Hearty Veggie Beef Soup is a warm, filling bowl full of tender beef chunks, colorful vegetables, and a rich broth that feels like a big comforting hug. It’s packed with carrots, celery, potatoes, and peas, all simmered together with savory beef for a classic, homey flavor. This soup is just what you want on a chilly day or anytime you’re craving something wholesome and satisfying.
I love making this soup on weekends when I have some extra time to let it simmer slowly. There’s something so comforting about the way the beef becomes really tender and the veggies soak up all that flavor. I usually add a bit of fresh herbs at the end to brighten it up, like parsley or thyme. It’s one of those recipes that always fills the kitchen with a cozy, inviting smell that makes everyone want to gather around the table.
My favorite way to enjoy this soup is with a crusty piece of bread on the side for dipping, or sometimes I top it with a sprinkle of grated cheese to melt into the warm broth. It makes a hearty, simple meal that feels like a little act of kindness to yourself. Whenever I make this soup, it feels like sharing a little bit of comfort and care with anyone lucky enough to taste it.
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Key Ingredients & Substitutions
Beef stew meat: Picking a cut with some marbling, like chuck, gives you tender, flavorful beef after slow cooking. If you prefer leaner, use sirloin but cook gently to avoid toughness.
Vegetables: Carrots, celery, potatoes, and peas add great texture and natural sweetness. You can swap potatoes with sweet potatoes for a twist, or use frozen veggies if fresh aren’t handy.
Beef broth: This builds the soup’s base. If you want richer flavor, try a homemade broth or add a splash of red wine. For a lighter option, use low-sodium broth and adjust salt later.
Pasta rings: These little rings add a nice bite and absorb broth well. Feel free to swap with small pasta shapes like ditalini or elbow macaroni if you prefer.
Herbs & seasoning: Thyme and parsley give classic earthy notes. Fresh herbs at the end brighten the soup nicely, while dried herbs work well during cooking for depth.
How do I get tender beef and rich flavor in my soup?
Browning the beef first is key. It locks in juices and adds a deeper flavor base. Don’t crowd the pan—brown in batches. Then, simmer the soup gently, low and slow, so the beef softens and flavors meld.
- Heat oil until hot, then add beef pieces without crowding.
- Brown all sides well, then remove and set aside.
- Sauté onions and garlic in the same pot to keep flavor bits.
- Add liquids and browned beef back, then simmer covered for at least an hour.
Patience here gives you tender beef and a rich broth. Stir occasionally and taste after an hour; adjust seasoning as needed for a perfectly balanced soup.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – it holds all the ingredients well and cooks the soup evenly over low heat.
- Sharp chef’s knife – makes chopping veggies and cutting beef easy and safe.
- Cutting board – a sturdy surface helps with efficient prep and keeps your counters clean.
- Wooden spoon or heatproof spatula – perfect for stirring without scratching your pot.
- Measuring spoons and cups – to get seasoning and liquid amounts just right.
Flavor Variations & Add-Ins
- Swap beef for shredded chicken for a lighter, quicker version that still tastes hearty.
- Add diced bell peppers or corn for extra color and sweetness.
- Use barley instead of pasta for a nutty texture and extra fiber.
- Stir in fresh spinach or kale at the end for a boost of greens and nutrients.
How to Make Hearty Veggie Beef Soup?
Ingredients You’ll Need:
- 1 1/2 pounds beef stew meat, cut into bite-sized chunks
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 3 large carrots, sliced
- 3 celery stalks, sliced
- 3 medium potatoes, peeled and cubed
- 1/2 cup peas (fresh or frozen)
- 1/2 cup small pasta rings (such as anelli pasta)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley, plus extra for garnish
- Salt and freshly ground black pepper, to taste
Time Needed:
About 15 minutes of prep time to chop and brown beef, plus 1 to 1 1/2 hours of simmering time to cook the beef and vegetables until tender. Add another 10 minutes near the end to cook pasta and peas. Total time: roughly 1 hour 45 minutes.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef chunks in batches, browning them evenly on all sides for about 5 minutes per batch. Remove browned pieces and set aside.
2. Cook Onions and Garlic:
In the same pot, add the chopped onion and cook until softened, about 4 minutes. Stir in the minced garlic and cook for another minute, stirring constantly to avoid burning.
3. Combine Beef and Liquids:
Return the browned beef to the pot. Pour in the beef broth and diced tomatoes with their juice. Stir everything together well.
4. Add Vegetables and Seasonings:
Add the sliced carrots, celery, cubed potatoes, dried thyme, dried parsley, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and cover the pot.
5. Simmer Until Tender:
Let the soup simmer gently for 1 to 1 1/2 hours, until the beef is tender and the vegetables are cooked through.
6. Add Pasta and Peas:
About 10 minutes before the soup is done, stir in the pasta rings and peas. Continue simmering until the pasta is cooked al dente.
7. Final Seasoning and Serving:
Taste the soup and add more salt or pepper if needed. Serve hot, garnished with fresh parsley. For an extra cozy meal, enjoy with some crusty bread on the side.
Can I Use Frozen Beef Stew Meat for This Soup?
Yes! Just be sure to thaw it completely in the fridge overnight before cooking. Pat the meat dry to help it brown nicely and avoid excess moisture in the pot.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen after resting overnight in the fridge. Reheat gently on the stove, adding a splash of broth if it’s too thick.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Substitute the Pasta with Something Else?
Yes! Feel free to swap small pasta rings with barley, quinoa, or even rice for different textures. Add these near the end of cooking and adjust liquid amounts as needed.
