If comfort had a flavor, it would taste just like The BEST Vegetable Beef Soup. This recipe is a true kitchen classic, brimming with tender beef, vibrant veggies, and aromatic herbs all simmered together in a savory broth. It’s the kind of soul-warming meal that brings everyone around the table, perfect for chilly evenings or whenever you need a hearty, no-fuss dish that satisfies every craving. Whether you’re a seasoned cook or trying this for the first time, the ease and depth of flavor will quickly make it a regular on your family’s menu.

The BEST Vegetable Beef Soup Recipe - Recipe Image

Ingredients You’ll Need

What makes The BEST Vegetable Beef Soup shine is how each straightforward ingredient does its part—beef brings richness, vegetables add texture and color, and a few pantry spices tie it all together. Here’s a breakdown of the ingredients you’ll gather for this fulfilling soup:

Beef stew meat: Go for well-marbled chunks for maximum tenderness and robust flavor.
Olive oil: For searing the beef and sautéing veggies, adding a subtle richness.
Onion: Lays the foundational layer of savory aroma and sweetness.
Garlic: Just a couple of cloves offer a punch of flavor that lifts the whole soup.
Carrots: Their natural sweetness balances the savory broth.
Celery: Brings a gentle earthiness and essential crunch to the base of the soup.
Potatoes: Make it heartier, absorbing flavors while adding creamy texture.
Zucchini: Adds a lovely color and tender bite without overpowering the soup.
Green beans: Keep their crispness and brighten the pot with fresh, green flavor.
Canned diced tomatoes: Provide acidity and a punch of umami, plus some juicy texture.
Beef broth: Forms the soul-soothing base; try homemade or a good-quality store-bought option.
Dried thyme: Adds classic depth and gentle, woodsy notes.
Dried oregano: Offers a slightly peppery flavor that complements beef beautifully.
Bay leaf: Infuses subtle complexity into every spoonful.
Salt and pepper: Essential for bringing all the flavors together to perfection.
Frozen corn: Pops of sweetness and color, stirred in near the end for freshness.
Frozen peas: Tender and bright, they lend just the right finish.
Fresh parsley (optional): For a final flourish of freshness and vibrant green on top.

How to Make The BEST Vegetable Beef Soup

Step 1: Brown the Beef

Kick things off by heating your olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew pieces and let them sear without overcrowding—this helps lock in flavor and gives the meat a beautiful caramelized crust. Brown all sides, about 5–7 minutes, then transfer the beef to a plate and set it aside for a bit. This little extra step guarantees you’ll get deep, savory notes in every bite.

Step 2: Sauté Onion and Garlic

Using the same pot, toss in your diced onion and minced garlic right into the leftover fond from the beef. Sauté these aromatics just until they turn translucent and fragrant, about 2–3 minutes. The onions will soak up all that tasty beef goodness and lay a terrific base of flavor for the rest of the soup.

Step 3: Cook the Base Vegetables

Now, add the carrots, celery, potatoes, zucchini, and green beans. Give everything a good stir and let the veggies cook for about five minutes. This allows the vegetables to start softening while picking up those layers of garlic and onion flavor. At this stage, you’ll already catch a whiff of that classic, comforting soup aroma!

Step 4: Combine and Simmer

With the veggies looking bright and slightly softened, it’s time to bring back the browned beef. Pour in your can of diced tomatoes (juice and all), add the beef broth, sprinkle in the thyme and oregano, and toss in the bay leaf. Season to taste with salt and pepper. Turn up the heat to bring it all to a gentle boil, then reduce the heat to low and let it simmer uncovered. Let it bubble away for 45–60 minutes—the beef will turn meltingly tender, and all those flavors will meld beautifully together.

Step 5: Add Corn and Peas

For the perfect finish, stir in the frozen corn and peas during the last 10 minutes of cooking. They only need a short time to heat through and stay vibrant and sweet, so add them toward the end for the best texture and color. Fish out the bay leaf, taste and adjust your seasoning if needed, and you’re ready to serve The BEST Vegetable Beef Soup!

How to Serve The BEST Vegetable Beef Soup

Garnishes

A sprinkle of fresh parsley right before serving adds not just a burst of color but also a pop of garden-fresh flavor. You can also grate a little Parmesan on top or add a pinch of black pepper for an extra kick. These finishing touches make each bowl even more irresistible.

