Hearty & Wholesome Vegetable Beef Soup: Your Ultimate Comfort Classic

There’s nothing quite like a steaming bowl of homemade soup to warm the soul, and this Vegetable Beef Soup recipe delivers comfort in every spoonful. Packed with a vibrant medley of garden-fresh vegetables and succulent, tender chunks of beef, all swimming in a rich, savory broth, this classic dish is truly a timeless favorite. It’s the kind of meal that brings everyone to the table, offering both nourishment and an undeniable sense of coziness.

Close up photo of a bowl of Vegetable Beef Soup — A close-up of a steaming bowl of hearty Vegetable Beef Soup, brimming with colorful ingredients.

Why This Homemade Vegetable Beef Soup Recipe Works

This isn’t just any vegetable beef soup; it’s a carefully crafted recipe designed for maximum flavor and ease. A large bowl of this robust soup, brimming with colorful, nutritious vegetables, is a satisfying meal all year round. From the sweet crunch of carrots to the earthy potatoes, crisp green beans, and sweet peas, each vegetable contributes to a symphony of textures and flavors. When combined with perfectly tender beef stew meat simmered in a simple yet deeply flavorful broth, you get a meal that is both incredibly nutritious and profoundly comforting.

What makes this particular recipe stand out? Its adaptability and straightforward approach. Whether you have an abundance of fresh produce from your garden or prefer the convenience of frozen vegetables, this soup adapts beautifully. The process is designed to extract the most flavor from each ingredient, starting with browning the beef to create a rich base. The long, slow simmer ensures the beef becomes meltingly tender and the broth develops a depth that canned soups simply cannot match. It’s also incredibly versatile – you can easily customize the vegetables to suit your taste or what you have on hand, making it a perfect pantry meal. Looking for a vegetarian alternative? Explore our healthy vegetable soup recipe, which cleverly uses chickpeas for a plant-based protein boost.

Close up photo of a spoonful of Vegetable Beef Soup — A spoonful of homemade Vegetable Beef Soup, showcasing the tender beef and variety of vegetables.

Essential Ingredients for the Best Vegetable Beef Soup

To create this irresistible vegetable beef soup, you’ll need a selection of quality ingredients. While the full list with precise measurements and detailed instructions can be found in the printable recipe card at the bottom of this post, here’s an overview of what you’ll gather to begin your culinary journey.

Ingredients for Vegetable Beef Soup — All the fresh ingredients laid out, ready for making delicious Vegetable Beef Soup.

Ingredient Information & Expert Substitution Suggestions

Understanding your ingredients and their potential substitutions is key to mastering any recipe. Here’s a deeper dive into the components of our vegetable beef soup:

BEEF: The star of this soup! For optimal tenderness and flavor, we recommend using beef stewing meat such as chuck roast. This cut is perfect because it breaks down beautifully during the long simmering process, becoming incredibly succulent. When selecting your beef, look for well-marbled pieces. While you can often find beef stew meat pre-cubed at the grocery store, check the size. If the chunks are too large (over 1 inch), we suggest halving them yourself to ensure more even cooking and quicker tenderization. Other good stewing cuts include beef round or short ribs, though cooking times may vary slightly. Don’t skip the browning step – it’s crucial for developing a rich, deep flavor profile for the entire soup.

VEGETABLES: This is where the “rainbow” comes in! The beauty of a good vegetable beef soup lies in its versatility. We’ve chosen a classic combination of raw yellow onion, fragrant garlic, crisp celery, vibrant green beans, hearty Russet potatoes, and sweet carrots. To complement these fresh additions, we also include canned diced tomatoes for acidity and depth, and canned corn for a pop of sweetness. Finally, frozen peas are stirred in at the very end to retain their bright color and fresh taste. Feel free to use your favorite vegetables or whatever is seasonal and available. Consider adding:

Leafy Greens: Spinach or kale can be added in the last 10-15 minutes of cooking.
Root Vegetables: Turnips, parsnips, or sweet potatoes can replace or complement Russet potatoes.
Mushrooms: Sliced cremini or button mushrooms add an earthy umami flavor; add them with the other initial vegetables.
Squash: Diced zucchini or yellow squash are great additions, added towards the end of cooking as they cook quickly.
Legumes: A can of drained kidney beans or cannellini beans can be added with the corn and peas for extra protein and fiber.

If using frozen vegetables, there’s no need to thaw them. Simply add them directly to the pot towards the end of the cooking time, allowing them just enough time to heat through and become tender without turning mushy. This maintains their texture and nutritional value.

BROTH: Low sodium beef broth is our choice, giving you control over the overall saltiness of the soup. You can adjust the seasoning to your preference later. If you only have regular beef broth, reduce the amount of added salt in the recipe. For an even richer flavor, you could use homemade beef stock or a combination of beef broth and a touch of red wine, which adds complexity and richness.

TOMATOES & PASTE: Canned diced tomatoes contribute a pleasant texture and bright, acidic notes. Tomato paste is a secret weapon, offering concentrated tomato flavor and helping to thicken the broth slightly, adding a deeper umami foundation to the soup.

