There's nothing like a warm, hearty bowl of vegetable beef soup to bring comfort on a chilly evening. This classic dish is packed with tender beef, vibrant vegetables, and a rich, flavorful broth that feels like a hug in a bowl.
I first discovered my love for vegetable beef soup when I was searching for a way to use up leftover veggies in my fridge. What began as a simple experiment quickly became a family staple that we enjoy year-round. Let’s dive into why this recipe is sure to become a favorite in your home.
Why You'll Love This Vegetable Beef Soup
Get ready to fall head over heels for this comforting, nourishing soup. Whether you're cooking for your family or meal prepping for the week, this recipe ticks all the boxes.
First, it’s incredibly easy to make. With just a bit of chopping and simmering, you’ll have a hearty meal ready in no time. It’s the perfect recipe for beginners or anyone looking for a low-fuss dinner option.
Second, this soup is nutritious and filling. Packed with protein from tender beef and a variety of vegetables, it’s a well-rounded meal in a bowl. Plus, it’s naturally gluten-free and can easily be made dairy-free, making it a versatile option for different dietary needs.
Another reason to love this soup? It’s budget-friendly. By using affordable cuts of beef like chuck or stew meat and incorporating pantry staples like canned tomatoes and frozen vegetables, you can create a meal that serves the whole family without breaking the bank.
Lastly, this recipe is endlessly customizable. Swap in your favorite veggies, adjust the seasoning to your liking, or add pasta or rice for extra heartiness. It’s a dish that evolves with whatever you have on hand.
With all these reasons to give it a try, let’s take a closer look at what makes this soup so special.
Ingredients Notes

The magic of this vegetable beef soup lies in its simple, wholesome ingredients. Each one plays a key role in creating a dish that’s as delicious as it is nourishing.
Beef: For this recipe, I recommend using chuck roast or stew meat. These cuts are affordable and become wonderfully tender when simmered low and slow. Be sure to cut the beef into small, bite-sized pieces for even cooking.
Vegetables: This soup is loaded with a colorful mix of vegetables like carrots, celery, potatoes, and green beans. You can also add your favorites, like zucchini or corn, to make it your own.
Broth: A rich, savory base is essential for vegetable beef soup. I prefer using beef broth, but a combination of beef and chicken broth works well too for a lighter flavor.
Tomatoes: Canned diced tomatoes bring a bright, tangy note to the soup. If you like a chunkier texture, you can use fire-roasted tomatoes for added depth.
Seasonings: A blend of garlic, onion, thyme, and bay leaf adds layers of flavor that enhance the natural goodness of the beef and vegetables. Don’t forget a splash of Worcestershire sauce for a savory kick!
You’ll also need a large stockpot or Dutch oven to bring everything together. With these simple ingredients, you’re ready to create a meal that feels like pure comfort.
How To Make This Vegetable Beef Soup

Creating this hearty soup is easier than you might think. Let me guide you through the process step by step.
Start by prepping your beef. If using chuck roast, cut it into bite-sized pieces and season generously with salt and pepper. Heat a large stockpot or Dutch oven over medium-high heat, add a splash of olive oil, and sear the beef in batches until it’s browned on all sides. This step adds incredible flavor, so don’t skip it!
Next, remove the beef and set it aside. In the same pot, sauté your chopped onions, carrots, and celery until they’re softened and aromatic. Be sure to scrape up any browned bits from the bottom of the pan – they’re full of flavor.
Once your vegetables are tender, add minced garlic and cook for an additional minute. Then, stir in the diced tomatoes, beef broth, and a bay leaf. Return the seared beef to the pot and bring everything to a gentle boil.
Reduce the heat to low, cover, and let the soup simmer for about an hour. This allows the flavors to meld together and the beef to become tender.
After an hour, add your potatoes and any other quick-cooking vegetables like green beans or corn. Continue simmering until the potatoes are fork-tender, about 20-30 minutes. Taste and adjust the seasoning with salt and pepper as needed.
In just a little over an hour, you’ll have a pot of soup that’s brimming with hearty goodness. Serve it hot with crusty bread or crackers for a satisfying meal.
Storage Options
This soup is a meal prep superstar, as it stores and reheats beautifully.
Refrigeration: Let the soup cool completely before transferring it to an airtight container. Store it in the fridge for up to 4 days.
Freezing: Vegetable beef soup freezes wonderfully. Divide it into individual portions in freezer-safe containers or zip-top bags, leaving some space for expansion. Freeze for up to 3 months.
Reheating: To reheat, simply warm the soup on the stovetop over medium heat or in the microwave until heated through. If it’s too thick after storing, add a splash of broth or water to reach your desired consistency.
Variations and Substitutions
One of the best things about vegetable beef soup is how adaptable it is. Here are a few ideas to make it your own:
Different Proteins: Swap the beef for ground beef, turkey, or even shredded chicken for a lighter option.
Add Grains or Pasta: Stir in cooked rice, barley, or small pasta like macaroni or orzo toward the end of cooking for a heartier soup.
Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
Vegetarian Version: Skip the beef and use vegetable broth instead of beef broth. You can add hearty beans like kidney beans or chickpeas for protein.
Herb Swaps: Fresh parsley, rosemary, or even a touch of dill can add a different flavor profile to your soup.
With endless possibilities, this vegetable beef soup is a recipe you’ll never tire of. Give it a try, and don’t be afraid to make it your own!
PrintVegetable Beef Soup Recipe
This hearty Vegetable Beef Soup recipe is filled with tender beef, a medley of fresh vegetables, and a savory broth. A comforting and satisfying meal that’s perfect for busy weeknights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb beef stew meat, cut into small pieces
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 2 potatoes, diced
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the beef and sear until browned on all sides. Remove and set aside.
- In the same pot, sauté onion and garlic until fragrant. Add carrots, celery, and potatoes, and cook for 3-4 minutes.
- Return the beef to the pot, then stir in diced tomatoes, green beans, corn, and beef broth.
- Add thyme, parsley, bay leaf, salt, and pepper. Stir to combine.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes, or until beef is tender and vegetables are cooked.
- Adjust seasoning as needed. Serve hot with crusty bread or crackers.
Notes
- You can substitute or add vegetables like zucchini or peas for variety.
- For a thicker soup, mash some of the cooked potatoes directly in the pot.
- This soup freezes well for up to 3 months—perfect for meal prep.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 750mg
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