If you’re searching for a comforting meal that effortlessly hits all the right notes—rich, hearty, and brimming with color—Beef Vegetable Soup is the answer. Showcasing tender beef, a medley of vibrant veggies, and a savory broth, this classic soup delivers big on both flavor and nostalgia. Whether you need a satisfying weeknight dinner or a cozy make-ahead lunch, this nourishing bowl has you covered with its unbeatable combination of taste, texture, and wholesome ingredients.

Beef Vegetable Soup Recipe - Recipe Image

Ingredients You’ll Need

The best part about starting Beef Vegetable Soup from scratch? The ingredient list is simple yet intentionally chosen, so every component brings unique flavor, body, or a burst of color to your pot. Each ingredient is straightforward, but together, they create that classic homemade goodness we all crave.

Olive oil: Adds a rich base for browning the beef and softening veggies, enhancing depth of flavor.
Beef stew meat: Bite-sized pieces ensure tenderness and a hearty bite in every spoonful.
Salt and black pepper: Essential for seasoning the beef and building savory layers.
Yellow onion: Brightens the soup and brings an aromatic sweetness.
Garlic: Gives the broth subtle warmth and complexity.
Carrots: Add vibrant color and natural sweetness that balances the savory components.
Celery: Offers crispness and traditional soup flavor.
Potatoes: Make the soup thick and satisfying, soaking up all that delicious broth.
Diced tomatoes with juices: Provide acidity and a gentle tang that balances the richness.
Low-sodium beef broth: Forms a rich, savory foundation without overwhelming with salt.
Dried thyme: Brings a subtle herbal aroma that pairs beautifully with beef.
Dried oregano: Infuses a slightly peppery, earthy note.
Bay leaf: Adds a gentle depth and classic soup fragrance—just remember to remove it!
Green beans: Offer freshness and a little crunch that holds up well in simmering broth.
Corn kernels: Add a touch of sweetness and pop of yellow to every bowl.
Peas: Deliver bright green color and a tender bite right at the end of simmering.
Chopped parsley for garnish: Lends freshness and a vibrant finish to your final presentation.

How to Make Beef Vegetable Soup

Step 1: Sear the Beef

Grab your largest pot or Dutch oven and heat up the olive oil over medium-high heat. Generously season your beef stew meat with salt and pepper, then sear it in the hot oil. Let the pieces develop a rich, brown crust on all sides—this quick step locks in flavor and gives your Beef Vegetable Soup that deep, satisfying savoriness. Once browned, set the beef aside.

Step 2: Sauté the Aromatics and Veggies

In the same pot (don’t wipe out those flavorful browned bits), toss in the diced onion, carrots, and celery. Sauté everything for about five minutes until the vegetables just begin to soften and the kitchen starts to smell wonderfully homey. Add the minced garlic and give it another minute, stirring often to keep it from burning.

Step 3: Build Your Broth

Into the pot go the diced tomatoes (with their juices), beef broth, dried thyme, oregano, bay leaf, and the seared beef you set aside earlier. Stir well to combine and bring the whole mixture to a gentle boil. This is where the flavors really start to come together as they mingle and develop.

Step 4: Simmer for Tenderness

Once it’s boiling, reduce the heat so the soup simmers gently. Cover the pot and let everything cook for about 45 minutes. This low-and-slow time is crucial—giving the beef a chance to become melt-in-your-mouth tender and infusing the broth with all those savory undertones.

Step 5: Add the Sturdy Veggies

Next, drop in your diced potatoes and green beans. Keep the pot at a gentle simmer for another 20 minutes. These ingredients need a little extra time to cook through without turning mushy.

Step 6: Finishing Touches

Finally, toss in the corn and peas. Simmer for an additional 5 to 10 minutes, just until the new veggies are beautifully tender and bright. Fish out the bay leaf, taste your soup, and adjust the seasoning with a little extra salt or pepper if needed. Ladle your piping hot Beef Vegetable Soup into bowls, sprinkle with fresh parsley, and serve immediately.

How to Serve Beef Vegetable Soup

Garnishes

Garnishing Beef Vegetable Soup is your chance to add both beauty and a fresh finish. Chopped parsley is a classic, but a sprinkle of cracked black pepper, a drizzle of good olive oil, or even shaved parmesan can give your bowl a restaurant-worthy look and a little extra flavor boost.

