Did you ever have a hunger for a dish that is like a hug on a cold day? This beef vegetable soup recipe is exactly that—comforting, nourishing, and brimming with hearty flavor. With tender chunks of beef, vibrant garden vegetables, and a rich, savory broth, it’s the kind of dish that reminds you of home. Whether you’re making a big batch for the week or cozying up with a bowl by the fire, this soup is as satisfying as it is simple to make. Trust me, once you try it, it’ll become a treasured go-to in your kitchen too.
Table of Contents
1. Key Benefits
Let’s talk about why this beef vegetable soup recipe is more than just another dinner option—it’s a mealtime hero. Whether you’re feeding a hungry family or prepping lunches for the week, this soup brings comfort, nutrition, and versatility to the table.
Why You’ll Love It:
- Hearty and Satisfying:
With tender beef chunks, wholesome vegetables, and a savory broth, this soup hits the spot every time. It’s rich without being heavy, making it perfect for both cozy dinners and lighter lunches. - Nutrient-Packed:
Loaded with fiber-rich veggies like carrots, green beans, and potatoes, and a good dose of protein from the beef, this soup is a balanced, feel-good option that fuels your body. - Budget-Friendly:
Using simple, everyday ingredients, it stretches your dollar while still delivering big flavor—ideal for feeding a crowd or stocking your freezer. - Customizable for Any Season:
Swap in seasonal veggies or add a handful of barley or pasta to change it up. It’s flexible enough to fit whatever you have on hand. - Make-Ahead Magic:
The soup tastes even better the second day, so it is a good meal prep option. It also freezes beautifully, so you can enjoy homemade comfort food anytime.
2. Ingredients
Ready to bring this comforting beef vegetable soup recipe to life? Let’s start with the heart of it all—your ingredients. You won’t need anything fancy—just simple, wholesome staples that come together to create rich, soul-warming flavor.
What You’ll Need:
- 1½ lbs beef stew meat sliced into bite-size pieces
Choose well-marbled beef for extra tenderness. Chuck roast works great! - 1 tablespoon olive oil
For browning the beef and building that savory base. - 1 medium onion, chopped
Adds sweetness and depth to the broth. - 2 cloves garlic, minced
Just enough to boost the flavor without overpowering the soup. - 3 medium carrots, sliced
For a touch of natural sweetness and color. - 2 celery stalks, chopped
Adds crunch and that classic soup flavor. - 2 medium potatoes, diced
Yukon Gold or russets add hearty texture and make it more filling. - 1 cup green beans, trimmed and cut
Fresh or frozen both work—no need to overthink it! - 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes, with juice
Adds brightness and acidity to counterbalance the richness. - 6 cups beef broth
Use low-sodium to more closely manage the salt content. - 1 tablespoon tomato paste
Enhances the savory, umami flavor. - 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
These herbs add comforting depth and aromatic warmth. - Salt and black pepper, to taste
Optional Add-ins:
- ½ cup pearl barley for a chewy, nutritious boost
- A dash of Worcestershire sauce for added umami
- Chopped parsley for a fresh finish
Keep these ingredients handy—most are pantry staples, and the rest are easy to grab at any grocery store. Now that you’re prepped, we’ll dive into the step-by-step process that makes this soup so irresistible.
3. How to Make Beef Vegetable Soup Recipe
Hungry to curl up with a big bowl of warm goodness? Let’s walk through this beef vegetable soup recipe step by step. Don’t worry—it’s beginner-friendly and flexible, so even if you’re not a seasoned cook, you’ll nail it. The key is building layers of flavor with a little patience and love.
Step-by-Step Instructions:
1. Sear the Beef for Flavor
- Heat 1 table spoon of olive oil in a large Dutch oven or big pot on medium-high.
- Subadd beef stew meat in a uniform layer. Don’t overcrowd the pot—work in batches if needed.
- Brown the beef on all sides (about 5–7 minutes), then transfer it to a plate.
This step gives your soup a deep, rich background.
2. Sauté the Aromatics
- In the same pan, place minced onion, and sauté 2–3 minutes until it becomes soft.
- Add garlic and stir for an additional 30 seconds until fragrant.
That sizzle? That’s the good stuff.
3. Build the Soup Base
- Return the seared beef to the pot.
- Add carrots, celery, potatoes, green beans, corn, diced tomatoes with juice, and tomato paste.
- Pour beef broth and flavor with thyme, basil, bay leaf, and pepper and salt.
- If using, add barley or a splash of Worcestershire sauce for extra depth.
4. Simmer to Perfection
- Boil them all together and then lower the heat to low.
- Cover and cook for 60–75 minutes, or until the beef is tender when pierced with a fork and the vegetables are cooked through.
Give it an occasional stir to keep everything happy.
5. Final Touches
- Throw away the bay leaf, taste, and season if needed.
- Garnish with fresh parsley if desired.
Make-Ahead Tip:
This soup tastes even better the next day! Store it in the fridge overnight and reheat gently on the stovetop for an even richer, more developed flavor.
Now that the hard part’s over, let’s talk tips and fun ways to change things up!
