Hearty Veggie Beef Soup is a warm and comforting bowl filled with tender chunks of beef, colorful vegetables like carrots, potatoes, and green beans, all simmered together in a tasty broth. It’s the kind of soup that feels like a big, cozy hug on a chilly day and is packed with flavors that make you want to go back for seconds.
I love making this soup when I want something satisfying but still wholesome. The best part is how the beef gets so tender and the veggies soften just right without losing their character. I usually cook it slow and low to let all those flavors meld together because that’s when it really shines.
For serving, I like to ladle it into big bowls and enjoy it with some crusty bread or a simple side salad. It’s perfect for lunch or dinner, and leftovers taste even better the next day. If you’re looking for a meal that’s both filling and full of good stuff, this veggie beef soup is a great pick that always gets everyone around the table smiling.
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Key Ingredients & Substitutions
Beef Stew Meat: This is the star for rich, tender chunks. Chuck roast cut into pieces works well too. For a quicker cook, try ground beef, though texture changes a bit.
Vegetables: Carrots, celery, and potatoes give your soup heart and texture. You can swap potatoes for sweet potatoes for a twist, and add green beans or corn if you like.
Diced Tomatoes: They add acidity and depth. If fresh tomatoes are in season, peel and chop those instead; canned is fine year-round.
Beef Broth: This builds flavor. Use low-sodium broth if you watch salt, or homemade broth for extra richness.
Small Pasta Rings (Ditalini): These add a nice bite but feel free to use small pasta shapes like orzo or elbow macaroni. Add pasta last to avoid overcooking.
How Can I Make Sure the Beef is Tender and Flavorful?
Cooking the beef right is key. Here’s my simple approach:
- Brown the beef well in a hot, oiled pot. This builds flavor through caramelization.
- Don’t rush the simmering step. Slow cooking (1-1.5 hours) on low heat helps break down tough fibers, making meat tender.
- Keep the pot covered to trap moisture; this helps beef stay juicy.
- Add salt near the end to keep meat tender—too soon and it can dry out.
Following these steps ensures the beef melts in your mouth and fills your soup with a deep, meaty flavor.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – great for even heat and slow simmering to tenderize the beef and blend flavors.
- Sharp chef’s knife – makes chopping veggies fast and safe for all those carrots, celery, and potatoes.
- Cutting board – protects your counter and gives a stable surface to cut ingredients.
- Wooden spoon or sturdy ladle – perfect for stirring without scratching your pot.
- Measuring spoons and cups – help you add herbs, spices, and broth exactly right.
Flavor Variations & Add-Ins
- Swap beef for boneless chicken thighs for a lighter, faster-cooking soup with rich flavor.
- Add diced butternut squash or sweet potatoes for a sweeter, fall-inspired twist that boosts nutrition.
- Stir in chopped kale or spinach near the end for extra greens without overpowering the broth.
- Include a splash of Worcestershire sauce or a dash of smoked paprika to deepen the meaty taste.
Hearty Veggie Beef Soup
Ingredients You’ll Need:
For The Soup:
- 1 tablespoon olive oil
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, sliced
- 3 celery stalks, chopped
- 3 medium potatoes, peeled and cubed
- 1 cup frozen peas
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 cup small pasta rings (or ditalini)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and brown the beef and veggies, then about 1 to 1.5 hours to simmer until the beef is tender. After that, add the peas and pasta and cook 10-15 more minutes. Overall, expect around 1 hour and 30 minutes for a delicious, hearty soup.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large pot over medium-high heat. Add the beef stew meat and cook, turning occasionally, until browned on all sides (about 5-7 minutes). Remove the beef from the pot and set it aside.
2. Sauté the Vegetables:
In the same pot, add the chopped onion and cook until it becomes soft and translucent (about 3 minutes). Stir in the minced garlic and cook for an additional minute until fragrant.
3. Combine Ingredients and Simmer:
Return the browned beef to the pot. Add sliced carrots, chopped celery, and cubed potatoes. Pour in the diced tomatoes (with juice) and beef broth. Sprinkle in the dried thyme, oregano, and add the bay leaf. Stir everything together and bring the soup to a boil.
4. Cook the Soup:
Reduce the heat to low and cover the pot. Simmer gently for 1 to 1.5 hours until the beef is tender and the vegetables are cooked through.
5. Add Peas and Pasta:
Remove the bay leaf. Stir in the frozen peas and pasta rings. Let the soup simmer uncovered for another 10-15 minutes until the pasta is cooked but still firm (al dente).
6. Season and Serve:
Season with salt and freshly ground black pepper to your taste. Spoon the soup into bowls and sprinkle with fresh chopped parsley if you like. Serve warm, ideally with some crusty bread for dipping.
Can I Use Frozen Beef Instead of Fresh for This Soup?
Yes, you can! Just make sure to fully thaw the beef in the fridge overnight before cooking. Pat it dry to remove excess moisture, which helps with proper browning.
Can I Prepare This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until beef is tender and veggies are soft.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or microwave, adding a splash of broth if it thickens too much.
Can I Omit Pasta or Use a Different Grain?
Yes! You can skip the pasta for a lower-carb version or replace it with cooked rice, barley, or quinoa. Add cooked grains at the end so they don’t get mushy.
