Comfort Food That Feels Like Home

I grew up with my mom making Vegetable Beef Soup almost every week, especially during the cold months. This hearty and warm soup was a family favorite—it smelled like comfort, tasted like love, and made our home feel so cozy. With chunks of tender beef, soft vegetables, and a flavorful broth, it was filling, delicious, and always made us ask for seconds.

This soup is packed with nutrients and the result is just wonderful! You’ll love it for sure, and for a perfect lunch or dinner that warms the heart and fills the belly, this recipe is ideal. It’s wholesome, satisfying, and brings people together around the table.

I like to enjoy it with a slice of crusty bread and a sprinkle of fresh parsley on top. Sometimes I pair it with a simple salad. This Vegetable Beef Soup is super easy to make in one big pot and tastes even better the next day.

What Makes Vegetable Beef Soup Special?

Vegetable Beef Soup is special because it’s a full, balanced meal in a bowl. It combines protein, fiber, and comforting flavors all in one dish. It’s also very flexible—you can use whatever veggies you have on hand. The beef becomes tender while simmering, and the broth absorbs all the beautiful flavors of the ingredients.

Perfect For:

• Cold Weather Comfort: Nothing feels better than a warm bowl of this soup on a chilly day. It heats you from the inside out.
• Family Dinners: This recipe makes a big batch, perfect for feeding a crowd or a big, hungry family.
• Meal Prep: It stores well and tastes even better the next day, so it’s great for lunches throughout the week.
• One-Pot Meals: Less mess, fewer dishes, and all the flavor you need in one pot. It’s ideal for busy days.

Ingredients

• 1 lb beef stew meat, cut into small cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, peeled and cubed
• 1 cup green beans, chopped
• 1 can (14 oz) diced tomatoes
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup frozen corn or peas

Kitchen Equipment You’ll Need

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon
• Measuring spoons and cups
• Ladle
• Peeler (for carrots or potatoes)

How to make Vegetable beef soup

Step 1:

In a large pot, heat olive oil over medium-high heat. Add beef cubes and cook until browned on all sides. Remove and set aside.

Step 2:

In the same pot, add onion and garlic. Cook for 2–3 minutes until softened and fragrant.

Step 3:

Return the beef to the pot. Add carrots, celery, potatoes, green beans, tomatoes, broth, thyme, salt, and pepper. Stir everything together.

Step 4:

Bring to a boil, then reduce heat to low. Cover and simmer for about 45–60 minutes, until the beef is tender and vegetables are soft.

Step 5:

Stir in frozen corn or peas and cook for 5 more minutes.

Step 6:

Taste and adjust seasoning if needed. Serve hot with bread or crackers.

Expert Tips

• Brown the beef first: It adds so much depth to the broth. Sear the beef until golden on all sides before adding the other ingredients.
• Use a mix of fresh and frozen vegetables: This gives a nice texture variety and saves prep time. Frozen corn or green beans are great add-ins.
• Simmer low and slow: The longer it cooks, the more flavorful and tender everything becomes. Give it time to do its thing.
• Season in layers: Add salt and pepper gradually as you build the soup. Taste often and adjust.
• Add herbs at the right time: Dried herbs like thyme or oregano go in early; fresh herbs like parsley or dill should go in right before serving.
• Cut veggies evenly: This helps them cook at the same rate and keeps the soup looking neat and appetizing.
• Skim the fat if needed: For a lighter soup, use a spoon to remove extra fat from the top or chill and scoop hardened fat before reheating.

Optional Ingredients

• Barley or rice: For extra heartiness.
• Spinach or kale: Stir in at the end for added greens.
• Tomato paste: For a richer tomato flavor.
• Worcestershire sauce: Adds deep umami flavor.
• Red pepper flakes: A tiny bit of heat for spice lovers.
• Bay leaves: Add while simmering, then remove before serving.

How to Serve Vegetable Beef Soup?

Serving this soup warm in a big bowl makes it feel extra comforting. A sprinkle of chopped parsley or a little grated Parmesan on top adds a nice touch.

Add some buttered toast, garlic bread, or a warm dinner roll on the side. They’re perfect for soaking up every drop of that rich broth.