Side Dishes

The BEST Vegetable Beef Soup makes a fantastic main event, but pairing it with a chunk of crusty bread or a warm dinner roll will help you soak up every last bit of that rich broth. For something lighter, a crisp green salad with a tangy vinaigrette is the perfect palate cleanser alongside your piping-hot soup.

Creative Ways to Present

Serve your soup in sturdy mugs for cozy fireside dinners, or take it to the next level by ladling it into a hollowed-out bread bowl for a special occasion. If you’re hosting, set up a toppings bar with options like shredded cheese, fresh herbs, and even hot sauce so everyone can personalize their bowl of The BEST Vegetable Beef Soup.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool to room temperature before transferring them into airtight containers. The flavors only deepen after a night in the fridge, making tomorrow’s lunch even more delicious. The BEST Vegetable Beef Soup keeps well in the refrigerator for up to four days.

Freezing

Want to make dinner prep effortless? This soup is a champion in the freezer. Portion cooled soup into freezer-safe containers (leaving room for expansion), label with the date, and freeze for up to three months. Thaw overnight in the fridge when you’re ready to cozy up with another bowl.

Reheating

For best results, reheat The BEST Vegetable Beef Soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. If reheating straight from the freezer, allow it to thaw in the fridge first, then warm as usual. Add a splash of beef broth if the soup needs a little loosening up.

FAQs

Can I use a different cut of beef?

Absolutely! While stew meat is convenient and turns tender with simmering, you can use chuck roast cut into chunks or even leftover roast beef. The key is to allow enough time for tougher cuts to really soften and absorb the soup’s flavors.

Is it possible to make this soup in a slow cooker?

Definitely! Brown your beef and sauté the onions and garlic first in a skillet, then transfer everything to your slow cooker. Add the remaining ingredients except frozen corn and peas, and cook on low for 6–8 hours. Stir in the corn and peas for the last 30 minutes and you’ve got The BEST Vegetable Beef Soup, slow-cooker style.

How do I make this soup gluten-free?

This recipe is naturally gluten-free, since it uses only vegetables, beef, and broth. Just double-check that your beef broth doesn’t include wheat-based additives and you’re all set for a gluten-free feast.

Can I add other vegetables?

Of course! This soup is wonderfully flexible—feel free to toss in extra veggies like peas, sweet potatoes, cabbage, mushrooms, or even spinach just before serving. It’s an excellent way to clear out your fridge and pack in even more nutrition.

What’s the secret to deep flavor in The BEST Vegetable Beef Soup?

Browning the beef in batches and sautéing the aromatics first are crucial steps. These techniques create a rich flavor foundation, so don’t rush through them—your patience will be rewarded with restaurant-worthy soup!

Final Thoughts

There’s nothing quite like a big, steaming bowl of The BEST Vegetable Beef Soup to bring everyone together and light up a cold day. I hope you’ll give this recipe a try soon—once you do, I bet you’ll agree it’s one you’ll turn to again and again!

The BEST Vegetable Beef Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 26 reviews

Author: Emma
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Warm your soul with the best vegetable beef soup that’s hearty, comforting, and packed with wholesome ingredients. This homemade soup is perfect for a cozy dinner or to enjoy as leftovers throughout the week.

Ingredients

Scale

Beef Stew:

1 lb beef stew meat, cut into bite-sized pieces

Vegetables and Herbs:

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, chopped
3 potatoes, peeled and cubed
1 zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 (14.5 oz) can diced tomatoes, with juice
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
1 cup frozen corn
1 cup frozen peas

Garnish:

Fresh parsley for garnish (optional)

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Instructions

Brown the Beef: In a large pot, brown the beef in olive oil until all sides are seared. Remove and set aside.
Sauté Aromatics: Sauté onion and garlic until softened. Add carrots, celery, potatoes, zucchini, and green beans; cook for 5 minutes.
Cook the Soup: Return beef to the pot with tomatoes, broth, herbs, salt, and pepper. Simmer for 45–60 minutes. Add corn and peas in the last 10 minutes.
Final Touches: Remove bay leaf, adjust seasoning, and garnish with parsley before serving.