Why You’ll Love This Recipe

Beef Vegetable Soup is a hearty, comforting dish packed with tender beef chunks and a colorful array of vegetables simmered in a rich, savory broth. Perfect for chilly days or when you need a satisfying one-pot meal, this soup delivers robust flavor and nourishing ingredients in every spoonful.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef stew meat (chuck or round cut)olive oiloniongarliccarrotscelerypotatoesgreen beanscornpeasdiced tomatoesbeef brothbay leavesdried thymeparsleysalt and pepper

directions

Heat olive oil in a large pot over medium-high heat.

Add beef stew meat and sear until browned on all sides. Remove and set aside.

In the same pot, sauté onions and garlic until fragrant and translucent.

Add carrots and celery; cook for a few minutes until slightly softened.

Return the beef to the pot, then add potatoes, green beans, corn, peas, and diced tomatoes.

Pour in beef broth to cover the ingredients, then add bay leaves, thyme, salt, and pepper.

Bring to a boil, then reduce heat to low and cover. Simmer for about 1.5 to 2 hours, or until beef is tender and flavors are well developed.

Remove bay leaves, adjust seasoning if needed, and sprinkle with chopped parsley before serving.

Servings and timing

This recipe serves 6-8 people.
Preparation time: 20 minutes
Cooking time: 1.5 to 2 hours
Total time: 2 hours 20 minutes

Variations

Add barley or pasta for a heartier texture.

Use sweet potatoes instead of regular potatoes for a different flavor.

Stir in spinach or kale at the end for added greens.

Swap beef with ground beef or leftover roast.

Use frozen mixed vegetables for a quicker prep.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between.
This soup also freezes well for up to 3 months—just thaw overnight in the fridge before reheating.

FAQs

Can I make Beef Vegetable Soup in a slow cooker?
Yes, brown the beef first, then combine all ingredients in the slow cooker and cook on low for 7-8 hours.

What cut of beef is best?
Chuck roast or beef stew meat are ideal because they become tender and flavorful when slow-cooked.

Can I use fresh or frozen vegetables?
Both work great. Frozen veggies are convenient and reduce prep time.

How do I thicken the soup?
You can mash some of the potatoes or add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) toward the end.

Is this soup gluten-free?
Yes, if no pasta or barley is added and all ingredients are gluten-free.

Conclusion

Beef Vegetable Soup is a timeless classic that’s both wholesome and full of flavor. Whether you’re feeding a family or meal prepping for the week, this versatile dish is sure to satisfy with its rich broth, tender meat, and vibrant vegetables. Cozy, delicious, and endlessly customizable—it’s a go-to recipe you’ll want to make again and again.