Introduction
Vegetable Beef Soup is a timeless comfort food that brings together tender beef, hearty vegetables, and a flavorful broth. It’s wholesome, warming, and nourishing—perfect for cold days, weeknight dinners, or whenever you crave a cozy, one-pot meal. This soup is versatile and budget-friendly, allowing you to use seasonal or frozen vegetables for convenience.
Ingredients
For the Soup:
1 ½ lbs beef stew meat (chuck roast, cut into bite-sized cubes)
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
3 celery stalks, chopped
3 medium potatoes, diced
1 (14.5 oz) can diced tomatoes (with juice)
6 cups beef broth
1 cup green beans (fresh or frozen)
1 cup corn kernels (fresh, canned, or frozen)
1 cup peas (fresh or frozen)
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
2 tbsp tomato paste
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Brown the beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes, season with salt and pepper, and sear on all sides until browned. Remove and set aside.
Sauté aromatics: In the same pot, add onion, garlic, carrots, and celery. Cook 4–5 minutes until softened and fragrant.
Build the broth: Stir in tomato paste, diced tomatoes, thyme, oregano, and bay leaf. Return beef to the pot. Add beef broth and bring to a boil.
Simmer: Reduce heat, cover, and simmer for 60–75 minutes until beef is tender.
Add vegetables: Stir in potatoes, green beans, corn, and peas. Continue simmering for another 20–25 minutes until vegetables are tender.
Season: Taste and adjust seasoning with additional salt and pepper. Remove bay leaf.
Serve: Garnish with fresh parsley and serve hot with crusty bread or biscuits.
Description
This Vegetable Beef Soup is hearty, filling, and layered with flavor. The slow-simmered beef becomes melt-in-your-mouth tender, while the mix of vegetables adds color, texture, and natural sweetness. The herbed tomato broth ties it all together, making it a classic family favorite.
Tips and Variations
Make it quicker: Use ground beef instead of stew meat for a faster cook time (simmer 30 minutes instead of over an hour).
Thicker broth: Add 1–2 tbsp flour when sautéing vegetables or stir in cooked barley, rice, or pasta.
Slow cooker method: Brown beef and aromatics, then transfer everything to a slow cooker. Cook on low 7–8 hours or high 4–5 hours.
Vegetable swaps: Use zucchini, cabbage, or bell peppers depending on season or preference.
Spicy kick: Add a pinch of red pepper flakes or chili powder for heat.
Freezer-friendly: Cool completely before freezing in airtight containers for up to 3 months.
Correction
Some recipes cook all vegetables together from the beginning, which can cause them to become mushy. The better approach is to add hearty vegetables (like carrots and potatoes) earlier and delicate ones (like peas and corn) near the end for perfect texture.
Enjoy
Serve a steaming bowl of Vegetable Beef Soup with a side of warm bread, cornbread, or even over rice. It’s nourishing, comforting, and perfect for feeding the whole family with love and flavor.