If you’re craving a bowl of pure comfort that’s packed with color, flavor, and hearty goodness, this Vegetable Beef Soup is about to become your new favorite. Brimming with tender beef, wholesome veggies, and an herby broth that warms you through and through, it’s the kind of homey, satisfying meal everyone will ask for seconds of. Whether it’s a cozy family dinner or a make-ahead lunch, Vegetable Beef Soup delivers all the nostalgic flavors you love, brought together in one big, cheerful pot.

Vegetable Beef Soup Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Vegetable Beef Soup is how it transforms simple, familiar ingredients into something remarkable. Each element plays a role in creating layers of flavor, vibrant color, and perfect texture — making every bite delightful.

Olive oil: A splash to start things off, adding a subtle richness and making sure the beef browns beautifully.
Beef stew meat: The star protein, cut into bite-sized pieces for the perfect forkful and simmered until irresistibly tender.
Onion: Diced small so it melts into the base, delivering sweet-savory depth that rounds out the broth.
Garlic: Just enough to infuse the soup with a comforting, aromatic kick.
Carrots: Sliced for a touch of natural sweetness and lovely color throughout the bowl.
Celery: A couple of stalks sliced up for crunch, freshness, and that classic savory backbone.
Potatoes: Diced and hearty, they soak up all the flavors and add satisfying substance to every serving.
Green beans: Trimmed and cut for a burst of vibrant green and crisp-tender texture.
Diced tomatoes (with juices): The can of tomatoes brings sunny sweetness and helps create a rich, tomato-based broth.
Beef broth: The savory foundation that ties every ingredient together with warmth and depth.
Dried thyme: Just a teaspoon adds an earthy, herby layer that pairs perfectly with beef and veggies.
Dried oregano: Lends a subtle Mediterranean flavor and blends seamlessly with the thyme.
Bay leaf: Essential for a subtle note of complexity that builds as the soup simmers.
Salt and pepper: Don’t forget to taste and adjust as you cook; the right balance really makes the flavors pop.
Corn kernels: Whether fresh, canned, or frozen, they add pops of sweetness and golden color.
Peas: Tossed in at the end so they stay pleasingly green and tender, rounding out the vegetable medley.

How to Make Vegetable Beef Soup

Step 1: Sear the Beef

Heat your olive oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add the beef pieces and brown them on all sides. You’re not cooking them through yet, just building that rich seared flavor that’s so essential. It should take about 5 to 7 minutes — don’t rush this part because it creates a deep, savory base for your soup.

Step 2: Sauté the Aromatics

Remove the browned beef and set it aside. In the same pot, toss in your diced onion and minced garlic. Sauté for about 2 to 3 minutes until the onion turns translucent and the garlic is fragrant. Scrape up any tasty browned bits left from the beef; that’s pure flavor gold right there!

Step 3: Add the Vegetables

Next, stir in the carrots, celery, and potatoes. Let them cook together for another 5 minutes. This helps soften the veggies a bit and lets their flavors begin to mingle before the soup simmers.

Step 4: Build the Broth

Return the beef to the pot, then add the green beans, diced tomatoes with their juices, beef broth, thyme, oregano, bay leaf, salt, and pepper. Give everything a big stir. Bring the soup to a boil, then reduce the heat, cover, and let it simmer gently for 45 to 60 minutes. This is when the magic happens; the beef turns meltingly tender, and the broth becomes infused with all those savory, herby flavors.

Step 5: Finish with Corn and Peas

Once the beef is tender and the veggies are perfectly cooked, stir in the corn and peas. Let the soup simmer uncovered for another 10 minutes or so. This keeps the peas and corn vivid and tender, adding a final burst of freshness right before serving. Don’t forget to fish out the bay leaf before ladling into bowls!

How to Serve Vegetable Beef Soup

Garnishes

Add a sprinkle of fresh parsley or chopped chives to each bowl for a pop of color and bright flavor. If you’re feeling extra cozy, shred a little Parmesan on top, or swirl in a spoonful of sour cream for added richness.

Side Dishes

Vegetable Beef Soup loves company! Serve it with a warm piece of crusty bread, buttered rolls, or some rustic crackers to mop up the brothy goodness. If you want something lighter, a fresh green salad with a zesty vinaigrette pairs wonderfully alongside.

Creative Ways to Present

For a dinner party, try ladling Vegetable Beef Soup into rustic bread bowls or small, handled crocks for an inviting, homey feel. Mini soup shooters make a charming appetizer, or you can portion out leftovers in mason jars for a cheerful grab-and-go lunch.

Make Ahead and Storage

Storing Leftovers

Vegetable Beef Soup is one of those magical dishes that tastes even better the next day. Let the soup cool completely, then store it in an airtight container in the fridge for up to four days — the flavors just keep deepening and improving!

Freezing

This soup freezes like a dream. Cool it thoroughly, then ladle into freezer-safe containers (leaving a bit of space for expansion). Store for up to three months. Thaw overnight in the fridge, and you’ll have a homemade, hearty meal ready whenever you need it.

Reheating

To reheat, simply warm the soup in a saucepan over medium heat, stirring occasionally until it’s piping hot. If reheating from frozen, let it thaw in the refrigerator overnight for the best texture, then reheat gently so the veggies stay tender.

FAQs

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

Absolutely! While beef stew meat is convenient, you can use chuck roast cut into cubes, or even brisket for a richer flavor. For a shortcut, some like to use ground beef, though the texture will differ slightly. Choose what fits your preference and budget.

What are the best vegetables to add or swap in?

This soup is wonderfully flexible! Try adding zucchini, parsnips, turnips, or even sweet potatoes for a twist. Feel free to swap vegetables based on what’s in season or what you have on hand — just keep the total veggie quantity about the same to maintain a nice balance.

Can Vegetable Beef Soup be made in a slow cooker?

Yes! Brown the beef and sauté the aromatics as directed, then transfer everything to a slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours. Add the peas and corn for the last 30 minutes to preserve their color and texture.

Is this soup gluten-free?

Vegetable Beef Soup is naturally gluten-free as written. Just double-check your beef broth and any other packaged ingredients to make sure there are no sneaky sources of gluten if you have a sensitivity or allergy.

How do I thicken the broth if I like a heartier soup?

If you prefer a thicker, stew-like broth, mash a few of the cooked potatoes against the side of the pot and stir well. Alternatively, stir in a spoonful of cornstarch mixed with cold water and let the soup simmer a few extra minutes to thicken up.

Final Thoughts

If you’re looking to bring a little old-fashioned comfort to your table, Vegetable Beef Soup is always a winning choice. The simple prep and deep, rich flavors make it perfect for busy weeknights, lazy weekends, or whenever you need a hug in a bowl. Whip up a pot and savor every spoonful — you and your loved ones will be going back for more!

Vegetable Beef Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 28 reviews

Author: Emma
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and hearty Vegetable Beef Soup recipe that is perfect for a cozy dinner. This classic soup is packed with tender beef, a variety of vegetables, and flavorful herbs, creating a delicious and satisfying meal.

Ingredients

Scale

Ingredients:

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

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Instructions

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef and brown on all sides, about 5–7 minutes. Remove beef and set aside. In the same pot, sauté onion and garlic for 2–3 minutes until fragrant. Add carrots, celery, and potatoes and cook for another 5 minutes. Return beef to the pot and stir in green beans, diced tomatoes, beef broth, thyme, oregano, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat and simmer covered for 45–60 minutes, or until beef is tender and vegetables are cooked through. Stir in corn and peas and simmer uncovered for another 10 minutes. Remove bay leaf before serving.