My mom used to make big pots of Vegetable Beef Soup when the weather turned chilly or when she wanted something hearty enough to feed everybody without a lot of fuss. It is the kind of meal that fills the whole kitchen with the smell of supper simmering on the stove and has everyone asking when it will be ready.
This pot is loaded 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. It 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.
These are the recipes my mom made to stretch simple ingredients into something filling and nourishing, and honestly, those are the ones we come back to most. If you love a cozy pot of soup that feeds both the belly and the soul, this one is worth saving.
Why This Recipe Works
- Browning the beef first builds a deep, slow-simmered flavor in a fraction of the time.
- Vegetables are added in stages, so the potatoes turn tender while the peas and corn stay bright and sweet.
- Diced tomatoes balance the broth with just enough acidity to keep the soup from tasting flat.
- It feeds a crowd and reheats beautifully, making it perfect for meal prep and freezer nights.
- It tastes even better the next day, after the flavors have had time to blend.
Key Ingredient Notes
Beef stew meat: Ready-cut stew meat is convenient, but a chuck roast cut into cubes is an excellent choice too, because it turns melt-in-your-mouth tender as it simmers.
Beef broth: Low-sodium beef broth gives the richest base and lets you control the salt. Chicken broth works in a pinch.
Potatoes: Red potatoes hold their shape nicely in the pot, while yellow potatoes turn extra creamy. Either works, so use what you have.
Diced tomatoes: They add body and a gentle acidity that balances the savory broth.
Frozen corn and peas: Stirred in at the very end so they stay sweet, bright, and tender instead of turning mushy.
Pro Tips for Success
- Pat the beef dry before browning so it sears instead of steaming.
- Brown the beef in batches; crowding the pot keeps it from getting good color.
- Use low-sodium broth so you can season to taste as the soup reduces.
- Cut the vegetables into even pieces so everything cooks at the same rate.
- Do not rush the simmer; that low, covered 30 minutes is what makes the beef tender.
- Make it a day ahead if you can; the flavor deepens overnight.
Variations and Substitutions
- 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 all work.
- Add pasta or barley: Stir in cooked pasta or pre-cooked barley for an even heartier bowl. If you love that combination, my Beef & Barley Soup is built around it.
- Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
Storage Instructions
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 the soup has thickened in storage.
Frequently Asked Questions
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 and add those near the end. If you enjoy set-it-and-forget-it beef dinners, my Slow Cooker Poor Man’s Stew is another family favorite.
Looking for more cozy beef comfort food after this one? Crockpot Beef and Noodles is the next recipe I would put on your list.
Vegetable Beef Soup
Ingredients
- 1 ½ lbs beef stew meat cut into bite-sized pieces; cubed chuck roast also works
- 2 ½ tablespoons olive oil divided
- salt and freshly ground black pepper to taste
- 1 ¾ cups chopped yellow onion about 1 large onion
- 1 ¼ cups peeled and chopped carrots about 3 medium carrots
- 1 cup chopped celery about 3 medium stalks
- 1 ½ tablespoons minced garlic about 4 cloves
- 8 cups low-sodium beef broth or chicken broth
- 2 cans diced tomatoes 14 oz. each
- 1 ½ teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 lb red or yellow potatoes chopped into 3/4-inch cubes
- 1 ½ cups chopped green beans ends trimmed
- 1 ½ cups frozen corn
- 1 cup frozen peas
- â…“ cup chopped fresh parsley
Instructions
- 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.
- Add another 1/2 tablespoon of oil to the pot and repeat with the remaining beef. Transfer it to the plate.
- 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.
- Pour in the broth, diced tomatoes, browned beef, basil, oregano, and thyme. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring once or twice.
- Stir in the potatoes, then continue simmering, covered, for 20 minutes.
- Stir in the green beans and simmer for 15 minutes more, or until the vegetables and beef are tender.
- Add the corn and peas and simmer for about 5 minutes, just until heated through.
- Stir in the fresh parsley and serve warm.