When hosting guests, serve it with a light salad and let it shine as the main course. It’s cozy, simple, and makes people feel at home.

Pair it with crackers and maybe a few cheese slices for a lighter meal. It turns into a wholesome lunch that keeps you full and happy.

Is Vegetable Beef Soup Healthy?

Yes, Vegetable Beef Soup can be very healthy! It includes lean protein, plenty of fiber from vegetables, and it’s low in processed ingredients. You control the amount of salt and fat, and you can make it even lighter by trimming excess fat from the beef or using low-sodium broth. It’s filling, nutritious, and a smart way to eat more veggies.

Variations and Substitutions

Ground beef instead of stew meat: Cooks faster and still tastes great. Brown and drain it first.

Chicken version: Use diced chicken breast or thighs instead of beef for a lighter option.

Add beans: Kidney beans or chickpeas add protein and make it more filling.

Slow cooker: Brown the beef and throw everything in the slow cooker for 6-8 hours on low.

Tomato-based broth: Use crushed tomatoes or tomato sauce for a stronger tomato flavor.

Vegan version: Skip the beef and use vegetable broth and lentils for a plant-based version.

Different spices: Try cumin, smoked paprika, or Italian seasoning for a new twist.

Sweet potatoes instead of regular: They add a bit of sweetness and color to the soup.

How to Store

Let the soup cool completely before storing it. Keep it in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave until hot.

To freeze, pour into freezer-safe containers or zip bags. Freeze for up to 3 months. Thaw in the fridge overnight and warm it up gently on the stove for best results.

FAQ

Can I use ground beef instead of stew meat?

Yes, ground beef works well and cooks faster. Just make sure to brown and drain it before adding the vegetables and broth.

What are the best vegetables to use?

Carrots, potatoes, celery, green beans, corn, and peas are all great options. You can mix fresh, frozen, or even canned veggies depending on what you have.

Can I make this soup in a slow cooker?

Absolutely. Brown the beef first, then add all ingredients to your slow cooker and cook on low for 6–8 hours or on high for about 4 hours.

How do I thicken the broth?

You can mash a few of the cooked potatoes or stir in a tablespoon of cornstarch mixed with water near the end of cooking to slightly thicken the soup.

Can I make it spicy?

Definitely! Add red pepper flakes, a dash of hot sauce, or chopped jalapeños for a little heat.

Do I need to peel the potatoes?

It’s up to you. Peeled potatoes give a softer texture, while unpeeled ones add extra fiber and a rustic feel.

What type of beef is best for this soup?

Beef stew meat, chuck roast, or any well-marbled cut that becomes tender when simmered is ideal.

Can I make it vegetarian?

Yes! Replace beef with lentils or beans and use vegetable broth. It still turns out hearty and satisfying.

Vegetable Beef Soup

Recipe by Wasian CookeryCourse: MainCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

Vegetable Beef Soup is a hearty, comforting dish made with tender beef, colorful vegetables, and a rich, savory broth. It’s the perfect one-pot meal for cozy nights or nourishing family dinners.

Ingredients

• 1 lb beef stew meat, cut into small cubes

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 3 carrots, sliced

• 2 celery stalks, sliced

• 2 potatoes, peeled and cubed

• 1 cup green beans, chopped

• 1 can (14 oz) diced tomatoes

• 6 cups beef broth

• 1 teaspoon dried thyme

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 cup frozen corn or peas

Directions

• Brown the beef: In a large pot, heat olive oil over medium-high heat. Add beef cubes and cook until browned on all sides. Remove and set aside.
• Sauté the veggies: In the same pot, add onion and garlic. Cook for 2–3 minutes until softened and fragrant.
• Add remaining ingredients: Return the beef to the pot. Add carrots, celery, potatoes, green beans, tomatoes, broth, thyme, salt, and pepper. Stir everything together.
• Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for about 45–60 minutes, until the beef is tender and vegetables are soft.
• Final touch: Stir in frozen corn or peas and cook for 5 more minutes.
• Serve: Taste and adjust seasoning if needed. Serve hot with bread or crackers.