Why You’ll Love This Recipe

Beef Vegetable Soup is a hearty, comforting classic packed with tender beef, a medley of vibrant vegetables, and rich broth. Perfect for chilly days or as a nourishing meal any time of year, this one-pot wonder is easy to make and full of savory flavor. It’s also a great way to use up leftover vegetables and customize to your taste.

ingredients

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

stew beef or chuck roastoniongarliccarrotscelerypotatoesgreen beanscornpeasdiced tomatoesbeef brothtomato pasteolive oilbay leavesthymeparsleysalt and pepper

directions

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

Add the beef and brown on all sides, then remove and set aside.

In the same pot, sauté onion, garlic, carrots, and celery until slightly tender.

Stir in tomato paste and cook for 1-2 minutes to deepen the flavor.

Return the beef to the pot and add diced tomatoes, beef broth, bay leaf, thyme, salt, and pepper.

Bring to a boil, then reduce heat, cover, and simmer for about 1.5 to 2 hours, or until the beef is tender.

Add potatoes, green beans, corn, and peas.

Continue simmering for another 20-30 minutes, or until all vegetables are tender.

Adjust seasoning as needed and garnish with fresh parsley before serving.

Servings and timing

This recipe serves 6-8 people.Preparation time: 20 minutesCooking time: 2 to 2.5 hoursTotal time: 2.5 to 3 hours

Variations

Add barley or small pasta for a thicker, more filling soup.

Use sweet potatoes instead of white potatoes for a slight sweetness.

Swap in seasonal vegetables like zucchini or spinach.

Add a splash of Worcestershire sauce or red wine for richer depth.

Make it spicy with crushed red pepper or chopped jalapeño.

storage/reheating

Store Beef Vegetable Soup in an airtight container in the refrigerator for up to 4 days.Freeze for up to 3 months in freezer-safe containers or bags.Reheat on the stovetop over medium heat or in the microwave until warmed through.

FAQs

Can I make this soup in a slow cooker?

Yes, brown the beef first, then add all ingredients to the slow cooker and cook on low for 7-8 hours.

What cut of beef works best?

Chuck roast or stew meat is ideal for its tenderness after slow simmering.

Can I make this soup ahead of time?

Absolutely. It tastes even better the next day as the flavors meld.

How do I thicken the soup?

You can mash some of the potatoes or add a cornstarch slurry for a thicker texture.

Can I make this soup vegetarian?

Yes, omit the beef and use vegetable broth. Add more beans or lentils for protein.

Is it gluten-free?

Yes, as long as the broth and any seasonings used are certified gluten-free.

What should I serve with this soup?

Crusty bread, cornbread, or a green salad pair perfectly.

Can I use canned vegetables?

Fresh or frozen is best for texture, but canned can work in a pinch.

Can I add beans?

Yes, kidney beans or white beans make a great addition for extra fiber and protein.

Can I use ground beef instead?

Yes, though the texture and richness will differ. Brown it before adding other ingredients.

Conclusion

Beef Vegetable Soup is the ultimate comfort food—wholesome, warming, and easy to customize with what you have on hand. Whether you’re cooking for your family or meal-prepping for the week, this soup delivers on both taste and nutrition with every spoonful.