Side Dishes

A warm slice of crusty bread or a fluffy dinner roll makes a dreamy companion to Beef Vegetable Soup, ready to soak up every drop of savory broth. You could also serve it with a simple salad, cheesy toast, or even some cooked rice stirred in if you want to make this meal stretch just a little further.

Creative Ways to Present

Take your Beef Vegetable Soup up a notch by serving it in rustic soup crocks or bread bowls for a fun, cozy presentation. For gatherings, set out a “soup bar” with toppings—think fresh herbs, croutons, or a dollop of sour cream—so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

Once your Beef Vegetable Soup cools to room temperature, spoon it into airtight containers and pop them into the fridge. The flavors actually deepen after a day, making leftovers just as good (if not better) for up to 4 days.

Freezing

This soup is perfect for freezing! Let the soup cool completely, portion it into freezer-safe containers or bags (leaving a little room for expansion), and freeze for up to 3 months. To avoid mushy potatoes, consider cooking them until just tender before freezing.

Reheating

To reheat from the fridge, simply warm portions on the stovetop over medium heat until steaming hot. For frozen soup, thaw it overnight in the fridge or use the defrost setting on your microwave, then gently reheat on the stove, stirring occasionally to maintain its chunky texture.

FAQs

Can I use a different cut of beef for Beef Vegetable Soup?

Absolutely! While stew meat is convenient and budget-friendly, you can use chuck roast cut into cubes or even leftover steak for a different texture. Just remember that tougher cuts benefit from longer simmering for ultimate tenderness.

Can I make Beef Vegetable Soup in a slow cooker?

Yes, you can! Brown the beef as directed, then add all the ingredients except corn and peas to your slow cooker. Cook on low for 7–8 hours or high for about 4 hours, stirring in corn and peas during the last 30 minutes.

What veggies can I swap or add?

This soup is fantastically flexible! Try adding zucchini, parsnips, kale, chopped spinach, or even cabbage. Adjust the cooking time and add delicate veggies near the end so they don’t overcook.

Is Beef Vegetable Soup gluten-free?

Yes, this recipe as written is naturally gluten-free and dairy-free (just double-check your broth if you’re sensitive to additives). It’s a wonderful option for sharing with friends and family with dietary preferences.

How can I make Beef Vegetable Soup more filling?

For an ultra-hearty meal, you can stir in cooked barley, rice, or small pasta shapes once the soup is done, or add extra potatoes for bulk. A sprinkle of shredded cheese at the table is another delicious option!

Final Thoughts

Nothing says comfort like a steaming bowl of Beef Vegetable Soup, with its rich flavors, generous veggies, and heartwarming aroma. I genuinely hope you’ll give this tried-and-true favorite a spot on your table—it’s an easy way to bring family together and make any evening instantly cozier!

Beef Vegetable Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 21 reviews

Author: Emma
Total Time: 1 hour 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This hearty Beef Vegetable Soup is a comforting and nutritious one-pot meal perfect for any occasion. Packed with tender beef, a variety of vegetables, and flavorful herbs, this soup is sure to warm you up from the inside out.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 pound beef stew meat, cut into bite-sized pieces
Salt and black pepper to taste
1 small yellow onion, diced
2 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, sliced
2 medium potatoes, peeled and diced
1 (14.5-ounce) can diced tomatoes with juices
6 cups low-sodium beef broth
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (fresh, frozen, or canned)
1 cup peas (fresh or frozen)
Chopped parsley for garnish

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Instructions

Heat the Pot: In a large pot or Dutch oven, heat olive oil over medium-high heat.
Brown the Beef: Season beef with salt and pepper, then add to the pot and sear until browned on all sides, about 6–8 minutes. Remove beef and set aside.
Cook Vegetables: In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and cook for another minute.
Add Ingredients: Add diced tomatoes, beef broth, thyme, oregano, bay leaf, and the browned beef. Bring to a boil, then reduce heat and simmer, covered, for 45 minutes.
Finish the Soup: Add potatoes and green beans and continue cooking for 20 minutes. Stir in corn and peas, and simmer for an additional 5–10 minutes until all vegetables are tender. Discard bay leaf, taste and adjust seasoning, then garnish with chopped parsley and serve hot.