There is something truly nostalgic about a bowl of vegetable beef soup. It brings together the richness of tender beef, the sweetness of root vegetables, the freshness of green beans and herbs, and the depth of a tomato-based broth. This soup is a meal in itself — thick, filling, and layered with flavors that continue to deepen as it simmers.
This dish works perfectly for a cozy family dinner, a warming weekend lunch, or even as a make-ahead meal since it reheats beautifully. The combination of protein from the beef and fiber from the vegetables makes it both satisfying and nourishing.
Ingredients (Serves 6–8)
1 lb (450 g) beef stew meat, cut into bite-sized cubes
2 tablespoons olive oil (or vegetable oil, for browning the beef)
1 large onion, chopped finely
3 cloves garlic, minced
4 cups beef broth (you can use homemade broth, store-bought, or substitute with water and bouillon)
2 cups carrots, sliced into rounds or half-moons
2 cups potatoes, diced into small cubes (russet or Yukon gold work best)
1 cup celery, chopped into small pieces
1 cup fresh green beans, trimmed and cut into 1-inch pieces
1 can (14.5 oz / 400 g) diced tomatoes, including their juice
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish (optional)
Step-by-Step Instructions
1. Prepare the Beef
Pat the beef stew meat dry with a paper towel. This step helps achieve a better sear.
Season lightly with salt and pepper.
2. Brown the Beef
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat.
Add the beef in batches (avoid overcrowding) and sear until browned on all sides. This should take about 5–7 minutes per batch.
Remove the browned beef from the pot and set aside on a plate. Browning develops deep flavor, so don’t skip this step.
3. Cook the Aromatics
In the same pot, add the chopped onion. Sauté for 4–5 minutes until softened and lightly golden.
Stir in the minced garlic and cook for another 30–60 seconds until fragrant (be careful not to burn it).
4. Build the Broth
Return the beef and any accumulated juices to the pot.
Pour in the beef broth (or water with bouillon). Scrape the bottom of the pot with a wooden spoon to deglaze and release the flavorful browned bits.
Add the canned diced tomatoes with their juice.
Stir in thyme, basil, and the bay leaf.
Bring everything to a gentle boil.
5. Add the Vegetables
Reduce the heat to low and let the soup simmer, covered, for about 45–60 minutes. This allows the beef to tenderize and the flavors to meld together.
After about 30 minutes of simmering, add the carrots, potatoes, and celery. These vegetables need enough time to soften without breaking apart.
About 10 minutes before the soup is done, stir in the green beans. This keeps them slightly crisp and bright green.
6. Taste and Adjust
Remove the bay leaf.
Taste the broth and adjust with more salt and pepper if needed. The soup should be well-balanced, with a deep beefy flavor, gentle sweetness from the carrots, and a little acidity from the tomatoes.
7. Serve
Ladle the soup into deep bowls.
Garnish with fresh chopped parsley for a burst of color and freshness.
Serve hot with crusty bread, homemade biscuits, or even a side salad.
Tips for Best Results
Choose the right beef: Stew meat, chuck roast, or even short ribs work beautifully, as they become tender and flavorful during slow simmering.
Cut vegetables evenly: Uniform pieces ensure even cooking and a balanced texture.
Don’t rush the simmer: The soup tastes better the longer it cooks at a low, gentle simmer.
Boost the flavor: For extra richness, add a splash of red wine when deglazing the pot before adding the broth.
Variations
Add more vegetables: Corn, peas, zucchini, parsnips, or cabbage can be excellent additions.
Make it spicy: Add a pinch of red pepper flakes or a diced chili for heat.
Use grains or pasta: Stir in cooked barley, rice, or small pasta like ditalini during the last 10 minutes of cooking.
Slow cooker version: Brown the beef and onions first, then transfer everything to a slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours.
Pressure cooker/Instant Pot: Brown the beef, then cook under high pressure for 30 minutes with all ingredients except green beans. Release pressure, add green beans, and simmer for 5–10 minutes.
Storage and Reheating
Refrigerator: Store cooled soup in an airtight container for up to 4 days.
Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm on the stovetop over medium heat or in the microwave, adding a splash of broth or water if the soup has thickened.
This recipe gives you a classic, hearty vegetable beef soup that’s both flexible and reliable.
