Vegetable Beef Soup is a hearty, comforting mix of tender beef chunks, fresh vegetables like carrots, potatoes, and green beans, all simmered in a flavorful broth. It’s the kind of soup that makes you feel cozy on a chilly day and satisfies your hunger without being heavy.
I love making this soup when I want something simple but packed with taste. The best part is you can toss in whatever veggies you have on hand, and it still turns out great. I usually take my time letting it simmer so the beef gets nice and tender, and the flavors all blend together perfectly.
My favorite way to enjoy this soup is with some crusty bread or a warm roll on the side. It’s one of those meals that brings the family together because everyone loves having a big bowl of it. Plus, it’s easy to reheat for leftovers, making it a perfect go-to during busy weeks.
Key Ingredients & Substitutions
Beef stew meat: This is the heart of the soup. Choose chuck or brisket for tender, flavorful bites. If you want a quicker cook, try ground beef as an easy substitute.
Vegetables: Carrots, celery, potatoes, green beans, corn, and peas give this soup its fresh feel. Swap veggies based on what you have—zucchini or bell peppers work well too.
Beef broth: It adds rich depth. If you don’t have broth, use water plus a bouillon cube or paste to keep that beefy taste.
Herbs and seasonings: Thyme, parsley, and bay leaf add warmth and earthiness. Fresh herbs work beautifully if you have them on hand.
How Do You Get Perfectly Tender Beef in Soup?
Patience is key when cooking stew meat. Browning first locks in flavor and gives your soup a rich base. Then, it’s all about slow simmering:
- Brown the beef cubes in batches to avoid crowding and steaming them.
- After adding broth, simmer low and slow, covered, for 45-60 minutes.
- Check tenderness by piercing a cube with a fork — it should be soft but hold shape.
- If still tough, give it more time; gentle heat helps break down connective tissue.
This slow cooking not only softens the beef but also develops a deeper flavor throughout your soup.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend this because it distributes heat evenly and can handle long simmering without burning.
- Wooden spoon or ladle – perfect for stirring and serving the soup, plus gentle on your cookware.
- Knife and cutting board – for chopping vegetables and beef into even pieces, making prep easier and safer.
- Measuring cups and spoons – ensure accurate amounts of broth, spices, and vegetables for balanced flavor.
Flavor Variations & Add-Ins
- Use diced sweet potatoes instead of regular potatoes for a touch of sweetness and color.
- Stir in chopped kale, spinach, or Swiss chard near the end for extra greens and nutrients.
- Add a splash of Worcestershire sauce or soy sauce during cooking to deepen the umami flavor.
- Include some fire-roasted tomatoes or chili flakes for a spicy twist.
How to Make Vegetable Beef Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450 g) beef stew meat, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water (optional, adjust for desired soup thickness)
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1/2 cup corn (fresh or frozen)
- 1/2 cup green peas (fresh or frozen)
- 1 (14 oz) can diced tomatoes (optional)
Seasonings:
- 1 tsp dried thyme
- 1 tsp dried parsley (plus extra for garnish)
- 1 bay leaf
- Salt and pepper to taste
How Much Time Will You Need?
This soup takes around 10 minutes to prepare, about 1 hour to simmer the beef until tender, and another 25-30 minutes to cook the vegetables. In total, expect roughly 1 hour and 40 minutes from start to finish for a rich, comforting bowl of vegetable beef soup.
Step-by-Step Instructions:
1. Brown the Beef:
Warm the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, making sure not to crowd the pot. Brown the meat on all sides, about 5-7 minutes per batch. Once browned, remove the beef and set it aside.
2. Sauté Onion & Garlic:
In the same pot, add the chopped onion and minced garlic. Cook for about 3-4 minutes until they soften and release a lovely aroma, stirring occasionally to prevent sticking.
3. Add Liquids & Seasonings:
Return the browned beef to the pot. Pour in the beef broth and water (if using). Scrape the bottom of the pot gently to lift up the flavorful browned bits. Add the bay leaf, dried thyme, and dried parsley. Bring everything to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes to 1 hour until the beef is tender.
4. Add Vegetables:
Stir in the carrots, celery, potatoes, and green beans. Add the diced tomatoes if you like. Cover again and simmer for 20-25 minutes until the vegetables are tender when pierced with a fork.
5. Final Add-ins & Seasoning:
Add the corn and green peas, cooking for just 5 more minutes until heated through. Season your soup with salt and pepper to your taste. Remove the bay leaf before serving.
6. Serve & Enjoy:
Ladle the soup into bowls and sprinkle each with fresh chopped parsley. Serve it warm with crusty bread or rolls for a perfect cozy meal.
Can I Use Frozen Vegetables in This Soup?
Yes, frozen vegetables like corn and peas work perfectly! Just add them towards the end of cooking since they thaw quickly and you don’t want them to get mushy.
How Do I Store Leftover Vegetable Beef Soup?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then add all ingredients to your slow cooker. Cook on low for 6-8 hours or until the beef and vegetables are tender.
What Can I Substitute for Beef Broth?
If you don’t have beef broth, you can use vegetable broth or chicken broth. Just keep in mind this may slightly change the flavor but will still be delicious.