If there’s one recipe that absolutely warms the soul and fills your kitchen with the most inviting aroma, it’s Beef Vegetable Soup. Imagine tender bites of beef mingling with a bounty of wholesome veggies, all simmering in a rich, savory broth—it’s a bowl that delivers pure comfort and hearty flavor with every spoonful. This classic soup is a cherished staple that truly satisfies whether it’s a chilly evening or a busy weeknight, and the leftovers are somehow even better the next day.
Ingredients You’ll Need
Every ingredient in Beef Vegetable Soup plays a vital part in building layers of flavor, balancing texture, and adding vibrant color. Gathering these kitchen basics means you’re just a few simple steps away from a meal that feels like a hug in a bowl.
- Beef stew meat: Choose well-marbled pieces for tenderness and lots of meaty flavor in each bite.
- Olive oil: This helps sear the beef for a rich, caramelized base and adds a subtle depth to the broth.
- Onion: Chopped onion infuses the entire pot with savory sweetness.
- Garlic: Just two cloves bring a warm, aromatic punch to every spoonful.
- Beef broth: Using beef broth gives the soup a robust, savory base—homemade or store-bought both work well.
- Water: Added to ensure you have a generous, soupy consistency where everything can simmer perfectly.
- Diced tomatoes: Canned and undrained tomatoes add brightness, acidity, and color.
- Carrots: They bring natural sweetness and a lovely pop of orange.
- Celery stalks: Essential for classic soup flavor and a bit of crunchy texture.
- Potatoes: Diced potatoes soak up the broth while making the soup hearty and filling.
- Green beans: Fresh or trimmed beans hold their shape and give vibrant green flecks throughout the soup.
- Corn kernels: These add bursts of sweetness and a pleasant, juicy pop.
- Dried thyme: A staple herb that adds earthiness—don’t skip it!
- Dried basil: Brings a gentle herbal note that complements the tomatoes perfectly.
- Bay leaf: This simple addition infuses the broth with depth and subtle spice.
- Salt and pepper: The finishing touches that bring all the flavors together—taste as you go!
- Chopped fresh parsley (optional): Sprinkle this on top for a fresh, colorful garnish at the end.
How to Make Beef Vegetable Soup
Step 1: Sear the Beef
Start by heating your olive oil in a large pot or Dutch oven over medium-high heat. Once it’s shimmering, scatter in the beef cubes, making sure not to crowd them—work in batches if you need. Brown all sides thoroughly, letting the meat form a deep, flavorful crust. This step locks in juices and builds a hearty base for your Beef Vegetable Soup. Once browned, remove the beef and set it aside for a moment.
Step 2: Sauté the Aromatics
Using the same pot (don’t wipe it out; those little brown bits are packed with flavor), add your chopped onion. Sauté until the onion starts to soften, then toss in the minced garlic. Stir constantly for about a minute or two, just until fragrant. The combination of onion and garlic is the backbone of countless great soups, and you’ll smell why almost immediately!
Step 3: Build the Broth
Return the seared beef to the pot. Pour in the beef broth and water, then add the undrained diced tomatoes. Gently stir in the thyme, basil, and drop in the bay leaf. Give everything a good mix, scraping any fond from the bottom of the pot, then bring the pot up to a lively boil—this really gets the flavors mingling. Once boiling, turn the heat down, cover your pot, and let things gently simmer for about 45 minutes so the beef can start becoming deliciously tender.
Step 4: Add the Vegetables
Uncover the pot and stir in the carrots, celery, potatoes, green beans, and corn. It’s a beautiful sight watching the colors come together! Season with salt and pepper, tasting as you stir. Let the whole thing simmer, uncovered, for another 30 to 40 minutes—just until the vegetables are cooked perfectly and the beef is melt-in-your-mouth tender. Don’t forget to remove the bay leaf before serving.
Step 5: Finish and Serve
Just before serving, take a taste and adjust your seasonings if needed. Ladle the hot Beef Vegetable Soup into bowls and (totally optional but highly recommended) finish with a sprinkle of fresh parsley. Now you have a satisfying, colorful meal that truly feels like home.
How to Serve Beef Vegetable Soup
Garnishes
A finishing touch can turn your bowl of Beef Vegetable Soup into something special. Freshly chopped parsley not only adds a pop of color but also a clean flavor that brightens up the savory broth. If you like an herby kick, try a scattering of fresh dill or chives. A few grinds of black pepper or a drizzle of good olive oil are also delicious ways to boost aroma and flavor right before serving.
