There’s something timeless about a bowl of homemade vegetable beef soup. It’s warm, savory, and loaded with chunks of tender beef, potatoes, and colorful vegetables simmered together in a flavorful broth. This recipe is comfort food at its finest—simple to make, nourishing, and deeply satisfying.
Table of Contents
WHY YOU’LL LOVE THIS VEGETABLE BEEF SOUP
This soup captures classic home-cooked flavor in every bite.
- Tender, slow-simmered beef and fresh veggies
- Balanced with herbs and spices for deep flavor
- Perfect for meal prep or freezing
- Hearty and healthy—great for cold nights
- Flexible with add-ins and easy to customize
- One pot, minimal cleanup
I grew up watching my mom make a version of this in her food truck during winter events. It was always the dish that drew a crowd—the steam rising, the beef simmering low and slow, and that smell of thyme and garlic that made everyone feel at home.
INGREDIENTS YOU’LL NEED
Wholesome, everyday ingredients create deep, comforting flavor.
Main Ingredients
- Beef stew meat
- Olive oil
- 1 yellow onion, chopped
- Carrots, sliced
- Celery, diced
- Garlic, minced
- Canned tomatoes
- Low-sodium beef or chicken broth
- Dried basil
- Dried oregano
- Dried thyme
- Salt and pepper, to taste
- Red potatoes, diced
- Green beans
- Frozen corn and peas
- Fresh parsley for garnish
Optional Add-Ons or Substitutes
- Add diced zucchini for extra veggies
- Use sweet potatoes instead of red potatoes
- Swap beef broth with chicken broth for a lighter base
- Add a dash of Worcestershire sauce for depth
- Pair it with hearty cabbage beef bake or garlic butter beef bowtie pasta for a cozy dinner
STEP-BY-STEP INSTRUCTIONS
This soup comes together easily and fills your kitchen with comforting aromas.
- Sear the Beef: Heat olive oil in a large pot over medium-high. Add beef and sear until browned on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, add onion, carrots, celery, and garlic. Cook for 4–5 minutes until fragrant.
- Add Tomatoes and Broth: Stir in canned tomatoes, broth, and herbs. Season with salt and pepper.
- Simmer the Beef: Return beef to the pot, reduce heat to low, cover, and simmer for 1 hour until meat is tender.
- Add Potatoes and Veggies: Stir in potatoes, green beans, corn, and peas. Continue simmering for another 25–30 minutes until vegetables are soft.
- Finish and Serve: Adjust seasoning, sprinkle fresh parsley, and serve hot.
Quick reminders:
- Brown the beef well—it builds rich flavor.
- Keep the simmer low for tender meat.
- Taste the broth before adding more salt.
- Add veggies toward the end for the best texture.
EXPERT TIPS FOR SUCCESS
This soup rewards patience and good seasoning.
- Choose marbled beef for juicier bites
- Simmer low and slow for tender meat
- Add herbs early to infuse flavor
- For a thicker texture, mash a few potatoes in the pot
- Pair with garlic parmesan dinner rolls or crusty bread
- Freeze in portions for easy future meals
Each spoonful should be hearty, savory, and deeply comforting.
SERVING SUGGESTIONS
This vegetable beef soup is a meal on its own or part of a cozy spread.
- Serve with a green salad or roasted vegetables
- Add a sprinkle of Parmesan before serving
- Pair with hearty lasagna soup for a soup night
- Enjoy with homemade cornbread or rolls
- Garnish with cracked black pepper and parsley
It’s a perfect balance of rustic comfort and classic flavor.
STORING AND REHEATING
This soup stores beautifully and only gets better with time.
How to Store It
- Cool completely before refrigerating
- Store in airtight containers up to 4 days
- Freeze for up to 3 months
- Leave headspace in containers to allow for expansion
How to Reheat It
- Stovetop: reheat on low until warm
- Microwave: heat in intervals, stirring occasionally
- Add a splash of broth if it thickens
- Avoid overcooking vegetables during reheating
Reheating brings back all that hearty, homemade goodness.
NUTRITION (PER SERVING)
Calories: 344 | Calories from Fat: 99 | Fat: 11g (17%) | Saturated Fat: 3g (19%) | Cholesterol: 66mg (22%) | Sodium: 581mg (25%) | Potassium: 1403mg (40%) | Carbohydrates: 30g (10%) | Fiber: 5g (21%) | Sugar: 6g (7%) | Protein: 24g (48%) | Vitamin A: 3445 IU (69%) | Vitamin C: 32.1mg (39%) | Calcium: 77mg (8%) | Iron: 4.5mg (25%)
FREQUENTLY ASKED QUESTIONS
Can I use ground beef instead of stew meat?
Yes, brown ground beef first, then continue with the recipe as written.
Can I make it in a slow cooker?
Absolutely. Brown the beef, then cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Can I make it vegetarian?
Yes—use vegetable broth and replace beef with mushrooms or lentils.
FINAL THOUGHTS
This Vegetable Beef Soup is a classic that never goes out of style—rich, hearty, and packed with flavor. It’s the kind of recipe that brings everyone around the table.
- Brown beef for deeper flavor
- Simmer patiently for tender texture
- Add fresh herbs before serving for brightness
One bowl and you’ll understand why this simple soup has stood the test of time—it’s comfort in its purest form.
Vegetable Beef Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium-high heat. Add beef stew meat and sear until browned on all sides. Remove and set aside.
- In the same pot, add chopped onion, sliced carrots, diced celery, and minced garlic. Cook for 4–5 minutes until fragrant.
- Stir in canned tomatoes, broth, and herbs. Season with salt and pepper to taste.
- Return beef to the pot, reduce heat to low, cover, and simmer for 60 minutes until meat is tender.
- Add diced red potatoes, green beans, corn, and peas. Simmer for 27 minutes (midpoint of 25–30 minutes) until vegetables are soft.
- Adjust seasoning, sprinkle with fresh parsley, and serve hot.
Nutrition
Notes
- Optional Worcestershire sauce was omitted to ensure alcohol-free compliance unless labeled as alcohol-free.
- Nutrition values are approximated and per serving.