4. Pro Tips and Variations
Whether you’re making this beef vegetable soup recipe for the first time or it’s already a family favorite, these pro tips and creative variations will help you make it even better. Think of this section as your personal cheat sheet to success—packed with time-saving tricks and flavor-boosting ideas.
Pro Tips for the Best Soup Ever
- Brown the beef properly
Take your time with this step! A good sear locks in flavor and gives the broth a rich, savory base. - Chop veggies uniformly
This helps everything cook evenly and gives your soup a polished, restaurant-style look. - Skim the fat
After simmering, you might see some fat on the surface.Scrape it off with a spoon for a thinner soup. - Go low and slow
Don’t rush the simmer. A slow, low heat makes the beef melt-in-your-mouth tender. - Make it ahead
The flavor improves overnight. Just store it in the fridge and reheat the next day—it’s even more delicious!
Tasty Variations to Try
- Make it low-carb
Skip the potatoes and barley, and toss in more low-carb veggies like zucchini or spinach. - Use ground beef
Short on time? Brown lean ground beef instead of stew meat for a quicker version. - Add beans for protein
Mix in a can of drained kidney beans or cannellini beans for added fiber and heartiness. - Switch up the broth
For a lighter flavor, use half vegetable broth and half beef broth. - Spice it up
Add a hot sauce dash or a sprinkle with red pepper flakes for spicing.
Make It Your Own
The beauty of this homemade soup is how customizable it is. Don’t hesitate to utilize what’s available in your pantry or fridge. Whether you want it thick and chunky or more broth-based, this recipe has room to play.
Now that you’ve got all the tricks up your sleeve, let’s dish up some tasty serving ideas that make this soup shine even brighter!
5. Serving Suggestions
Once your beef vegetable soup is piping hot and perfectly seasoned, it’s time to think about how to serve it up for maximum comfort and flavor. This hearty soup is already a complete meal in a bowl—but pairing it with the right side or garnish can take it from simple to spectacular.
What to Serve With Beef Vegetable Soup
Pairings that make each spoonful even more satisfying:
- Crusty Bread or Dinner Rolls
A warm slice of sourdough, whole grain, or garlic bread is perfect for soaking up that rich broth. - Grilled Cheese Sandwich
Go classic with melty cheddar between golden slices of bread. It’s comfort food heaven when dipped into the soup! - Simple Green Salad
A crisp side salad with a light vinaigrette balances out the hearty nature of the soup. - Baked Potatoes or Sweet Potatoes
Want something extra filling? A baked potato topped with a pat of butter or sour cream is a cozy companion. - Buttered Crackers or Toast Points
For a little crunch, serve the soup with buttery crackers or toast triangles on the side.
Garnish Ideas to Brighten Your Bowl
Upgrade the appearance and flavor of your soup with a pinch of:
- Fresh parsley or thyme
- Shredded Parmesan cheese
- A dash of smoked paprika or black pepper
- Chopped green onions or chives
These little touches add pops of flavor, color, and texture that make the dish feel extra special—like something from your favorite café, but made right at home.
Perfect for Any Occasion
This beef and vegetables soup can be enjoyed on all days, not just cold ones (although it shines on those, too). It works great for:
- Meal prepping — Prepare in advance by cooking a large quantity and dividing it into portions for the upcoming week.
- Family dinners — Kid-friendly and packed with nutrients.
- Potlucks and gatherings — Serve it in a slow cooker to keep it warm and let guests help themselves.
Next up, we’ll wrap things up and answer a few common questions to make your cooking journey even smoother!
6. Conclusion
There’s something timeless and comforting about a warm bowl of beef vegetable soup—especially when it’s made from scratch with love and fresh ingredients. Whether you’re seeking a wholesome meal for your family, prepping for the week ahead, or just craving a cozy dinner on a chilly night, this soup delivers big flavor and nourishing comfort in every spoonful.
Its flexibility is what makes the recipe especial. You can switch up the vegetables, use leftover roast beef, or even make it ahead of time for quick weeknight dinners. It’s hearty, healthy, and satisfying—a one-pot wonder that fits any lifestyle.
Remember, cooking doesn’t have to be complicated to be delicious. With a few simple steps and real ingredients, you’ve just created a dish that feels like home. So grab that bowl, pour yourself a generous serving, and enjoy the warmth and goodness you’ve made.
And don’t be surprised if this becomes your go-to vegetable beef soup recipe—the one you turn to again and again. After all, the best recipes aren’t just tasty—they’re the ones you’ll always treasure.
Beef takes center stage in this recipe, but if you prefer beef, feel free to experimental. Use other recipes of beef.
Beef Vegetable Soup Recipe
Ingredients
What You’ll Need:
- 1½ lbs beef stew meat sliced into bite-size pieces
- Choose well-marbled beef for extra tenderness. Chuck roast works great!
- 1 tablespoon olive oil
- For browning the beef and building that savory base.
- 1 medium onion chopped
- Adds sweetness and depth to the broth.
- 2 cloves garlic minced
- Just enough to boost the flavor without overpowering the soup.