HERBS: Bay leaves, dried thyme, and dried basil are classic soup herbs that infuse the broth with aromatic goodness. Fresh herbs can also be used – simply double the amount of dried herbs if substituting with fresh. Rosemary or oregano would also be delicious additions.

OLIVE OIL: Used for browning the beef and sautéing the aromatics. Any neutral cooking oil like vegetable oil or canola oil will also work.

How to Make Flavorful Vegetable Beef Soup

These step-by-step photos and detailed instructions are here to guide you visually through the process of making this comforting soup. For the complete printable recipe, including exact measurements and a convenient list of equipment, please Jump to Recipe at the bottom of this post.

Prepare the Beef: Begin by generously seasoning your cubed beef stew meat with salt and pepper. This initial seasoning is crucial for building flavor from the ground up. Ensure the beef pieces are roughly 3/4 inch for even cooking and optimal tenderness.

Cubed beef stew meat, seasoned and ready for browning.
Brown the Beef: In a sturdy 7-quart Dutch oven or a large, heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Working in batches to avoid overcrowding the pot (which would steam the meat instead of browning it), brown the beef for 1-2 minutes per side until a nice crust forms. This browning step, known as the Maillard reaction, adds immense depth of flavor to the entire soup. Add more oil as needed between batches. Once browned, remove the beef and set it aside, reserving any juices.

Browning beef in a Dutch oven to build rich flavor.

Perfectly browned beef cubes with a savory crust.
Sauté Aromatics: Reduce the heat to medium. Add a little more oil if necessary, then add the chopped onions and minced garlic to the pot. Cook, stirring occasionally, until the onions are softened and translucent, and the garlic is fragrant (about 3-5 minutes). Next, stir in the chopped celery and carrots, cooking for another 5 minutes to slightly soften them and begin to develop their sweetness.

Onions and garlic sautéing in the pot, filling the kitchen with wonderful aromas.

Carrots and celery added to the aromatic base, building layers of flavor.
Combine and Season: Pour in the beef broth, canned diced tomatoes (undrained), and tomato paste. Add the bay leaves, dried thyme, and dried basil. Stir everything together thoroughly, making sure the tomato paste dissolves. Return the browned beef and any accumulated juices to the pot. The juices are pure flavor!

Broth, tomatoes, and herbs added to create the soup’s base.

The browned stew meat returned to the pot, ready for simmering.
First Simmer: Place the lid firmly on the pot and reduce the heat to medium-low. Allow the soup to gently simmer for 2 hours. This extended cooking time is essential for the beef to break down and become fork-tender, and for all the flavors to meld beautifully. Periodically check to ensure it’s simmering, not boiling.

The soup simmering gently in the Dutch oven, allowing flavors to deepen.
Add Remaining Vegetables & Finish: After the initial simmer, add the chopped Russet potatoes and trimmed green beans to the pot. Continue to cook for another 30 minutes, this time without the lid, or until the potatoes are perfectly fork-tender. Finally, stir in the canned corn (drained) and frozen peas. Cook for about 5 more minutes, just long enough for these delicate vegetables to heat through. Remove the bay leaves before serving. Serve hot and enjoy!

Potatoes and green beans added to the simmering soup.

Adding corn and frozen peas for a final burst of color and freshness.

The completed vegetable beef soup, ready to be served.

Frequently Asked Questions & Expert Tips

How do you store vegetable beef soup?

Once the soup has cooled completely, transfer any leftovers to an air-tight container. It will keep fresh in the refrigerator for 4-5 days. Ensure it’s fully cooled before refrigerating to prevent bacterial growth.

Can you freeze vegetable beef soup?

Absolutely! Vegetable beef soup freezes exceptionally well. Allow the soup to cool completely, then transfer it to a large freezer-safe bag (laying it flat for efficient storage) or an air-tight freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw the soup in the refrigerator overnight, then gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of extra broth or water if it’s too thick.

Can I add different vegetables to this soup?

Yes, this soup is wonderfully forgiving and adaptable! You can mix and match vegetables based on your preferences, what’s in season, or what you have available. When adding different vegetables, consider their cooking times. Softer vegetables like mushrooms, zucchini, yellow squash, or leafy greens such as spinach or kale should be added towards the end of the cooking process, typically in the last 10-15 minutes, as they cook very quickly. Harder root vegetables like parsnips or turnips can be added with the potatoes and green beans. Be creative and make it your own!

Why is it important to brown the beef before adding it to the soup?

Browning the beef is a crucial step that significantly enhances the flavor of your soup. This process, known as the Maillard reaction, creates a caramelized crust on the exterior of the meat, developing deep, savory, and complex flavors that wouldn’t be present otherwise. These “brown bits” (fond) that stick to the bottom of the pan after browning will then be incorporated into the broth when you add liquids, effectively deglazing the pan and adding layers of incredible richness and umami to the entire soup. Skipping this step would result in a less flavorful, more one-dimensional broth.

Can I make this soup in a slow cooker or Instant Pot?

