Vegetable Beef Soup Recipe

ByMyRecipes

Hearty, wholesome, and packed with flavor, Vegetable Beef Soup is the ultimate comfort food. Loaded with tender beef chunks, colorful vegetables, and a flavorful broth, this soup is perfect for chilly evenings or when you need a nutritious meal that satisfies. Whether you’re feeding a crowd or prepping for the week, this soup never disappoints.

Vegetable Beef Soup

Ingredients

  • 1 lb (450g) beef stew meat, cut into small cubes
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 2 potatoes, peeled and diced
  • 1 cup green beans, chopped
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup peas (frozen or fresh)
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups beef broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat.
  2. Add beef cubes and brown on all sides. Remove and set aside.
  3. In the same pot, sauté onions and garlic until fragrant.
  4. Add carrots and celery. Cook for 5 minutes until slightly softened.
  5. Return beef to the pot. Add potatoes, green beans, corn, peas, and tomatoes.
  6. Pour in beef broth and water. Stir well.
  7. Season with thyme, basil, salt, and pepper.
  8. Bring to a boil, then reduce heat and simmer for 45–60 minutes, or until beef is tender and vegetables are cooked through.
  9. Taste and adjust seasoning if needed.
  10. Serve hot, garnished with fresh parsley if desired.

Tips

  • For extra flavor, sear beef in batches to avoid overcrowding the pot.
  • Chop vegetables evenly to ensure uniform cooking.
  • Add a splash of Worcestershire sauce for deeper umami flavor.
  • Leftovers taste even better the next day!

Variations and Substitutions

  • Vegetarian Option: Skip the beef and use vegetable broth with more beans or lentils.
  • Low-Carb Version: Replace potatoes with cauliflower florets.
  • Spicy Kick: Add a pinch of red pepper flakes or chopped jalapeños.
  • Add Grains: Stir in cooked barley or rice for a thicker, heartier soup.

FAQs (Vegetable Beef Soup Recipe)

Q: Can I freeze Vegetable Beef Soup?
A: Yes! Let it cool completely, then freeze in airtight containers for up to 3 months.

Q: What cut of beef is best?
A: Stew meat, chuck roast, or any tough cut that becomes tender with slow cooking.

Q: Can I use frozen vegetables?
A: Absolutely! They’re great for convenience and work well in soups.

Serving Suggestions

  • Serve with warm crusty bread or garlic toast.
  • Pair it with a simple side salad for a balanced meal.
  • Add grated parmesan cheese on top for a savory finish.

Why You Will Love This Recipe

  • One-pot wonder: Easy cleanup!
  • Full of nutrients and protein
  • Perfect for meal prep
  • Customizable to your taste
  • Delicious, cozy, and satisfying every time!
Vegetable Beef Soup Recipe
Print

Vegetable Beef Soup Recipe

Servings

6

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories Per Servering

320

kcal

Ingredients

  • 1 lb (450g) beef stew meat, cut into small cubes

  • 2 tablespoons olive oil

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 3 carrots, sliced

  • 2 celery stalks, chopped

  • 2 potatoes, peeled and diced

  • 1 cup green beans, chopped

  • 1 cup corn kernels (fresh or frozen)

  • 1 cup peas (frozen or fresh)

  • 1 can (14.5 oz) diced tomatoes

  • 4 cups beef broth

  • 1 cup water

  • 1 teaspoon dried thyme

  • 1 teaspoon dried basil

  • Salt and pepper to taste

  • Fresh parsley for garnish (optional)

Directions

  • Heat 1½ tablespoons of vegetable oil in a Dutch oven over medium-high heat.
  • Sear chuck roast on all sides until browned, then remove and set aside.
  • Lower heat to medium; add more oil if needed and cook carrots, onion, and celery for 5 minutes.
  • Reduce heat to medium-low, add garlic, parsley, oregano, marjoram, thyme, basil, and black pepper. Cook for 1 minute.
  • Pour in beef broth, diced tomatoes, Worcestershire sauce, and bay leaves.
  • Return the seared beef to the pot, cover, and simmer on low for 1½ to 2 hours.
  • Add diced potatoes and green beans, and simmer for another 20 minutes.
  • Remove the beef, shred it with two forks, and discard any fat or gristle.
  • Skim fat from the soup surface and return shredded beef to the pot. Simmer 5 more minutes.
  • Discard bay leaves, garnish with fresh parsley or thyme, and serve hot.
Vegetable Beef Soup Recipe

Similar Posts