Name: Vegetable Beef Soup Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 1/2 lbs beef stew meat; 2 1/2 Tbsp olive oil, divided; Salt and freshly ground black pepper, to taste; 1 3/4 cups chopped yellow onion (about 1 large); 1 1/4 cups peeled and chopped carrots (3 medium); 1 cup chopped celery (3 medium stalks); 1 1/2 Tbsp minced garlic (4 cloves); 1 lb red or yellow potatoes, chopped into 3/4-inch cubes; 1 1/2 cups (5 oz.) chopped green beans, trimmed; 1 1/2 cups frozen corn; 1 cup frozen peas; 1/3 cup chopped fresh parsley; 8 cups low-sodium beef broth or chicken broth; 2 (14 oz.) cans diced tomatoes; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1/2 tsp dried thyme

If you’re craving something hearty, comforting, and packed with flavor, you’re going to love this vegetable beef soup recipe. It’s one of those perfect meals that feels like a warm hug on a chilly day, but it’s also healthy and satisfying enough for a family dinner. I always find that combining tender beef with fresh veggies and wholesome broth makes it cozy without being heavy.

What makes this vegetable beef soup recipe a keeper is how flexible it is—you can tweak the ingredients just a bit and still end up with something delicious. Plus, it’s a fantastic way to sneak some veggies into your diet without even noticing. Whether you’re meal prepping for the week or want dinner ready after a long day, this soup is reliable and truly worth trying.

Ingredients You’ll Need

The beauty of this vegetable beef soup recipe is in the balance: rich beef, fresh vegetables, and herbs that bring it all together. When shopping, look for fresh veggies that are firm and vibrant, and don’t hesitate to ask for stew meat that’s nicely marbled—it makes a big difference in tenderness.

Beef stew meat: Choose a cut with some fat marbling for the best flavor and tenderness after slow cooking.
Olive oil: You’ll use this for browning the meat and sautéing veggies, so go for extra virgin if you can.
Yellow onion: Adds that slightly sweet, savory base flavor—one large onion usually does the trick.
Carrots: Peeled and chopped, they add subtle sweetness and color.
Celery: Provides that classic aromatic backbone in soups; fresh and crisp is best.
Garlic: Minced for punchy, garlicky warmth—I always use fresh cloves.
Beef or chicken broth: Low sodium to control the saltiness better; beef broth deepens the flavor but chicken broth is a great substitute.
Diced tomatoes: These add acidity and a touch of sweetness, making the broth more complex.
Dried basil, oregano, thyme: Classic herbs that bring classic flavor, no need for fresh here unless you want to boost the herbaceous notes.
Red or yellow potatoes: Chopped into chunks, they add heartiness without overpowering the soup.
Green beans: Trimmed and chopped, they offer a wonderful crisp-tender texture.
Frozen corn: Adds bursts of sweetness; it’s best to add later in cooking so it stays bright.
Frozen peas: Like corn, peas add pop and sweetness; same rule to add near the end.
Fresh parsley: Chopped and sprinkled on top at the end for a fresh, bright finish.

Variations

I love making this vegetable beef soup recipe my own depending on what’s in my fridge or the season. Feel free to swap out veggies or add a spice twist—it’s all about what you enjoy and what you have on hand.

Make it spicier: I once added a dash of crushed red pepper flakes and smoked paprika for a cozy smoky kick—it was a game changer.
More veggies: Adding chopped zucchini or bell peppers works beautifully in warmer months and keeps it fresh.
Swap beef for turkey: If you want a lighter version, ground turkey or chicken works well, just adjust cooking time accordingly.
Vegetarian twist: Replace beef with hearty mushrooms and use vegetable broth—it’s still delicious and even easier to make.
Add barley or rice: For extra comfort and substance, a handful of barley or cooked rice stirred in just before serving adds a nice texture.

How to Make Vegetable Beef Soup Recipe

Step 1: Sear the Beef to Build Flavor

Start by heating 2 tablespoons of olive oil in a large pot over medium-high heat. Season your beef stew meat generously with salt and black pepper. Brown the beef in batches, so you get a nice sear without crowding the pan—this step is key for flavor, trust me. Once browned, remove the meat and set it aside; don’t rush this or you won’t get that deep beefy richness.

