Vegetable Beef Soup

Vegetable Beef Soup is the ultimate comfort food that brings warmth to any table. I’ve been making this hearty soup for years, and every time I pull out my Dutch oven, I know I’m in for something satisfying with tender beef, vibrant vegetables, and a rich, savory broth.

There’s nothing quite like the aroma of beef simmering with fresh vegetables that fills your kitchen on a cold evening. This one-pot wonder has become my go-to recipe when I need something nourishing and filling. Whether you’re meal prepping for the week or feeding a hungry family, this vegetable beef soup recipe delivers incredible flavor with minimal effort. The best part? It actually tastes better the next day, making it perfect for busy weeknights.

What You’ll Need for This Vegetable Beef Soup

Let me walk you through the ingredients that make this soup so delicious and satisfying. I always use chuck roast for the beef because it becomes incredibly tender after simmering, and the marbling adds amazing flavor to the broth.

• 1 1/2 lbs beef stew meat (chuck roast, cubed into 1-inch pieces)
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 3 celery stalks, chopped
• 3 medium potatoes, diced (Yukon Gold or Russet work best)
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 4 cups beef broth
• 1 cup water
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 cup green beans, chopped
• 1 cup corn (fresh, canned, or frozen)
• 1 cup peas (fresh or frozen)
• 2 tablespoons fresh parsley, chopped (for garnish)

How to Make the Best Vegetable Beef Soup

I recommend taking your time with the browning step because it really develops the depth of flavor in this soup. Have all your vegetables prepped and ready before you start cooking.

Step 1: Heat olive oil in a large Dutch oven (6 to 8 quart) or heavy pot over medium-high heat. Add the beef cubes and sear for 4 to 5 minutes until beautifully browned on all sides. The meat should have a nice dark golden crust and should not look gray. Remove the beef and set it aside on a plate.

Step 2: In the same pot with the flavorful beef drippings, add diced onion, minced garlic, sliced carrots, and chopped celery. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables start to soften and the onions become translucent. You’ll notice the garlic becoming fragrant.

Step 3: Pour in the diced tomatoes with their juices, tomato sauce, beef broth, and water. Add Worcestershire sauce, dried thyme, dried oregano, smoked paprika, salt, and black pepper. Stir everything together to combine the seasonings evenly.

Step 4: Return the browned beef to the pot and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 45 to 60 minutes. Start checking at 45 minutes by piercing the beef with a fork. The beef should be fork-tender and easy to shred when ready.

Step 5: Stir in the diced potatoes, chopped green beans, corn, and peas. Continue cooking for another 15 to 20 minutes until all the vegetables are tender but not mushy. The potatoes should pierce easily with a knife. Taste the broth and adjust the seasoning with more salt and pepper if needed.

Step 6: Remove from heat, garnish with fresh chopped parsley, and serve warm with crusty bread for dipping. The soup will be thick, hearty, and incredibly flavorful.

Pro tip: If your vegetable beef soup seems too thin, mash a few potato pieces against the side of the pot to naturally thicken the broth without adding cornstarch.

Perfect Pairings for Vegetable Beef Soup

This hearty soup pairs beautifully with sides that complement its rich, savory flavors.

Crusty sourdough bread: The chewy texture and tangy flavor make it perfect for soaking up every drop of that delicious broth, and it adds a satisfying crunch to your meal.

Simple garden salad: A crisp salad with light vinaigrette balances the richness of the soup and adds fresh, bright flavors that refresh your palate between bites.

Warm cornbread: The slightly sweet, crumbly texture of cornbread creates a wonderful contrast with the savory vegetable beef soup, making it one of the best sides for beef soup recipes.

Garlic cheese biscuits: Buttery and flaky biscuits bring an indulgent touch to your comfort food spread and add extra protein and satisfaction to the meal.

More Hearty Beef Soup Recipes

This vegetable beef soup pairs wonderfully with other protein-packed recipes that bring comfort to the table. For a cheesy twist on beef and potatoes, the Easy Cheesy Beef and Potato Soup delivers creamy satisfaction in just 40 minutes. When you want slow cooker convenience, try the Crockpot Creamy Potato Hamburger Soup that does all the work while you go about the day.

For bold, Mexican-inspired flavors, the Easy Stuffed Pepper Soup combines ground beef with bell peppers and rice. When you want fork-tender beef chuck, the Crockpot Beef Stew creates restaurant-quality flavor with minimal effort. These hearty soups make excellent meal prep options and taste even better the next day.

Storing Your Leftover Vegetable Beef Soup

This soup stores incredibly well and actually develops even better flavor after a day in the refrigerator. I always make a big batch so I can enjoy it throughout the week. Store your vegetable beef soup in airtight containers in the refrigerator for up to 4 days.

For reheating, warm the soup on the stovetop over medium heat, stirring occasionally. You may need to add a splash of extra beef broth or water since the soup thickens as it sits. You can also reheat individual portions in the microwave in 1-minute intervals.

Pro tip: I recommend freezing portions in individual containers for up to 3 months. This way, you’ll have a homemade meal ready whenever you need quick comfort food. Just thaw overnight in the fridge before reheating.

Common Questions About Vegetable Beef Soup

Print