There’s something about a steaming bowl of Beef Vegetable Soup that instantly wraps you in comfort, no matter how blustery or busy your day has been. This hearty classic brings together melt-in-your-mouth chunks of beef, vibrant garden vegetables, and a soul-soothing broth that tastes like it’s been simmering away in Grandma’s kitchen all afternoon. Every spoonful is packed with rich flavors, color, and nourishment, making it the ultimate go-to for chilly evenings or when you just need a warm embrace from within. If you’ve been searching for the perfect balance of taste, nutrition, and satisfaction, this Beef Vegetable Soup is sure to become a staple in your home as it is in mine.

Beef Vegetable Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Beef Vegetable Soup is all about simplicity: humble ingredients playing leading roles in each bite. Every addition, from the colorful veggies to the savory broth, elevates the soup’s flavor, making each component important for that wholesome, home-cooked taste.

Beef stew meat: Opt for well-marbled chunks to ensure ultra-tender, flavorful beef after simmering.
Olive oil: Helps sear the beef, locking in flavor, and creates a robust base for sautéing veggies.
Onion: Adds subtle sweetness and depth to the soup’s foundation.
Carrots: Offer a pop of color, a touch of earthiness, and gentle sweetness.
Celery: Brings aroma and crunch that balances the soft textures.
Garlic: Infuses the soup with wonderful fragrance—freshly minced always packs more punch.
Beef broth: Forms the backbone of your soup’s flavor, so use a good-quality broth for best results.
Diced tomatoes with juice: Add tang, richness, and body to the broth.
Potatoes: These soak up all the savory goodness and give the soup a hearty bite.
Green beans: For extra color, crunch, and that garden-fresh flavor.
Corn kernels: Bring a burst of sweetness and lovely texture contrast.
Peas: Toss them in right at the end for a pop of color and natural sweetness.
Italian seasoning: A balanced blend of herbs elevates all the flavors without overpowering them.
Bay leaves: Impart subtle, herbal aromatics that perfume the soup as it simmers.
Salt: Lets all the other flavors shine—taste as you go!
Black pepper: Finishes the broth with a gentle hint of heat.
Fresh parsley: Brightens up every bowl and adds a fresh, herbal finishing touch.

How to Make Beef Vegetable Soup

Step 1: Sear the Beef

To begin building flavor for your Beef Vegetable Soup, heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add your beef cubes and sear them on all sides for about 5 to 6 minutes. You’re looking for a deep golden color—this step is where you lock in all those rich, savory notes that will set your soup apart. Once browned, remove the beef from the pot and set aside, making room for the veggies.

Step 2: Sauté the Aromatics and Vegetables

With the beef out, toss the chopped onion, carrots, and celery into the same pot. Sauté for around 5 minutes until everything is slightly softened and fragrant, scraping up any tasty bits left by the beef. Stir in the minced garlic and cook for just a minute more, letting that incredible aroma bloom.

Step 3: Build the Broth

Return the browned beef to the pot and pour in the beef broth and the entire can of diced tomatoes (juice and all). Add potatoes, Italian seasoning, bay leaves, salt, and black pepper. Crank up the heat and bring it all to a gentle boil—this is where everything starts to mingle.

Step 4: Simmer to Tender Perfection

Reduce the heat to low, pop a lid on the pot, and simmer for about 1 hour. During this time, your kitchen will start to smell absolutely irresistible. All the elements—the beef, veggies, and herbs—soften and fuse into a beautiful, rich broth. Test the beef at the end of the hour; it should be tender and easy to break apart with a spoon.

Step 5: Add the Final Vegetables

Time for the finishing touches! Stir in the green beans, corn, and peas during the last 10–15 minutes of cooking. These quick-cooking vegetables keep their gorgeous color and slightly crisp texture, giving your Beef Vegetable Soup its signature look and taste. Don’t forget to remove the bay leaves before serving.

Step 6: Adjust and Garnish

Taste your soup and adjust the salt and pepper to your preference. Right before serving, scatter a generous handful of freshly chopped parsley over the top. That fragrant pop of green lets everyone know this soup has been made with love.

How to Serve Beef Vegetable Soup

Garnishes

A sprinkle of fresh parsley is always a classic choice, but don’t be shy about finishing your Beef Vegetable Soup with a touch of grated Parmesan, a swirl of extra-virgin olive oil, or even a pinch of red pepper flakes for a little warmth. Each option brings a different dimension to the bowl, letting you customize every serving to your mood.

