This Vegetable Beef Soup is a classic comfort food that has been enjoyed for generations. It is the kind of meal that warms you from the inside out, making it ideal for chilly evenings, cozy family dinners, or when you want something nourishing but still hearty. The slow simmering process develops layers of flavor—savory beef, aromatic herbs, sweet vegetables, and a broth that feels both light and filling at the same time.
Ingredients
1 ½ lbs beef stew meat – cut into bite-sized cubes (look for chuck roast or round, as these cuts become tender with slow cooking)
2 ½ Tbsp olive oil, divided – for browning the beef and sautéing the vegetables
Salt and freshly ground black pepper – adjust to taste
1 large yellow onion, chopped (about 1 ¾ cups) – provides sweetness and depth of flavor
3 medium carrots, peeled and chopped (about 1 ¼ cups) – adds sweetness and texture
3 celery stalks, chopped (about 1 cup) – balances the soup with a subtle earthy flavor
4 garlic cloves, minced (about 1 ½ Tbsp) – enhances the broth with savory aroma
8 cups low-sodium beef or chicken broth – beef broth for richness, or chicken broth for a lighter soup
2 (14 oz) cans diced tomatoes – adds acidity and freshness to balance the savory broth
1 ½ tsp dried basil – herbaceous flavor that complements beef and vegetables
1 tsp dried oregano – adds depth and a Mediterranean touch
½ tsp dried thyme – earthy and warming, pairs well with potatoes and carrots
1 lb red or yellow potatoes, chopped – for heartiness and texture
1 ½ cups green beans, chopped – fresh crunch, balances starchy vegetables
1 ½ cups frozen corn – adds natural sweetness
1 cup frozen peas – for color and a tender pop of flavor
⅓ cup fresh parsley, chopped – for brightness at the end
Step-by-Step Instructions
1. Prepare and Brown the Beef
Pat the beef cubes dry with paper towels (this ensures better browning).
Season generously with salt and freshly ground black pepper.
Heat 1 ½ Tbsp olive oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat.
Add half the beef in a single layer (avoid overcrowding) and sear until well browned on all sides, about 5–7 minutes per batch.
Remove the beef with a slotted spoon and repeat with remaining meat, adding another ½ Tbsp olive oil if needed.
Tip: Browning creates a caramelized crust on the beef, which is essential for developing deep, rich flavor in the broth.
2. Build the Flavor Base
In the same pot, add the remaining ½ Tbsp olive oil.
Stir in the chopped onion, carrots, and celery. Cook over medium heat for 5–6 minutes, stirring often, until the vegetables soften slightly and the onion becomes translucent.
Add the minced garlic and cook for 1 more minute, just until fragrant (avoid burning the garlic).
3. Simmer the Broth
Return the browned beef (and any accumulated juices) back into the pot.
Pour in the broth and diced tomatoes with their juices.
Stir in basil, oregano, and thyme.
Bring the soup to a boil, then reduce heat to low, cover, and simmer gently for 45–60 minutes.
This step allows the beef to become tender and the flavors to meld.
4. Add Potatoes and Green Beans
After the first simmer, stir in the chopped potatoes and green beans.
Continue simmering uncovered for another 20–25 minutes, or until the potatoes are fork-tender.
5. Finish with Sweet Vegetables and Fresh Herbs
Stir in the corn and peas and cook for an additional 5–7 minutes.
Taste the broth and adjust with extra salt and pepper as needed.
Just before serving, stir in the fresh parsley for brightness.
Serving Suggestions
Serve hot in deep bowls with a side of crusty bread, cornbread, or warm dinner rolls to soak up the flavorful broth.
For a complete meal, pair with a fresh green salad dressed with a light vinaigrette.
Add a sprinkle of freshly grated Parmesan cheese or a dollop of sour cream on top for extra richness.
Tips for Best Results
Choose the Right Beef: Chuck roast or stew beef is ideal, as it becomes tender when simmered slowly.
Don’t Skip Browning: It may take extra time, but searing the beef gives the broth its deep, meaty flavor.
Make Ahead: This soup tastes even better the next day as the flavors continue to develop overnight.
Storage: Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop.
Variations
With Pasta or Rice: Add cooked pasta (such as ditalini or egg noodles) or rice near the end of cooking for a heartier version.
Spicy Kick: Stir in a pinch of red pepper flakes or a dash of hot sauce for gentle heat.
Different Vegetables: Swap in zucchini, bell peppers, or mushrooms depending on the season or what you have on hand.
Slow Cooker Option: Brown the beef and sauté vegetables first, then transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.
Final Thoughts
This Vegetable Beef Soup is more than just a recipe—it’s a warm hug in a bowl. The savory broth, tender chunks of beef, and colorful vegetables make it both nourishing and satisfying. It’s the perfect dish for families, gatherings, or meal prepping ahead of a busy week.
