Vegetable Beef Soup is the kind of meal that warms you from the inside out—a true comfort classic that’s as nourishing as it is delicious. With its savory chunks of tender beef, a medley of colorful, hearty vegetables, and a deeply flavorful broth, this soup is the ultimate answer to chilly evenings or busy weeknights. Every spoonful is packed with nutrients, bright colors, and that home-cooked taste we all crave. Whether you’re feeding a crowd or tucking away leftovers for lunch, Vegetable Beef Soup brings ease, flavor, and a little nostalgia to your table.
Ingredients You’ll Need
The beauty of Vegetable Beef Soup is how it transforms simple, fresh ingredients into something extraordinary. Each component brings its own character—depth from the beef, sweetness from the carrots and corn, and a gorgeous color palette from the variety of vegetables. Here’s what you’ll need to make this soul-soothing soup:
- Beef stew meat (1 pound, cut into small chunks): Choose well-marbled beef for richer flavor and melt-in-your-mouth tenderness.
- Olive oil (1 tablespoon): This helps brown the beef and sauté the veggies, adding a subtle richness to the base.
- Yellow onion (1 small, diced): Brings a gentle sweetness and depth to the broth.
- Garlic (2 cloves, minced): Adds irresistible aroma and bold flavor.
- Carrots (3, sliced): Their natural sweetness balances out the savory notes in the soup.
- Celery stalks (2, sliced): Essential for classic soup flavor and a lovely crunch.
- Potato (1 large, peeled and diced): Gives the soup body and makes it extra hearty.
- Green beans (1 cup, trimmed and cut): Add color and a slight snap with every bite.
- Diced tomatoes (1 can, 14.5 oz, with juice): Their acidity brightens the broth and ties all the flavors together.
- Beef broth (6 cups): The backbone of the soup—use a good-quality broth for best results.
- Dried thyme (1 teaspoon): Infuses the soup with earthy, herbal notes.
- Dried parsley (1 teaspoon): For a pop of freshness and color.
- Bay leaf (1): Imparts subtle depth and aroma during simmering—just remember to remove it before serving!
- Salt (1/2 teaspoon): Adjust to taste as you cook for perfect seasoning.
- Black pepper (1/2 teaspoon): Adds a gentle kick and balances the flavors.
- Corn kernels (1 cup; fresh, frozen, or canned): Sweet and juicy, they pop in every spoonful.
- Peas (1 cup; fresh or frozen): Their bright color and subtle sweetness make the soup sing.
How to Make Vegetable Beef Soup
Step 1: Brown the Beef
Start by heating the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef chunks and brown them on all sides, about 5 to 7 minutes. This step is key for building a deep, savory foundation—don’t rush it! Once the beef is beautifully seared, scoop it out and set it aside for now.
Step 2: Sauté the Aromatics and Veggies
In the same pot (don’t clean it—you want all those tasty browned bits!), add the diced onion, minced garlic, sliced carrots, and celery. Sauté everything for 4 to 5 minutes until the vegetables soften and the kitchen smells absolutely irresistible.
Step 3: Build the Soup
Return the browned beef to the pot. Stir in the diced potatoes, green beans, canned tomatoes with their juice, beef broth, dried thyme, dried parsley, bay leaf, salt, and pepper. Give everything a good stir to combine and bring the mixture to a boil. This is where the magic starts to happen!
Step 4: Simmer to Perfection
Reduce the heat to low, cover the pot, and let the soup simmer gently for 45 to 60 minutes. This slow simmer transforms the beef into tender, flavorful bites and allows the veggies to become perfectly cooked. Your house will fill with the most inviting aroma—resist the urge to peek too often!
Step 5: Add Corn and Peas
During the last 10 minutes of cooking, stir in the corn and peas. These add a burst of sweetness and gorgeous color right at the end, keeping them vibrant and tender. Before serving, fish out the bay leaf, taste, and adjust seasonings if needed.
How to Serve Vegetable Beef Soup
Garnishes
A steaming bowl of Vegetable Beef Soup is inviting enough on its own, but a sprinkle of fresh parsley, a few grinds of black pepper, or a dusting of grated Parmesan can take it over the top. For a little zing, try a squeeze of lemon or a swirl of good olive oil just before serving.