Side Dishes

Pairing this savory soup with a warm slice of crusty bread, a handful of oyster crackers, or a rustic side salad is nothing short of perfection. I love serving it with a thick slice of buttered sourdough that you can dip into the broth. If you’re entertaining or feeding a hungrier crowd, consider adding a grilled cheese sandwich or a baked potato on the side.

Creative Ways to Present

For a fun twist, ladle your Beef Vegetable Soup into hollowed-out bread bowls or serve in wide mugs for a casual, cozy vibe. For family-style meals, bring the whole pot straight to the table so everyone can help themselves. If you’re aiming for elegance, portion the soup into ramekins and add an herb sprig for that restaurant-worthy finish.

Make Ahead and Storage

Storing Leftovers

Beef Vegetable Soup stores beautifully, which means you can make it ahead with confidence. Let the soup cool to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 4 days, and you’ll have a ready-made meal waiting for you midweek.

Freezing

This soup freezes like a dream! Once cooled, portion it into freezer-safe bags or containers (leave a little space for expansion). It’ll keep in the freezer for up to 3 months. Just remember to freeze without garnishes, and label with the date so you don’t lose track.

Reheating

To reheat, simply warm the Beef Vegetable Soup gently over medium heat on the stovetop, stirring occasionally. If reheating from frozen, let it thaw overnight in the fridge or use the defrost setting on your microwave. Add a splash of water or broth if needed to loosen the texture, and don’t forget to freshen up with a sprinkling of parsley.

FAQs

Can I use a different cut of beef?

Absolutely! While stew meat is most convenient, any well-marbled cut like chuck or round will work beautifully. Just cut it into bite-sized cubes for even cooking and tenderness.

Is it okay to use frozen vegetables?

Definitely! Frozen peas, corn, or even green beans are a time-saving choice in Beef Vegetable Soup, and they hold up well during the last few minutes of simmering.

How can I make the soup thicker?

For a heartier, stew-like consistency, simply stir in two tablespoons of tomato paste during the simmering stage or add a peeled, diced potato for natural thickening power.

Can I make this gluten-free?

Yes, you can! As long as your beef broth is certified gluten-free, every other ingredient in this recipe is naturally gluten-free, so no extra adjustments are needed.

What other vegetables can I add?

Feel free to get creative—add zucchini, parsnips, spinach, or even shredded cabbage for more variety and nutrition. This soup is incredibly flexible and a perfect fridge-cleanout recipe.

Final Thoughts

If you’re craving something cozy, simple, and deeply satisfying, give this Beef Vegetable Soup a try. I promise, it’s the kind of meal that brings people together around the table and leaves everyone asking for seconds. Happy cooking!

Beef Vegetable Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 13 reviews

Author: Emma
Total Time: 1 hour 40 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with a bowl of hearty Beef Vegetable Soup, a comforting and nutritious dish perfect for chilly days. Packed with tender beef, an array of vibrant vegetables, and flavorful herbs, this homemade soup will satisfy your cravings and fill your home with delicious aromas.

Ingredients

Scale

Beef Stew:

1 1/2 pounds beef stew meat (cut into 1-inch cubes)
2 tablespoons olive oil

Vegetables:

1 medium onion (chopped)
3 carrots (peeled and sliced)
2 celery stalks (sliced)
3 cloves garlic (minced)
2 potatoes (peeled and diced)
1 cup green beans (trimmed and cut)
1 cup corn kernels (fresh, frozen, or canned)
1 cup peas (frozen)

Seasonings:

8 cups beef broth
1 can (14.5 ounces) diced tomatoes with juice
2 teaspoons Italian seasoning
2 bay leaves
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
2 tablespoons fresh parsley (chopped)

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Instructions

Sear the Beef: Heat olive oil in a large pot, brown beef on all sides, then set aside.
Sauté Vegetables: Cook onion, carrots, and celery until softened. Add garlic and cook briefly.
Cook Soup: Return beef to pot with broth, tomatoes, potatoes, seasonings. Simmer covered for 1 hour.
Add Vegetables: Stir in green beans, corn, peas. Cook until tender, then garnish with parsley.