- 3 medium carrots sliced
- For a touch of natural sweetness and color.
- 2 celery stalks chopped
- Adds crunch and that classic soup flavor.
- 2 medium potatoes diced
- Yukon Gold or russets add hearty texture and make it more filling.
- 1 cup green beans trimmed and cut
- Fresh or frozen both work—no need to overthink it!
- 1 cup corn kernels fresh, frozen, or canned
- 1 can 14.5 oz diced tomatoes, with juice
- Adds brightness and acidity to counterbalance the richness.
- 6 cups beef broth
- Use low-sodium to more closely manage the salt content.
- 1 tablespoon tomato paste
- Enhances the savory umami flavor.
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- These herbs add comforting depth and aromatic warmth.
- Salt and black pepper to taste
Optional Add-ins:
- ½ cup pearl barley for a chewy nutritious boost
- A dash of Worcestershire sauce for added umami
- Chopped parsley for a fresh finish
Instructions
Sear the Beef for Flavor
- Heat 1 table spoon of olive oil in a large Dutch oven or big pot on medium-high.
- Subadd beef stew meat in a uniform layer. Don’t overcrowd the pot—work in batches if needed.
- Brown the beef on all sides (about 5–7 minutes), then transfer it to a plate.
- This step gives your soup a deep, rich background.
Sauté the Aromatics
- In the same pan, place minced onion, and sauté 2–3 minutes until it becomes soft.
- Add garlic and stir for an additional 30 seconds until fragrant.
- That sizzle? That’s the good stuff.
Build the Soup Base
- Return the seared beef to the pot.
- Add carrots, celery, potatoes, green beans, corn, diced tomatoes with juice, and tomato paste.
- Pour beef broth and flavor with thyme, basil, bay leaf, and pepper and salt.
- If using, add barley or a splash of Worcestershire sauce for extra depth.
Simmer to Perfection
- Boil them all together and then lower the heat to low.
- Cover and cook for 60–75 minutes, or until the beef is tender when pierced with a fork and the vegetables are cooked through.
- Give it an occasional stir to keep everything happy.
Final Touches
- Throw away the bay leaf, taste, and season if needed.
- Garnish with fresh parsley if desired.
- Make-Ahead Tip:
- This soup tastes even better the next day! Store it in the fridge overnight and reheat gently on the stovetop for an even richer, more developed flavor.
- Now that the hard part’s over, let’s talk tips and fun ways to change things up!
Notes
- Calories: 350
- Total Fat: 12g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 45mg
- Sodium: 800mg
- Total Carbohydrates: 45g
- Dietary Fiber: 6g
- Sugars: 7g
- Protein: 22g
- Vitamin A: 15% of the Daily Value
- Vitamin C: 35% of the Daily Value
- Calcium: 4% of the Daily Value
- Iron: 20% of the Daily Value
7. FAQs
As you prepare to dive into this delicious beef vegetable soup recipe, you may have a few questions in mind. Don’t worry—we’ve got you covered with some helpful answers to ensure everything goes smoothly in the kitchen!
1. Is there another kind of meat that I can use?
Absolutely! While this recipe calls for beef, you can swap it out for other meats like ground turkey, chicken breast, or even pork. Keep in mind that different meats may require slight adjustments in cooking time, but the result will still be hearty and delicious.
2. How can I make this soup spicier?
If you enjoy a little heat in your soup, try adding cayenne pepper, chili flakes, or a diced jalapeño to the broth. You can also mix in some hot sauce or Sriracha for an additional kick. Just be sure to taste as you go so it doesn’t get too spicy!
3. Is it possible to prepare this soup using a slow cooker?
Yes, you can! If you prefer a hands-off approach, this beef vegetable soup can easily be made in the slow cooker. Simply brown the beef first, then toss all the ingredients into the slow cooker, and cook on low for 6-8 hours or high for 3-4 hours. You’ll come home to a flavorful, ready-to-eat meal.
4. How do I store leftover soup?
Soup may be refrigerated in an airtight container with a tight-fitting lid for up to 4 days. You can maintain the cooked beef chilli by freezing it for a maximum period of 3 months. Just be sure to let it cool before transferring it to freezer-safe containers or bags. o serve, just heat through on the stovetop over medium heat.
5. Can I add more vegetables?
Definitely! This recipe is very flexible when it comes to vegetables. Feel free to toss in green beans, corn, zucchini, or even spinach—just make sure to chop them into bite-sized pieces for even cooking. The more, the merrier!
6. What’s the best way to thicken the soup?
The soup consistency can be adjusted through two options:
Mash some of the vegetables in the pot with a potato masher for a rustic, hearty texture.
Add a slurry (a mix of equal parts flour and water) to the soup, stirring until it thickens.
Stir in instant potato flakes or a small amount of cornstarch if you prefer a smoother consistency.
Have any other questions? You can contact us through any channel or post your message as a comment. Whether you’re an experienced chef or a beginner, this beef vegetable soup recipe is sure to become a go-to favorite. Your enjoyment during the baking experience should be followed by the delightful end result.