Vegetable beef soup is a hearty, comforting dish filled with tender chunks of beef, colorful vegetables like carrots, celery, and tomatoes, all simmered together in a flavorful broth. It’s a classic that feels like a warm hug on a chilly day, with just the right mix of meaty richness and fresh veggies.
I love making this soup when I want something simple but satisfying. One tip I always follow is to brown the beef well before adding the veggies—that little step adds so much extra flavor. Plus, letting it simmer for a while makes everything melt together beautifully.
My favorite way to enjoy vegetable beef soup is with a slice of crusty bread or a warm biscuit on the side. It’s perfect for a cozy night in or anytime you want a bowl that feels like homemade care in every spoonful. Whenever I make it, friends and family always ask for seconds, which is the best compliment!
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Key Ingredients & Substitutions
Beef Stew Meat: This gives the soup its rich, hearty flavor. If you prefer leaner meat, you can use stew beef with less fat or even ground beef for a quicker cook.
Vegetables: Carrots, potatoes, green beans, and peas add nice color and texture. Feel free to swap in other veggies like celery, corn, or zucchini depending on what you have on hand.
Diced Tomatoes: Canned tomatoes are great for adding acidity and depth. If fresh tomatoes are in season, you can use those chopped, but reduce the added water slightly.
Herbs: Thyme, parsley, and oregano bring warmth and earthiness. Fresh herbs work well if you have them; just add a bit more since they’re milder than dried.
How Do You Get Tender Beef and Flavorful Broth in Vegetable Beef Soup?
The key is to brown the beef first and then let it simmer slowly. Here’s why and how:
- Brown the beef: Use medium-high heat to sear the meat till it’s nicely browned. This adds a deep, rich flavor called the Maillard reaction.
- Simmer slowly: After adding broth and water, simmer covered for about an hour or more. This breaks down the connective tissue in the beef, making it tender and juicy.
- Add vegetables later: Adding them too soon can make them mushy. Add them after the beef is tender for the best texture.
- Season gradually: Add some salt early but wait to adjust to taste at the end. This helps avoid over-salting as flavors concentrate during cooking.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering soup all in one.
- Sharp knife – makes chopping vegetables quick and safe.
- Cutting board – a sturdy surface keeps your workspace tidy and safe.
- Wooden spoon or ladle – helps stir without scratching your pot.
- Measuring spoons – ensure the right balance of herbs and seasoning every time.
Flavor Variations & Add-Ins
- Swap beef with cubed chicken or turkey breast for a lighter soup option.
- Add diced celery or corn for extra crunch and natural sweetness.
- Stir in a splash of Worcestershire sauce or soy sauce for deeper, umami flavor.
- Use fresh herbs like rosemary or basil instead of dried for a brighter taste.
How to Make Vegetable Beef Soup
Ingredients You’ll Need:
- 1 pound beef stew meat, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 3 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1/2 cup frozen peas
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Time Needed
This soup takes about 15 minutes of prep time and around 1 hour 35 minutes of cooking time, including simmering the beef until tender and cooking the vegetables.
Step-by-Step Instructions:
1. Brown the Beef:
Heat vegetable oil in a large pot over medium-high heat. Add the beef stew meat and brown it on all sides. This will take about 5-7 minutes. Once browned, remove the beef and set it aside.
2. Sauté the Onion and Garlic:
In the same pot, add the diced onion and cook for 3-4 minutes until it’s clear and soft. Then add the minced garlic and cook for another minute until fragrant.
3. Simmer the Beef:
Put the browned beef back into the pot. Pour in the beef broth and water. Bring everything to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour or until the beef is tender.
4. Cook the Vegetables:
Add the carrots, potatoes, green beans, diced tomatoes with their juice, thyme, parsley, oregano, salt, and pepper. Let it simmer uncovered for 25-30 minutes, or until the vegetables are tender.
5. Add Peas and Adjust Seasoning:
Stir in the frozen peas and cook for another 5 minutes. Taste the soup and add more salt and pepper if needed.
6. Serve and Enjoy:
Ladle the hot soup into bowls and enjoy it on its own or with some crusty bread on the side for a comforting meal.
Can I Use Frozen Beef for This Soup?
Yes! Just make sure to fully thaw the beef in the refrigerator before cooking. Pat it dry with paper towels to reduce excess moisture and help it brown better.
Can I Prepare Vegetable Beef Soup in Advance?
Absolutely! The flavors actually improve if you make it a day ahead. Store the soup in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stovetop over medium-low heat until warmed through.
Can I Add Other Vegetables to This Soup?
Definitely! Feel free to add veggies like celery, corn, or bell peppers. Just adjust cooking times to ensure everything stays tender but not mushy.