Yes, you can adapt this recipe for a slow cooker or Instant Pot! For a slow cooker, brown the beef and sauté the aromatics (onions, garlic, celery, carrots) in a separate pan first, then transfer them to the slow cooker with the beef broth, diced tomatoes, tomato paste, and herbs. Cook on low for 6-8 hours or on high for 3-4 hours. Add the potatoes and green beans during the last hour of cooking, and the corn and peas during the last 15-20 minutes. For an Instant Pot, use the Sauté function to brown the beef and cook the aromatics, then deglaze the pot. Add the beef, broth, tomatoes, paste, and herbs. Pressure cook on High for 20-25 minutes, followed by a natural release. Then, add the potatoes and green beans, and pressure cook for another 5-7 minutes. Stir in corn and peas after releasing pressure.

How can I thicken my vegetable beef soup?

This soup is naturally hearty and thickens slightly from the potatoes and tomato paste. However, if you prefer a thicker consistency, you have a few options: you can mash some of the cooked potatoes against the side of the pot; create a cornstarch slurry (1-2 tablespoons cornstarch mixed with an equal amount of cold water) and stir it into the simmering soup until thickened; or, for a richer option, make a roux by melting 1-2 tablespoons of butter, stirring in an equal amount of flour, cooking for 1-2 minutes, then whisking it into the soup.

Bowl of Vegetable Beef Soup — A cozy bowl of Vegetable Beef Soup, perfect for a chilly day.

Serving Suggestions for Your Hearty Soup

This vegetable beef soup is a meal in itself, but a few simple additions can elevate the experience. Garnish individual bowls with a sprinkle of fresh chopped parsley or chives for a burst of color and fresh flavor. For dipping, serve alongside classic oyster crackers or saltines. A warm, crusty loaf of artisan bread, a French baguette, or homemade cornbread is also an excellent choice for soaking up every last drop of the delicious broth. For a complete meal, consider a simple side salad with a light vinaigrette to balance the richness of the soup.

More Comforting Soup Recipes to Explore

If you love hearty, wholesome soups, be sure to check out some of our other popular recipes:

Cabbage Soup
Minestrone Soup
Beef Barley Soup
Italian Wedding Soup
Beef Noodle Soup

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Vegetable Beef Soup

Plenty of fresh vegetables make this soup nutritious and comforting together with tender chunks of beef.

5 from 4 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 8 servings

3 hrs

Calories: 373

Author: Amanda Davis

Ingredients

3-4 Tablespoons olive oil divided
2 pounds stewing beef cut into 3/4 inch pieces
½ Tablespoon sea salt
1 teaspoon ground pepper
1 large yellow onion chopped, about 2 cups
5 cloves garlic minced
3 ribs celery chopped
4 carrots peeled and chopped
8 cups low sodium beef broth
28 ounces diced tomatoes canned
2 Tablespoons tomato paste
3 bay leaves
½ Tablespoon dried thyme
1 teaspoon dried basil
4 cups Russet potatoes peeled and cut into cubes. about 4-5 potatoes
1 ½ cups green beans trimmed and cut into 1 inch pieces
10 ounces canned corn 1 1/2 cups
1 cup frozen peas

Things You’ll Need

Chef’s knife
Cutting board
7 quart Dutch oven

Before You Begin

You can use frozen vegetables if preferred; simply add them in towards the end of the cook time. The same goes for incorporating softer vegetables such as mushrooms and zucchini or leafy greens like spinach or kale, as they don’t take as long to cook.
Beef stew meat, such as chuck roast, is perfect for this soup. You can use your favorite kind of stewing meat for this recipe, just be sure to cut it into equal-sized chunks for even cooking. You can typically find beef stew meat already cubed at the grocery store, but depending on how large the chunks are, you may want to halve them again yourself so they cook quicker.

Instructions

Season the cubed beef stew meat with salt and pepper.
In a 7-quart Dutch oven, over medium-high heat, add 1 tablespoon of oil. Working in batches, once the oil is hot, brown 1 batch of beef for 1-2 minutes per side. Add more oil to the pot as needed in between batches. Set beef aside.
Lower the heat to medium and cook onions and garlic until fragrant. Then add celery and carrots into the pot, cooking for another 5 minutes.
Add in beef broth, diced tomatoes, tomato paste, and herbs. Mix well, then add in beef and all juices.
Place the lid on the pot and lower the heat to medium-low. Simmer the soup for 2 hours; the beef should be tender.
Add in chopped potatoes and green beans and cook for another 30 minutes without the lid, or until the potatoes are fork tender. Then add corn and frozen peas and allow them to heat up (about 5 minutes) and serve.

Expert Tips & FAQs

Store any cooled leftovers in an air-tight container kept in the refrigerator for 4-5 days.
Freezing – freeze the cooled vegetable beef soup in a large freezer bag or an air-tight container for up to 3 months. Thaw in the refrigerator and reheat over medium-low heat on the stovetop.
For additional FAQs and tips, please refer to the “Frequently Asked Questions & Expert Tips” section above.

Nutrition

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.