Side Dishes
Crusty bread is practically a must—there’s nothing better than dunking a warm slice into the savory broth. If you’re feeling fancy, pair your soup with a simple green salad or a buttery baked potato for an extra-hearty meal. Even a grilled cheese sandwich would be a match made in comfort food heaven!
Creative Ways to Present
For a fun twist, serve Vegetable Beef Soup in individual bread bowls or ladle it into mugs for a cozy, casual touch. Hosting a gathering? Offer a “soup bar” with an array of toppings like shredded cheese, chopped herbs, or crunchy croutons so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
Vegetable Beef Soup is fantastic the next day—sometimes even better! Allow leftovers to cool, then store them in an airtight container in the refrigerator for up to four days. The flavors continue to meld, making each reheated bowl extra satisfying.
Freezing
This soup is a dream for meal prep. Ladle completely cooled Vegetable Beef Soup into freezer-safe containers, leaving a bit of space for expansion. Freeze for up to three months. Thaw overnight in the fridge or reheat straight from frozen for a fuss-free meal anytime.
Reheating
To reheat, simply warm the soup over medium heat on the stovetop, stirring occasionally until piping hot. If you’re in a rush, the microwave works great too—just cover to avoid splatters and stir halfway through. Add a splash of broth if the soup has thickened up in the fridge.
FAQs
Can I use a different cut of beef for Vegetable Beef Soup?
Absolutely! While stew meat is convenient and flavorful, you can use chuck roast cut into cubes or even leftover roast beef. Just be sure to brown any raw beef first for the best flavor.
Is this soup gluten-free?
Yes, this Vegetable Beef Soup is naturally gluten-free as written. Just double-check your beef broth label to ensure there are no added gluten-containing ingredients.
Can I add other vegetables?
Of course! This recipe is very forgiving. Feel free to toss in parsnips, bell peppers, zucchini, or even spinach at the end. Use what you love or what’s in your fridge for a personalized touch.
How can I make the soup thicker?
If you like a thicker consistency, mash a few potato chunks directly in the pot or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last few minutes of cooking.
What’s the best way to reheat leftovers?
Gently reheat Vegetable Beef Soup on the stovetop over medium heat or microwave individual portions until hot. If the soup has thickened, add a splash of broth or water to loosen it up.
Final Thoughts
If you’re searching for a recipe that delivers both comfort and flavor in every bite, Vegetable Beef Soup is a must-try. Whip up a big pot and watch it disappear—your friends and family will thank you! Give it a go and let this classic become a new staple in your kitchen.
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Vegetable Beef Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This hearty Vegetable Beef Soup combines tender chunks of beef with a medley of fresh vegetables simmered in a flavorful beef broth. Perfect for a comforting meal, it’s packed with protein and nutrients, making it a delicious and wholesome choice for any day.
Ingredients
Beef and Broth
- 1 pound beef stew meat, cut into small chunks
- 6 cups beef broth
- 1 tablespoon olive oil
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 large potato, peeled and diced
- 1 cup green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes with juice
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
Instructions
- Brown the Beef: In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5–7 minutes. Once browned, remove the beef from the pot and set aside.
- Sauté Vegetables: In the same pot, add diced onion, minced garlic, sliced carrots, and celery. Sauté for 4–5 minutes until the vegetables soften and are fragrant.
- Add Remaining Ingredients: Return the browned beef to the pot. Stir in diced potatoes, trimmed green beans, diced tomatoes with their juice, beef broth, dried thyme, dried parsley, bay leaf, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Once boiling, reduce heat to low, cover the pot, and let the soup simmer gently for 45–60 minutes, or until the beef is tender and the vegetables are cooked through.
- Add Final Vegetables: About 10 minutes before the end of cooking, stir in the corn kernels and peas to heat through without overcooking.
- Finish and Serve: Remove and discard the bay leaf. Taste the soup and adjust seasoning if needed. Serve the soup hot, ideally with crusty bread for dipping.
Notes
- For a thicker texture, mash a few of the potatoes within the soup or mix in a cornstarch slurry at the end of cooking.
- This soup stores well and the flavors improve when left overnight, making it a great make-ahead meal.
- Use fresh or frozen vegetables depending on what is available to you.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
