If you’re craving a bowl of comfort that warms you from the inside out, then this Vegetable Beef Soup Recipe is exactly what you need. It’s a hearty, soul-satisfying stew brimming with tender beef chunks and a garden’s worth of colorful vegetables, all simmered in a rich beef broth infused with herbs. Every spoonful is a delicious medley of textures and flavors that feels like a hug in a bowl, perfect for chilly evenings or anytime you want a nourishing, homemade meal that’s both filling and wholesome.
Ingredients You’ll Need
Gathering fresh and simple ingredients is the key to this delicious soup. Each item plays a vital role in building layers of flavor, texture, and color that make this Vegetable Beef Soup Recipe truly special.
- 1 tablespoon olive oil: The perfect base for browning beef and sautéing aromatics, adding subtle richness.
- 1 pound beef stew meat (cut into 1-inch pieces): Tender and hearty, this is the protein star that makes the soup substantial.
- 1 small onion (chopped): Adds sweetness and depth with every simmer.
- 2 cloves garlic (minced): A flavor booster giving a gentle pungency and warmth.
- 3 carrots (peeled and sliced): Sweet, crunchy, and vibrant, carrot rounds brighten the soup visually and taste-wise.
- 2 celery stalks (sliced): Adds a refreshing, crisp base note that balances the meatiness.
- 3 potatoes (peeled and diced): Creamy and filling, these absorb the broth’s flavors beautifully.
- 1 cup green beans (trimmed and cut into 1-inch pieces): Offers fresh snap and an inviting green punch.
- 1 cup corn kernels (fresh or frozen): Sweet bursts that bring an unexpected pop to the soup.
- 1 cup peas (frozen): Tender little gems of color and subtle sweetness.
- 1 can (14.5 ounces) diced tomatoes (with juices): Adds acidity and a luscious tomato base to the broth.
- 6 cups beef broth: The hearty liquid foundation that melds all the ingredients into one cohesive dish.
- 1 teaspoon dried thyme: Earthy and aromatic herb that complements the beef perfectly.
- 1 teaspoon dried basil: Introduces a subtle hint of sweetness and warmth.
- 1 bay leaf: Infuses the soup slowly with complex, herbal notes.
- Salt and pepper to taste: Essential for seasoning and bringing all flavors into balance.
How to Make Vegetable Beef Soup Recipe
Step 1: Brown the Beef
Start by heating the olive oil in a large pot over medium-high heat until shimmering. Add the beef stew meat pieces and brown them on all sides, about 5 to 7 minutes. This step is crucial because it locks in rich flavors and sets the foundation for your soup’s hearty taste.
Step 2: Sauté Onion and Garlic
Once the beef is beautifully browned, toss in the chopped onion and minced garlic. Cook them together for 2 to 3 minutes until fragrant and slightly softened, which adds a sweet and savory base layer to your soup.
Step 3: Add Root Vegetables
Next, stir in the carrots, celery, and diced potatoes. Allow these to cook for another 5 minutes, stirring occasionally to mix the flavors and give the vegetables just a hint of tenderness before simmering.
Step 4: Combine Remaining Veggies and Liquids
Add the green beans, corn, peas, canned diced tomatoes with their juices, and the beef broth. Sprinkle in dried thyme, dried basil, and add the bay leaf. Season with salt and pepper to your preference. This is the moment your soup transforms into a colorful, aromatic pot of goodness.
Step 5: Simmer Until Tender
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 45 to 60 minutes, or until the beef is tender and the vegetables are cooked perfectly. Don’t forget to remove the bay leaf before serving!
How to Serve Vegetable Beef Soup Recipe
Garnishes
A sprinkle of fresh chopped parsley or a pinch of shredded Parmesan cheese can elevate your bowl with a touch of color and a hint of extra flavor. A dollop of sour cream or a swirl of pesto also pairs wonderfully if you want to get creative.
Side Dishes
This soup is a meal in itself, but pairing it with a warm crusty bread or garlic toast enhances the comfort factor. A simple green salad or roasted root vegetables on the side would complement the hearty flavors beautifully.
Creative Ways to Present
Serve this soup in rustic bread bowls for a fun and cozy presentation, or ladle it into colorful bowls that brighten your table setting. Adding a small bowl of grated cheese or chili flakes on the side lets guests customize their soup experience.
Make Ahead and Storage
Storing Leftovers
Leftover soup should be cooled to room temperature and stored in an airtight container in the refrigerator. It will keep well for up to 3 days, making for easy lunches or quick dinners later in the week.
Freezing
This Vegetable Beef Soup Recipe freezes like a dream! Portion it into freezer-safe containers or zip-top bags, leaving some headspace for expansion. It’ll stay fresh and flavorful for up to 3 months, ready to thaw whenever you need a warm, homemade meal.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to maintain an even temperature. If frozen, thaw overnight in the fridge before warming. Add a splash of broth or water if the soup has thickened too much during storage.
FAQs
Can I use ground beef instead of stew meat?
Absolutely! Ground beef works well for a quicker version of this soup. Just brown it thoroughly and skip the longer simmer time needed to tenderize stew meat.
Is this recipe gluten-free?
Yes, this Vegetable Beef Soup Recipe is naturally gluten-free as long as you use beef broth that is labeled gluten-free. Always double-check labels if you have a strict gluten intolerance.
Can I make this soup in a slow cooker?
Yes! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 6 to 8 hours for a hands-off approach with even more tender beef.
What can I substitute if I don’t have fresh vegetables?
Frozen vegetables are a great substitute and work well without compromising texture too much. Just adjust cooking times slightly since frozen veggies typically cook faster.
How thick or thin should my soup be?
This soup can be as thick or as brothy as you like. For a thinner soup, simply add extra beef broth or water. For a heartier, thicker stew, reduce the liquid slightly or mash some of the potatoes in the pot to thicken it naturally.
Final Thoughts
There’s something truly special about a homemade Vegetable Beef Soup Recipe that fills your kitchen with inviting aromas and your heart with warmth. Whether you’re feeding family or enjoying a quiet night in, this recipe offers nourishment and comfort in every bite. Give it a try and watch it become your go-to for cozy, satisfying meals!
Print
Vegetable Beef Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and comforting Vegetable Beef Soup featuring tender beef stew meat, fresh vegetables, and rich beef broth simmered to perfection. This American classic is ideal for a nutritious main course, perfect for chilly days or when you crave a wholesome, one-pot meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat, cut into 1-inch pieces
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels, fresh or frozen
- 1 cup peas, frozen
- 1 can (14.5 ounces) diced tomatoes with juices
- 6 cups beef broth
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef stew meat and brown on all sides, about 5 to 7 minutes, to develop flavor.
- Sauté Aromatics: Add chopped onion and minced garlic to the pot. Cook for 2 to 3 minutes until fragrant, stirring occasionally to avoid burning.
- Add Root Vegetables: Stir in sliced carrots, celery, and diced potatoes. Cook another 5 minutes, stirring occasionally to combine the flavors.
- Add Remaining Vegetables and Liquids: Add green beans, corn, peas, diced tomatoes with juices, and beef broth into the pot. Stir well to combine.
- Season and Simmer: Stir in dried thyme, dried basil, bay leaf, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 45 to 60 minutes until the beef is tender and vegetables are cooked through.
- Final Touches: Remove the bay leaf before serving. Adjust seasoning if necessary, and serve warm.
Notes
- For a quicker version, substitute beef stew meat with ground beef.
- If you prefer a thinner soup, add extra beef broth or water as needed.
- This recipe adapts well to a slow cooker — cook on low for 6 to 8 hours.