Side Dishes
Nothing pairs quite so perfectly with Beef Vegetable Soup as a slice of crusty bread—perfect for soaking up the broth. A buttery baguette, rustic sourdough, or even warm cornbread are all welcome beside your bowl. If you’re after something lighter, a crisp green salad tossed with a zippy vinaigrette will balance the heartiness of the soup beautifully.
Creative Ways to Present
For a cozy dinner party, consider serving Beef Vegetable Soup in individual bread bowls or old-fashioned soup mugs for a rustic feel. Ladle it into deep bowls and add extra garnishes at the table for a fun, interactive meal. If packing for lunch, pour the hot soup into a thermos with a sprinkle of cheese on top for a melty treat when hunger strikes later in the day.
Make Ahead and Storage
Storing Leftovers
One of the best parts about Beef Vegetable Soup is that it actually tastes even better the next day—making leftovers a true treat! Let the soup cool to room temperature before transferring it into airtight containers. Store in the refrigerator for up to 4 days, and always give it a stir before reheating to mix up the flavors and veggies.
Freezing
To keep Beef Vegetable Soup ready for future cravings, portion cooled soup into freezer-safe bags or containers, leaving some room for expansion. Label with the date and freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator or gently warm it straight from frozen on the stovetop, adding a splash of water or broth to freshen it up if needed.
Reheating
Reheat Beef Vegetable Soup gently over medium heat in a saucepan, stirring now and then to make sure everything heats evenly and nothing sticks. For a single serving, the microwave works well—just cover loosely and heat in short bursts, stirring between intervals. If the broth thickens up, add a bit of hot water or extra broth to adjust texture to your liking.
FAQs
Can I use different cuts of beef for Beef Vegetable Soup?
Absolutely! While stew meat is convenient and affordable, chuck roast or even leftover pot roast work perfectly. Just look for well-marbled beef for the best flavor and tenderness after simmering.
How can I make this soup gluten-free?
Beef Vegetable Soup is naturally gluten-free as written, as long as your broth is certified gluten-free. Always check your labels, but you won’t need any flour or noodles for this recipe.
What vegetables can I substitute or add?
Feel free to toss in peas, bell pepper, turnips, or even spinach at the end of cooking. Frozen mixed vegetables are great for convenience and variety—just add them at the same time as the other veggies in Step 4.
Can I make Beef Vegetable Soup in a slow cooker?
You sure can! Brown the beef and sauté the aromatics as directed, then combine everything in your slow cooker and cook on low for 7 to 8 hours. Add quick-cooking veggies in the last hour to keep them from getting too soft.
Any tips for boosting flavor?
Try adding a splash of Worcestershire sauce or a glug of red wine with the broth for extra depth. If you like a little heat, a pinch of crushed red pepper makes a big difference. And always taste for salt and pepper just before serving—this last adjustment makes soups shine!
Final Thoughts
There’s just something about a big pot of homemade Beef Vegetable Soup that makes everyone feel welcome at the table. Whether you stick to the classics or add your own twist, each serving is packed with comfort, hearty flavors, and a whole lot of goodness. Let this recipe be your new go-to for cozy nights and family gatherings—it’s simply too good not to share!
Print
Beef Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A hearty and comforting Beef Vegetable Soup recipe that is perfect for a cozy meal. This homemade soup is packed with tender beef, a variety of vegetables, and flavorful herbs, creating a delicious and satisfying dish.
Ingredients
Beef Stew:
- 1 ½ pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
Soup:
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 1 can (14.5 ounces) diced tomatoes, undrained
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Sear the Beef: In a large pot, heat olive oil and brown the beef on all sides. Set aside.
- Sauté Aromatics: In the same pot, sauté onion and garlic until softened.
- Cook the Soup: Return beef to the pot, add broth, water, tomatoes, herbs, and simmer. Add vegetables, season, and cook until tender.
- Finish and Serve: Remove bay leaf, adjust seasoning, and garnish with parsley before serving.
Notes
- Enhance flavor with Worcestershire sauce or red wine.
- Soup tastes better when made in advance.
- Use frozen mixed vegetables for a quicker preparation.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg
