evenly, and add a splash of broth or water if it seems too thick. Avoid microwaving for large portions to preserve texture and taste.
FAQs
Can I use ground beef instead of stew meat?
While ground beef cooks faster, it won’t give you the same tender, chunky texture that stew meat provides. If you’re short on time, ground beef is an option, but for the classic hearty bite, stew meat is ideal.
What vegetables can I add or substitute in this soup?
Feel free to customize your soup with vegetables like corn, zucchini, or cabbage. Each will add a unique flavor and texture that keeps this recipe fresh and exciting every time.
Is this soup gluten-free and dairy-free?
Yes! This Beef Vegetable Soup Recipe is naturally gluten-free and dairy-free, making it a safe and comforting meal option for many dietary needs.
How thick is the broth, and can I make it thicker?
The broth is light and savory, perfect for a soup. To thicken it, mash a few potatoes in the pot before serving. This adds body without overpowering the fresh vegetable flavors.
Can I prepare this recipe in a slow cooker?
Absolutely! Brown the beef first on the stove, then add all ingredients to your slow cooker and cook on low for 6 to 8 hours. Add frozen peas in the last 15 minutes to keep their texture bright and fresh.
Final Thoughts
I truly hope you give this Beef Vegetable Soup Recipe a try—it’s one of those dishes that makes you feel cozy and cared for with every spoonful. With simple ingredients and straightforward steps, it’s perfect to keep on your dinner rotation for satisfying, wholesome meals. Whether you’re feeding your family or just treating yourself, this soup warms the soul and fills the belly with pure comfort. Enjoy!
Print
Beef Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty Beef Vegetable Soup combines tender stew meat with a colorful variety of fresh vegetables simmered in a flavorful beef broth. Perfect for chilly days, this comforting soup is packed with nutrients and can be easily customized with your favorite veggies. It is gluten-free and dairy-free, making it suitable for various dietary needs.
Ingredients
Beef and Base
- 1 lb beef stew meat, cut into 1-inch pieces
- 1 tablespoon olive oil
- 6 cups beef broth
- 1 (14.5 oz) can diced tomatoes with juice
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut
- 1 cup frozen peas
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
Instructions
- Brown the Beef: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add beef pieces and brown on all sides, about 5–7 minutes. This step locks in flavor and creates a rich base. Remove and set beef aside.
- Sauté Aromatics: In the same pot, add diced onion and minced garlic. Sauté for 2–3 minutes until softened and fragrant, which builds the soup’s flavor foundation.
- Add Ingredients and Simmer: Return the browned beef to the pot. Add sliced carrots, celery, cubed potatoes, green beans, diced tomatoes with juice, beef broth, dried thyme, parsley, salt, pepper, and bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1½ hours, allowing the beef to become tender and the vegetables to cook through.
- Finish Soup: Stir in the frozen peas and continue simmering uncovered for another 5–10 minutes to heat the peas through without overcooking them. Remove the bay leaf before serving.
Notes
- Feel free to swap or add vegetables like corn, zucchini, or cabbage to your liking.
- For a thicker broth, mash a few potatoes into the soup before serving.
- This soup freezes well for up to 3 months, making it great for meal prep.
