Vegetable Beef Soup

My mom used to make big pots of soup like this when the weather turned chilly or when she wanted something hearty enough to feed everybody without a lot of fuss. This Vegetable Beef Soup is the kind of meal that fills the whole kitchen with the smell of supper simmering on the stove and makes everyone start asking when it will be ready. It is packed with tender beef, potatoes, carrots, celery, green beans, corn, and peas in a rich tomato-broth base that tastes like it has been cooking all day. This is one of those old-fashioned, dependable recipes that feels just as comforting on a busy weeknight as it does on a quiet Sunday afternoon.

Why You’ll Love This Recipe

• Hearty, filling, and packed with vegetables
• Full of rich, slow-simmered homemade flavor
• Great for feeding a family or meal prepping
• Perfect for chilly days and cozy suppers
• Even better, the next day

Ingredients

• 1 1/2 lbs beef stew meat
  Cut into bite-sized pieces if needed. You can also use a chuck roast cut into cubes.
• 2 1/2 tablespoons olive oil, divided
  Used for browning the beef and sautéing the vegetables.
• Salt and freshly ground black pepper
  Season to taste throughout the cooking process.
• 1 3/4 cups chopped yellow onion
  About 1 large onion. Yellow onion gives the soup a rich, savory base.
• 1 1/4 cups peeled and chopped carrots
  About 3 medium carrots. These add sweetness and color.
• 1 cup chopped celery
  About 3 medium stalks. A classic soup ingredient that adds depth.
• 1 1/2 tablespoons minced garlic
  About 4 cloves. Fresh garlic gives the best flavor.
• 8 cups low-sodium beef broth or chicken broth
  Beef broth gives the richest flavor, but chicken broth works in a pinch.
• 2 cans (14 oz. each) diced tomatoes
  Adds body and a little acidity to balance the broth.
• 1 1/2 teaspoons dried basil
  Brings a soft, savory herb flavor.
• 1 teaspoon dried oregano
  Adds warmth and depth.
• 1/2 teaspoon dried thyme
  A little goes a long way in soups like this.
• 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
  Red potatoes hold their shape nicely, while yellow potatoes turn extra creamy.
• 1 1/2 cups chopped green beans
  Trim the ends first. Fresh green beans work beautifully here.
• 1 1/2 cups frozen corn
  Adds sweetness and color.
• 1 cup frozen peas
  Stir in near the end so they stay bright and tender.
• 1/3 cup chopped fresh parsley
  Added at the end for a fresh finish.

How to Make Vegetable Beef Soup

1. Brown the beef

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Pat the beef dry with paper towels and season with salt and pepper. Add half of the beef and brown for about 4 minutes, turning halfway through. Transfer to a plate.

2. Brown the rest

Add another 1/2 tablespoon of oil to the pot and repeat with the remaining beef. Transfer it to the plate.

3. Sauté the vegetables

Add the remaining 1 tablespoon of oil to the empty pot. Add the onion, carrots, and celery, and sauté for 3 minutes. Stir in the garlic and cook for 1 minute more.

4. Build the soup base

Pour in the broth, diced tomatoes, browned beef, basil, oregano, and thyme. Season with salt and pepper to taste.

5. Simmer

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring once or twice.

6. Add the potatoes

Stir in the potatoes, then continue simmering, covered, for 20 minutes.

7. Add the green beans

Stir in the green beans and simmer for 15 minutes more, or until the vegetables and beef are tender.

8. Finish with corn and peas

Add the corn and peas and simmer for about 5 minutes, just until heated through.

9. Add parsley and serve

Stir in the fresh parsley and serve warm.

Nutrition Per Serving

• Calories: 315
• Carbohydrates: 22g
• Protein: 24g
• Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 52mg
• Sodium: 620mg
• Fiber: 4g
• Sugar: 6g
• Potassium: 980mg

Tips & Tricks

• Patting the beef dry helps it brown better instead of steaming.
• Brown the beef in batches so it gets a good color.
• Use low-sodium broth so you can better control the salt.
• Cut the vegetables into even pieces so they cook evenly.
• This soup tastes even better after the flavors have had time to sit.

Variations

• Add cabbage: Stir in chopped cabbage during the last 15 to 20 minutes.
• Use ground beef: For a quicker version, brown ground beef instead of stew meat.
• Swap the potatoes: Yukon Gold, red potatoes, or even sweet potatoes can work.
• Add pasta or barley: Stir in cooked pasta or pre-cooked barley for an even heartier soup.
• Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce.

What to Serve With It

This soup is wonderful with a warm piece of crusty bread or a pan of cornbread for soaking up the broth. It would also pair beautifully with Slow Cooker Potato and Onion Bake, Country Ranch Green Beans ‘n Potatoes with Bacon, or a cozy dinner favorite like Smoked Paprika Chicken.

For more comforting family meals, you could also link this recipe with Slow Cooker Poor Man’s Stew and Crockpot Beef and Noodles.

And if you want something sweet after supper, Cream Cheese Cranberry Loaf would be a lovely finish.

Storage and Reheating

Fridge: Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Freezer: Freeze in airtight freezer-safe containers for up to 3 months.

Reheating: Reheat on the stovetop over medium-low heat until hot, or warm individual portions in the microwave. Add a splash of broth if needed after storage.

FAQs

Can I make Vegetable Beef Soup ahead of time?

Yes. In fact, it often tastes even better the next day after the flavors have had more time to blend.

Can I use chicken broth instead of beef broth?

Yes. Beef broth gives a richer flavor, but chicken broth works well too.

What cut of beef is best for this soup?

Beef stew meat is great, but cubed chuck roast is another excellent choice because it becomes tender as it simmers.

Can I use frozen green beans instead of fresh?

Yes. Frozen green beans work just fine and are a handy shortcut.

Can I make this in a slow cooker?

Yes. Brown the beef first for the best flavor, then transfer everything except the peas, corn, and parsley to the slow cooker. Add those near the end.

Conclusion

This Vegetable Beef Soup is the kind of recipe that never really goes out of style. It is warm, hearty, colorful, and full of that old-fashioned homemade comfort that makes a meal feel extra special without being complicated. It is the sort of soup my mom would have made to stretch ingredients into something filling and nourishing, and honestly, those are often the recipes we come back to most. If you love a good, cozy pot of soup that feeds both the belly and the soul, this one is worth saving.