Step 2: Sauté the Veggies

Add the remaining 1/2 tablespoon of olive oil to the pot, then toss in the chopped onions, carrots, and celery. Cook over medium heat, stirring occasionally, until the onions turn translucent and veggies soften—about 5-7 minutes. Stir in the garlic toward the end to avoid burning, about 1 minute. This step builds the aromatic base that lifts the whole soup.

Step 3: Bring It All Together

Return the browned beef to the pot along with any juices, then pour in the beef or chicken broth and diced tomatoes with their juice. Stir in dried basil, oregano, and thyme. Increase heat to bring everything to a boil, then lower to a simmer and cover. Let it cook gently for about an hour or until the beef is tender—this slow simmering melds all those lovely flavors.

Step 4: Add Potatoes and Green Beans

After the beef has softened, add your chopped potatoes and green beans to the pot. Continue simmering, uncovered, for about 20 minutes until potatoes are tender but not mushy. This timing keeps the texture perfect—don’t overcook or the soup gets too starchy.

Step 5: Finish with Corn, Peas, and Parsley

Stir in the frozen corn and peas, cooking for another 5 minutes until heated through. Finally, sprinkle in fresh parsley right before serving for a pop of color and freshness. This last-minute addition keeps your soup vibrant and light on the palate.

How to Serve Vegetable Beef Soup Recipe

Vegetable Beef Soup Recipe - Recipe Image

Garnishes

I like to top my vegetable beef soup recipe with a sprinkle of fresh parsley and sometimes a little grated Parmesan. It adds an herbal brightness and a touch of richness that really completes the bowl. A few cracked black peppercorns right before serving also elevate the flavor.

Side Dishes

Crusty bread or chewy dinner rolls are my go-to on the side, perfect for dipping into that savory broth. Sometimes I serve it with a side salad to brighten the meal, especially if you’re looking for an easy weeknight dinner that feels balanced and filling.

Creative Ways to Present

For a fun twist at family get-togethers, I’ve ladled this soup into hollowed-out bread bowls—it’s cozy and impressive without extra fuss. Alternatively, serving it with a colorful swirl of sour cream or Greek yogurt and fresh herbs makes it look restaurant-worthy and tastes amazing too.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely, then store leftovers in airtight containers in the fridge. It keeps beautifully for up to 4 days. When reheating, stirring occasionally helps the flavors meld even more—one of those lucky soups that tastes better the next day.

Freezing

This vegetable beef soup recipe freezes wonderfully. I portion it into freezer-safe containers or bags, leaving a bit of headspace for expansion. When I’m ready to eat, I thaw it overnight in the fridge and then gently reheat on the stove. It’s a lifesaver for busy days.

Reheating

I reheat leftovers on low heat on the stove, stirring occasionally so nothing sticks or scorches. If the soup seems thickened after sitting, I add a splash of broth or water to loosen it up. Avoid boiling when reheating to keep veggies and beef tender.

FAQs

Can I use ground beef instead of stew meat in this vegetable beef soup recipe?

Absolutely! Ground beef is a great shortcut if you’re short on time. Just brown it fully before adding veggies and broth. The soup will have a slightly different texture but stays delicious and comforting.
What if I don’t have fresh parsley for garnish?

No worries—dried parsley works in a pinch, or you can skip it altogether. Sometimes I add a squeeze of fresh lemon juice at the end for brightness if I’m out of herbs.
Can I prepare this vegetable beef soup recipe in a slow cooker?

Definitely! Brown the beef and sauté the veggies first, then transfer everything to the slow cooker with broth, tomatoes, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours, adding delicate veggies like corn and peas near the end to avoid overcooking.
Is this soup freezer-friendly?

Yes, this vegetable beef soup recipe freezes really well. Just be sure to cool it completely and use airtight containers. It’s perfect for making ahead and enjoying later without losing flavor or texture.
How can I make this soup more filling?

Add grains like barley, quinoa, or cooked rice toward the end of cooking. You could also serve it with a slice of hearty bread or a side salad for a balanced meal.

Final Thoughts

This vegetable beef soup recipe holds a special place in my kitchen—it’s reliable, comforting, and endlessly adaptable, just like a good friend. I hope you find as much joy in making it as I do eating it on cool evenings. Give it a try soon, and don’t be afraid to make it your own—you’ll be rewarded with a bowl full of warmth and satisfaction every time.